Add vanilla and mix until buttercream is smooth.
Cool cupcakes
tand mixer before using. This recipe can easily be halved or
.5\" round cookie cutter, buttercream in two colors, sprinkles, sugar
\" vanilla cakes, pineapple curd, buttercream, uncooked spaghetti, fondant in three
>-Make Your Buttercream-.
Whip up some Milkmoon Meringue Buttercream (recipe #536136), you
>Make Your Buttercream.
Whip up some Milkmoon Meringue Buttercream (recipe #536136), you
nd coconut if making buttercream for filling. Buttercream can be refrigerated in
hocolate chips (double the recommended recipe), buttercream in two colors, raw cookie
ntil stiff, glossy peaks form. Meringue will be white with a
ne batch of Milkmoon Meringue Buttercream.
-Prep Your Base-.
Increase speed and beat until meringue is thick and shiny and
rost with the Chocolate Walnut Buttercream (recipe follows).
mproves the strength of the meringue).
Keeping an eye on
>-Prepare Your Buttercream-.
Whip up some Milkmoon Meringue Buttercream (recipe #536136),
>Buttercream:
Whip up some buttercream using the recipe
ow speed slowly add the meringue powder, water, flavoring and salt
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.
Cream shortening, flavoring, and 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.
For Chocolate Buttercream: Add cocoa, melted chocolate squares, and water to the recipe and mix until well blended.
p to 48 hours.
Buttercream: Whisk egg whites and sugar
ea.
For the Ginger Buttercream Frosting:
Beat butter with