Hi all,
I read somewhere that if you put vinegar in butter cream icing it prevents cracking.
Does anyone do this and how much do you use???
I usually make 5 batches of icing at a time.
exp.
1 cup shortening, 4 cups powdered sugar X 5.
Any help would be great and welcomed!!!!
Thank you!!!!!

I have never tried it but here are links to a few threads about this topic:

http://cakecentral.com/cake-decorating-ftopict-637006-vinegar.html

http://cakecentral.com/cake-decorating-ftopict-617284-vinegar.html

http://cakecentral.com/cake-decorating-ftopict-588275-vinegar.html

http://cakecentral.com/cake-decorating-ftopict-549123-vinegar.html

There seems to be varying opinions on the amount but HTH.