|
|
|
Swiss Buttercream
Recipe
Yield:
2 1/2 quarts (2.37 L) |
|
This classic buttercream icing is light, delicious,
and buttery and goes on smooth. It does not require a cooked sugar syrup.
It's not the best icing to choose in warm weather if you use butter (it
will hold up fine unless the temperature gets over 80 degrees F), but you
can use hi-ratio shortening, instead for warmer weather.
It can also be used when
piping decorations
and can be tinted. |
