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In this video Chef Alan Tetreault, of Global Sugar Art, gets back to the basics of making icing in the second part of his Buttercream Basics Video Series.
Chef Alan goes through step-by-step instructions for making both a Swiss Buttercream and American buttercream that are absolutely perfect for cake decorating and taste fantastic!
Recipe for Swiss Meringue Icing
- 1 cup egg whites
- 2 cups sugar
- 2 teaspoons vanilla
- 1 pound butter
- 1-1/2 cups white shortening like Crisco or Sweetex
- 2-2/3 cups sifted powdered sugar
Buttercream Basics: Making Icing
In this video Chef Alan Tetreault, of Global Sugar Art, gets back to the basics of making icing in the second part of his Buttercream Basics Video Series.
Chef Alan goes through step-by-step instructions for making both a Swiss Buttercream and American buttercream that are absolutely perfect for cake decorating and taste fantastic!
Recipe for Swiss Meringue Icing
- 1 cup egg whites
- 2 cups sugar
- 2 teaspoons vanilla
- 1 pound butter
- 1-1/2 cups white shortening like Crisco or Sweetex
- 2-2/3 cups sifted powdered sugar