I make this same recipe with warm water and not milk. I have made it for years (over 45 years) and used it for many a wedding cake. however in extreme hot weather it can soften or melt slightly buit no more than a butter based icing does
I make this same recipe with warm water and not milk. I have made it for years (over 45 years) and used it for many a wedding cake. however in extreme hot weather it can soften or melt slightly buit no more than a butter based icing does
I make this same recipe with warm water and not milk. I have made it for years (over 45 years) and used it for many a wedding cake. however in extreme hot weather it can soften or melt slightly buit no more than a butter based icing does
When I use buttercream and add Crisco to the buttercream, I don’t have problems with it really matter. It takes a long time to melt.
How does this frosting stand up in warmer climates ????? AND DO YOU NEED TO ADJUST THE LIQUID FOR STABLITY ????
I make this same recipe with warm water and not milk. I have made it for years (over 45 years) and used it for many a wedding cake. however in extreme hot weather it can soften or melt slightly buit no more than a butter based icing does
Why did you heat up the milk?
I think it's to get the salt to melt
Pudding will probably stabilize
❤