Here is a very quick and easy way to make great tasting Swiss Buttercream. Feel free to vary the amount of butter to your liking. 1.5 to 2 sticks of butter will make perfect Swiss Buttercream for Macarons. Use the leftovers on toast, cupcakes, muffins, pancakes, or waffles. Refrigerate your Macarons for a day before serving. Make sure you use unsalted butter and 3 OZ of HOT water.
Fro decorating cakes, reduce butter and fold in whipped cream. Add flavoring of your choice, liquors, espresso, cocoa, nuts, jams, fruits, food coloring, and or flavoring. To make Icing, just add more sugar. Meringue can be use for pies and to make meringue cookies as is.
Product doesn’t have any starch (so no aftertaste), no preservatives, no hydrogenated oils, and is gluten free.