Similar to Italian, Swiss buttercream is made from meringue. But rather than pouring syrup into the egg whites, when you make Swiss buttercream, you whisk the egg whites and sugar together ...

while American buttercream, as you might expect, uses a ton. The three types we're addressing here, though, are French, Italian, and Swiss buttercreams. They have their similarities –- they're ...

Makes enough to fill and ice a three-tier cake Fill your cakes with a silky smooth meringue buttercream. This recipe makes ...

The Swiss meringue buttercream is silky and light, with a much more tempered sweetness compared to an American-style buttercream. Paired with the cake, it’s indulgent but not cloying or ...

Beat in vanilla and cocoa until fully incorporated. If buttercream looks soupy, ingredients are too hot. Set bowl in refrigerator to cool and beat again. If it looks dense or curdled, ingredients ...

Although Italian buttercream is extremely light, it’s stable enough to hold its shape through warm weather. Similar to Italian, Swiss buttercream is made from meringue. But rather than pouring ...