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replies
alanahodgson
Posted 15 Aug 2007 , 1:24am
post #2 of 3
try using hi ratio shortening rather than crisco. Sweetex and Alpine are two brands. They can be purchased at cake supply stores. also, mix on low speed. If you have a kitchen aid use the paddle attachment rather than the wisk.
FerretDeprived
Posted 15 Aug 2007 , 1:37am
post #3 of 3
Also giving your frosting some rest time in the fridge might help smooth things out. I've always had airy frosting when it's fresh ,but after a sit in an airtight container in the fridge it was perfect. I just let it come back to a temp warm enough to mix and using a spatula/spoon mix sparingly. I mix it just enough to bring life back into the frosting.
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