Makes enough to fill and ice a three-tier cake Fill your cakes with a silky smooth meringue buttercream. This recipe makes ...

For Italian or Swiss-style buttercream, whisk molten sugar (heated to the soft ball stage, 112-116C/234-240F) into whisked egg whites. Whisk the fat into the meringue mixture as it cools – the ...

Beat the meringue ... the buttercream come to room temperature for at least 2 hours (or overnight) and then re-whip for 5 minutes so it is fluffy and light. We know that most of us find recipes ...

The three main types or meringue are: ordinary meringue (the simplest, sometimes called meringue Suisse, which is just egg whites and sugar whisked until stiff); Italian meringue, which is made ...

The recipe notes on BBC Good Food said: “Use this simple buttercream icing recipe to decorate your birthday cakes, cupcakes and sandwich biscuits. “Try adding a little food colouring gel for a ...

To elevate your go-to fall dessert recipes, try mixing pumpkin Swiss meringue into a buttercream frosting to use for fall cakes or folding the meringue into the batter for fluffy pumpkin muffins.

A swiss roll is a type of a sponge cake roll. It originated in Central Europe and not Switzerland as the name suggests. A thin sponge cake spread with icing and jam, rolled up in circular slices. Bake ...

Cook the mixture for another minute, then pour it into the flan case. FOR THE TOPPING: Whisk the egg whites until they stiffen. This should take 5-7 minutes. Add the remaining Stevia, keep whisking, ...

The lemon meringue pie - a British favourite with its ... For those looking to impress, the recipe can be adapted into individual portions by using separate tins. While the homemade pastry demands ...

Class Details: We’ll pre-bake the cake and make the buttercream for you so you can jump straight into the fun decorating part. One of our talented chefs will guide you through each step.