Is there a good "crusting" bc recipe that doesn't use shortening? If so...PLEASE point me to it!
This is the one I use and it definitely crusts! I add a tablespoon of meringue powder to this as well.
2 sticks plus 2 tbls of salted butter (Land O'Lakes has the best tasting butter!)
6 cups of powder sugar (at least a 2 lb. bag)
3 tsp vanilla (I use French Vanilla coffee syrup and it gives the icing a hint of caramel vanilla)
5 tsp milk
Cream softened butter until fluffy and slowly add in alternating powdered sugar with the vanilla and the milk. Adjust the milk to your desired consistency after mixing most/all of the sugar in.
Beat until very fluffy. (it won't be snow white, but pretty close) You can add Wilton's white-white if you need snow white.
It doesn't have to be stored in the fridge and the finished cake can stay at room temp.
Chasey can you post this under the receipes sections so that i made try it out. I have been trying all different kinds of bc receipes and i just can't find the right one that everyone likes hopefully this one will work. Do you use this one to deorate with too or just to frost your cake?