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!
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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]
https://youtu.be/HxJyV0_Z7XQ
📖 Get the printable recipe from my blog!:
https://pastryliving.com/10-tips-to-make-perfect-swiss-buttercream/
Check out my other frosting videos:
How to make French buttercream
https://youtu.be/rneWzj8B_TE
American buttercream
https://youtu.be/Q6eZoGq2CDM
Italian meringue
https://youtu.be/k9awMLaKcX4
WATCH OTHER TUTORIALS!:
Black Forest Cake
https://youtu.be/X4TwagiLf_0
Swiss Roll Cake
https://youtu.be/I_lyB1HnqWo
Lemon Madeleines
https://youtu.be/kYyAbhZxxhs
How to make chiffon cake
https://youtu.be/uLBD3NUW6Us
Mango Panna Cotta
https://youtu.be/zJAgaEE_UpQ
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