Wow. This is the best icing I've found.. I live in Texas and it can get really humid. This is now my go to/ never fail recipe and it has a nice taste. I have found I usually need to add just a tad more milk to get a creamier/easier to pipe consistency..
Im also in Texas, South...and I have a hard time when it gets hot/humid out. Ive had icing melt off a cake!!!
This is the first recipe Ive seen where you add Flour to the BC recipe, can I ask why? And the flavors added in, is that for a certain taste or can I leave some out?....according to taste that is. Does it crust real good for painting on the BC? Images?
THANKS FOR SHARING IT!!!! Have to try it on my next cake, Im in the middle of one and trying a new recipe for BC for this order.
How long can this sit out?
Please elaborate a little on how you add flour... is it "raw"? Seen many icings with flour, but always previously cooked with some milk