I can't eat raw butter (I use it to cook) so buttercream has always made me gag. But I've discovered the secret- un salted butter and my lovely Kenwood mixer. I leave it whisking away (silicone blade beater) for 8-10 minutes. It's the Cat's Pyjamas!
So... I've dome the swirl of buttercream on a cupcake thing. No-one really eats large cakes in my house.
What about Vienesse Whirls? How do I make them (with jam and creamy icing in them)