When all sugar syrup has been added it should look really set up, thick and full. Switch to paddle attachment to incorporate air. Set the timer for 10 minutes and beat on high speed. After 10 ...

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 ...

Jane Dunn, the brains behind Jane’s Patisserie and recipe book author, recently detailed how to perfect Swiss meringue buttercream. In a brief TikTok clip, Jane said that Swiss meringue ...

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 ...

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 ...