The recipe says 1 cup of Crisco How would I sub with butter AND
Will it mess up the texture?
what temp. should the butter be?
Quote:
Originally Posted by jessiquina  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. |