Following my search for the best icing cream, I arrived to the mythical Italian-meringue buttercream — it's simply amazing, both silky and fluffy, deliciously light and creamy... You should follow my recipe to achieve this amazing icing cream with minimal effort :-)
This is a medium-advanced cake cream, that requires some more work than buttercream, but also makes for a more fluffy, creamy icing. It's still not the hardest one, and definitely worth the effort! You will love the silky texture and firm, almost buttery-like consistency. It's a clear winner for cakes and decorative, ornamental (ruffles, anyone?) cupcake decorations.
PS: The picture shows decorated cupcake with the swiss meringue buttercream, look how amazing the ruffle looks, and the silky smooth surface is! :-)
One thing that I like about living in Germany is that during the Christmas time, locals cook and bake many delicious local dishes — one of them is Vanille-Kipferl, also known in other countries as Italian cornetti, French crossaints, or Polish rogaliki. But however you call them, they are basically very crispy cookies covered with vanilla sugar. And for this simplicity I absolutely love them :-)