It was a sunny day and I had a few minutes before the sun set.
My husband was in the kitchen preparing the next batch of honey butter.
I was in my office writing a blog post.
I had just made the first of many batches of buttercream.
I had to make sure that I didn’t leave any behind for the next batches.
The buttercream was made with an old-fashioned buttermilk-and-sugar mixture, which I made up with a bit of coconut oil and a dash of maple syrup.
Then I mixed the melted buttercream into the sugar and added a pinch of vanilla extract.
It was good, but not perfect.
It was too thick, and I didn, too, feel the sugar in the creme.
I decided to make the buttercream thicker by using a teaspoonful of the creame instead of the teaspoonful that I usually use.
As I was stirring it in, I noticed that the creams consistency was slightly different.
It seemed that the mixture was thicker and softer.
After a few more batches, I found out that the texture wasn’t that different from what I had made before.
I didn`t have to mix the butter with sugar to make it thick.
But I did have to use a bit more water than I usually would.
Because I was mixing the butter cream into the syrup, I didn’ t have to add any liquid to make a thicker buttercream than what I usually make.
It didn’t seem like it would take as much water.
I used half a cup of water and added two tablespoons of coconut milk, along with half a teaspoon of vanilla.
That made the butter just a little too thick.
I tried to add just a bit less water than the recipe called for, but it wasn’t enough.
I decided to stop, and make another batch.
The second batch was just a tad thicker.
I just didn’t have enough room to mix in enough water to make that buttercream too thick for me.
I added a little more water, and the butter was still a bit too thick to coat the surface of the bowl.
Finally, I made a batch of the same recipe.
This time, I added just half a half teaspoon of coconut water and two tablespoons, along a spoonful of powdered sugar.
I still had room to add more water and it was still too thick and not as creamy as the first batch.
I did this until I was satisfied with the result, then I let the mixture rest for a while.
Next I decided that I was going to try to make this recipe more complex.
I needed to increase the amount of sugar, which made it a little thicker.
And, I had no room for it, so I had the first layer of butter whipped with two tablespoons.
I blended this all together and added another tablespoon of coconut.
I did a little bit of mixing with a fork, and it worked well.
I mixed in a little less water and then mixed the rest of the butter into the creamed sugar.
The buttercream became a little thinner, and just a touch too thick because I had not added enough water.
It still had enough liquid to coat my bowl.
But, the next time I made it, I did make it thicker.
It took me about ten minutes to make, but then I added another five minutes until I reached the end.
When I finished making this buttercream, I poured the whole thing onto a piping bag and filled it with white icing sugar.
Then I put the piping bag into the freezer for about 15 minutes to let the butter freeze.
After the icing sugar had frozen, I removed it and used a sharp knife to cut off the top of the frosting.
It looked like a jagged diamond.
I let it sit for about 30 seconds, then gently placed it back in the freezer.
After a few hours, it had thawed enough to use again.
I then made two layers of butter frosting and used two tablespoons each of vanilla, maple syrup, and coconut water.
At the end of each layer, I placed the top layer on a cutting board, then placed the middle layer on another cutting board.
I used the same amount of butter and icing sugar as the previous layers.
I doubled the amount in the last layer, and then put in the piping bags.
I made sure that the top layers were on the same cutting board so that I would have a little space to work with when piping the butter frostings.
After piping the frostings, I took the first buttercream out of the freezer and poured it into the bowl of my mixer, and let it continue to beat for about 20 minutes.
I removed the bowl from the mixer and used my hands to spread the frosted buttercream onto the top and bottom of the piping-bag, as well as onto the surface.
I put two pieces of piping bag on top and a third on the bottom of each piping-box. The top