This is a hybrid between an American & Swiss Meringue because (adapted from @Liz Marek ). It’s less sweet than traditional American buttercream, which I like! - Use slightly softened UNSALTED butter - Use room temp pasteurized egg whites - Scrape down the sides of your bowl between each step - Stir buttercream by hand at the end to remove air bubbles & a smoother consistency #cake #cakedecorating #buttercream #caketutorial #buttercreamrecipe #homebaker #caketutorial #caketips #kitchenaid