Help Me Understand Swiss And Italian Meringue Buttercreams
Decorating By Echooo3 Updated 11 Oct 2009 , 10:31pm by prterrell
I only always have made buttercream. I've never tasted anything else. How are they different?
Do they need to be refrigerated? What is the shelf life? How much does it take to cover a cake.
I should try it because I know it won't be long before someone asks for it.
I guess that I am most concerned whether or not it can be left at room temp.
I only always have made buttercream. I've never tasted anything else. How are they different?
I'm guessing the buttercream you've always made is the powdered sugar + shortening/butter kind? Meringue based buttercreams are not as sweet, are much creamier and are very buttery. The texture in the mouth is silken and luxurious.
Do they need to be refrigerated? What is the shelf life?
They do not have to be refrigerated, but doing so will extend the shelf life/stability in hotter environments. Their shelf life is comparable to the powdered sugar buttercream that is made with butter not shortening, about 5-7 days at room temp.
How much does it take to cover a cake.
Same amount as with any other buttercream.
I'm glad you asked this! I have a question of my own. how well does the swiss and italian BC crust?
Here's a really great video about how to make it: http://dyannbakes.com/index.php?post_id=154155
She goes through the ingredients, the steps, and certain stages to look out for. It's a really thorough step-by-step. Really easy and turns out delicious! Much tastier than American buttercream - it melts in your mouth!
Quote by @%username% on %date%
%body%