|Winter Rose cupcake (which uses Martha Stewart's recipe below)|
3 ¼ cups sifted cake flour (not self raising)
|Swiss meringue, not yet added with butter. It has to be glossy like this|
|Swiss meringue buttercream, after being added with butter|
|The mint and rose version. Yumm...|
Note 16 Nov 2012:
If your SMBC (Swiss Meringue Buttercream) is curdled even after a long beating, try to put the Pyrex bowl (with the SMBC in it of course) over a pan of boiling water (the bowl should not touch the water; it should perch on it). As the frosting heats up, beat it on LOW speed. Click this for the explanation.
Alternatively, put it on microwave for 15-20 seconds, then beat it on low speed as well. See this site for the explanation.