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About The Scran Line
Oh hey there! My name is Nick. I'm a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
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SWISS MERINGUE BUTTERCREAM FROSTING
This recipe makes 1 batch of frosting and frosts 12 cupcakes.
200g fresh egg whites (usually about 6 large eggs)
200 white sugar (3/4 cup)
500g unsalted butter (softened to room temp)
1tsp vanilla extract
3 tbsp unsweetened cocoa powder (sifted)
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Host: Nick Makrides
Videography & Editing: Same Williamson
Perfectly Smooth Swiss Meringue Buttercream Frosting for Cakes! - The Scran Line ─ The Scran Line
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