There are a lot of things you don’t think you’ll be worrying about as an adult. Like standing in the toilet paper aisle and trying to decide which you should buy—the quilted strong+soft or the ultra plush (is there a difference? Has anyone tested this?). Then there are the mistakes: some only slightly annoying, some really bad, and others costly. But the main thing is, there is no avoiding mistakes.
It’s pretty much the same thing in the kitchen. Like the Swiss meringue buttercream I tried to make when I threw my friend a baby shower back in September.
The Swiss Meringue Buttercream Story
Swiss meringue buttercream isn’t horribly difficult to make, but it can be finicky. I’d made it a few times before, however, and didn’t feel like it would be a problem.
However, I also didn’t have my usual tools, like my beautiful soft yellow KitchenAid® stand mixer because I decided to make the cake/frosting at my mom’s house. Why? The shower was being held there instead of my small apartment and I didn’t feel like hauling things back and forth.
Of course, what was supposed to be a beautiful buttercream broke which means it turned into an ugly, watery and separated mess: