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i'm unfamiliar with the wilton recipe, but usually shortening leaves a greasy undesirable mouth feel.. thats why i would prefer a butter based frosting.
for every tablespoon of butter, i use one cup of powdered sugar, and add milk until its creamy. oh, and add vanilla and salt and whip it for a little while to get rid of that weird powdered sugar texture.Today 07:46 PM
| I agree, here in the south I only use shortening in the summer when the heat is a factor.. Jess no almond??
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Scott B
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As far as the Kitchen goes, it is a long, long day that is never really over, you just go home at some point |