Classic Vanilla Buttercream Frosting
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Appears in Cook's Illustrated March/April 2000
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WHY THIS RECIPE WORKS
Whole eggs, whipped until airy, give our buttercream recipe a light, satiny-smooth texture that melts on the tongue.
Appears in Cook's Illustrated March/April 2000
Whole eggs, whipped until airy, give our buttercream recipe a light, satiny-smooth texture that melts on the tongue.
