What buttercream to use? Again!

[squeakyheart]

Apologies if you have seen my last post. I can't access it to see the replies.

What buttercream would you use to make a cake like this one? Normal for a crusty finish with a hint of purple to whiten it? Swiss or Italian? It'll be a warm day but not too hot if that makes a difference

Grateful for any tips too!

I'd use Italian, but that's mostly because I vastly prefer it to American buttercream and the method is easier to me than Swiss.

Neither Italian nor Swiss will crust, ordinary butter/icing sugar is the one that will crust. Swiss is my favourite as similar to other poster I find method easier, I find no difference in taste or behaviour between both.

I made Swiss meringue buttercream last week, it tasted delicious but just would not go firm enough for what I was doing but I think it would be fine for that cake. I had to scrape it all off the cake I made as it was too soft to add my extra decorations onto. 😟 in the end I mixed what was left with more butter and icing sugar to get it to firm up enough. Anyone else have this trouble, if not, what recipe did you use?

Consistency of smbc is very dependent on the weather on the day, if it's a warm day or your kitchen is warm it will be soft. I assume you are using proper block butter and not a spread or any sort, only thing you can do if it's too warm in house is put it somewhere cool to set up a bit, I wouldn't put it in the fridge but even cool room and give it occasional stir so it doesn't set unevenly. Having said that even on the hottest day I have never had a problem putting it on a cake but then I would let it set or pop it in the fridge before trying to attach decorations if it was soft.