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27 Comments
So beautiful
Please share the full recipe 🙏🏾🙏🏾
Swiss one is pretty stable too tbh.
This answered a question I've been wondering about for so long. Thank you.
How is the buttercream so white?! Even with a drop of violet and long mixing I cannot achieve this.
Wait so you're supposed to melt the sugar before adding it to the egg whites? Won't that cook the eggs?
I started preferring Italian meringue once I realized I didn't have to constantly stir the syrup as it heats up. I love it since it's basically marshmallow fluff.
If you're an experienced baker I'm shocked you wouldn't have known this sooner
Thanks for this!!
Suuuuper helpful. Thanks.
This isn't the sort of thing you always wonder. This is the sort of thing you learn as soon as you learn there is more than one type of meringue.
Incredible! That makes a lot of sense. Thank you for sharing some science 😉
💜💜💜💜
I am very stable 😂 good video
Is that meringue frosting or just meringue, like the kind you bake?
this is so cool!
But you don’t add any water in a Swiss meringue. You add it directly to the egg whites and heat them together before whipping. Italian is definitely more stable, but this isn’t the reason
I wanna be like Italian merengue
I don't even know what this is but it's cool
I want to use less sugar greek yogurt because more healthy for human heart and bones.
would be great if you included what degree celsius this would be
I THOUGHT THE TITLE SAID ITALIAN MARRIAGE 😭
The sugar looks like [REDACTED]
This was dope. Thank you
Touching that thing while hot is probably a very unpleasant experience to say the least
Do you have a good italian meringue buttercream recipe?
I don’t get why I watched this but I did.
Song?