Is it okay to leave out the meringue powder?
I do most of the time. But if I know that it is going to be hot or outside I do add it.
Is this considered a crusting icing? -new to this!
Yes, this a crusting recipe. It's the class buttercream recipe from the Wilton course books. Works great and is very hard to mess up. You can also dissolve a dash of salt in the water before you add it int to help cut sweetness.
It says "4 for thin tablespoon of water or milk" what exactly does that mean?
schmancy i believe that the "4 for thin tablespoon of water or milk" comment should actually read -- "for thin -- 4 tablespoons of water or milk, for medium -- 3 tablespoons of water or milk" and lastly "for thick -- 2 tablespoons of water or milk."
i dont have a Kitchen Aid mixer and i was wondering would this recipe still come out good if i used a mixing bowl?
ok, i am late to the game !! i am making a 6 in round foundent covered cake and 48 teddy bear themed cupcake ... thinking if I double this it will be enough . right ?
Cak3mama - this recipe makes 2 cups of icing, i have found (depending on how much you use on your cupcake) that it will only frost about 24 cupcakes. So yes, it should be enough if you double it!
Can I used butter instead of vegetable shortening.
I use 1/2 Crisco and 1/2 butter .
That was the original butter cream from Wilton when I trained with them in the early 80"s
I use this on all my cakes, it's the only frosting I've found that turns out right only thing I don't use is the meringue stuff.
if I use 1/2 butter, will it still crust? What is the purpose of the meringue?