Hi All, I'm not asking here about a buttercream recipe, but I would like to know how would u make the icing sugar dissolve? coz as smooth as it looks I can still feel the sugar in! unless it was a cooked buttercream which I have tried twice! once was a successful one then a failure, so I want to know ur tips about the regular quick one please! 
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) and I am going to hazard a guess that theirs don't have this problem.Quote by @%username% on %date%
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