If you've ever felt like the classic American buttercream is just a bit too sweet for you, or the texture is too stiff, you ...

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 ...

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

Beat the meringue. Transfer the mixture to the bowl ... over 3 - 4 minutes. The buttercream may look like it will break but keep beating; it will come back together. Add the salt and beat the ...

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.

For Italian or Swiss-style buttercream, whisk molten sugar (heated to the soft ball stage, 112-116C/234-240F) into whisked egg whites. Whisk the fat into the meringue mixture as it cools – the ...