All in Recipes
Before I began baking myself, I didn't realize that "frosting" and "buttercream" could be such vastly different substances. Real buttercream, and Swiss is a good place to start, is akin to being ushered into the temple when you'd been crouched praying in the dust outside the wall. Buttercream is cloud-like and glorious, for the price of just a few extra steps. They are well worth the effort.