Not exact matches
Pastry chef
buttercream or frosting is in my two last cookbooks but it is essentially fondant (bakery supply
places have it) and equal parts of
butter.
If
buttercream is too runny, the
butter was possibly too soft —
place into the refrigerator for about 15 minutes, then beat again.
To make the coffee
buttercream,
place the softened
butter in the bowl of an electric mixer, add the sifted icing sugar and dissolved coffee, and beat until smooth.
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