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i have 3 cups of butter. i need 3/4 cups + 1 lb for cupcake + buttercream. how can i dial the recipe back to even out the buttercream?
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recipe for buttercream:
2 lb confectioners sugar 900g, sifted
1 lb unsalted butter 450g
1 tsp vanilla extract
1 tbsp heavy cream
1 pinch kosher salt
1 tsp whole milk
i don’t want to mess with the cupcake but how can i adjust the buttercream?
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