Butter - It’s important to use butter that is high in fat and softened. Something that has a butter fat percentage of at least 82%. You also want to make sure your butter is softened. I have a full guide on how to soften your butter properly and easily on the blog!Cream Cheese - Use block-style cream cheese, not spreadable, for structure. In the UK, Philadelphia works well. Soften it by leaving it out for 30-60 minutes until it’s cool but leaves an indent when lightly pressed.Milk Powder ...
