I feel ya on the Swiss buttercream. I used to bake all the time, and made many types of cakes and frostings. I was never disappointed with Swiss buttercream, but didn't appreciate the finickiness of it. If I do bake any more, I make either a cream cheese frosting, or a stabilized whipped cream.
Can't wait to see what you land on for wedding cake(s)!
I feel ya on the Swiss buttercream. I used to bake all the time, and made many types of cakes and frostings. I was never disappointed with Swiss buttercream, but didn't appreciate the finickiness of it. If I do bake any more, I make either a cream cheese frosting, or a stabilized whipped cream.
Can't wait to see what you land on for wedding cake(s)!
I agree! I also struggle with how butter-forward it is..sometimes I just want a little more sweetness you know?