Swiss meringue buttercream from BraveTart: Iconic American Desserts (page 157) by Stella Parks

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • rhb on November 23, 2022

    Love this buttercream. We use 1/2 t vanilla instead of vanilla bean and regular sugar instead of Roasted Sugar (we tried Roasted Sugar and it didn't work). Plain is a little "plain". We've made the milk chocolate version which was great. For the peanut butter version, we've made it with 3/4 cup peanut butter and 1/2 cup, both so good. Recipe is actually on both pages 156 and 114.

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