I used this recipe when decorating a half-sheet cake this past weekend. As another reviewer suggested, I used 1/2 cup EACH Crisco and salted butter. I do no agree that water works to thin out the icing; rather, it turns it into cement! I didn't bother with corn syrup, either. I used just a little milk (started with a teaspoon and added in little bits as I needed it). The icing is is very easy to work with, although if you are tinting it and need to use it at different times during the decorating process, put the piping bag(s) in the regrigerator to firm up (hot weather and icing do no not mix!). Using 1/4 tsp salt also cuts the sweetness of the icing, as the same reviewer suggested.
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I used this recipe when decorating a half-sheet cake this past weekend. As another reviewer...