Thanks Rodney for all the buttercream info. I like to use the swiss meringue when I want something less sweet than the simple buttercream (pow. sugar/ butter) but still fairly stable. Simple buttercreams can get too soft in our hot and humid climate (lovely Kauai). I have also tried a 50/50 butter/ shortening blend for a better tasting decorator buttercream.

First i want to say, Rodney you are a wealth of information...you should teach!
Second, i just wanted to add a few things i learned a few weeks ago in class, we just finished basic and classical cakes...with the Italian Buttercream, it's super important that you're butter and the temp of your meringue are consistant...for example room temp butter that's soft, but not melted... and room temp meringue are key! Also a trick i learned for making the Italian meringue is to pour the sugar syrup close to the edge of the bowl to avoid the beater...sugar syrup on a whip attachment is a very bad thing...Also we've found in class that if you pull the syrup off the heat before 245F it works out better, there is a lower chance that your sugar will recrystalize... If you're in a humid climate, try to heat the sugar syrup to a slightly higher temp, this will create a more stable meringue to add butter too, resulting in a more stable cake...but the more stable the frosting, the less smooth the mouth feel, so be wery of that one. I hope these little tips help too...

Hi Rodney! Thanks for the listing of all the buttercreams. I was wondering, how many cups does the Roux Brothers version render? I would like to try that version, but scaled down.

Apparently the author of the recipes I posted above has contacted Tribe because she got her panties in a bunch about me not properly crediting her work, and rightfully so. Although that first recipe is a direct copy from Dede Wilson's recipe for Italian Meringue, so not sure how she is pulling that one out of her bag, but nonetheless..(insert drumroll)... authored by;

Renee Shelton
Webmaster, Creator and Writer/Editer of PastrySampler.com
CEO Beach Cuisine Inc.