Can I "Torch" My Swiss Meringue?

[Dailey]

i'm making this cake tonight for a get-together tomarro but was wondering if i could used my basic swiss meringue recipe instead of the one in the link. will i be able to iced it in the morning and torch it later on in the day? it seems the icing they used is more like an italian meringue, not sure if it would make a difference, thanks!

[pastrymama]

Their description says it is Swiss meringue, but it is made as Italian meringue. I used to make Swiss meringue for key lime pie and browned it right away and it would stay good for several days, I am not sure if you don't brown it right away if it will hold up well since I have never done it that way. Hope this is helpful.

[Dailey]

Their description says it is Swiss meringue, but it is made as Italian meringue.  I used to make Swiss meringue for key lime pie and browned it right away and it would stay good for several days,  I am not sure if you don't brown it right away if it will hold up well since I have never done it that way.  Hope this is helpful.

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thanks! it just occured to me that the swiss meringue in the link doesn't call for butter. do you think if i used butter in the recipe it would burn?

[pastrymama]

If you add butter it will become Swiss meringue buttercream. If you try to brown it, it will melt. What they are refering to is just meringue.

[Dailey]

If you add butter it will become Swiss meringue buttercream.  If you try to brown it, it will melt.  What they are refering to is just meringue.

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makes sense, thanks! so its kinda like a 7 minutes-type of icing. hmmm, if i used the swiss meringue recipe in the link, could i iced it a few hours early and torch it at the party? i would like to take the dessert already fully prepared to the party...i'm sure the kitchen will be occupied by the host getting all the last minute stuff together and i don't want to get in her way, thanks again!

[miladyinsanity]

If you add butter it will become Swiss meringue buttercream.  If you try to brown it, it will melt.  What they are refering to is just meringue.

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makes sense, thanks! so its kinda like a 7 minutes-type of icing. hmmm, if i used the swiss meringue recipe in the link, could i iced it a few hours early and torch it at the party? i would like to take the dessert already fully prepared to the party...i'm sure the kitchen will be occupied by the host getting all the last minute stuff together and i don't want to get in her way, thanks again!

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Yes. But I think you can torch it beforehand as well--not clear on this.

[pastrymama]

Yes you can torch it before the party, actually the meringue will probably hold up better if you torch it right after applying it.

[Dailey]

thanks so much miladyinsanity and pastrymama! it was a hit.