How to make Swiss Meringue Buttercream ( my way ) Part 1
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hahahaha!! i soooo love it when Jared is in your video!!!
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what temp are the egg whites...cold or room temp?
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5:29
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Did I miss something? Did not see the end result, it stopped after adding the butter. I was curious, because I have been adding the butter at room temp. So I wanted to see how the SMBC looked all finished.
3poppyseeds 4 weeks ago
@3poppyseeds the clip was cut --- sorry ! i uploaded the final part ... look at the part 2 pls.
09165067633 4 weeks ago