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substitute European butter for NA butter in buttercream recipe?

tami42's picture

Hi All,

This is my first attempt at requesting info on this site.

I live in The Netherlands and would like to make buttercream frosting (FC#78, p.68).  I have made (attempted) buttercreams in the past but the butter in Europe is different than NA butter and thus my end product tastes like 'pure butter' and not a lovely buttercream.

Any advice?