I think Swiss Merengue buttercream will be my standard frosting from now on. I rarely make the typical overly sweet buttercream these days. It is just too sugary and really doesn't taste good.
Swiss merengue is a silky, light buttercream. It is the perfect accompaniment to any cake flavor and as above pairs nicely with fruit fillings. I have both fresh raspberries and strawberries on white and yellow buttercake.
Typical buttecream as found in stores is made with confectioners sugar, butter, milk or water and some extract. Swiss merengue on the other hand is a bit more involved. First you heat up egg whites and sugar until very hot. Then it gets mixed for a time until it becomes a merengue. Then you incrementally add butter and whip it up until light and fluffy. Lastly vanilla extract is added. My Swiss Merengue always reminds me of vanilla ice cream.
Swiss merengue is a silky, light buttercream. It is the perfect accompaniment to any cake flavor and as above pairs nicely with fruit fillings. I have both fresh raspberries and strawberries on white and yellow buttercake.
Typical buttecream as found in stores is made with confectioners sugar, butter, milk or water and some extract. Swiss merengue on the other hand is a bit more involved. First you heat up egg whites and sugar until very hot. Then it gets mixed for a time until it becomes a merengue. Then you incrementally add butter and whip it up until light and fluffy. Lastly vanilla extract is added. My Swiss Merengue always reminds me of vanilla ice cream.
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