How do I do it? This will be my fist attempt at any meringue, and Im doing it with a hand mixer, Ill have someone pour the stuff while I work the mixture. Im making a Christmas cake for a day cake and I dont want to use American butter cream (too sweet for little kids) or fondant (don't want to risk them choking). how stable is it? thanks anyone who can help.
And if that doesn't work the cake will be red velvet swirled with white cake (give off a peppermint look) so any flavor that may go good with that helps also
Good luck making the meringue! See this post for tips on how to make one http://su.pr/7QJhs3 and http://www.taste.com.au/recipes/7271/classic+pavlova
This is a GREAT tutorial on how to make Swiss Meringue Buttercream from one of the members here.
And here is her recipe for cream cheese swiss meringue.
I follow her steps but use different ratios of ingredients and it comes out fantastic!
Personally, I mash the cream cheese into the SMBC, leaving it slightly chunky. There's something about salty bits of pure cream cheese coated in sweet icing...I might be nuts, but I like it that way. I get compliments on it too, so it must be ok. And those links above are great, Beyond Buttercream knows their stuff!
thank you very much