Woodland Bakery Swiss buttercream

This is another recipe I use a lot at home ūüėÄ

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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