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Old 08-25-2009, 09:59 AM
 
43,011 posts, read 108,025,167 times
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Quote:
Originally Posted by Chichappens View Post
Ask Jenny Lee to give you the recipe..........that simple!
Impossible. The company went out of business last year.
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Old 08-28-2009, 06:28 PM
 
1,016 posts, read 1,937,686 times
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Then contact one of the former workers......sure they have info or giant E to locate a baker with the secret recipe.
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Old 08-28-2009, 06:39 PM
 
1,016 posts, read 1,937,686 times
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There are many variations of buttercream frosting. There is the American buttercream which uses powdered (confectioners') sugar and becomes stiff when dried. French buttercream combines egg yolks, sugar syrup and butter into a deliciously smooth and rich frosting (that must be refrigerated). Buttercream icing can also be tinted or flavorerd.
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Old 10-03-2009, 05:56 PM
 
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I too am addicted to Jenny Lee Icing, and lucky me I still have some in my freezer as I found out years ago that they would sell you the icing and it freezes great! I asked for the recipe once and while the bakery lady would not share it, she did tell me that it was a boiled buttercream icing. So maybe you can try to make some boiled buttercream recipes at home and see if you can duplicate it. Hope that helps!
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