Does anyone know what type of frosting a cupcake bakery uses? I can never seem to get the same taste out of a buttercream? I came close last time by really beating my butter and adding about a quarter shortening to it (this also helped stabilize), but still not quite the same. I have wondered if it is a meringue buttercream? I also watched a video from Magnolia bakery that used a cooked flour/milk paste added to butter and granulated sugar.
any one have the inside scoop.....er, swirl?