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-SWISS MERINGUE BUTTERCREAM RECIPE The basic rule for making buttercream is always to place 1 part egg whites to 2 parts sugar, and the sum of both in butter or margarine. PROCEDURE: PLACE 120 grs of egg whites with 240 grs of sugar in a bain-marie. While stirring, dissolve all the sugar crystals! When this is achieved, remove from the heat and beat at maximum speed until a stable, firm meringue forms! Then add, little by little, in pieces and beating at medium speed, 360 grs of butter for Uruguay, Paraguay, Argentina or unsalted butter for the rest of the countries! Beat preferably with a lyre, otherwise with a common mixer for 10 minutes! ---------------------------------------------------------------------------------------------------------------------------------------------------------- ✔️ If you liked the video, don't forget to give it a "like" ????, SUBSCRIBE and activate the bell ???? so you don't miss any content from @Cathy_Denis!!! To see and buy my virtual pastry courses you can visit my Patreon: https://patreon.com/collection/372480... MY NETWORKS: ????Patreon: / cathydenis ????Instagram: / cathybakeoffuy ????TikTok: / cathy_denis #CathyDenis #BakeOff #Pastry #Cakes #Meringue #Decoration #Cakes #Cookies #Courses #buttercream #SECRETOSOLBUTTERCREAM #howtokeepbuttercream #swissmerenguebuttercream #intensecolorsinbuttercream #howtorecovercutbuttercream