How about if I answer the tons of questions that I get about how I get such smooth and shiny icing on my cupcakes and how I make my wedding cakes so straight and smooth?
Ah, you like that idea... great! I will also share some of the beautiful cakes I have been making lately!
I prefer to use European style buttercreams such as the Swiss meringue and the Italian meringue but I also like a french style butterceam which uses a pastry cream and butter combo. This one is highly perishable however so I hesitate to use it on any cake that has to sit out at room temp for more than 4 hours.
I will give you some tips I have learned about how to be successful with these types of real buttercreams.
Makes about 4 cups
4 large egg whites
1 1/4 cups sugar
1 cup unsalted butter, (2 sticks), softened, cut into tablespoons
Put egg whites and sugar into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes. With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. Reduce speed to low; add flavoring and continue beating 2 minutes to eliminate air bubbles.