Hybrid Swiss Meringue/american Buttercream Recipe

Baking By liz at sugar Updated 7 Apr 2013 , 9:44pm by liz at sugar

liz at sugar Posted 7 Apr 2013 , 6:12pm
post #1 of 3

Anyone use a hybrid recipe they like, instead of making a batch of each and mixing them together?


Trying to save a couple of steps - maybe I could just add powdered sugar and a little meringue powder after making a batch of Swiss??


Thanks for any suggestions.



2 replies
klan30 Posted 7 Apr 2013 , 7:05pm
post #2 of 3

I've made a swiss meringue and then added xtra pwd sugar so its more like buttercream.  I liked it.

liz at sugar Posted 7 Apr 2013 , 9:44pm
post #3 of 3

Thanks klan30!  I started with the Crumb Boss Swiss Buttercream, and added a bit of meringue powder with the powdered sugar.  I tried one batch as she directed, with 2 cups powdered sugar, then added an extra cup of powdered sugar to another batch.  It is pretty good, I'll get some feedback tonight and keep tweaking it.



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