We're talking Swiss Meringue Buttercream and all of its magical powers over on The Pioneer Woman Food & Friends. You NEED this frosting in your life. No really, you do.
Come read all about how to make it, how to make these watercolor rose cookies, plus tips for switching up the flavors. Oh, and share whether you are #TeamCake or #TeamFrosting.
(I bet you can guess what category I fall into.)
Welcome to Bake at 350! I'm Bridget and I like all things sweet...especially cookie decorating. I hope you'll find some inspiration here. So, grab a chair (and a cookie) and let's get baking! [
The texture looks amazing! Heading over to check this out now!
ReplyDeleteMe encanta se ve realmente delicioso, gracias por compartir!!! Dulcerio del Bueno
ReplyDeleteRecetas Dulcerio
These look so cute
ReplyDeleteAmy | www.yankified.com
If I ever have to get this done, I'm coming to you for help!! :)
ReplyDeleteThese look oh so delicious!
ReplyDeleteMade this put it turned out too soft for frosting. It was like pudding. What did I do wrong?
ReplyDeleteHey CherylSue! I'm sorry that happened.
DeleteTwo thoughts...maybe your butter was too warm? Or, sometimes it looks soupy when it's underbeaten. In that case, all it needs is a few more minutes with the mixer.
Thanks for answering back! Butter was room temperature and the "frosting" became thinner as I whipped. I had stiff peaks with the meringue (I love meringue and make it often which is why I wanted to try this recipe), but maybe I didn't get the right temperature. I'll have to try again! Thanks!
DeleteHello. Can you modify this with cocoa powder to make chocolate frosting? If so, how much would you recommend? Thanks!
ReplyDelete