Hi! I have only recently discovered the wonderous 'swiss meringue buttercream'! I LOVE IT! super silky, not too sweet and it's ability to hold copious amounts of liquids without destroying the texture. Which brings me to ask, what flavours do you make with it? So far I've done one with fresh strawberries and one caramel (both LOVED) and my mind wanders thinking what other liquids I'd be able to turn into a frosting! fruit juices, fruit purees, liquors..Â
Melted cooled white or dark chocolate. Â Add a little Godiva white or dark chocolate liqueur and it is over the top! Â Lemon, orange or lime curds are fabulous as well. Â Concentrated seedless raspberry puree, peanut butter, mint extract/cream de menthe, Â maple extract/maple syrup, coconut cream with coconut rum, Â Almond extract/ amaretto. Â For filling stir in chocolate chips, crushed oreo cookies, Â chopped chocolate covered cherries, chopped Andes mints ....... Â The list is endless!
Add in a jar of Nutella...... Out of this world good, lol!
If p-nut butter wasn,t mentioned. Adding that to taste is out of this world.