Meringue buttercreams - recipe card
Swiss & Italian meringue buttercream recipes including vegan versions and how to use/ store/ troubleshooting
These are luxurious, silky, rich buttercreams; perfect for piping intricate designs and flowers, piped onto cupcakes, as a cake filling or to coat cakes. Also ideal as a filling for macarons - and due to the smooth consistency, they are well suited to semi-naked cakes.
The card is beautifully laid out with colour pictures and clear step by step instructions. It contains
- Italian meringue buttercream recipe (using both fresh egg white and dried pasteurised egg white [meri-white])
- Swiss meringue buttercream recipe (using both fresh egg white and dried pasteurised egg white [meri-white])
- Storage - for the buttercreams and for cakes once coated/ decorated with the buttercreams
- Top tips
- Gluten-free
- Vegan Italian meringue recipe
- Vegan Swiss meringue recipe
- How to rescue 'split' meringue buttercreams
- How to use meringue buttercreams
- How to flavour meringue buttercreams including chocolate, curds, salted caramel, cream cheese, peanut butter/ biscoff/ nutella
Swiss Meringue Buttercream
Watch a step by step demonstration making Swiss Meringue Buttercream, how and why to use, troubleshooting, storage & colouring