Reply to thread

Message: [QUOTE="Norcalbaker59, post: 43920, member: 2340"] [USER=3784]@Cahoot[/USER], oh the cake still turned out lovely! St. Honore is my favorite piping tip. Meringue buttercreams are buttery in flavor. They are definitely better with flavorings. I always use vanilla bean paste or real vanilla bean. Even with chocolate, I add a good dose of vanilla. I do not skimp on the flavoring. The meringue buttercreams will hold up well with a lot of different types of add ins: Alcohol: up to 60 ml Puree: up to 250 g Chocolate: 180 g Nuts, candy pieces, cookie pieces, etc.,: 240g or to preference Caramel: 240g or to preference When the meringue is whipped well, and the butter is properly dispersed in the meringue, it makes a very lovely icing. I find the buttercream is always better the day after. [/QUOTE]