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More from Thomas Joseph: http://www.marthastewart.com/343908/swiss-meringue-buttercream?xsc=soc_ytfoodedfedfsc
Does your buttecream frosting always come out super sweet, not so white, and very thick? Well, the answer is Swiss meringue buttercream. It’s lighter, smoother, less sweet. and tastier.
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Sarah Carey is the editor of Everyday Food magazine and her job is to come up with the best ways to make fast, delicious food at home. But she’s also a mom to two hungry kids, so the question “What’s for dinner?” is never far from her mind — or theirs, it seems! Her days can get crazy busy (whose don’t?), so these videos are all about her favorite fast, fresh meals — and the tricks she uses to make it all SO much easier.
The Trick to Making Swiss Meringue Buttercream – Kitchen Conundrums with Thomas Joseph
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