Anyone have it handy? I did a search and I get her dvds, which I own, but I havent pulled...I wanted to print her recipe.

How well does it crust? and does it hold up in heat?

http://cakecentral.com/recipes/?s=SugarShack

lol, figured it would be you!!! Thanks!!!

Free time at work today.

Does it crust good? have you used it? sorry...Ive used Indys for along time now, being in Texas as you know, if we are outside for a short time, her's crust real good....

I need one that goes on real smooth, almost like a fondant look. I dont work with fondant, instead its like seeing a UFC fight with it...lol

I make and use this icing frequently. It crusts and smooths beautifully and it's the only thing I'd use in hot & humid conditions. However, you really have to follow the instructions for mixing (full mixer bowl) and the use of high ratio shortening is a must!

I haven't used Sharon's recipe, so I can't speak on it specifically. She's in LA, southern I believe, so I'm sure she's dealt with weather like ours.

It is a crusting icing.

I use Sharon's recipe exculsively for my go to buttercream. It is wonderful. Smooths and crusts great.

Sharon's bc is the smoothest bc I have ever made. It crusts beautifully, too. I am going to use it for all the summer wedding cakes that I will be making!

It's heaven!

thanks ya'll! yep is crusts well and holds up in horrible Louisiana heat and humidity.

I am trying to get away from trans fats. For health reasons. It is so bad for people. What other shortening would you recomend?

Great!!! Then being in the Houston area of Texas....Im gonna try this...I usally use Indys recipe, but its going to be outside for about 2hrs and Im worried about the heat/humidity attacking the milk products.