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Real butter-cream... eggs, 2.5 lbs of butter, sugar and the most expensive vanilla you can get your hands on... nothing like it !....
Also I like to swap out the vanilla for almond extract and put it on fresh strawberry cupcakes

 
This is literally the only active thread right now... :winko:

 
Really???.. I'm going to have to give that a try... the only draw-back of real buttercream is that it doesn't hold up too well to heat...I wonder if they use the flour to give it some consistency..thanks for the recipe !!
No problem, hope you like it! The consistency isn't really pipable, FYI. I just kinda spread it around. And not sure on how it would hold up in heat, but it's worth a try! 

 
No problem, hope you like it! The consistency isn't really pipable, FYI. I just kinda spread it around. And not sure on how it would hold up in heat, but it's worth a try! 
that's a very good observation.... thanks!! 

 
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