It can also be made into a lighter, less sweet alternative to frosting as Swiss meringue buttercream. Italian Meringue Is Thick And Creamy Italian meringue is the hardest to pull off, but it produces ...

If you're an avid baker, you've probably come across meringue-based buttercreams. But another buttercream, though less well known, is just as tasty and versatile. Referred to as the cousin of Italian ...

Whisk the fat into the meringue mixture ... buttercream. French-style buttercream is made in the same way, but with the addition of egg yolks, which produce a much richer icing.

French meringue uses raw egg white ... 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.

and cooked meringue, which is made by whisking the egg whites with icing sugar in a bowl set over simmering water. Meringue is used as a topping on pies and tarts, or it can be piped or spooned ...

"It doesn't usually break down as quickly as a French meringue, American meringue, or even a Swiss meringue might. Because you cook the sugar before adding it to the whites, you also have less of ...

Bake for 20 minutes. Allow to cool and lightly sprinkle the top with icing sugar. To fill and decorate: Invert the meringue, still in the pan, onto a sheet of baking paper so the crisp top of ...

This classic Las Vegas bakery is a favorite for a reason. Cakes here are tall, bordered with crumb, piped with zig-zagging ...