🎂⁣Buttercream de Merengue suizo ¡Mi receta preferida para decoraciones de tortas!🍰

👏It's easy to make and handle. You can work with it using a piping bag, a spatula, and use it in countless decorating techniques. 📍Ingredients: 5 egg whites (approx. 150g) 250g sugar 450g butter ✅In a bowl over a double boiler, mix the egg whites with the sugar, stirring constantly until they reach 70°C (this way there's no risk of salmonella). Check with a kitchen thermometer. I used my new spatula with a thermometer that I got from @bazarchef; it's super practical! ✅Once the egg whites reach the indicated temperature, put the mixture in a mixer and beat until stiff peaks form and the bowl returns to room temperature. room temperature. The meringue should form stiff peaks. ✅If you have a stand mixer with a paddle attachment or a flat beater, switch to the paddle attachment at this step; otherwise, continue with the whisk. Add the softened butter and beat for a few more minutes at medium speed until the mixture is creamy and smooth. ✍TIPS: -If the mixture appears curdled, it's because the butter was too cold. Continue beating or follow this tip:   / ciz4cicome6   -If the mixture becomes too runny, it's because the meringue was still warm and the butter is melting. Refrigerate and then beat again. -You can color it with paste food coloring and flavor it with extracts, jams, or concentrated pastes. -It can be stored in the refrigerator for up to 1 week or in the freezer for up to 3 months. 🧁🧁🧁🧁🧁🧁🧁🧁🧁🧁🧁🧁🧁🧁🧁🧁 To learn other recipes and much more about buttercream, access my online workshop "Buttercream Cakes": https://www.myvpasteleriacasera.com/p... 😍 If you liked the video, give it a LIKE and SHARE it so it reaches more people! 👉 Subscribe for free on YouTube! ✅ Follow me on INSTAGRAM:   / myvpasteleriacasera   for more recipes and content for bakers 👩‍🍳 See you in the next video! 👩‍🍳✨️