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I prepared your perfect buttercream icing with cream cheese, but it had a weird consistency. It wasn’t combined and a little bit separated consistency. I used margarine and everything was cold. What did I do wrong?

Gaby - from Guatemala , Central America

I’m guessing that you made either our Cream Cheese Icing recipe or Key Lime Cream Cheese Icing. When preparing icing or baking, the butter, margarine and cream cheese should be at room temperature. This allows these ingredients to be beaten to a smooth consistency. Once the butter, margarine or cream cheese is completely smooth, start adding the other ingredients. This will incorporate the other ingredients well. Hope that helps!


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The Public Television cake decorating show providing easy projects for special celebrations. Not intended to replace instructional classes.