New This Month

Swiss-Meringue Buttercream for Block and Bootie Cakes

Use this recipe when making our Block Cakes and Bootie Cakes.

Yield

Ingredients

Directions

Cook's Notes

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.

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