Italian Buttercream: Swiss Buttercream

Preparation info

    • Difficulty

      Easy

Appears in

Professional Baking

Professional Baking

By Wayne Gisslen

Published 2008

  • About

Method

Instead of making Italian buttercream, use the sugar and egg whites (omitting the water) in the formula to make a Swiss buttercream, as described. When the meringue has cooled to room temperature, continue with step 2 in the basic recipe.