Chocolate Buttercream for Baby Bluebird Cupcakes
Use this recipe when making our Nesting Baby Bluebirds cupcakes.
Martha Stewart Baby, Spring, Martha Stewart Baby, Spring 2001, Martha Stewart Baby, Spring 2001
49 Ratings
- 5 star values: 11
- 4 star values: 16
- 3 star values: 14
- 2 star values: 5
- 1 star values: 3
Martha Stewart Member
Rating: Unrated
09/05/2008
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.
Martha Stewart Member
Rating: Unrated
03/03/2008
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!