Swiss meringue buttercream for anyone without a stand mixer, or if you don’t want to use boiling sugar. 4 large egg whites 250g granulated sugar 1/4 tsp salt 1/4 tsp cream of tartar 250g unsalted butter Heat egg whites and sugar to 160°f or 71°c #cake #cakedecorating #cakesoftiktok #homebaker #gbbo #swissmeringuebuttercream #howto #tutorial #smeg