Italian Or Swiss Meringue Buttercream?

Decorating By pumpkinroses Updated 1 Apr 2010 , 2:26am by antonia74

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pumpkinroses Posted 31 Mar 2010 , 3:21pm
post #1 of 3

What is the difference? Which do you prefer and why?

I want to try something new in a cake I'm making for my mom. I've decided to have a WASC cake with 1 or 2 thin layers of lemon curd but I want to try a new recipe for an almond buttercream. (Family members are my guinea pigs).

Thanks
Nikki

2 replies
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prterrell Posted 31 Mar 2010 , 9:43pm
post #2 of 3

The only difference is in how they are cooked. If you look at a recipe for each, you will the differences in preparation. I use IMBC but I've never made SMBC.

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antonia74 Posted 1 Apr 2010 , 2:26am
post #3 of 3

Yes, they use the same ingredients and yield the same result but are made differently. Here's step-by-step how-to lessons about making them....

http://www.cakescanada.com/HowTo/how-to-SMBC.pdf

http://www.cakejournal.com/archives/how-to-make-italian-meringue-butter-cream


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