Here is the swiss meringue buttercream recipe that I use for my cakes. Swiss buttercream is lighter, silkyer and less sugary then the normal buttercream. It's normaly a go to for wedding cakes. It is very simple to make but contrary to the buttercream recipe this one you have a heating process. It is also easy to tweek, add melted chocolate and coco and you get swiss chocolate buttercream. Instead of vanilla extract, change it for almond or any other flavour. Hope you enjoy as much as I do.
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