Reply by ButRCream

Posted on Tips On Achieving Crisp Edges with Fondant?

547 posts in 564 days

#1 posted 557 days ago

WhiskMeAway – I’ve been using an all butter-buttercream recipe for awhile now and it holds up quite well! (it’s a traditional American buttercream made with powdered sugar) However, I think she’s referring more to either a Swiss Meringue or Italian Meringue buttercream.

-- Becky, North Carolina, http://www.cakesbybecky.blogspot.com

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