Swiss Meringue Butter Cream
I usually make regular butter cream, but hearing how everyone highly rates SMBC, I have tried to make it myself twice. Each time I have messed up. I am also unsure how it is supposed to taste, so I don’t know if my second batch was right. It seemed ok, but when I tried to add colour, it went into horrible clumps. Would appreciate any advice thanks.
Roo's Little Cake Parlour