I was just looking at a recipe online for a modified Swiss Meringue Buttercream on Global Sugar Art's website.
http://www.globalsugarart.com/recipe.php?id=18
Has anyone made this? Just curious how it turns out, and...if it crusts (which would be interesting). Also, I'm wondering if it's sweeter than regular SMBC. (I usually make Sweetapolita's SMBC, so that's what I'm used to.)
Ta!
(Yes, I know I could just make it myself and find out, but why go to all that work when someone may have already completed that chore for me. 
)
2
replies
Rosie93095
Posted 20 Jun 2014 , 5:36pm
post #2 of 3
I like the modified one from Woodland Bakery Blog. not too sweet and more stable in our high humidity.
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