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#1
09-13-2002, 12:55 PM
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 Buttercream?? I have a recipe for buttercream (I've made it a few times before) that calls for 4 sticks of butter. I have 4 minus 1 Tablespoon. Can I make the recipe minus the one Tablespoon, or should I run to the store for more butter? TIA!
__________________ Svadhisthana http://www.musa.org/  |
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#3
09-13-2002, 02:58 PM
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 Now you can blame Momoreg when your buttercream is a complete disaster !!!  (Joking) 
__________________ Baruch ben Rueven / Chana "If the sun refused to shine, I will still be lovin you. Mountains crumble to the sea, it will still be you and me" |
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#5
09-14-2002, 01:07 PM
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| mmmmmmm Due to the weather I have been using 1:7 sweetex to butter in my butter cream and it holds beautifully and works very well. I also made some all shortening bc for flowers only and don't have the heart to use it cause I know how it will taste! How did your butter cream come out? bet it was delish!
__________________ bake first, ask questions later. Oooh food, my favorite!  http://www.myspace.com/chefmbrown Professor Culinary and Pastry Arts www.CCCCD.edu |
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#6
09-14-2002, 01:28 PM
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| The buttercream turned out fine. Everyone said it was tasty. (I'm a cake person so I scrape the frosting off) Thanks for the help.
__________________ Svadhisthana http://www.musa.org/ |
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