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Chocolate Buttercream for Baby Bluebird Cupcakes

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Use this recipe when making our Nesting Baby Bluebirds cupcakes.

Source: Martha Stewart Baby, Spring
Yield

Ingredients

Directions

Cook's Notes

If you live in a warm climate or you want to display your cupcakes for an extended period of time, use half solid vegetable shortening and half butter, which will result in a more stable frosting.

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How would you rate this recipe?
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  • Chef_Kingston
    5 SEP, 2008
    For anyone interested in trying other buttercreams like this, this type is called Swiss, when you heat the eggs and sugar before whipping. There is a version called Italian, which is when you whip the egg whites separately and make a hot sugar syrup which you whip into the whites. And my personal favorite, French Buttercream, contains egg yolks as well as whites, and plain vanilla tastes just like ice cream.
    Reply
  • DessertFanatic
    3 MAR, 2008
    I've never been a fan of buttercream frostings until I made this one. The so-called "buttercream" frostings made with powdered sugar are too grainy and are not as smooth and creamy as this one is. Dissolving the sugar elimated the graininess, and whipping the egg whites made it so smooth and creamy. I'm definitely a buttercream frosting convert, and I can't wait to try more frosting recipes like this one from Martha's website. Thank you so much!
    Reply

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