8
replies
lovetofrost
Posted 27 Mar 2008 , 4:50pm
post #3 of 9
If it is for regular icing like buttercream you don't really need it. Alot of people say it is for it to crust over, but it crusts over without the powder. I hope I helped.
PSLCakeLady
Posted 27 Mar 2008 , 4:59pm
post #5 of 9
Don't fret, I agree with the comment "you dont' need it." If it's for icing, it works fine without it. No one will really know the difference.
I guess I should have made that clear..... it IS for icing.... If you guys say I don't need it, I'll give it a try without it...... Ive just always added it because the original recipe called for it...... So, my butter cream is going to crust with out it ?
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