Annabelle Shippee, post author

May 22, 2018 at 1:15pm

That sounds an awful lot like a swiss meringue that would be turned into a meringue-based buttercream, Marlene! I'm so glad you've found the method that works best for you. It takes a little longer, but it's definitely a great method to make a more stable meringue if it will be sitting out for a while. Keep on making great meringue! Annabelle@KAF
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