Youtor
Heart Shaped Cake Tutorial
>> YOUR LINK HERE: ___ http://youtube.com/watch?v=vQ5oQRK_LQs
Swiss Merengue Buttercream • Yields enough Buttercream to fill and cover (2) 6” rounds • ½ cup pasteurized egg whites • 1 pound powder sugar • 2 pounds unsalted butter • 4-6 pinches of kosher salt • 2 tablespoons vanilla extract • In a stand mixer, beat the egg whites on medium high for 5 minutes • Add the powder sugar and beat at medium high for 10 minutes • Reduce the speed to low and add the room temperature butter in chunks • Mix until combined and smooth • Add salt and extract, mix to combine. • Can be stored at room temperature for 2-3 days, one month in refrigerator and 3 months in freezer. Rewhip to smooth consistency before using. • Life of Riley by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) • Source: http://incompetech.com/music/royalty-... • Artist: http://incompetech.com/ • Carefree by Kevin MacLeod is licensed under a Creative Commons Attribution license (https://creativecommons.org/licenses/...) • Source: http://incompetech.com/music/royalty-... • Artist: http://incompetech.com/
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