Capechef has a way with words, that's all. It's an Italian meringue buttercream. Boil sugar to 240, pour into whipped whites, whip as it cools, then add softened butter. It is very tasty, and pretty simple.
I bake as a hobby, but I mainly stick to cakes that are frosted with ganache or chocolate mousse due to my lack of cake decorating ability!!!
Can you tell me the difference between a Swiss meringue buttercream and an Italian meringue buttercream? Thanks
I need to expand my creations!
A Swiss buttercream is made with the same ingredients, but the sugar and whites are heated together over a water bath, until it's almost too hot to touch. At that point, it is whipped until cool, and the butter is added.
I have also seen this done with whole eggs, and just yolks. That obviously would yeild a richer and yellower buttercream.
Good luck, bakerbebe-- I hope you broaden your horizons . It's actually less messy to work with than ganache.