Makes enough to fill and ice a three-tier cake Fill your cakes with a silky smooth meringue buttercream. This recipe makes enough to fill and ice a three-tier cake, and it's easily halved for smaller ...

Whether it's a soupy disaster or a curdled mess, any batch of Swiss meringue buttercream can be easily saved. If you start ...

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 ...

Coffee cake is one of the most popular homemade cake recipes to whip up due to ... The light, not-too-sweet Swiss meringue buttercream takes this gorgeous cake to another level.” ...

Swiss rolls should be eaten within a few days of making. If cream is used in the filling, the roll should be stored in the fridge in an airtight container. A long, shallow sheet pan (or Swiss roll ...

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.

Cakes from a bakery taste better than homemade ones. If you want to improve your cake making skills at home, here's how you ...