I’ve never had much luck with frosting, so made this practice batch of cupcakes using the Swiss meringue buttercream recipe.
Overall, the recipe was pretty straightforward. I had some difficulty with it getting too warm during the decorating process, but I was making this in hot and humid Texas.
I was able to generously frost 18 cupcakes, although the last couple were a struggle. Next time I’ll do 1.5 batches and will mix more of the colors at the start with additional fridge time.
by IcyConsideration1624
5 Comments
Those petals are INCREDIBLE!
So beautiful I love the color. I am a sucker for a good blue grey it’s hard to get pretty. Very nice ☺️
How much piping experience do you have? I need to know because this is giving me the delusional confidence that I could frost like this if I made the meringue 😂
I don’t know if Stella has a recipe, but in general Italian buttercream is more stable than Swiss. Way more of a pain to do though, I hate working with sugar syrup. Stella says the ideal temp for decorating with her buttercream is 68F. Which is no kitchen ever, lol.
For a non-professional, that is fabulous icing work. I am inspired.