Swiss meringue buttercream wedding cake

Made with five simple ingredients, this silky, smooth, light, buttery and not too sweet Homemade Swiss Meringue Buttercream is the perfect topping for any dessert!

This not too sweet buttercream frosting recipe is the perfect hybrid between American buttercream and Swiss meringue buttercream! It's a dream to frost cakes and cupcakes with it, and I even use it to make wedding cakes!

A decadent and chocolatey Devil's food cake with Nuttel and roasted hazelnut ganache with swiss meringue buttercream makes a perfect wedding or celebration cake.

This Lemon Poppy Seed Cake is one of the easiest recipes to bake, for anyone just beginning in their baking journey. The combination of lemon zest and poppy seeds makes it the perfect dessert for any celebration. The download contains three recipes, lemon cake, lemon curd and swiss meringue buttercream so you can create a stacked one tier cake.

Swiss Meringue Buttercream Frosting is a silky smooth frosting with just a touch of sweetness. Using egg whites, sugar, and butter it’s a stable frosting perfect for piping on cakes and cupcakes.

Indulge in the delightful fusion of tangy lemon curd and silky Swiss meringue buttercream with this recipe from Homegrown Happiness! Perfect for topping your favorite cakes or cupcakes, this buttercream adds a bright, citrusy twist that's sure to impress at any gathering.

Happy Friday! I made six different types of pie dough today, and will be a busy wee bee working on pie for you over the weekend just in case you need some last minute pie

This Swiss Meringue Buttercream Recipe only takes 4 ingredients to make the silkiest frosting you’ve ever tasted. I’m sharing all the tips and tricks and detailed instructions to get it perfect every single time.

Made with only 5 ingredients, it is so easy to make this creamy and smooth Swiss Meringue Buttercream recipe! It's so light and fluffy!

Cassie Bridgforth on Instagram: "Marbled buttercream! - Start with a white base, then gently swirl in a color (or two) for contrast. Don’t overmix! Just move the color through your white buttercream. - Press the buttercream onto your cake. Don’t swipe it, just press and leave it alone. - Place your cake in the freezer for about 20min, or the fridge for an hour. Get it really cold! - Scrape off the very exterior layer of buttercream, and you’ll unearth some really incredible marble…