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2. Swiss Meringue Buttercream. Light, smooth and not too sweet, Swiss meringue buttercream is made by heating egg whites and granulated sugar, whipping the mixture to stiff peaks and slowly adding ...
Royal icing is a sweet white icing made by whipping fresh egg whites, powdered egg whites, or meringue powder with powdered sugar. Royal icing produces well-defined icing edges especially when decorating cookies and is ideal for piping intricate writing, borders, scroll work and lacework on cakes.
Royal icing is a hard white icing, made from softly beaten egg whites, icing sugar (powdered sugar), and sometimes lemon or lime juice. It is used to decorate Christmas cakes, wedding cakes, gingerbread houses, cookies, and many other cakes and biscuits. It is used either as a smooth covering or in sharp peaks.
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Meringue buttercream is made by beating softened butter with either Italian or Swiss meringue until the mixture is emulsified and light. [1] [4] The meringue must be cooled to room temperature in order not to melt the butter (which has a variable melting point below 35 °C (95 °F)) [5] as it is subsequently beaten in.
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