Swiss Meringue Buttercream

Photo courtesy of Smitten Kitchen

I admit, I’m impatient and I hate when I don’t master something right away. Because of this, I strayed away from making a Swiss Meringue Buttercream. It seemed way too complicated and frankly, I didn’t want to fail. Funny enough, the process is damn easy and fairly foolproof. I’ve tried two recipes; one from Smitten Kitchen, found here, and one from From Scratch SF, found here.

I really like the tutorial from From Scratch SF because of the photos and especially because of her “ghetto double boiler”. It’s also very informative and entertaining! In any case, try both recipes. The Smitten Kitchen one is lighter in butter content and a little sweeter than the From Scratch SF one, but as I said, I like them both! The biggest tip I can give you is after you add the butter, mix SLOWLY and be patient. It will look like hell, but will eventually become beautiful!!!

Smitten Kitchen Recipe

From Scratch SF Recipe

Advertisements

5 thoughts on “Swiss Meringue Buttercream

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s