post #1 of 2
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.
Brenda
1
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post #2 of 2
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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