My most asked question from customers and fellow bakers is what buttercream do you use! It is honestly much easier to make than you think and in my opinion is the tastiest and most beautiful buttercream to work with. Unlike more traditional buttercream that can feel a little gritty, Swiss meringue buttercream is silky smooth - it is my number one secret to getting those watercolour and painted textures on my cakes.

This recipe contains step by step instructions for creating a perfect buttercream and a troubleshooting section for my most heard of buttercream “problems”

This recipe makes enough buttercream to fill and coat a 5” or 6” tall cake.

*Please note you will not receive physical buttercream, you will receive a digital pdf download. When you purchase the item you will be sent a link to download the recipe. This link is live for the 24 after purchase.

* While you are completely welcome to use this recipe to create bakes for sale, you must not copy, re sell or distribute this recipe. Thank you for respecting my rights as a baker and creator.