…and a partridge in a pear tree…
I am not sure why I think that dumping a bag of confectioners sugar into a bowl of butter and whipping it up is so much easier than making a real Swiss buttercream but I do. At least I do until I decide to make Swiss buttercream and then it is a face palm moment. Wow. I could have been making this all along.
If you have a good mixer making real buttercream is not hard and it only takes maybe fifteen minutes. But the finished product? Oh my gosh. So much richer. So much more delicate. So much more… luxurious. Continue reading
