Help Me Understand Swiss And Italian Meringue Buttercreams

Decorating By Echooo3 Updated 11 Oct 2009 , 10:31pm by prterrell

Echooo3 Posted 11 Oct 2009 , 7:35pm
post #1 of 10

I only always have made buttercream. I've never tasted anything else. How are they different?

Do they need to be refrigerated? What is the shelf life? How much does it take to cover a cake.

I should try it because I know it won't be long before someone asks for it.

I guess that I am most concerned whether or not it can be left at room temp.

9 replies
prterrell Posted 11 Oct 2009 , 7:45pm
post #2 of 10
Quote:
Originally Posted by Echooo3

I only always have made buttercream. I've never tasted anything else. How are they different?




I'm guessing the buttercream you've always made is the powdered sugar + shortening/butter kind? Meringue based buttercreams are not as sweet, are much creamier and are very buttery. The texture in the mouth is silken and luxurious.

Quote:
Originally Posted by Echooo3

Do they need to be refrigerated? What is the shelf life?




They do not have to be refrigerated, but doing so will extend the shelf life/stability in hotter environments. Their shelf life is comparable to the powdered sugar buttercream that is made with butter not shortening, about 5-7 days at room temp.

Quote:
Originally Posted by Echooo3

How much does it take to cover a cake.



Same amount as with any other buttercream.

Echooo3 Posted 11 Oct 2009 , 7:48pm
post #3 of 10

What is the difference between the Swiss one and the Italian one?

Can you put it under fondant?

Cakepro Posted 11 Oct 2009 , 7:55pm
post #4 of 10

The difference between Swiss and Italian meringue buttercreams is in the preparation...the end product is virtually the same. Look up the recipes and you will see the difference.

Yes, you can put it under fondant.

caseyhayes Posted 11 Oct 2009 , 8:18pm
post #5 of 10

I'm glad you asked this! I have a question of my own. how well does the swiss and italian BC crust?

Echooo3 Posted 11 Oct 2009 , 8:22pm
post #6 of 10

It is my understanding that they don't crust at all.

Cakepro Posted 11 Oct 2009 , 9:00pm
post #7 of 10

Meringue buttercreams (Swiss, Italian, French) do not crust.

cylstrial Posted 11 Oct 2009 , 9:20pm
post #8 of 10

MMMmmm...I love SMBC. It's so YUMMY!! And it's easy to make!

dandelion Posted 11 Oct 2009 , 9:26pm
post #9 of 10

Here's a really great video about how to make it: http://dyannbakes.com/index.php?post_id=154155
She goes through the ingredients, the steps, and certain stages to look out for. It's a really thorough step-by-step. Really easy and turns out delicious! Much tastier than American buttercream - it melts in your mouth!

prterrell Posted 11 Oct 2009 , 10:31pm
post #10 of 10
Quote:
Originally Posted by Cakepro

Meringue buttercreams (Swiss, Italian, French) do not crust.




Which is part of what I love about them! icon_biggrin.gif

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