Go to the Recipe: Silky Smooth Swiss Buttercream
The buttercream was luscious, smooth, and perfect. However, I did not use all the butter. I tasted it as I approaching the end of the butter additions and it was on the edge of not being sweet so I omitted the last two cubes. If I make again I will cut another 100 grams of butter out.
I did not use the syrup as I was hurrying to finish it to take to an event (not a birthday) and I got many comments on how moist the cake was.
Could we please have a chocolate version of this frosting?
