http://cakecentral.com/recipes/7502/homemade-buttercream-frosting Cake, Cookies, Sweets & Other Dessert Recipes Fri, 19 Mar 2010 23:46:10 -0700 http://wordpress.org/?v=2.9.2 hourly 1 http://cakecentral.com/recipes/7502/homemade-buttercream-frosting/comment-page-1#comment-898 RebeccaAnn Wed, 04 Nov 2009 22:15:44 +0000 http://cakecentral.com/recipes/13958/homemade-buttercream-frosting#comment-898 Question, Will this cover 2 '8-inch' round cakes? Question, Will this cover 2 ‘8-inch’ round cakes?

]]> http://cakecentral.com/recipes/7502/homemade-buttercream-frosting/comment-page-1#comment-354 angel21 Fri, 25 Sep 2009 16:23:14 +0000 http://cakecentral.com/recipes/13958/homemade-buttercream-frosting#comment-354 This recipe is too hard, because i need one for my cakes, i use one but my cakes, look melting and i dont like it, can you help me on this...thanks This recipe is too hard, because i need one for my cakes, i use one but my cakes, look melting and i dont like it, can you help me on this…thanks

]]> http://cakecentral.com/recipes/7502/homemade-buttercream-frosting/comment-page-1#comment-215 lisab9545 Tue, 15 Sep 2009 20:31:06 +0000 http://cakecentral.com/recipes/13958/homemade-buttercream-frosting#comment-215 Do you use salted or unsalted butter? Or does it not matter? Do you use salted or unsalted butter? Or does it not matter?

]]> http://cakecentral.com/recipes/7502/homemade-buttercream-frosting/comment-page-1#comment-209 NJCakeDiva Tue, 15 Sep 2009 17:41:25 +0000 http://cakecentral.com/recipes/13958/homemade-buttercream-frosting#comment-209 Did I read this correctly? Use a blender? I never thought of that Did I read this correctly? Use a blender? I never thought of that

]]> http://cakecentral.com/recipes/7502/homemade-buttercream-frosting/comment-page-1#comment-184 hobbymommy Sat, 12 Sep 2009 15:45:35 +0000 http://cakecentral.com/recipes/13958/homemade-buttercream-frosting#comment-184 the clear vanilla (Wilton) STILL turns my icing a champagne color. The only way I can get WHITE, is by using the substituting w/the 1/2 tsp. clear butter flvrg. the clear vanilla (Wilton) STILL turns my icing a champagne color. The only way I can get WHITE, is by using the substituting w/the 1/2 tsp. clear butter flvrg.

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