Hello,
First time experimenting with smbc. I wanted a white chocolate version and this recipe came up in my search And I went with it. It doesn't involve whipping the egg whites to a meringue. You just melt the couverture chocolate add to whipped butter. Heat the egg whites and sugar. Add that to butter mix.
https://www.santabarbarachocolate.com/blog/white-chocolate-swiss-meringue-buttercream/
I'm concerned I don't have smbc at the end! My mix is on the yellow side. Should I go with this? It has whipped and it's smooth. Or should i go with a traditional recipe?
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