I’m not a huge lover of butter cream (unless its almond), I love cream cheese frosting but I don’t think it suits all cakes so today I tried something a little different – Swiss Meringue Buttercream. I used this recipe and method: Face your SMBC fears. This really helped me too: Swiss Meringue Buttercream Demystified.
As I only have a hand mixer it took much longer than its supposed to and I reckon almost burnt out my beloved Dualit! Since this seems to be a very American thing (although its name suggests otherwise) and I haven’t met anyone closer to home that makes it I’ve never tasted it before! I’ve been googling all evening and it seems I used the method correctly as it looked liked lots of the pictures I’ve seen but the jury is still out about whether I like it or not. Its certainly nowhere near as sweet as butter cream but it almost tastes purely of butter but has this weird, light airy texture about it.
Have you tried this before? Have you made it yourself? Let me know! I’m still on the search for a frosting that I will love on my vanilla cupcakes!
Love & Cupcakes, Natasha xoxo