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In case I never told you, I’m a semi-retired pastry chef.
I have a lot of quick tips and tricks up my sleeve to share with you, including my buttercream recipe.
Do you have any idea how many pounds of buttercream I used to make per week? An insane amount. I don’t even want to tell you.
One thing that used to gross me out a bit is the amount of shortening that goes into frosting. It is just a little unnerving. You won’t find anything except butter in here!
This recipe will work great for cakes or cupcakes. You can add in food coloring too, at the very end, if you wish.