I have been playing around with various buttercream recipes, and recently tried Swiss Meringue Buttercream. While it was lovely and smooth, I found the taste a little too buttery, so seeing these cupcakes were just for us, I thought I would play around with the recipe and reduced the quantity of butter and I think it tasted much better. Next time I think I will add a little more sugar, and perhaps use vanilla beans rather than extract. I am determined to get the perfect buttercream... one that pipes beautiful swirls but tastes fantastic! Here they are decorated with daisies, ribbon roses, five petal flowers and a large fantasy flower.
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