seven minute vs italian meringue buttercream

[sugarseattle]

I'm doing a major recipe re-organization and I'm finding lots of similarities between my recipes.

For one thing, my Swiss Buttercream preparation (I mistakingly called it Italian in the title...the Horror!) looks suspiciously like seven minute frosting, minus the butter.

I also have a recipe for safe meringue, which follows almost the same procedure as my swiss meringue.

Do you think I could sort of average out all my meringue recipes and get one basic one that I can use for different applications.

1. 7 minute frosting

2. safe meringue, torch it baby

3. buttercream, with the addition of butter

Seems like that would really simplify things? Anybody got a versatile recipe?

Edited September 6, 2007 by sugarseattle (log)

[CanadianBakin']

If someone has a recipe that would do all three that would be awesome. However looking at my recipes it looks like 7-minute frosting has a much higher ratio of sugar to egg-whites than IMBC or even safe meringue.

[gfron1]

I don't know if these will be helpful, but just in case:

Italian Meringue Buttercream DEMO

American Buttercream

French Buttercream

Swiss Meringue Buttercream