Hello,

Some client tell me that my buttercream have to much sugar (i do recipe from wilton)

So you have a recipe of cream with good tast abd i can smoth it easy?

I hope you understand my poor english

Thanks

Hi there,

I always use the MOusseline buttercream from the cake Bible. It is not very sweet and it has a silky texture. It is made with butter therefore it tastes best served at room temperature.

Here's the recipe:http://www.baking911.com/recipes/cakes/btrcrm_mousseline.htm

And here are some tips on how to make it smooth:

http://cakecentral.com/cake-decorating-ftopict-7968-lilac.html+champagne+bubbles