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| French Buttercream Frosting |
"This buttercream is outstanding for icing cakes, and writing on them. It gets hard while refrigerated, so that you ought to let it come to room temperature earlier than serving. You can not make plant life with this recipe. I use this recipe on every occasion I make birthday desserts for my circle of relatives."
Ingredients :
- 1 cup unsalted butter
- half cup shortening
- 2 cups confectioners' sugar
- 1 teaspoon vanilla extract
- 1/four teaspoon butter flavored extract
- half cup heavy whipping cream
- four tablespoons all-reason flour
Instructions :
| Prep : | Cook : 12M | Ready in : |
|---|
- Mix heavy cream and flour in a small bowl. Heat the mixure within the microwave for forty five seconds on high. Set apart to chill.
- In a mixing bowl, integrate butter, shortening, confectioner's sugar, vanilla extract and butter extract.
- Using and electric mixer, beat on low until mixed. Then beat on medium speed for six-8 minutes.
- Next upload the heavy cream mixture, and beat on medium speed for any other 10 mins. ( Mixture will seem soupy at the start, however becomes fluffy.)
Notes :
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