Perfectly Smooth Swiss Meringue Buttercream Frosting for Cakes! - The Scran Line

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HELPFUL LINKS:
To convert grams into US cups, please follow this link: https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-conversion-table/
To convert grams into metric cups, please follow this link: http://www.taste.com.au/how+to/articles/369/weights+measurement+charts

About The Scran Line
Oh hey there! My name is Nick. Im a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.

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SWISS MERINGUE BUTTERCREAM FROSTING

This recipe makes 1 batch of frosting and frosts 12 cupcakes.

200g fresh egg whites (usually about 6 large eggs)
200 white sugar (3/4 cup)
500g unsalted butter (softened to room temp)
1tsp vanilla extract
3 tbsp unsweetened cocoa powder (sifted)



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Host: Nick Makrides

Videography & Editing: Same Williamson