Has anyone tried the RBC? With 1/2 butter 1/2 shortening? Or just butter?
Any thoughts on using it for piping, decorating, stability, how long can it stay out on frosted cake?
Thank you for any input
I have not tried it. Just saw a recipe for the first time a few days ago, but I want to give it a go. A wonderfu way to use those left over egg yolks from making SMBC.