If you grew up in the United States, you’ve had what’s called American buttercream frosting. You know the stuff; basically, powdered sugar and butter beaten together, with a bit of flavoring and coloring added. We refer to that as lard frosting, because the texture’s reminiscent of lard: heavy and greasy. For years, that was one of our main objections to cake. It had frosting on it, American buttercream frosting, and we just can’t deal with it.
Now that we’re more knowledgeable, we know of Swiss meringue buttercream frosting. It’s exactly what a frosting should be, super smooth, light, not too sweet, and not the least bit greasy or heavy. But, is it difficult to make? Not really. Follow along as we scratch up a batch, and see for yourself.
Continue reading “Bittersweet Chocolate Swiss Meringue Buttercream”
