Those of you that do not use fondant to cover cakes. what kind of buttercream icing do you use so it holds up all day.
I found a recipe on here called fluffy American buttercream. Its pretty good and does not taste greasy like regular American buttercream.
thanks for any advice.
ASwiss meringue buttercream is extremely stable and is wonderful to use in stacked tiered cakes. I use it alongside the sps system and have never had any issues.