Swiss Meringue Buttercream Vs. Italian Meringue Buttercream

Decorating By jwiatrek Updated 21 Oct 2009 , 8:48pm by cakesweetiecake

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jwiatrek Posted 21 Oct 2009 , 8:26pm
post #1 of 3

Which do you prefer and why? I noticed that a majority of Martha Stewarts recipes call for the Swiss Meringue and I was trying to figure out why that may be. Any comments?

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stsapph Posted 21 Oct 2009 , 8:44pm
post #2 of 3

From what I understand, the biggest difference is in the way that it is made. Other than that, I think that they taste, texture and way it handles are similar between the two. I do know that SMBC is considered easier to make than IMBC, but I have never made both to compare. Maybe someone who has will be able to help a little more.

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