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icing for tiered wedding cakes

post #1 of 2
Thread Starter 

Those of you that do not use fondant to cover cakes.  what kind of buttercream icing do you use so it holds up all day.

 

I found a recipe on here called fluffy American buttercream. Its pretty good and does not taste greasy like regular American buttercream.

 

thanks for any advice.

 

Brenda 

post #2 of 2
Swiss meringue buttercream is extremely stable and is wonderful to use in stacked tiered cakes. I use it alongside the sps system and have never had any issues.
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