Heart Shaped Cake Tutorial

Swiss Merengue Buttercream
Yields enough Buttercream to fill and cover (2) 6” rounds
½ cup pasteurized egg whites
1 pound powder sugar
2 pounds unsalted butter
4-6 pinches of kosher salt
2 tablespoons vanilla extract
In a stand mixer, beat the egg whites on medium high for 5 minutes
Add the powder sugar and beat at medium high for 10 minutes
Reduce the speed to low and add the room temperature butter in chunks
Mix until combined and smooth
Add salt and extract, mix to combine.
Can be stored at room temperature for 2-3 days, one month in refrigerator and 3 months in freezer. Rewhip to smooth consistency before using.

Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400054
Artist: http://incompetech.com/

Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/by/4.0/)
Source: http://incompetech.com/music/royalty-free/index.html?isrc=USUAN1400037
Artist: http://incompetech.com/

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