Recipe by Sarah Phillips © 2008 Sarah Phillips CraftyBaking.com
This classic buttercream icing is light, delicious, and buttery and goes on smoothly. It does not require a cooked sugar syrup, but as with all meringue-based buttercream recipes, this one takes time. It's not the best icing to choose in warm weather if you use butter (it will hold up fine unless the temperature gets over 80 degrees F), but you can use hi-ratio shortening, instead for warmer weather. It can also be used when piping decorations and can be tinted. The recipe is adapted from Toba Garrett.
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