ChefChester Posted 20 Dec 2012 , 7:21pm
post #1 of

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?

2 replies
AnnieCahill Posted 20 Dec 2012 , 7:24pm
post #2 of

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.
 

ChefChester Posted 4 Jan 2013 , 7:36pm
post #3 of

Thanks I will try that next time!! icon_biggrin.gif

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