Hi home bakers! I’m curious if anyone has a go to frosting recipe that is compliant with cottage food law. I’m in love with Swiss meringue buttercream because the texture is pillowy, smooth, and light and it’s not too sweet. American buttercream feels so dense and sweet to me. Any tips for making it resemble more of a Swiss meringue buttercream while still being cottage food law compliant? Thank you so much ????