Yes, of course! The recipe is very accomodating.

This recipe is AMAZING ❤
Wish I had found it years ago.
I only have a mid priced hand beater which unfortunately gathered the shortening in the centre of the beaters and held it there. I scraped it out and by-passed the creaming stage. I added a few spoonfuls of sugar at a time mashing it into the shortening with the back of a spoon.
After adding all of the sugar and a dash of milk I used the dough hooks and mixed for quite a few minutes adding a little more milk as needed then finished it off using a spoon.
I was making a smash cake that nobody would be eating anyway.
I loved the way I could take a small amount, colour it and then add more milk to change the consistency I needed for any particular purpose.
I didn’t use any vanilla or salt and even though I never creamed it, it was lump free and delicious.
This spreads and pipes so easily and crusts quickly and allowed me to smooth the work with baking paper and a light rub.
I was worried it would harden but the crust is so thin and the biggest bonus was that I didn’t have to refrigerate the cake at any time and had no separation of the icing.
Made the cake the night before the party and left it at room temperature before serving at 2pm following day .. just perfect.
Many, many thanks to you Amanda