Swiss Meringue And Liquor

Baking By caraleecupcake Updated 18 Sep 2010 , 6:55pm by JanH

caraleecupcake Posted 17 Sep 2010 , 4:04am
post #1 of 4

Hi there, I have a question about using liquor in Swiss meringue frosting... How well does it go together? Specifically Bailey's? I usually do a cream cheese/butter frosting, but I've been on a Swiss merging kick and I want to change it up a bit. The only flavor Swiss meringues I've done are vanilla and strawberry (but the strawberry took me a few tries... I got soup a few times! Lol)

Thanks!
~Cara Lee

3 replies
JanH Posted 18 Sep 2010 , 7:57am
post #2 of 4

Here's a SMBC that has a ton of variations, including liqueur and cream cheese:

http://cakecentral.com/recipes/6927/very-vanilla-swiss-meringue-buttercream

HTH

Rylan Posted 18 Sep 2010 , 8:08am
post #3 of 4

Haven't tried Bailey's but I've tried other's with success. One thing I really love is Champagne.

JanH Posted 18 Sep 2010 , 6:55pm
post #4 of 4
Quote:
Originally Posted by Rylan

Haven't tried Bailey's but I've tried other's with success. One thing I really love is Champagne.




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