Making a cake for a European couple, they want a not so sweet buttercream made with out shortening. Also will your recipe crust so I can cascade gum paste flowers down the side? this will be a 2 tier cake.
Anyone with advice please share.
This recipe (see link below) combines a creme anglaise and Italian meringue with the butter to make a stable frosting that is also great for piping decorations on a cake.
It contains a total of 5/6 cup of sugar (1/2 cup in the creme anglaise and 1/3 cup in the meringue).
This buttercream also holds up in warm climates, and can be stored at room temperature for up to 6 hours.
Thanks CakeLadySKB, I can't wait to try it!