Forum

Forum Navigation
You need to log in to create posts and topics.

Swiss Meringue Buttercream Frosting

Yum!! Cant wait to try it out!! I agree about the powdered sugar and crisco recipes---almost too sweet. This one sounds really creamy!! Thanks so much. Oh, where is Novi, MI? I was actually born in Fraser and have a lot of relatives in Waterford. Anyway, I hope to sharpen my cake decorating skills next weekend for my little ones party. Well see.....
Thanks, Lisa

Wow that sounds good. Quick question. Can you exhange margerine for the butter, or does it have to be butter? My husband is allergic to milk and we use Neucoa margerine.

I dont know about using margarine -- I think I would go with a solid vegetable shortening? Maybe a mix of solid shortening with the margarine? I guess it depends on the margarines make up and taste; Ive never tried Neucoa.

Just a note about this recipe -- there are many variations and preparation techniques to making this. You can add more butter (in fact, many traditional recipes use much more butter than I do). I bring my egg whites to 170 -- probably not necessary to bring them this high; at school -- the chef who taught pastries would use his hand to mix the egg whites and sugar over direct heat, and as soon as the sugar granules were dissolved (I imagine 150 or so), hed remove from the heat to begin whipping.

Lisa -- Novi is about 30 miles outside of Detroit -- pretty close to Waterford as well!