Buttercream frosting is maybe my favorite thing in the world. I commented on Facebook the other day that buttercream is my kryptonite, and I meant that I'm powerless against it. I always will be. Our wedding cake was entirely buttercream (and cake)(chocolate), no fondant, and I loved that people actually ATE it. Willingly.

Fact: Buttercream was a working name for my bakery before I landed on Pickwick Baking Co. 

This weekend I had the opportunity to make some treats last minute for a party (and I cannot wait to tell you more about THAT when the time comes), and I made my vanilla swiss meringue buttercream for both rich chocolate cupcakes and a yellow butter layer cake.

What I love about this buttercream (and NO, I'm not giving up my recipe! DON'T EVEN) is that it's so light. I'm not a "frosting" fan, but buttercream is in a league of it's own. Swiss meringue buttercream is simply out of this world. It's airy, has almost a whipped cream quality, but richer, and it simply melts on your tongue and then disappears. The flavor, the texture is so delicate but so right on....then it flits away.

I recreated the layer cake today with a twist of flavor. You guys were split nearly evenly between wanting a raspberry vanilla and an apricot vanilla, so: I give you both

yellow butter cake with apricot and bourbon vanilla swiss meringue buttercream

yellow butter cake with raspberry and bourbon vanilla swiss meringue buttercream

Wee little cakes with big flavor. Heaven on a dessert plate.

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