Merengue Suizo Firme y Perfecto ◾3 INGREDIENTES

In this video, you'll find the most stable Swiss meringue recipe, 100% recommended. Your cakes can withstand heat with this recipe and remain intact. #swissmeringue #themoststablemeringue #meringuerosettes #resistantfrosting #DIY #golddrip #dripcake INGREDIENTS 120 grams of egg whites or 4 medium egg whites 240 grams of sugar or 12 tablespoons 5 drops of lemon juice per egg white ½ teaspoon of vanilla extract 👉 This cream keeps in the refrigerator for 5 days. You can even prepare it a couple of days in advance and keep it in the refrigerator covered with plastic wrap. Just remember to let it come to room temperature overnight before using it for filling or decorating. It needs to be creamy; this will prevent you from having to whip it again and risk it curdling. You can even freeze it, but whenever you use it again, you should leave it at room temperature until ready. With this Swiss Buttercream Meringue, you can fill, frost, and decorate cakes and cupcakes. It has a firm texture for piping and decorating with nozzles. Turn on translation to your language. On your mobile device, tap "CC" in the top right corner of the video. On your computer, click "⚙️" in your display settings and turn on translation! Click the + to save the recipe to your page. 🏆 Don't forget to rate 👍🏻👍🏻 if you liked my recipe, subscribe, share, and turn on notifications 🔔 so you don't miss any of my new videos. THANK YOU SO MUCH FOR YOUR SUPPORT!