will this recipe set up crusty?
Isnt this a swiss meringue base?
this will not crust.
This sounds more like a Swiss meringue, rather than Italian.
This does not work. I must have tried to make a cream cheese SMBC a dozen times. I don't care if I add 1 Tablespoon of cream cheese, it breaks down the meringue to soup.
And this is not an Italian meringue. This process is a swiss buttercream.
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