Can I please get your recipe for butter icing and the one that crusts and the best way to crust. Thanks. I also hope I can get the conversion correct as I'm from Oz.

But dont hold hat against me ,

Ok. can anyone help........

I can't but I can give you a Bump

Here is the recipe I use. It crusts well (probably not as well as ALL Crisco, but i refuse - I want it to taste good too) and is tasty.

This is a double recipe (all I ever make).

1 stick butter (normal, not unsalted)
1/2 cup Crisco
7 1/2 cups powdered sugar
4 tsp. vanilla
6-8 tbsp. milk

ok, sorry for my sillyness.... what is Crisco

Crisco is a solid vegetable oil/shortening. You can get it in tubs or sticks. I've used the recipe MandyE shared, but used water instead. Here's another one:
2 sticks Crisco
3 tsp vanilla
4 Tbsp water
2 lb powdered sugar
2 Tbsp M. powder
It's basically the Wilton recipe but you can also adjust the flavorings (add) and also add cream cheese to cut the sweetness a little.

thankyou so much for your help

My recipe is a twist off the wilton one.

1 1/2 cup crisco
1 tsp. vanilla flavor
1/2 tsp. almond flavor
1/2 butter flavor
4 TBLS. water
2 lbs pwder sugar
1 TBLS. meringue powder
a pinch or 2 of popcorn salt

Cream the crisco, butter, water, salt, flavoring together. Add dry ingredients and mix on medium until all ingredients have mixed together. Blend an additional minute or so, until creamy.

I hope this helps

My recipe is a twist off the wilton one.

1 1/2 cup crisco
1 stick of butter
1 tsp. vanilla flavor
1/2 tsp. almond flavor
1/2 butter flavor
4 TBLS. water
2 lbs pwder sugar
1 TBLS. meringue powder
a pinch or 2 of popcorn salt

Cream the crisco, butter, water, salt, flavoring together. Add dry ingredients and mix on medium until all ingredients have mixed together. Blend an additional minute or so, until creamy.

I hope this helps

ASave