On Sat 25 Jun 2005 10:07:10p, Roy wrote in rec.food.baking:
> For me white mountain frosting I can add up to equivalent its weight of
> softened butter but the frosting will be like a buttercream; or when I
> make butter icing I can incorporate the white mountain frosting to
> lighten it up.
Thanks, Roy. I'll give this a try the next time I make white mountain
frosting.
--
Wayne Boatwright *¿*
____________________________________________
Give me a smart idiot over a stupid genius any day.
Sam Goldwyn, 1882-1974
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