How to make Swiss Meringue Buttercream without fail

* Please turn on the captions and watch the video.

160 g egg white
320 g granulated sugar
480 g unsalted butter (cold)
1/8 tsp salt (*option but recommended)
2 tsp Vanilla Extract (*optional but recommended)

*The amount is applicable to 3 layers 6 inches 1 cake, or 2 layers 8 inches 1 cake.

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18 Replies to “How to make Swiss Meringue Buttercream without fail”

  1. Wao! Hây quá bạn ơi. Cách làm kem của bạn thật tuyệt vời. 160gr lòng trắng trứng là khoản mấy quả trứng vậy bạn?

  2. Ciao sei molto brava perché non metti le ricette in italiano quando fai il video ti vorei sequire meglio ciao

  3. Hi… Iam from Indonesia. Thank you so much for sharing amazing recipes. Very easy to understand the step by step of ur intructions.

  4. طريقه رائعه شكرا جزيلا أيضا شكرا للترجمه العربيه ❤

  5. Очень красиво 👍👌💖🥰💞🌹

  6. Cn dis b made widout eggs? N if yes what cn i use in place of eggs pls n thank u.

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