I had to pick between a classic buttercream or a Swiss meringue for a huge wedding cake last Saturday

The bride wanted something super white and not too sweet, so I went with the Swiss meringue. I spent like 3 hours just getting the egg whites to the right temp over the double boiler. It looked perfect until the outdoor reception hit 85 degrees and the whole thing started to slump. Has anyone else had a Swiss meringue just give up in the heat? What do you use instead?

2 comments

2 Comments

the_stella3d ago

Sounds like a buttercream would have been fine.

faithf773d ago

Remember seeing a cake melt at a summer picnic once. It was a buttercream, but the heat just wrecked it anyway. Makes you wonder if any frosting is truly safe outside.