American Frosting Vs. Swiss Meringue Buttercream | Georgia's Cakes

Time and time again, people ask what buttercream I use for my cakes. The answer? Both! I tend to use American frosting for cupcakes as it's a lot sweeter and more dense, whereas SMB is great to use for larger cakes when you're eating a larger amount. But the choice is yours! Let me know what buttercream you prefer in the comments below! Enjoy! Georgia x American Frosting - ices about 15-20 large cupcakes: 500g icing sugar 150g softened butter 60ml milk Flavour (vanilla) Swiss Meringue Buttercream - enough to decorate a 6 inch cake : 200g egg white 400g caster sugar 400g softened butter Flavour (vanila pod) For all my equipment, check out my Amazon storefront! : https://www.amazon.co.uk/shop/georgiascakes Shop The Look: https://rstyle.me/n/df8xrxcjtbx Video Credit: @brendonhansford