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Crusting ButterCream (Faux Fondant) II

post #1 of 2
6/7/05 at 5:51pm
Thread Starter 
How many cups of icing does this make? Does this need refridgeration? Can I use all purpose or self rising flour instead of cake flour? I am guessing this is similar to the wilton recipe but I have been wrong before so thought I better ask, LOL!! icon_biggrin.gif

THANKS!!
Tonia
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Be careful what you pray for, you just might get it one day!
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Tonia
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Be careful what you pray for, you just might get it one day!
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post #2 of 2
7/7/05 at 5:52am
I would use the cake flour and not substitute. I forget the reason, but I know you don't want to experiment if a recipe calls for a specific type of flour.
Hope that helps!
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