The perfect hybrid between Swiss Meringue and American buttercream! This recipe is so quick and easy to make. It’s easier than American buttercream (less powdered sugar everywhere) and feels and tastes like Swiss Meringue with its soft, silky texture. It decorates like Swiss Meringue as it is non-crusting. I find it to be a bit sweeter than Swiss Meringue, but not as sweet as American – the perfect balance.
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