I'm a very serious, though non-professional, cake decorator. I bake and decorate a cake every two weeks, and even made my own wedding cake. First, I have to say, this icing DOES have its place: It's very easy to make, cheap, and kept in an airtight container in the refrigerator, it says good almost forever. I use this for practice all the time, but I *never* eat it. The taste is vile. It's greasy, and most people, myself included, find it way too sugary. There is no reason to serve this to people given there are actually tasty icing recipes out there that are still appropriate to decorate with. If you are coloring the frosting, a traditional buttercream is wonderful. If you must have pure white: marshmallow fondant is good for icing an entire cake, and boiled icing is great for writing and string work. If you need white flowers, gum paste can do the trick. If you absolutely must have *pure white piped flowers* and there is no way around it, I'd check gourmet stores or online to find some goat milk butter, which is pure white if it isn't dyed.
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I'm a very serious, though non-professional, cake decorator. I bake and decorate a cake every...