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Posts by superflybaker

so the recipe i use is 1/2c shortening 1/2c butter 1tbsp vanilla 1tbsp milk and i think 4c sugar. i usually eyeball the vanilla and milk and add extra vanilla because i love vanila and with the sugar i add it till i get it to the consistency that i want. i really only measure the butter an dshortening.
Thank you, i was not aware that there was a crusting buttercream. Does anyone recomend a great tasting buttercream that stays smooth and soft and yummy?
Ok so i have a great recipe for butter cream frosting that is super yummy. It is butter, shortening, milk, vanilla, powdered sugar.My question is how when i first make the frosting it is smooth and yummy but after it sits for a few hours it gets hard on the outside and is a little crunchy. it is still soft under that layer. How do i make it not get hard on the outside? Please help, thanks everyone..
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