Home Cooking

Italian Cupcakes Meringue

Swiss meringue and Italian buttercream for cakes/cupcakes

Share:

Home Cooking 6

Swiss meringue and Italian buttercream for cakes/cupcakes

red dragon | Feb 5, 2010 05:55 PM

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.

Thanks!

(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)

Want to stay up to date with this post?