I finally took my friend Mary's advice to make my buttercream better.
Before I was putting SO much powdered sugar (like 6 to 8 cups for 24
cupcakes!) to get it stable enough to pipe. This time, I let the mixer
whip on the highest setting for about 8 minutes with only about 3 cups of powdered sugar
for 24 cupcakes, and sure enough, it was a good consistency to pipe, and I could actually taste the buttercream instead of pure sugar!
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