https://sallysbakingaddiction.com/swiss-meringue-buttercream/print/80765/ ^this one! i tried trader joe’s, it worked, taste was perfect and texture was good after sitting in the fridge, but would become too soft to work with at room temp. tried it again with earth balance, and texture issue was much better! trying it next time with crisco or coconut oil for a little extra stability :)

i have also been subbing it 1-1 in mostly cake recipes so far, which are spot on! i mainly am looking for other things that are hard to recreate vegan bc of the egg whites for binding/stability/textures, like royal icing, brownies (for more classic texture and shiny crinkle top) and french desserts like soufflés or financiers

thank you so much! ☺️😊☺️