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I can answer that without a bakeoff. Mine would hold up best and make the best edgings and flowers , but would come in second in flavor to the one with cream cheese.
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I use the decorator icing recipe from Wilton only add 2 or 3 tablespoons of a meringue powder (that is dried egg whites.)
Originally Posted by Tartan
(Post 4976071)
I always worry about using any dairy product in my icing. I use one similar to the recipe with Crisco. I don't like to put my cake in the fridge but I do if it has butter, milk or cream cheese in the frosting. I also don't like any recipes that you do with raw eggs. I know that most eggs are samonella free nowadays but I can't get over my phobia.
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Yes, melt it in the micro.
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