Is Swiss meringue buttercream better than buttercream?

Swiss meringue buttercream is silky smooth and less sweet than American buttercream. Because of the cooked sugar, it also does not form a crust and is a relatively stable style of buttercream. It is also a very pale ivory color which makes it perfect for adding color.

Can you add fruit juice to Swiss meringue buttercream?

This pink champagne cake recipe combines champagne and orange juice in a soft and crumbly cake and is frosted with a silky orange swiss meringue buttercream for the perfect finish. These flavors together are incredible making this delicate cake a delight.

How do you make strawberry meringue filling?

Instructions

  1. In a food processor, grind ⅔ cup of freeze-dried strawberries.
  2. Preheat the oven to 225º F.
  3. Add the egg whites to a standing mixer.
  4. Add in the cream of tartar, strawberry powder, and sugar.
  5. Choose a frosting star tip to pipe my strawberry meringues.
  6. Add the meringue to the piping bag.

Can you add white chocolate to Swiss Meringue Buttercream?

If you already know the great recipe of SMBC aka Swiss Meringue Buttercream, then you won’t resist this one made with white chocolate! We already love it for its ultra smooth creamy texture perfect for covering a cake.

Does Swiss meringue buttercream set hard?

Making this buttercream is not hard, but it can be time-consuming. This buttercream requires heating egg whites with sugar over a double boiler until the sugar dissolves, and then whipping the egg whites into a meringue (and then whipping it into butter).

Do you have to refrigerate a cake with Swiss Meringue Buttercream?

Yes, Swiss meringue buttercream is stable at room temperature. Though if eating on a particularly humid day, keep your frosted confections in the refrigerator as close to serving as you can. You can use SMBC under fondant-topped cakes and confections, too.

Can you add fruit puree to Italian buttercream?

Most buttercream recipes can handle up to 2.5 ounces of freeze-dried fruit; it may not sound like much, but this is the equivalent of adding roughly 25 ounces of fresh strawberry purée. Freeze-dried fruit is potent stuff!

How do you make strawberry meringue kisses?

Instructions

  1. Preheat oven to 95°c / 200°c.
  2. In a glass or stainless steel bowl, beat egg whites until foamy.
  3. Use a food-safe brush to make 3-4 streaks of gel colour inside the piping bag.
  4. ‘Glue’ down the corners of the parchment paper using the meringue mixture.
  5. Bake for 30 minutes.
  6. Enjoy!