Swiss Meringue Buttercream

Frosting pretty much just tasted like a bowl of freshly churned butter. Don't know if it was something I did wrong or what. It was very rich and overbearing. On the brighter side it was really easy to decorate with. Ended up making buttercream half way through. Used six and a half sticks of butter in total. The fat value of this cake could kill an elephant and give a 600 pound man refeeding syndrome. A nutritionist would croak on the floor immediately after consumption.

I followed instructions but it broke down. So i made traditional butter cream