Swiss Meringue Buttercream Vs Itl.meringue Buttercream

Baking By labmom Updated 1 Oct 2011 , 11:47pm by Couturecupcakes

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labmom Posted 1 Oct 2011 , 11:30pm
post #1 of 2

I have seen everyone use the different buttercream. swmc, and itl buttercream .. I have watched Martha stewart and others make these but I thought that both of these needed to be stored in the fridge which is not possible for all wedding or event cakes. If anyone has a good recipie for either of these please point me in the right direction. I have cakes the next two weekends and then I have a few weeks where I cleared my schedule to relax before the holidays but I always get bored and would love to try these new things. Any suggestions and tips will so much be appreciated.

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Couturecupcakes Posted 1 Oct 2011 , 11:47pm
post #2 of 2

I think the best and easiest is the Italian Buttercream recipe in a book called The Whimsical Bakehouse. In the book it is called Kaye's Buttercream. You can probably find it online.

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