Ingredients: 1 cup (200 grams) of margarine 1 cup (200 grams) of butter 1 cup (200 grams) of Crisco vegetable shortening 2 tablespoons (20 grams) of powdered meringue 4 cups (400 grams) of powdered sugar 1 generous teaspoon of vanilla extract Wilton 1M piping tips Gel food coloring Chapters: 0:00 - Intro Cream for Humid and Hot Climates 1:32 - 1 cup (200 grams) of margarine 1:51 - 1 cup (200 grams) of butter 2:00 - 1 cup (200 grams) of Crisco vegetable shortening 2:15 - Meringue Powder 2:44 - Cream fats 3:57 - Vanilla 5:02 - Dye the cream
Wow! Thanks so much, I've been struggling with frosting that just isn't thick enough or stays firm long enough and stumbled across your recipe. I will be giving this a try!
Ingredients:
1 cup (200 grams) of margarine
1 cup (200 grams) of butter
1 cup (200 grams) of Crisco vegetable shortening
2 tablespoons (20 grams) of powdered meringue
4 cups (400 grams) of powdered sugar
1 generous teaspoon of vanilla extract
Wilton 1M piping tips
Gel food coloring
Chapters:
0:00 - Intro Cream for Humid and Hot Climates
1:32 - 1 cup (200 grams) of margarine
1:51 - 1 cup (200 grams) of butter
2:00 - 1 cup (200 grams) of Crisco vegetable shortening
2:15 - Meringue Powder
2:44 - Cream fats
3:57 - Vanilla
5:02 - Dye the cream
Excellent ❤
Thanks dear ❤
Wow! Thanks so much, I've been struggling with frosting that just isn't thick enough or stays firm long enough and stumbled across your recipe. I will be giving this a try!
Thank you for sharing the recipe. May I know why is margarine added?