I'm sure its already been asked and answered but I can't find it anywhere!
I was wondering if you could use the basic wilton class buttercream for the transfers instead of the one that is listed with the instructions. I'm making a cake with a transfer and there will be a little boy there who can't have butter.
thanks in advance
tara

I used the wilton for my first one- it works just fine Just thin it down when you get ready to flood.

I have always used an all crisco based icing for my transfers. I don't see the need to make a seperate icing when what I already use works just fine. Just use a soft medium consitancy.

Me too... I think the all shortening is better because it won't run when thawed, like the butter might.