Before I tell you the winner of this weeks Royal Albert Giveaway it is time to share with you the recipe for the absolutely perfect, totally amazing icing that you can see on these delicious cupcakes!
Again the recipe is by Gillian from Crumbs of Comfort Cake Design who I witnessed whipping up these delights for me!
She calls it the cheats version of Swiss Meringue Butercream – I call it naughty but oh so yummy!
Cheats Swiss Meringue Buttercream
250 butter
250 copha
750 soft icing sugar
1 1/2 tablespoons magic pav
1/4 cup water
The butter and copha needs to be soft. Melt the copha if it’s super hard and pop it in the fridge once it starts to go cloudy again it’s ready to mix.
Beat the batter and copha really well until light with no lumps. Add half the sugar and mix to combine. Add magic pav to remainder of icing sugar and add to mix. After 30 secs add the water (and flavour and/or colour).
Beat for ten minutes .. This makes sure it’s not gritty
And so now to the winner of this weeks Cake Stand Giveaway
Congratulations to entry no 1 – Anne Canalese
Please email me with your address details and so I can send off your prize!
Photography & Styling :: Leanne Ambrogio | Sweet Style
Recipe :: Gillian Brown | Crumbs of Comfort Cake Design
Teaware Range :: Royal Albert Australia
Flowers :: Fiona Kate
Recipe :: Gillian Brown | Crumbs of Comfort Cake Design
Teaware Range :: Royal Albert Australia
Flowers :: Fiona Kate
The Perfect Icing & a Giveaway Winner
Recipe Type: Dessert
Author:
Cheats Swiss Meringue Buttercream 250 butter 250 copha 750 soft icing sugar 1 1/2 tablespoons magic pav 1/4 cup water The butter and copha needs to be soft. Melt the copha if it’s super hard and pop it in the fridge once it starts to go cloudy again it’s ready to mix. Beat the batter and copha really well until light with no lumps. Add half the sugar and mix to combine. Add magic pav to remainder of icing sugar and add to mix. After 30 secs add the water (and flavour and/or colour). Beat for ten minutes .. This makes sure it’s not gritty
Ingredients
- 250 butter
- 250 copha
- 750 soft icing sugar
- 1 1/2 tablespoons magic pav
- 1/4 cup water
Instructions
- The butter and copha needs to be soft. Melt the copha if it’s super hard and pop it in the fridge once it starts to go cloudy again it’s ready to mix.
- Beat the batter and copha really well until light with no lumps. Add half the sugar and mix to combine. Add magic pav to remainder of icing sugar and add to mix.
- After 30 secs add the water (and flavour and/or colour).
- Beat for ten minutes .. .This makes sure it’s not gritty
