swiss meringue buttercream

Cupcakes+ as smooth as, or smoother than, normal buttercream

+ less sugar, less butter

+ can be made in advance and frozen

What’s not to love?

Best tutorial I’ve found is by Whisk Kid: here.

Leftover egg yolks? Maybe you could make pasta dough. If you want to freeze your yolks, remember to prick them and add a little salt/sugar (depending on whether you plan to use them in cooking/baking) first. Read more about freezing eggs here.

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