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 ...

Swiss buttercream comes from a Swiss meringue base and has a very light texture, so it’s a great option for layer cakes. Its white color makes it a good choice if you want to add some color to your ...

Is there any way of getting the meringue to adhere to the lemon curd layer when you make lemon meringue pie? I put the meringue on top when the curd was still warm, which is meant to help ...

To make my Giant Oreo Cake, I baked 8lbs of Ultimate Chocolate Cake, filled it with Italian meringue buttercream and stuffed a layer of Oreos in between each cake! Once I crammed as MANY Oreos ...

The buttercream may look like it will break but ... is hot and the temperature is 115°F (45°C), 4 - 5 minutes. Beat the meringue. Transfer the mixture to the bowl of a stand mixer fitted with ...

Strawberry meringue roulade looks impressive, but it's just a rolled up pavlova. This one is a little more robust with ground almonds. Plus lots of cream. Preheat the oven to 200C/180C Fan/Gas 6.

Slather the base of both sponges with some apricot jam. Add a layer of chocolate buttercream. Top with the meringue disc. Spread with buttercream and add the final layer of sponge, apricot jam ...

The recipe, which is from her cookbook "Cooking for Jeffrey," seemed like a basic chocolate cake with the addition of hot coffee and a buttercream-meringue frosting. I'd never made buttercream ...