Search Results for: Sugars
addition of hot sugar syrup. the heat helps them whip up lighter than they would when cold, but it doesn't quite cook them through. aside from that small detail, italian behaves almost identically to swiss in every way. why it's great: because stovetop cooking reduces the moisture content of liquid sugars
like maple, honey, and golden syrup, italian works well with sweeteners that would otherwise destabilize a swiss meringue. what flavors work best: those based on liquid sugar, such as honey, agave, maple, or light molasses. what to avoid: some liquid sugars, like blackstrap molasses, may be unexpectedly...
https://www.seriouseats.com/2020/01/frostings-guide.html