i hope some one is still one here so late. I'm making cupcakes for my daughters class tomorrow. The teacher is allergic to shortening. So I asked the other day what to do about making buttercream icing. I was told by one person to just use all butter. So I did but now I have a a thin batter consistancy icing. I added another pound of powder sugar but it didn't help. what can I do to salvage this icing with out adding shortening???
post #1 of 10
2/13/12 at 8:24pm