I have a question..I just had someone call me requesting a cake for this saturday (for 50 people). She's had my cakes before but she asked me if I could use something other than buttercream b/c she says it was too sweet for her (I use Toba Garrets recipe w/ my own mix of flavorings)..
I asked her what she liked and she said Meringue or anything like that..not too sweet...I told her I would see what I could do for her...
By Meringue she most likely means the one that Cuban bakeries use..I personally dont like it but some people do.....I just dont know how to make it...all i know is that it tastes funny it has a weird slippery texture and its always shiny..(sorry if my description is weird, i Just hate the stuff)
anways, before this gets too long..does anyone know of or can anyone lead me in the direction of not-so-sweet buttercreams or alternatives that would frost and pipe well (and not melt..I live in hot humid weather)??
p.s. sorry if this has been discussed before, I did a search and couldnt find anything
What about an Italian or Swiss Meringue buttercream recipe?
My favorite is Shirley's Italian Meringue buttercream (IMBC):
Thank You I will try that!