1. When I took the wilton course, they have you make it with all crisco-I assume bc it lasts longer and doesnt need refrigeration. If a recipe calls for all butter, can you substitute crisco for it (and vice versa if it calls for all crisco)? Could you also do half butter/half crisco? I've never made it with butter yet so I guess I just dont know the difference-I assume butter tastes better? What do you use?
2. I've also seen some that call for heavy cream-can you use milk instead?