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Vanilla Buttercream for Flower Cupcakes

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Recipe photo courtesy of Tosca Radigonda

Use paste or gel food coloring to tint buttercream; they provide intense hues and don't cause streaking or flaking.

Source: Martha Stewart Kids, Summer
Yield

Ingredients

Directions

Cook's Notes

If not using immediately, store frosting, well covered, in the refrigerator up to 1 week, or freeze up to 1 month. Before using, bring to room temperature; beat well.

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Reviews

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How would you rate this recipe?
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  • Mmg79
    28 NOV, 2011
    HI, I want to try this recipe for my daughter's birthday, is this safe for childrens to it and pregnant woman?, I mean, for the egg?.. I'm always concerned about that.. Thanks, mmg
    Reply
  • Lisar630
    3 NOV, 2008
    If you're looking for a fluffy, light tasting buttercream, this is it. I absolutely LOVED this recipe. It has the consistency of whipped cream. I loved that it's not greasy. I used this for a baby shower cake and it was sooo yummy. I beated the sugar and eggs until it reached 160 degrees (about 15 mins). A little work but worth it!
    Reply

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