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Turns out I was creaming butter wrong for 6 years
I always dumped the butter and sugar in the mixer and walked away for 5 minutes, thought that was fine until my sister's frosting came out so much fluffier at Thanksgiving. She pointed out I was using melted butter from the microwave instead of leaving it on the counter for 30 minutes, and the texture difference is huge. Anyone else skip the softening step and wonder why their cakes sit flat?
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