Swiss buttercream is typically made with just five ingredients: egg whites, sugar, butter, vanilla, and salt. By using the ...

At first glance, you might think that a dacquoise is a meringue, and while they share obvious similarities, a dacquinose has ...

There are many different types of buttercream, including Swiss meringue and French buttercream, but it is usually American buttercream, which is used. When made right, it’s sweet, fluffy ...

The buttercream may look like it will break but keep beating; it will come back together. Add the salt and beat the buttercream for another 5 minutes. Use immediately or refrigerate in an airtight ...

In warmer kitchens it may help to add a pinch of cream of tartar to your buttercream to help firm up or ‘stabilise’ it. For Italian or Swiss-style buttercream, whisk molten sugar (heated to ...

To make the spiced meringue buttercream, set a heatproof bowl over ... Roll the cake up into a tight Swiss roll, transfer to a baking tray and chill in the fridge for 15 minutes.