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.
If you have any tips that have made your baking experience better and want to share it with our readers please feel free to send us a comment. If you would like a copy of our butter-cream recipe drop us an email and we will send it to you firstname.lastname@example.org
~Love From Our Kitchen to Yours