Fact: Buttercream was a working name for my bakery before I landed on Pickwick Baking Co.
This weekend I had the opportunity to make some treats last minute for a party (and I cannot wait to tell you more about THAT when the time comes), and I made my vanilla swiss meringue buttercream for both rich chocolate cupcakes and a yellow butter layer cake.
What I love about this buttercream (and NO, I'm not giving up my recipe! DON'T EVEN) is that it's so light. I'm not a "frosting" fan, but buttercream is in a league of it's own. Swiss meringue buttercream is simply out of this world. It's airy, has almost a whipped cream quality, but richer, and it simply melts on your tongue and then disappears. The flavor, the texture is so delicate but so right on....then it flits away.
I recreated the layer cake today with a twist of flavor. You guys were split nearly evenly between wanting a raspberry vanilla and an apricot vanilla, so: I give you both
|yellow butter cake with apricot and bourbon vanilla swiss meringue buttercream|
|yellow butter cake with raspberry and bourbon vanilla swiss meringue buttercream|
Wee little cakes with big flavor. Heaven on a dessert plate.