Sweets

Italian vs Swiss buttercream: is there a big difference?

I have made Swiss buttercream a few times and liked it, but a friend just sent me a recipe for an amazing-looking raspberry buttercream that starts with an Italian buttercream base. I have never tackled Italian buttercream because hot sugar syrup makes me nervous. On the other hand, whisking egg whites by hand over a double boiler to make Swiss buttercream isn't that much fun either. Is there a huge flavor or texture difference between the two methods that would make it worth branching out?


Talk is closed, but that doesn't mean the conversations have to stop!

Check out this post for a more thorough explanation, and jump onto our Facebook page or our Twitter feed to keep the conversations going!

Comments:

Comments are closed