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Butter Cream Frosting I

Reviewed: May 14, 2011
Four cups of sugar was toooo much. I ended up creaming the rest of my butter afterward (about 1.5 cups) and mixing in about 2/3 a cup of the original icing I made. (I then proceeded to throw the rest away...) It tasted much better but needs to be refrigerated or else it gets a bit too soft.
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