Im making a graduation cake for a customers daughter and im going to be frosting it with swiss buttercream and im a little iffy about using the swiss bc for the boarders. what do you guys recommend that isnt too sweet? Or do you think i should just stick to the swiss bc?
Swiss meringue buttercream by nature really isn't super sweet. I would recommend using the same buttercream for borders as you do to frost so that it tastes and looks the same. Good luck on your cake! --- Marianne, The White Flower Cake Shoppe