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