Meringue buttercream is simply irresistible! Used on cakes as frosting or for decorating, it gives the cake a smooth and beautiful look and finish.
Meringue buttercream comes in different styles and flavors. The four popular styles include American, French, Swiss and Italian meringue buttercream which differ in the way they’re made and with the ingredients that are used.
Today we have a new guest, Felicity Beutler from @sugarbeecakes. She will be showing us how to make the light buttercream with a nice Asian twist in her Matcha Vanilla Swiss Meringue Buttercream recipe.
Felicity owns a cake store, Sugar Bee Cakes, in Sydney, Australia, and has a passionate love for anything sweet and creative. Her store specialises in creating and designing beautiful cakes for events like birthdays, weddings or baby showers. You can check out Felicity’s work at:
Felicity’s Matcha Swiss Meringue Buttercream is the ingenious fusion of Eastern and Western flavours where she has incorporated the earthy bittersweet Matcha green tea into the classic fluffy Vanilla Swiss meringue buttercream.
It is perfect for coating birthday cakes, frosting your cupcakes, or for eating by itself if it’s not too sweet. Let’s begin mixing!
You can store the mixture in an airtight container in the refrigerator for up to 1 week or the freezer for up to two months.
Before serving, let it come to room temperature and whip it again before icing your cakes. Enjoy!
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Want more matcha desserts? Here what you can do:
