Happy Tuesday and Happy New Year!
Did you make any caking resolutions for the new year? If so, I’d love to hear them.
Mine is to try to be neater when I work
One of my messiest jobs is when I make my American Buttercream. Powdered sugar everywhere! (You too?)
But sometimes I don’t want to use ABC; I want a lighter meringue-like buttercream. And when my lazy bone flares up, I don’t feel like going through the long process of making Swiss Meringue or Italian Meringue.
That’s when Hybrid Buttercream (HB) comes to the rescue!
I call it a hybrid because it’s a cross between a meringue and American buttercream.
It’s really the best of both worlds…
You get the light, fluffy, buttery taste and texture of the meringue type, but it’s much easier and faster to make.
No sugar syrup!
And it’s even a bit more stable due to the little bit of shortening and powdered sugar in it.
I’ve got a FREE VIDEO for you this week on how I make my Hybrid Icing. I’ll show you step by step how to make it to get the best results.
It’s really easy, utterly delicious, and frosts and pipes beautifully.
These two cakes are examples of flowers piped with HB.
CLICK HERE to get to the video.
I’d love to hear your experiences with it; drop me a note if you try it.
Until then, happy caking!