In the past I used to avoid buttercream
when decorating cakes and cupcakes. Why? Because of the insane amount of sugar
all recipes called for. I’m sorry but for me 500 gr of icing sugar is a little
too much for 200 gr butter, no?
So one day I simply decided to try and
develop my own recipe for buttercream with less sugar and the addition of
melted chocolate and, of course, alcohol. And it turned out great! Not impossibly sweet
but still firm enough for piping flowers and stars and swirls on a cake or
cupcakes.
