Swiss Meringue recipe?

hi Mimi, this is an amazing buttercream and I use it almost exclusively for my buttercream fillings and cakes. I use ratio 1 part egg whites: 1.5 parts sugar; 2 parts butter (all by weight). I used to use 1-2-3 ratio but found that this 1-1.5-2 ratio seems more stable. I even has success stenciling on it, believe it or not!

There is a great instruction on Three little blackbirds blog: http://www.threelittleblackbirds.com/tag/swiss-meringue-buttercream-recipe/

Good luck!

I usually use the one from here: http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/

This is a great tutorial for your first time making Italian buttercream.. I make mine slightly different but learnt to make this one first. http://cakejournal.com/tutorials/how-to-make-italian-meringue-butter-cream/

Oh and I would absolutely try it! You will love it! the flavour and texture is exquisite!

You guys are so awesome! Thank you!