I have a new blog crush: The Woodland Bakery Blog. I used to watch Gretchen Price's "Crumb Boss" videos on You Tube then got distracted and forgot about them. You know, busy mom, busy life, yadda, yadda, yadda. Then, for some unknown reason, I remembered about them last month and went looking for them again. I was so glad to discover that she'd converted the "Crumb Boss" channel to the "Woodland Bakery Blog/You Tube" channel. I LOVE, LOVE, LOVE, all her videos and so far all the recipes I've tried. She really knows what she's talking about but presents it in such a easy going way. No snooty, snobby, uppityness on her blog. Just great recipes presented in a easy to follow and fun way. I love it, I may even pull a "Julie/Julia" thing and blog my way through all her recipes. Maybe, when I come across all that extra time I seem to have misplaced.
Anywho, I was intrigued by her Swiss Buttercream recipe and decided to try that first. My first love is still Nick Malgieri's "Easy Meringue Buttercream", but I've always been wary of piping with it, specifically roses, things that need a stiffer texture to retain their shape. For piping roses, I loved the way the icing we used at the grocery store performed, the texture was perfect. The taste not so much. Kind of gritty, and basically just shortening and sugar. YUCK. Pretty similar to Wilton's basic buttercream recipe, perfect for piping but greasy, overly sweet and not much real flavor. Gretchen's recipe looked to be a hybrid of the two recipes. It had the egg white "Swiss Meringue" preparation of Nick's recipe, and the shortening/powdered sugar combo of the Wilton recipe. Could it deliver the right combination of taste and texture? Let's find out. . .