b-rat Posted 11 Sep 2013 , 1:49am
post #1 of

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.



1 reply
AlexNarramore Posted 11 Sep 2013 , 2:16am
post #2 of

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.

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