Fail Friday Episode 11: Swiss/Italian Meringue Buttercream vs. American Buttercream | + VIEWER FAIL!

Today we are looking at the differences between meringue based buttercreams and American buttercream. I am also fixing my very first viewer fail!

Welcome to FAIL FRIDAY! Showing you all the fails and fixes you need to perfect your baking every Friday. Comment down below to ask for help and your question could be fixed by Friday!

Italian Meringue Buttercream Recipe:

300 grams granulated sugar
75 grams cold water
110 grams egg whites
350 grams of butter (unsalted or salted)

Method:

Combine sugar and water into a sauce pan.
Bring it up to 239 degrees F using a candy thermometer on the stove.

While you’re waiting for the sugar to come up to temp, put the egg whites into a stand mixer and begin to whip when the sugar reaches 239 degrees F; keep mixing until it gets to 244 degrees F. Remove sugar water from the stove.

Slowly pour sugar water mixture into the egg whites as they are beating.

Whip for 3 minutes on high and then add in your chopped butter.

Whip until the frosting is the consistency you desire!

Beautiful baking, Sweeties!

I am Ashleigh from Sweet Dreams Bake Shoppe!
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Видео Fail Friday Episode 11: Swiss/Italian Meringue Buttercream vs. American Buttercream | + VIEWER FAIL! канала Sweet Dreams Bake Shoppe