I was on Dixies Icing website reading about this product. I wish I knew how to make an icing like this. It stays soft and does not get crusting. They also use a no trans fat shortening. What do you think the secret is?
I know there's a cooked element to the icing, if that helps. I love Dixie's icing, and use it exclusively. I've read so many threads with complaints about this BC or that BC, and I have to bit my tongue and not tell them all to just order Dixie's. I know that many decorators can't believe an icing they buy can be as good as what they can make themselves, but I think they'd be surprised. This is a family icing that Dixie's dad developed, and for all intents and purposes, it is homemade. YUMMY!
Gemini, how do you smooth your Dixie icing if it does not crust?
It smooths pretty easy. After I've iced the cake, I pop it into the fridge. Once it's cold, I can then smooth out any rough spots with a very clean finger. I've gotten pretty good at telling when the icing is just the right temperature for the best smoothing results! I can't do this with the chocolate icing, though, only the white. The chocolate I just have to work with a bit before it gets cold. If you try to smooth the chocolate icing after it's cold, there ends up being a slight color variation.
I like it, but when I used it on a cupcake order...well, I got the comment that they tasted the greasy felt in their mouth after eating a whole cupcake...so I tried it on one...and I did too. 
I had tasted it before and liked it fine...but after eating a cupcakes worth...wasnt as impressed.
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