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Baking By love2makecakes Updated 25 Apr 2010 , 12:29am by prterrell
Or does it need to be used in cooked recipes, such as cakes?
You'll find it really, really hard to add it without it resulting in lumps/bumps throughout the smooth icing, no.
Almond paste is great, but it won't smooth into the buttercream. For almond-flavored buttercream, use almond extract instead.
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