Learn how to make our amazingly smooth, delicious and STABLE Swiss Meringue Buttercream Icing. This recipe will transform your cakes & cupcakes!
Includes:
- Video tutorial & PDF recipe
- Brand of pasteurised egg whites we use
- How to pasteurise your egg whites if need be
- How to whiten your buttercream
- How to revitalise after refrigerating
You will be sent an email immediately after purchase with your digital files to start learning!
