This is the same recipe found in the wilton books without the meringue powder
can i use this to make roses if not what recipe can i use.
Does the corn starch take the place of the meringue powder? How does it hold up in humidity? How stable is this with the new Crisco 0 transfat and dark colors? Thanks.
ALL Crisco is trans-fat, even though the label now deceivingly says "trans fat free". Check the ingredients -- it's "Fully Hydrogenated Oil". Hydrogenated oil is just another way of saying "trans fats".
Does anyone know if the vanilla extract has to be pure or can you use imitation?
i would use pure
I just made this exactly as written, and my icing is VERY grainy. I think the trans fat-free does affect it. Can you think of anything I did wrong? I think I'm going to throw it out...
Jenny518--the brand of powdered sugar you use makes a huge difference in texture. I used off brand sugar once and never will again. It was very grainy. I use only Crisco for my BC and never have trouble with it causing a grainy texture.