As much as I love a straight forward, fluffy, decadently delicious buttercream, sometimes it's just too much to smother onto a small cake. This is where swiss meringue buttercream comes to the rescue - it's light texture and mild flavour wont make your cake taste sickly sweet. Perfect for layer cakes, heavy piping on cupcakes and specialty cakes like in the photo above.
Try it with my super easy, moist chocolate cake! Depending on the type of cake you are icing, play around with the ratio of buttercream to swiss meringue and adjust, tasting as you go, until you get that perfect balance!
Use the leftover egg yolks in a parfait, anglais or hollandaise!