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I stink at smoothing buttercream!!!! - Page 3

post #31 of 33

I bought a bench scaper and switched to Swiss Meringue Buttercream. SO much easier to smooth. And tastes better too. Oh and practice practice practice. When I first started and was using ABC after 10 minutes I was ready to quit. Then I asked my roomie who was a culinary student how long it takes her to ice a cake and she said 20-35 minutes. It gave me a new perspective.

post #32 of 33

Thank you so much:) I purchased butter shortening thinking maybe the frosting would stay firm after smoothing it and taste great. I haven't tried it yet? I do have a Swiss Meringue Buttercream recipe:) I will give that a try to:) Thanks again!!!

post #33 of 33
I have the butter shortening too and was wondering the same. If it's stiff.
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