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Reviewed Buttercream

Jan 29, 2012 in Food Network Community Toolbox on

Step 4: This is the critical step of the recipe. The butter must be on the cold side and not soft. One of the ways this can go south is if the butter melts in the egg/sugar mixture. The butter should be firm but forgiving to the touch. You are in essence absorbing the solid butter into the sugar egg mixture. The next critical step is how mu...

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