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Rolled Buttercream Fondant

Reviewed: Aug. 22, 2011
The only problem I had with this recipe was that it seemed so oily. Maybe because I used butter instead of shortening? Because it was so oily I couldn't roll it without it being stuck and then tearing. To take care of this I simply added lots of confectioner's sugar and cornstarch. I didn't eat any of it but the people who did said it was good; better than store-bought. Was a good, basic recipe and easy to work with once all the extra powdered sugar was added.
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