I’ve tried a lot of different icing recipes over the years. When I’m teaching I’m always working with the Wilton Basic Buttercream – it’s perfect for decorating. But when I’m making something that doesn’t need a lot of piping, this is my go to recipe.
People can be a little scared of the Swiss Meringue Buttercream but it’s not as hard as it looks. I’ve tried a few different variations but Martha makes one that turns out pretty consistently. I made half this recipe. It turned out perfectly. What I love about this buttercream is it keeps you on your toes, it falls apart before it comes together again.
Have you tried Swiss Meringue Buttercream? What’s your experience with it? And what’s your go-to icing recipe?