ransfer some of the pink buttercream to a piping bag fitted
ut clean.
For the Swiss Buttercream:
Place sterilized stand-up
Add vanilla and mix until buttercream is smooth.
Cool cupcakes
nd coconut if making buttercream for filling. Buttercream can be refrigerated in
he 1/3 cup of Swiss cheese. Stir in the lemon
br>For the Peanut Butter Buttercream:
Place sterilized stand-up
cool completely.
Vanilla Buttercream:
This can be
cup of the mousse buttercream, spreading it evenly.
Continue
efore frosting with buttercream.
To Make The Buttercream and Frost The
astry as directed in the recipes given above.
Place the
n racks.
Prepare Chocolate Buttercream.
Reserve about 1/2
o cool completely.
Make buttercream: Heat whites and sugar in
et cool completely.
Nutella Buttercream.
In a bowl beat
Cream shortening , flavoring & water. Add dry ingredients and mix on medium speed until all ingredients have been thoroughly mixed together.
Blend an additional minute or so, until creamy. If too hard, add more water a tablespoon at a time until the desired consistency is reached.
Makes enough buttercream to frost 36 cupcakes.
For the Chocolate Buttercream, add the additional ingredients as the recipe calls for.
* Any flavours/extracts may be used to suit your taste.
efore icing.
For the Buttercream:
Preheat oven to 425
ea.
For the Ginger Buttercream Frosting:
Beat butter with
he cupcakes bake, prepare the buttercream. In the bowl of an
ire racks.
Meanwhile, make buttercream--in the top of a
bout one third of the buttercream. Invert the other layer, top
inutes.
Prepare the Molasses Buttercream: Beat butter in a large