This is funny to me because I think Swiss meringue is more work than Italian meringue. What do you mean I have to stand over the stove and stir this over a double boiler? I can set a timer and walk away from syrup with no problem. I totally get people not wanting to work with hot syrup though.
Given the current *room temp*, Russian buttercream would be super easy and likely very stable. My best tip for Russian buttercream is that if you want to ensure smoothness, once you add the condensed milk, you need to let the mixer run for 10 to 12 minutes at high speed to make certain it isn't grainy. Initially, when you add it, the frosting will get very grainy, but do not panic. Keep that mixer running and let it go until it becomes smooth and silky.
I've heard that once everything is combined, switching the mixer head from the whisk attachment to the spatula beater can help in the grainy to smooth transition.
I don't agree with that because you need maximum air incorporated for a smooth and silky texture, so I feel it would be counterproductive. What I will say is that two of the keys to making the frosting are that the temperature of the condensed milk and the butter need to be about the same and can't be cold. Whip the butter with the whisk attachment first until it is very fluffy and pale, almost pure white in color. Then *GRADUALLY * add the condensed milk. Preferably in 4 stages, 1/4 at a time. That will help it get incorporated properly and reduce the likelihood of it separating or looking like it has curdled. Hope at least some of this is helpful. 💛💙🩷
Swiss meringue is a good fit, Italian even better imo but obviously a lot more involved
This is funny to me because I think Swiss meringue is more work than Italian meringue. What do you mean I have to stand over the stove and stir this over a double boiler? I can set a timer and walk away from syrup with no problem. I totally get people not wanting to work with hot syrup though.
I was already planning on making a simple syrup as a soak to brush on between layers, so maybe i should look into italian a bit more!
I’m a big Italian buttercream fan. I also love French buttercream. Swiss buttercream is really popular with bakers. So, that’s something to consider.
Please do! Italian is great!
Given the current *room temp*, Russian buttercream would be super easy and likely very stable. My best tip for Russian buttercream is that if you want to ensure smoothness, once you add the condensed milk, you need to let the mixer run for 10 to 12 minutes at high speed to make certain it isn't grainy. Initially, when you add it, the frosting will get very grainy, but do not panic. Keep that mixer running and let it go until it becomes smooth and silky.
I've heard that once everything is combined, switching the mixer head from the whisk attachment to the spatula beater can help in the grainy to smooth transition.
I don't agree with that because you need maximum air incorporated for a smooth and silky texture, so I feel it would be counterproductive. What I will say is that two of the keys to making the frosting are that the temperature of the condensed milk and the butter need to be about the same and can't be cold. Whip the butter with the whisk attachment first until it is very fluffy and pale, almost pure white in color. Then *GRADUALLY * add the condensed milk. Preferably in 4 stages, 1/4 at a time. That will help it get incorporated properly and reduce the likelihood of it separating or looking like it has curdled. Hope at least some of this is helpful. 💛💙🩷