This was a very helpful tutorial on Swiss Meringue Buttercream. I especially liked the technique of using the hand-held mixer with the whisk already attached while heating up the egg-whites and sugar. This saves a lot of time and you don't have to use additional appliances, bowls and cooking utensils. This is a funny video too--the hostess has a great sense of humor and the camera work is hilarious. Overall, an informative tutorial and enjoyable to watch too!
Nice work, we liked your video very much so we embedded it on ChefCommons w/ link back and reference to Youtube. (Let us know if you don't wish for it to be featured)
This was a very helpful tutorial on Swiss Meringue Buttercream. I especially liked the technique of using the hand-held mixer with the whisk already attached while heating up the egg-whites and sugar. This saves a lot of time and you don't have to use additional appliances, bowls and cooking utensils. This is a funny video too--the hostess has a great sense of humor and the camera work is hilarious. Overall, an informative tutorial and enjoyable to watch too!
MsEcstreet 4 months ago
I recommend a pastry bag for the buttercream so as to increase speed an accuracy. Looks delicious :)
PopTVTeacher 1 year ago
Hey, I'm French, and here's an advice for macarons :
Fill them with a piping bag, because you want a lot of frosting in it, juste a good amount that will give your macaron some volume, some height
Enjoy !
slutagada 2 years ago
Thank you! You explain things very well.
faleeple 2 years ago
Nice work, we liked your video very much so we embedded it on ChefCommons w/ link back and reference to Youtube. (Let us know if you don't wish for it to be featured)
chefcommons 2 years ago
what recipe do you sue for the macarons? It's kind of my first time and I really almost need to it to be alright at the first go at it. D;
drfetusface 3 years ago