Simple Swiss Meringue – my cheater version

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I am very excited to share with you my very own Swiss Meringue buttercream... but it's far from traditional.... I LOVE a good meringue based buttercream. Be it Italian or Swiss or any other method, they're all delicious. My favourite attributes are their silky texture, their less sweet flavour and simple fresh ingredients. However, the method is always a royal PAIN. Heat the sugar, double boil your eggwhites, cool that.... sheesh... When you have to make 8-10 batches of buttercream in a weekend, you need a quick buttercream that will come together in minutes. All the time. None of this fussing around stuff. I first saw a cheater recipe over at Artisan Cake Company. Loved it. Except one thing... I still tasted a bit of the grit of the icing sugar rather the completely smooth texture of typical SMB. Then one day  I was playing around with a macaron recipe and failed at the meringue portion (must have had oil in the bowl somewhere) and almost pitched my eggwhites and sugar when I … [Read more...]