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Reply to "Any canned frosting that’s better?"
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[quote=Anonymous][quote=Anonymous]A baking emergency like my kid insists on making cake and I don’t have much butter. Or something like that. I actually hate making buttercream—it’s such a mess and uses such a disgusting amount of powdered sugar, and half the time the butter separates. I also don’t like the taste of a traditional American buttercream—it just tastes to me like eating a stick of butter. I’d prefer a Swiss or Italian meringue cream but that’s such a pain to make. The canned stuff used to have this creamy easy-spreading too-sweet but in a compelling sort of way taste to them, but the one I just bought had a really artificial back taste.[/quote] I'm trying to imagine how a homemade "traditional American buttercream" is inferior to canned frosting that is a chemically altered mess of sugar, oil, and starch. If your butter separates, you are doing something wrong.[/quote]
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