Makes: 750 grams
A fter many requests from app readers, here’s the Swiss Meringue Buttercream recipe you've been waiting for!
As many of you know, I’m not the biggest fan of overly sweet or super buttery buttercream. But this version of Swiss Meringue Buttercream is just right—not too sweet and without an overpowering butter taste, as long as the steps are followed closely.
To bring everything together, I add cold crème fraîche at the end, which balances the sweetness beautifully, creating a frosting that’s silky smooth, velvety, and absolutely delicious.
I hope you love this version as much as I do!
Before you start
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