I'm going to give one of these a try these weekend, just purchased a candy thermometer (wish me luck).
I've googled for this answer but couldn't come up with the exact info I'm looking for.
I know the buttercreams can be refrigerated or frozen, but if I'm making them for cupcakes and bringing them to work the next day, do I keep them at room temperature, or in the fridge?
Hoping someone knows the answer.
(I've tried the regular buttercream and finding it too sweet and grainy. If I lessen the icing sugar, it doesn't give the right consistency for making swirls, if I beat the mixture more, it becomes too thin)
Here are some pictures at my very 1st attempt at decorating cupcakes (I need more practice)
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