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How To Make Swiss Meringue Buttercream

With Sue McMahon

Difficulty Easy

Broken Video?

Watch our video to find out how to make Swiss meringue buttercream. This buttercream has a smooth, velvety texture that is achieved through the process of dissolving the sugar crystals in egg white before being whisked up. This is a non-crusting buttercream which always stays nice and soft to eat and is perfect for using in the centre of macarons or to cover celebration cakes. Don't forget to download a copy of the Swiss meringue buttercream recipe for your cakes and check out our other videos below about how to cover and fill cakes to perfection.

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Pack Of 5 Blue Disposable Plastic Savoy Bags

Small Round Open Tube No.804

250g Unsalted Butter - (purchase locally)

200g White Castor Sugar - (purchase locally)

100g Egg White - (purchase locally)

Salt - (purchase locally)

Food Mixer - with whisk attachment

Heating Source - Electric/Gas/Induction Hob

Sauce or Balloon Whisk

Glass Bowl

Stainless Steel Saucepan

Silicone Spatula

Swiss Meringue Buttercream Recipe - See Download

Coloured Macarons - See Tutorial 'How To Make Macarons'

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