
Swiss Meringue Buttercream
Silky Swiss meringue buttercream: whites heated to 60 °C, butter added at 26 °C. Includes the fix for the curdled stage everyone panics about.
Cooking time
Recipes that take under an hour: 171 dishes with prep, cooking and resting honestly counted in.

Silky Swiss meringue buttercream: whites heated to 60 °C, butter added at 26 °C. Includes the fix for the curdled stage everyone panics about.





