post #1 of 2
AA long time ago I read a thread saying that the cheaper the powdered sugar the better outcome the butter cream would have. Can someone help me find the reasoning behind this. A google search didn't turn much up for me.
1
reply
post #2 of 2
Oh I rather doubt that one! Cheaper brands of powdered sugar usually means it lumpy and grainy.
Quote by @%username% on %date%
%body%