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Butter cream Icing - Page 2

post #16 of 17
Heavy cream. It does wonders for powdered sugar. icon_biggrin.gif It will even make crisco taste better and greatly improve the texture. I tried using flavored creamer and it intensified the sweetness of the pwd sugar.

Traci, I have also found the the cakes and frostings do better in the fridge. I thought the bakeries just had refrigerated cases to keep the cakes from melting. icon_razz.gif
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post #17 of 17
I keep my icing in the fridge regardless of what's in it. If it sits out it separates, even if it's all Crisco.

I think the fridge keeps it fresher tasting, too.

I used to use water but recently started using milk instead and like it so much better. I would like to try the chocolate milk in my chocolate BC but always seem to forget to pick some up when I'm at the store. I have used coffee, though - half coffee half milk. My mom says it makes the icing taste fudgy. Yum.

Ali
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Ali
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