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How to make Royal Creams
250g soft margarine
1/2 Cup icing powdered sugar
1-2 Tsp Almond essence / vanilla essence
1/2 Cup corn flour
2 1/4 Cups cake flour
Buttercream icing /Frosting
30g soft margarine
1/2 Cup icing sugar
1 tsp almond essence
The consistency as the red velvet/carrot cake Frosting