The base recipe. Having tried many recipes for icing, I realized that no one is completely satisfied, some are shiny, some don't freeze and stick some bad fall. In the end, a lot of trial born this copyrighted recipe. All weighed in the balance, to avoid misunderstandings in terms of spoons, glasses, "slides". Another advantage of this recipe is that it does not contain raw egg white, but shiny and good adhesion. This same frosting I cover Easter cakes. Bookmark designed for the average size cupcake.