post #1 of 3
I have never made a Swiss Meringue frosting before. What is the difference between Swiss Meringue and a regular butter cream? Can anyone recommend a good recipe? I would like to make a caramel frosting.
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post #2 of 3
if you mean "regular buttercream" as fat + powdered sugar, yes, very different. you'll notice the taste difference right away. it does not crust, but you can do the same basic techniques with it (e.g. piping).
here is a great youtube video of the recipe/process:
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