A Primer on Working With Buttercream

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[Editor's Note: Heather Smoke of Curly Girl Kitchen imparts a clear, easy-to-follow lesson in this post in the art of making buttercream to frost cupcakes, cakes, and other sweet treats. She shares her past mistakes and her current successes in an informative, accessible way. Check it out if you're trying to master the art of beautiful and delicious toppings for your desserts! --Genie]

Everything I've Learned About Buttercream...

I've always thought mastering buttercream was something elusive, that only seasoned cake makers could get exactly right, or that I'd have to start making Swiss buttercream to achieve the silky, smooth, pipeable, spreadable consistency that holds its shape perfectly, but the thought of messing with hot syrup and egg whites when I just want to make something quickly isn't all that appealing. But what I didn't know, which is sort of embarrassing to admit, is that I was simply doing it all wrong. The answer was in front of me the whole time, and I just didn't see it.

Buttercream

Image Credit: Curly Girl Kitchen, used by permission.

Read more from Everything I've Learned About Buttercream... at Curly Girl Kitchen

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