Here is a quick little tip for making butter-cream frosting. Don’t melt your butter or margarine. Room temperature means it will stay a solid but be soft enough to mix and cream in the confectionery sugar. If the butter or margarine is melted your butter-cream will turn out drippy or you will need to add more than double the amount of confectionery sugar required in order to make it a consistency you can easily work with.
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~Love From Our Kitchen to Yours