A while ago I asked in the General board about some buttercream advice. I promised to report, sorry it took so long. I was waiting for the pictures to come out.
I ended up using a Swiss meringue recipe, and added Grand Marnier as flavoring. It came together beautifully, and frosted and pipped beautifully also. BUT, I found it to taste much too buttery, too rich still. I ended up only frosting only the top of my cupcakes and using fresh flowers as decoration.
The cupcake recipe I used from Epicurious turned out to be much too dense, but the combo of orange and cardammon is killer. I will not make that particular cupcake recipe again, but will use a orange chiffon recipe that I already have and like and just add in cardammon spice. Also, my molds were bigger than the recipe indicated, but even account for that factor, I only ended up with 17 cupcakes.
Next time I'm going back to fresh whipping cream as my frosting...
Thanks to all for all the advice.
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