Woodland Bakery Swiss buttercream

This is another recipe I use a lot at home :D

This is not my recipe though, it comes from Gretchen Price at Woodland Bakery in America, all credits to her!!

Her recipe has worked every time for me and makes a less sweet alternative to a traditional American buttercream. It takes longer of course, but its worth it in the end. It is basically a Swiss meringue with added butter to make it hold its shape easier (the raw egg whites are totally safe to eat though, theres more about that on the recipe).

I won’t actually repost this because there is so much more information about troubleshooting/substitutes and stuff on the original recipe

Click here to see the recipe

Also subscribe to her on YouTube for more awesome recipes!

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