To use for both frosting and piping?

*waves hand frantically in the air* me! me! Mine works for both and is very tasty

I love Sugarshacks recipe for frosting. I have to adjust it by adding corn syrup and water for piping.

I honestly love the Crusting Buttercream because it has that nice buttery flavor and its not too greasy. But I use salted butter so its not too sweet. When i make it i have to hide it from my family because they eat it by the spoonfuls.

Pick me! Pick me!! Pick me!!

http://forum.cakecentral.com/cake_recipe-6992-Indydebis-Crisco-Based-Buttercream-Icing.html

I've used this icing for 25 years for icing, piping, making roses, doing stringwork .... for everything. I have no need for RI or any other kind of icing. It crusts well, never melts even when sitting outside in 90+ degree heat in August.

Well, today I tried half butter and half shortening. Mistake. The taste was great but it did not hold up like the call shortening bc. Today I made a cake for my mothers bday. when I started frosting the cake the icing was too thin, and I followed the recipe exactly, so I had to start adding p.sugar to it. My roses still were horrible. Anyway, I on my way to my moms with the cake and about 10 minutes in the car the icing starts falling off the cake, the rose buds were falling off the side and the top border was falling off. I had the ac on high and it still melted. I loved the start much better but was very dissapointed with the overall outcome. Thank goodness it was for my mom, she loved it anyway. So I'm still looking for the purfect bc. any suggestions.

Melissa

Indydeb, I saw your recipe, do you refridgerate the leftovers or can you leave it out?

Thanks,
Melissa

Thanks Indydebi, I'm gonna try your recipe this week.
Melissa

I have to add a vote for Indy's recipe, it comes out perfect for me and I swear by it now. I have uses it on all of my cakes since finding it and will never go back. When I made the chocolate version I seriously had to run water in the leftovers so we would stop eating it I make it according to her recipe and I've also done it with part butter for other than 3d cakes, I try different flavors all the time and it adjusts great. Let me tell you she deserves a prize it crusts perfectly, holds up in the heat and is yummy!! Thanks again Indy! Andrea