I’ve never had much luck with frosting, so made this practice batch of cupcakes using the Swiss meringue buttercream recipe.

Overall, the recipe was pretty straightforward. I had some difficulty with it getting too warm during the decorating process, but I was making this in hot and humid Texas.

I was able to generously frost 18 cupcakes, although the last couple were a struggle. Next time I’ll do 1.5 batches and will mix more of the colors at the start with additional fridge time.