Here's my ignorant question of the day:
I have made a number of meringue type buttercreams, but I don't know if they would be considered Italian or Swiss in make & model.
Is there a way you can define their differences? What would be the preference of one over the other?
Thanks in advance for the help, gals!
Thanks for the referral....I didn't find this when I searched earlier.
Answers from the guru herself!!!
It doesn't mention Swiss specifically, but I can see that it is just variation of the Italian, as tiptop mentioned in the other thread.
Really awesome to have this encyclopedia of icings....thanks for share, Jan!!!!