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  • Quatchi
    3 APR, 2010
    FYI: Use the paddle attachment for forming peaks. Otherwise with the whisk attachment, and it will be overmixed when you are almost done adding the butter, as it did with me.
    Reply
  • Quatchi
    3 APR, 2010
    FYI: Use the paddle attachment for forming peaks. Otherwise with the whisk attachment, and it will be overmixed when you are almost done adding the butter, as it did with me.
    Reply
  • digitaLara
    1 APR, 2010
    Also JaeMarie, the addition of the salt is due to the recipe using UNsalted butter - it is a way to control the amount of salt, because different brands use different amounts of salt in their butter. Buttercream made with half shortening will hold up better at room temperature, but the taste will not be the same. Powdered sugar is used to keep a nice consistency when not using egg whites, but a true buttercream is meringue-based (melted sugar with egg whites, whipped to stiff peaks)
    Reply
  • gracemyrtle
    29 MAR, 2010
    JaeMarie, Royal Icing does not contain butter, margarine or shortening. It is simply egg whites, confectioners' sugar, and water.
    Reply
  • gracemyrtle
    29 MAR, 2010
    JaeMarie, Royal Icing does not contain butter, margarine or shortening. It is simply egg whites, confectioners' sugar, and water.
    Reply
  • MS11273172
    25 MAR, 2010
    Excuse me , but this is Royal icing...not buttercream. Buttercream is made with half shortening and half butter with confectioners sugar, and vanila. No salt.
    Reply
  • Dancing_Shoes
    9 APR, 2009
    Would this buttercream be appropriate to decorate cut-out sugar cookies? My family is not a big fan of the hard, Royal Icing, though it makes them very pretty.
    Reply
  • stephani26
    1 APR, 2009
    looks like you need regular sugar to me.
    Reply
  • oliviabailey
    31 MAR, 2009
    Is that 1 1/2 cups of CONFECTONERS sugar ?
    Reply
  • oliviabailey
    31 MAR, 2009
    Is that 1 1/2 cups of CONFECTONERS sugar ?
    Reply

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