My Heat resistant Meringue Buttercream
I know this is not your typical Meringue buttercream, and some aspiring pastry chefs my not even consider this to be a true buttercream, but I had to do something that my customers would enjoy. I'm not sure about other countries, but here in the Caribbean or at least on my island, people don't really care for American buttercream as they find it too sweet. I have made Swiss Meringue buttercream in the past using only butter, but with the high heat that we get on this side of the globe, it can be difficult working with SMBC. What I did to fix this problem was to replace 1/4 cup of unsalted butter with a high ratio vegetable shortening. Here's the recipe. Heat Resistant Swiss Meringue Buttercream 8 large egg whites 1 cup granulated sugar 3/4 cup pure unsalted butter 1/4 vegetable shortening (preferably high ratio) The procedure is the same as you would when making a normal Swiss meringue, but I would recommend adding the shortening before the butter, and ensuring t
