Swiss Meringue Buttercream Tutorial & Recipe

Hi guys! Here is my tutorial and I hope it helps you all!! 

Just a few more tips:

- This cake will fill and cover a 8 inch cake and there will be a little left over to fill a 6 inch cake.

- If you have added the butter and have been mixing for over 10 minutes and it has not stiffened, place mixture back into the fridge for about 25 minutes and that will fix your problem if you have correctly done all of the previous steps.