Swiss Meringue Buttercream Frosting | A Next Level Frosting Recipe

[@quikrick7]

This is one of the great secrets hidden on KZbin. Thanks for some really solid culinary science.

[@registereduser3709]

Great video!

[@OrenNoah]

Mind blown! I make Swiss meringue every year for a fancy Xmas Eve dinner and it's a challenge to time everything so I can make it between the main course and the dessert course without having my guests wait too long. This year, I'll do it sous vide and I'll be able to go right into the whipping stage. Thanks.

[@ChefPonzio]

It’s insane how convenient this method is. I won’t make it any other way now.

[@nicholasponzio991]

Awesome video! Quick question. If you don’t have the immersion circulator can you use a stock pot with heated water?

[@ChefPonzio]

No. You can go the traditional route of using a pot of boiling water and putting your egg whites and sugar in a bowl over it and whisking it until it is a meringue. But it is extremely difficult to keep the water at the right temperature without the circulator.