Buttercream 101 - American vs Swiss vs French | Matt Adlard
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12K views · 81 reactions | The Swiss variety is still having a moment post-royal wedding, but have you heard of its European cousin, French buttercream? Instead of egg whites, this recipe takes the richness up a notch with egg yolks and sugar syrup to create a seriously smooth, indulgent icing! For more buttercream recipes, find our full masterclass here: https://queen.com.au/learn-item/tutorial-make-buttercream/ | Queen Fine Foods | Facebook
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