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Buttercream Icing
May 21, 2010

This recipe *IS* the Wilton recipe. Except that the Wilton recipe goes further, and specifies that this is the consistency to use for piping, not for spreading. To thin it in order to use for spreading, you need to add up to 2 Tbsp of corn syrup or milk. And that's not mentioned here. That's also why it uses shortening -- to help piped decorations hold their shape. The 50/50 ratio of butter to shortening is the compromise of flavour vs. practicality for decorating. But if you're only using it for spreading, there's no issue with using all butter. It will be a softer consistency, that's all.

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