How to make EGGLESS Swiss Meringue Buttercream | Chocolate Raspberry Cake

If you're looking for a delicious and easy cake that's sure to impress, Look no further than this recipe!
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EGGLESS Swiss Meringue Buttercream ingredients:
▢1 cup meringue powder
▢ 1 cup (240 ml) Water
▢ 1 ½ cup (300 g) powdered Sugar
▢ 500g Butter (unsalted)
▢ 2 teaspoon Vanilla extract
▢ ⅛ teaspoon Salt
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[@ivyw2135]

Hey, thank you for sharing Where did you get the meringue powder? Also, what butter do you use? I tried making swiss meringue with egg whites, it reached stiff peaks, but immediately I added butter it completely flopped (became soupy), I tried again but I kept getting the same results. I tried refrigerating and beating it again but still nothing, I would appreciate some advice or a tutorial

[@kaneskitchenaffair]

You’re welcome. I got it from topserve/easy bake. Both have websites and IG shops. I used unsalted butter, it must have been Daima. As for the soupyness, it might have been caused by the bowl still being warm. Try putting it in the fridge for longer, 30-40 minutes before beat. Fortunately With this eggless method since no heat is used in the process, the risk of having a runny buttercream. However I’ll work on a tutorial as soon as possible with all the troubleshooting methods!