I've been trying to learn the differences with American, Italian meringue, and Swiss meringue buttercream and see which is best, given what you are baking. The only real thing I've seen is just saying the American buttercream (which i am most familiar with) is sweetest. I've never tried the other two, just heard they aren't as sweet and may hold up better outside the fridge. Does anyone have any opinions on which is best for decorating cakes/cupcakes as well as taste?
[link] [comments]
from A place to become a better cook and share your culinary knowledge https://ift.tt/2wz0pTZ
Comments
Post a Comment