I have a love, hate relationship with swiss meringue buttercream. I love the silk texture, the melt in your mouth, the sweet but not too sweet taste. But I hate that if your temperatures are not just right, then it takes more work to get it to become perfect. This is why I have created some tips below on how to make sure your icing is successful! Even if it looks like you messed it up, DO NOT throw it out, it can be brought back to life! This will soon be your favourite icing to eat too!
