Hi! I’m looking to make either, this week, for a wedding cake. Flavor vanilla, cake is chocolate, which kind would yield me best results, best flavor? It seems to me that swiss is easier to make and very comparable in flavor...

I tried my hand at Italian buttercream for the first time. It seemed simple enough. Everything was fine until I added the butter to what seemed like a very good meringue. I added the butter and it broke. But I kept on mixing and...

i have a recipe for italian buttercream. basically you cook a big cup of sugar with some corn syrup until it reaches about 270 or soft ball. then you pour the soft ball syrup into soft egg whites. then you beat the whites until...

I live in the tropics and room temp here is hot, is Italian Meringue Buttercream the firmest, nonmelting kind ? Also can someone point me to a recipe using weights as opposed to numbers of eggs etc ? Thanks, L

I’ve always made my IM buttercream from the same recipe—basically 2.5c sugar, 6 egg whites, 20 oz. butter, flavoring of choice. Last night I was making a batch for my son’s birthday cake, and realized that I...

Help! I used to have no problems with making Italian meringue buttercream. But, the last few times I’ve done it, I’ve ended up with a product that is quite soupy (even after refrigeration). There are two natural...

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A three-layer extravaganza with a touch of molasses and shredded apple to keep it moist.

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My italian merigue buttercream seems a little soft. Making a cake for a friend’s shower (mojito pound cake). Everything seemed to go fine as I was making it. My beaten egg whites were stiff. I thought I had the sugar syrup...

Italian meringue tastes like a fluffy marshmallow to me. I find regular buttercream too sweet but italian meringue buttercream doesn’t have much substance. It’s sweeter than most whipped cream that I make and I prefer...

I just made the Italian meringue buttercream for a vanilla chiffon cake and it is a wonderful rich icing. The ingredients and technique are basically the same for both except some “Swiss” recipes add flavoring...

Is there any difference in terms of taste between Italian and Swiss Meringue Buttercream? I understand the different methods of preparation, but how do they differ in taste? I have only ever made the Italian version, but I found...

My guess is that’s it’s an Italian meringue buttercream, because I think it’s too white to have egg yolks, but that’s just a guess (and it’s been a couple of years since I’ve been there, so it...

Can someone give me some insight into the differences in taste between Italian Meringue Buttercream and Swiss Meringue Buttercream? I’m specifically interested in knowing which of the two is fluffier and sweeter, as...