Beat in vanilla and cocoa until fully incorporated. If buttercream looks soupy, ingredients are too hot. Set bowl in refrigerator to cool and beat again. If it looks dense or curdled, ingredients ...

The Swiss meringue buttercream is silky and light, with a much more tempered sweetness compared to an American-style buttercream. Paired with the cake, it’s indulgent but not cloying or ...

Makes enough to fill and ice a three-tier cake Fill your cakes with a silky smooth meringue buttercream. This recipe makes ...