Frosting is very important to us. Very! Neither one of us enjoys a sickly sweet, overly buttery frosting. I can remember a time when we would look at each other after eating a particularly good store-bought cupcake and talk about how on earth we could mimic that frosting!
Last summer, Lavonne did one better than all those store-bought creations out there. She discovered the beautiful, magical, stick-your-face-in-the-bowl, Swiss Meringue Buttercream. Frosting of all frostings in our humble opinion! Light, fluffy, not-too-sweet and oh, so delicious. I have called this the "frosting that icing-haters will love" and proven that when a friend who professes to be an icing-scraper (a person who scrapes 90% of icing off a piece of cake or cupcake) ate an entire cupcake, frosting and all...and actually enjoyed it! The only downside (if there could be one) is that it takes a full half hour to make a batch of this frosting. A lot of whisking, beating and butter-adding is involved. The result is more than worth it, though!
We've done several variations on the Swiss Meringue, with our favorite being Peanut Butter. Other amazing flavors that we've tried have been White Chocolate Peppermint, Chocolate Hazelnut (Nutella), and Milk Chocolate. Yummy!
Now that we've perfected the Swiss Meringue Buttercream, we're on the hunt for a fudgy chocolate frosting. Rich and delicious. But not too sweet! For me that's the number one rule of frosting. There has to be a balance of sweetness with the cake. It makes for a heavenly cupcake experience!
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