Swiss & American Buttercream Icing Basics

I have had the best time on this website. This is definitely a twist on making buttercream icing. I am use to the American Buttercream but it honestly never measured up to what came from a good bakery.


The Chef has this recipe at:

Now that you have your icing and how to slice and fill it is time to ice the whole cake ready for the decorations.

Where can you buy these products?

Leave a Reply

Your email address will not be published. Required fields are marked *

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <s> <strike> <strong>