Hello fellow cakers. I hope all is well this weekend.
I am doing a small 5" cake and 40 cupcakes in 2 weeks for a client who is very concerned over icing.
She doesnt want it to be too sweet. I usually use "Julie's Less-Sweet Buttercream" receipe and I love it. I think shes going to find it too sweet. I seriously think that she would use whip cream.
So im looking for suggestions. It will need to be able to sit at room temp for a few hours and support some smaller fondant decorations (a black top hat).
Thanks a lot everyone