Learn how to make the perfect Swiss meringue buttercream to decorate your cupcakes, plus a simple piped flower design to try. Place a metal or glass bowl over a saucepan that contains 2.5cm/1in ...

Stir in the remaining 100g/3½oz icing sugar and the glycerine until well combined then beat again until the mixture forms soft peaks when the whisk is removed. (For a thicker icing, add more icing ...

For frosting, combine the sugar, egg whites and water in a small heavy saucepan over low heat. With a hand mixer, beat on low speed for 1 minute. Continue beating on low over low heat until frosting ...