This beautiful and indulgent layer cake isn’t difficult to put together but, because of its many elements, it is a labor of love.
Once the meringue is cold, switch to medium-low speed and beat in the butter, one piece at a time, allowing it to fully incorporate before adding the next piece. If the texture of the meringue gets runny or curdled during this process, don’t worry! Just keep whipping and slowly adding the butter. If, after all the butter is incorporated, the buttercream still looks runny or curdled, continue whipping for an additional five minutes. If it still doesn’t look right, CLICK HERE to view the section in the post above on how to fix Swiss meringue buttercream.
Recipe adapted from Domestic Gothess.