The lady that I work for has a small shop. For years she has used the same recipe for her icing which she loves: 3 sticks butter, 6 oz Penguin high ratio shortening and beats that well, then she adds 6 cups powdered sugar. She adds milk as needed. Usually about 1/2 c. Penguin had a change in formula and she was not happy. The vendor suggested she use Bungee PS99 high ratio shortening. That doesn't seem right either. Sometimes she has to add more sugar. It looks like it is trying to separate. I suggested she whip it slower with her paddle, but she has always used the whip and doesn't feel like that is her problem. Sorry for the long post. I'm just trying to help her. TIA
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