I'm trying to cut costs by using marj instead of ridiculously expensive butter, but the icing just turns to a wet curdled mess and looks utterly gross and unusable. My sister says she has never made butter icing with butter and always uses marj. Why won't it work? I've tried the soft stuff, and also the hard baking fat stuff, but both failed. Yuck. Any advice?
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to expect my buttercream not to curdle
82 replies
farewellfigure · 16/05/2013 13:31
OP posts:
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