Swiss Meringue Buttercream.. How to make it, what to put in it, how to make it less yellow, how long to whisk it for, how to knock-out air bubbles, how to prevent it from being runny and so much more! This Step-by-step Video Tutorial aims to answer all these questions and give you the confidence to whip up silky smooth frosting for all your cakes & sweets. Once you go Swiss, you’ll give all other frostings a miss!
- How to Make Swiss Meringue Buttercream from Scratch
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Amanda Lee is a multi-award winning cake decorator and instructor based in Adelaide, Australia. Evolving from a classical French patisserie background, she established Sugar Sugar Cakes as a means of exploring her passion for the arts through cake. Her signature style features avant-garde elements finished with a contemporary edge; best known for her painted cakes, modern wedding cakes & sculpted works. She has had the pleasure of being featured in Cake Masters, Brides of Adelaide Magazine, Cake! Magazine as well as numerous blogs and websites. Empowering cake decorators with contemporary cake skills and business knowledge is the main vision of Sugar Sugar Cakes, and Amanda sees this through by providing weekly Blog posts, live classes, online tutorials, private classes & mentorship to the vast cake community.