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Best Buttercream Frosting
Reviews:
August 22, 2002

This is a GREAT recipe that's easy to mess up: first, cook the flour and milk til it's thick (I don't know what a "ball" would be). Then make sure the flour and milk combination is completely cool (no warmer than room temp) before mixing the butter in. Finally, I like powdered sugar in this recipe better than granulated sugar.

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