Swiss-Meringue Buttercream for Block and Bootie Cakes
Use this recipe when making our Block Cakes and Bootie Cakes.
Unknown origin, May 2006 (published), Martha Stewart Baby 2000, Martha Stewart Baby, Spring 2003
Use this recipe when making our Block Cakes and Bootie Cakes.
Transfer buttercream to an airtight container, and refrigerate up to 5 days; before using, bring to room temperature, and beat until smooth, about 10 minutes. Do not tint before storing, as color tends to fade.