Now, this isn’t me being all ‘buttercream police’ or anything. I’m not about to be telling you if it’s not got butter in it it has to be called ‘frosting’ as it’s false advertising blah, blah, blah.
There are real and technical reasons why you should always use ‘proper’ butter in your buttercream and not a spread or margarine, and it’s all to do with fat.
Keep reading with a 7-day free trial
Subscribe to Recipes from The Cake Shed to keep reading this post and get 7 days of free access to the full post archives.