re: Swiss buttercream disaster

I agree Shirley..SMBC or IMBC is so lovely, so versatile. You can add flavours, it can be frozen, then rewhiped. I wouldn’t make icing sugar based anymore. Especially American buttercream with shortening. Unfortunately, there are areas where only ABC is allowed. No smbc or imbc because of possible bacteria contamination. Which when using pasteurized egg whites, is to me, almost virtually impossible.

Creativity is God's gift to us. Using our creativity is our gift back to God. Clarky's Cakes 😎