most butter cream recipes calls for 1 cup of fat to a pound of powder sugar i wont to know if you can use 1/2 cup fat to a pound of powder sugar and will it still work for making roses thanks
I think it would probably be too stiff, but you can try it and see. You can always add more fat if need be.
Sandra’s right. You can try cutting down some — keep notes on what you do until you come up w/what works best for you.
Try this recipe-paying attention to the last paragraph:
2 of everything icing
A smooth, easy to use buttercream icing for all your cakes.
2 cups butter —@ room temp
2 cups shortening
2 pounds powdered sdgugar
2 Tablespoons flavoring — YES that much!
2 shakes of a salt shaker
2 of Everything Icing :
This icing does NOT crust but a “fix” is given at the end
Fiddle!!:( can’t get the whole recipe to post— tried 4 times