I had problems with the Swiss Meringue Buttercream that I wanted to use for the frosting, good thing chilling it in the fridge for 12 hours did the trick. I thought I had it going but then, the frosting I made (which was around 3-4 cups’ worth) was not enough to frost all cupcakes! I had to make a quick frosting, good thing my go-to Rich Chocolate Frosting did its job well.
Taking on the challenge was a sure fun thing to do and it made me push myself further. I finally conquered my fear of frosting, and I can only be happier. I realized it wasn’t such a hard thing to do, and my, the wonders a piped frosting can do!
Boxed and ready to go.
The whole setup.
This goes without saying, I’d love to this again! :D
Oh goodie! Your swiss buttercream turned out way (make that way way) better than mine... mine doesn't even look like buttercream, I'm too nervous to try it again :)
ReplyDeleteHee, I guess I was just lucky that day. It almost didn't work. Buti nalang I had one night free to chill it in the freezer. I think that was the trick. If it gets soupy/runny, freeze it for about 15 minutes (make sure it's covered in plastic wrap) then beat until it's smooth. I had to do this twice, thank God it worked!
ReplyDeleteIf you don't want to try it again, you can try Mousseline Buttercream instead. I heard/read it's better than SMBC. :D