Can I use all shortening instead of butter??? I live in Puerto Rico and the heat can spread off the icing on my cake.
I use a recipe simular to this that uses shortening, I live in New Orleans and never use butter in my icing.
This stuff tastes delicious and I will be using it from now on for my cakes! I thought the 4.5 oz of chocolate wasn't enough so I added the whole bag and used less sugar! It spreads amazingly!
is this a crusting buttercream, and is it white or yellow tinted?
A potentially obvious question - does the "C." mean US cups?