I am making a chocolate buttercream frosting for my cake. But the cream available is more of a paste rather than the liquid cream i see in recipe videos. Is it ok to use or should i add milk or something to it? What should i do? Its a 30% fat cream.
Join the party—there'll be cake.
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(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)