It seems that very few of the reviewers actually used this recipe, and instead used a version of the Wilton frosting, which is half shortening, half butter (and is my all time favorite frosting recipe). This recipe as it is written, however, has a few issues. I tried this recipe because I needed something that would not spoil in the mail on its way to Afghanistan, and Crisco doesn't spoil in hot conditions. Compared to the Wilton frosting, which is my standard buttercream, this was (1) way too stiff and (2) not nearly sweet enough. To fix it I ended up adding 1.5x the amount of confectioners sugar called for in the recipe and 1.5-2x as much water. I think the recipe would also have been better using milk instead of water, but as I was concerned with spoilage I stuck to the water.
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It seems that very few of the reviewers actually used this recipe, and instead used a version...