I was just looking at a recipe online for a modified Swiss Meringue Buttercream on Global Sugar Art's website.
Has anyone made this? Just curious how it turns out, and...if it crusts (which would be interesting). Also, I'm wondering if it's sweeter than regular SMBC. (I usually make Sweetapolita's SMBC, so that's what I'm used to.)
(Yes, I know I could just make it myself and find out, but why go to all that work when someone may have already completed that chore for me. )
I like the modified one from Woodland Bakery Blog. not too sweet and more stable in our high humidity.
Thanks, Rosie. I notice in the Woodland recipe that it states quite clearly that it doesn't crust. It seems to be similar to the one I saw, so that answers my question, I guess.
It's nice, however, to have a more-stable option for SMBC.