Sweet Cheeks Bakery

• Swiss Meringue Buttercream (icing used for most cakes unless requested otherwise) - meringue based along with butter & vanilla. Whippy and fluffy, more subtle than most buttercreams. Not too sweet. • American Buttercream Made with butter, shortening, powdered sugar, cream and vanilla. Much sweeter and heavier than Swiss meringue buttercream. • Whipped frosting Made with heavy whipping cream, powdered sugar, vanilla. Additional flavoring added when applicable. Needs refrigeration. Can’t be used on all cake designs as it’s not as stable as a buttercream. • Cream Cheese Buttercream Made with butter, cream cheese, heavy whipping cream, vanilla. Also needs refrigeration. Not as light as whipped or Swiss meringue buttercream. ✨NOTE✨ All buttercream recipes consist of butter, which when cold, will firm back to a more solid state. Cakes are kept in the fridge until pickup and I do advise to keep them refrigerated after it’s reached its destination, however, it’s important to take the cake out at least an hour or more before serving to ensure frosting comes back to room temp (not warm or hot temps) and softens back up. All cakes do not have to be kept in the fridge aside from cakes with filling and/or whipped or cream cheese buttercream, or fruit. Meaning it is optional for Swiss meringue buttercream and American buttercream to be kept refrigerated. Just recommended.