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This a recipe for making stiff to thin buttercream icing. Stiff icing is used to make the hard roses found on cakes. Medium icing is used for piping and thin icing is used for piping, crumbing and icing the cake. Direction follow for how to make correct consistency. This is enough icing to cover 1/2 sheet pan or 30 cupcakes and decorations needed.
Units: US | Metric
Serving Size: 1 (344 g)
Servings Per Recipe: 1
The following items or measurements are not included: