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)

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Video Credit: @brendonhansford