I thought... French Buttercream will taste heavy. Maybe heavier than Swiss Meringue Buttercream.
Not really. I actually enjoyed this more than SMBC. But too bad it's far less stable in our tropical room temperature. Light and smooth.....almost like ice cream. Melts quickly like ice cream too.. if the room is too warm.
The major difference of French Buttercream with Meringue Buttercreams is that the French method uses egg yolks and the meringue method uses egg whites. Hmm.... maybe that's why. Ice cream is made with egg yolks as well :-)
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