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…Swiss Meringue Buttercream Frosting

October 19, 2010

If gluttony wasn’t already a sin by the time butter was invented, then its creation definitely tipped the scales.

Buttercream frosting is a staple in my family. It’s easy to make, the ingredients are usually on hand, and a birthday cake just isn’t the same without it. Secretly, however, (and much as I love our buttercream frosting recipe) I’ve always felt that it was somehow… Lacking. Is the frosting delicious? Yes. It also weighs about a ton and is so dense that you can barely pay attention to the cake underneath.

My revelation came last summer, when my sister got married and had an *amazing* wedding cake from our friend Jeanne over at The Well Dressed Cake. The frosting was so sinfully rich, and yet it was so fluffy!

It was an enigma, wrapped in a mystery, wrapped in a stick of butter.

Recently I had a chance to chat with Jeanne while ordering another cake (you’ll just have to wait to find out why!) and as I was sampling from the tasting plate I sighed about how light and airy her buttercreams were. She had three words for me:

Swiss. Meringue. Buttercream.

Oh yeah.

Since then I have been a woman on a mission. According to my research there are actually several types of meringue buttercreams: Italian, French, Swiss, American. I couldn’t tell you the difference to save my life… I can only assume that there are variations in the amounts of egg whites and sugar, and the processes.

One thing is the same, though: decadent butter meets cloud-like meringue, and the heavens sing every time you eat this frosting.

I’m writing this post from the bus to NYC, and seeing as I’m barreling along the Jersey Turnpike I don’t have access to my recipe or better photos. I promise that I will post both, though, when I’m home once again.

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