Swiss meringue buttercream is traditionally made by cooking egg whites and sugar over a water bath before whipping and adding in butter. It produces a much softer, lighter and less sweet buttercream that pipes and ices cakes beautifully. If you have ever tried making Swiss meringue buttercream and not had success with the stovetop method, this may be the answer for you!
Join cake designer Anita Algiene in the kitchen as she steps you though an easy Swiss meringue buttercream that starts with the microwave. Anita creates a “meringue syrup” which she cools down and then adds to whipped fat. Don’t miss Anita’s secret ingredient to prevent crystallization! Also included are tips on properly creaming fats for buttercream and tips on making a more heat tolerant buttercream.
After you have whipped up a batch, learn how to create a beautiful “Crumb Coating” with cake designer Rachael Teufel.