I'm making a VAT of mocha Swiss meringue buttercream. Couldn't find an exact recipe, so I cobbled together a few and added too much unsweetened chocolate. Not horrible, just not sweet enough, has a bit of a bitter aftertaste. Can't just add granulated sugar--it would be grainy, if it even held up. Anyone have any suggestions? I can't bear to throw out that much egg and sugar!!
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2/14/11 at 5:41pm