I find that I really don’t like the classic american buttercream because its too sweet, but it does hold well for piping cakes and cupcakes due to the shortening
Does anyone have a successful true and tried recipe for a whipped topping that is sturdy and /or crusts? So that it is not sweet but it holds well on piping, flowers, and on cupcake swirls?
Also, i find with cream cheese icing, the icing becomes really heavy with the addition of butter and cream cheese and then confectioners sugar, but the swirls dont hold up long, they end up drooping down and looking flat :( I dont know how bakeries make those amazing red velvet or carrot cupcakes with light and sturdy cream cheese icing that will stand up and hold the swirls? This frustrates me everytime!
Any insights, recipes, or experience would help!