I've tried out a few meringue based buttercreams and the texture was awesome but not as sweet as my clients in North Dakota perferr. Can anyone help?
Just add more sugar. I use Warren Brown's IMBC recipe and I add 1/2 cup extra. I do 1/4 cup extra in the meringue and 1/4 cup extra in the syrup. You can add as much as you want to the syrup because it all gets melted anyway.
Thanks I will try that next time!!