Swiss Margarine Buttercream. Traditional Swiss Meringue involves heating egg whites then lots and lots of whipping. The mix is then whipped and whipped until it cools.
Its perfectly sweet without being cloyingly sweet and incredibly creamy and smooth. Transfer to the bowl of a. Heaven knows I have had my fair share of Swiss Meringue Buttercream failures.
When you want a light creamy smooth buttercream there are two choices Swiss or Italian buttercream.
Fine sugar is blended with egg whites over a double boiler until the optimum temperature is reached. Unlike its American cousin Swiss meringue buttercream is more complicated to make but yields a frosting that is bursting with taste and boasts a rich texture. Ahhh Swiss Meringue Buttercream you either just smiled when I mentioned it or you cringed. Transfer to the bowl of a.