Hi! I have to make a cake with champagne buttercream for next weekend and was wondering if I can add it to either Italian or Swiss Meringue buttercream. Has anyone tried it? And does it affect the consistency of the buttercream? I've searched for recipes but they all have powdered sugar. I really like the tastes of the Italian and Swiss buttercreams. I've also seen recipes with champagne flavoring. Any thought on this? Thanks!
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7/20/12 at 8:44pm