My Vanilla Buttercream
I use Swiss Meringue buttercream for all of my cakes. Just like my vanilla cake, my vanilla buttercream is flavored with real vanilla and is silky smooth. Tip: just like butter is hard when it's cold, so is buttercream (since I use real butter!). Because of this, it is always recommended to leave my cakes out at room temperature for 1-2 hours (based on the temperature) before serving to get the buttercream to soften. My buttercream should be kept at room temperature (68 - 72 Fahrenheit) for serving. The higher the temperature is past this point, the less stable the cake will be. This is something to keep in mind if you are planning on holding your event outside.
