This is my favorite recipe for american buttercream. It is creamy, not gritty and not overtly sweet. People confuse it for swiss meringue buttercream because of the gloss and shine and velvet like texture it has and also the taste. Its the only american buttercream recipe I use.
Over the weekend, I hosted my first ever food styling and photography workshop in Chandigarh. When I started food photography I never thought that I would reach a stage where someone would like to learn from me. It has taken years of practice and even now there is so much to learn, but since so many people kept asking me to do a workshop, I decided it was time. With the help of my friends at Eighty.Tribe and Madras Prop Store, I set Saturday April 7th, 2018 as the date for the workshop.
As soon as I posted about the workshop on my instagram page, panic struck as to would any one even register. Luckily, people did and we had a full house. While I think everything went smoothly, there is always room for improvement especially if its the first time you are doing anything. For one, I should have taken more photographs of the space, the behind the scenes and should have at least taken one group shot with everyone! Well, that was a learning.
Another learning was I should not take on everything. There is so much work for a workshop. Between planning for the presentation and live styling sessions, I also decided to make the treats that would be served for the participants. Which meant staying up till late, the night before the workshop baking cupcakes, cookies, sandwiches and pound cake. And also, wrapping the small takeaways I had made for everyone attending the workshop (a hand painted board and napkins)
All that effort did pay off, since everyone loved the treats and the gesture at the end. A few people asked if the recipe for the buttercream frosting I used on the chocolate cupcakes was in the blog archives. That’s when I realized I hadn’t posted it.
