How to Make Swiss Buttercream — Easy Frosting Recipe
In this episode of On The Table with Chef Meredith, you’ll broaden your frosting skill set with a classic Swiss Buttercream known for its silky texture and feathery light but stable consistency. This take on buttercream will be your new best friend when it comes to piping cakes and performing more intricate detail work. The recipe’s first step is to make a voluminous meringue that, on its own, is an impressive skill to have in your culinary quiver. Learning this recipe takes some mastery, but once you have it down, a new world of cake and cupcake decorating awaits you!
00:30 Making Your Cooked Meringue
02:33 Converting Meringue to Buttercream
04:04 Adding Your Flavorings
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