Рет қаралды 143,932
Today, I’m sharing how to make perfect Swiss buttercream and the 10 crucial tips to master Swiss buttercream. This recipe is so simple and easy: you can add the butter all at once, and you don’t need to re-whip the buttercream after leaving it at room temperature or thawing it from a freezer. And it tastes amazing: So smooth, fluffy, and not overly sweet. I hope this will be your go-to Swiss buttercream for your special desserts!
Subscribe!: / pastrylivingwithaya
Share the video: • How To Make Perfect Sw...
INGREDIENTS
Enough amount for a little less than 2 16oz containers.
• Egg white: 150g | 5.3oz (4.5-5 eggs)
• Granulated sugar: 225g | 7.9oz
• Unsalted butter: 453g | 16oz (4 US sticks)
• (Add any flavor you like!)
Heat the egg white and sugar up to 160F | 71C
Know more about Swiss meringue!
[Swiss meringue 101]
• [Masterclass] How To M...
📖 Get the printable recipe from my blog!:
pastryliving.com/10-tips-to-m...
Check out my other frosting videos:
How to make French buttercream
• BEST FRENCH BUTTERCREA...
American buttercream
• [Quick & Easy] Most SI...
Italian meringue
• 5 IMPORTANT TIPS TO MA...
WATCH OTHER TUTORIALS!:
Black Forest Cake
• Amazing Black Forest C...
Swiss Roll Cake
• Fluffiest Roll Cake | ...
Lemon Madeleines
• How To Make Perfect Le...
How to make chiffon cake
• Amazing Chiffon Cake R...
Mango Panna Cotta
• Mango Panna Cotta Reci...
📸Instagram: / ayacaliva
MUSIC:
epidemicsound.com
#swissbuttercream #buttercream #swissmeringue