Ok so I traditionally like to make everything from scratch and I keep hearing people rave about how amazing swiss meringue buttercream is so I wanted to try it. I googled it and I found a recipe (martha stuartÂ Â ) and checked out the reviews. Some say its good but many complain about their troubles with it. I am curious to try it so I wanted to know if anyone has a suggestion for a better recipe to try or any tips on making/storing this frosting. I appreciate your help and tips! :)
btw here's the recipe:
5 egg whites
1 c + 2 tbsp sugar
pinch of salt
1 lb butter
1 1/2 tsp vanilla extract
This is the only SMBC I've tried and absolutely love it. She includes pictures of each step, amazing tutorial plus trouble shooting tips.
AMy advice will be make a small batch to try so if something goes wrong you don't loos to much, mad hungry have good small recipe, look for "grasshopper cake" good luck
Original message sent by anavillatoro1
My advice will be make a small batch to try so if something goes wrong you don't loos to much, mad hungry have good small recipe, look for "grasshopper cake" good luck
This is good advice but doesn't work so well for SMBC/IMBC. It's so hard to whip up egg whites when it's a tiny amount
AThis is the one I use and have never had a problem. http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/
yeah, outside of work I use the sweetopolita recipe. but a lot of my family says it tastes too buttery so, I have started using half shortening.
Sweetopolita has such pretty cakes. My daughter wants one of hers for my granddaughters birthday...which is kinda strange since the theme is Peter Pan...But I get to wear a pirate costume so I'm happy