Pastry Chef Teaches How to Make Silky Smooth Swiss Meringue Butter Cream

#cake #butter #buttercream #swissmeringuebuttercream
Swiss Meringue Butter Cream
8 each Egg Whites
2 Cups Granulated Sugar
1 Tsp Salt
2 1/2 Cups Room Temperate Unsalted Butter
2 Tsp Vanilla Extract
Cook Egg Mixture to 160 degrees.

[@rosmaryk4]

Thank you so much for this video. What interest me the most was how long you allowed the cream to be whipped. Could you also throw in some lemon and cream cheese to the mixture?

[@rosmaryk4]

I know what I did wrong. I didn’t measure the butter right. I put 3 sticks = 1 1/2 cups and not 5 sticks = 2 1/2 cups☹️😞😕😢

[@rosmaryk4]

I’m back and I followed your recipe to the T, and as soon as I added the room temperature butter, my stiff meringue became soupy🤬😖😣👿😤😡

[@chefanasgourmetkitchen9477]

When it becomes soupy is because the meringue is still too hot.. so it melts the butter.. you can place the bowl in the fridge for 5 minutes and then whip again