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sourkraut on 7.6.2010
Note that my review is for my own crazy variation of this recipe. I omitted the caramel and instead added cotton candy flavoring and bits of cotton candy, which resulted in a smooth, fluffy, and not too sweet frosting. It’s a great recipe, easy to follow and the results are a lovely Swiss meringue buttercream. My only issue was how the frosting tasted after being refrigerated. While it was tasty when it was fresh, after sitting and cooling in the fridge it became too buttery and hard, almost like eating a sweetened stick of butter. That’s probably just a property of Swiss meringue buttercream in general so if that’s the sort of frosting you typically go for you’re sure to like this one.
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magpie on 6.18.2010
I made swiss meringue buttercream with these same proportions of egg white, sugar, and butter. I used fresh lemon juice (a scant 1/4 cup) for a different flavor but can attest that the base buttercream recipe WORKS and is a winner. This is totally do-able with a hand mixer; don’t be afraid. Clean bowl, clean beaters, very fresh egg whites and very soft butter are the keys. Be patient and it will definitely come together and you’ll be rewarded with a beautiful, silky smooth, fluffy, delicious buttercream.