I'm making 140 Butterbeer (think vanilla and butterscotch) cupcakes for work in the morning. After a horrible day with family issues I'm second guessing a buttercream and thinking of more of a Swiss Meringue Buttercream.
Thoughts, feelings, suggestions.
I'm making a butterscotch ganache that I'd mix into a buttercream flavored with vanilla. I think I like the idea of a lighter, creamier frosting for this...
I agree I think smbc will be nicer and lighter!