Now that you have had some time to absorb the 3 techniques of making Meringues I'm going to give you some information
concerning Buttercreams. Just like Meringue there are 3 types of Buttercream - Swiss, Italian and French. Butterceam is simply softened butter that has been gradually beaten into an egg foam until smooth, creamy and light. The butter is softened, not to the point of melting, and should be added in small increments to a running mixer. The egg foam should be close to the same temperature as the butter. During the beating 
stage the 
buttercream may briefly appear grainy and ruined but by the time all the butter has been added it should become silky smooth. More on Swiss Buttercream tomorrow. ~ Chef Wilkinson ~
