How To Make Buttercream Icing | Global Sugar Art

Recipe for Swiss Meringue Icing- 1 cup egg whites, 2 cups sugar, 2 teaspoons vanilla, 1 pound butter, 1-1/2 cups white shortening like Crisco or Sweetex, 2-2/3 cups sifted powdered sugar. Chef Alan goes through step-by-step instructions for making both a Swiss Buttercream and American buttercream that are absolutely perfect for cake decorating and taste fantastic! Facebook - www.facebook.com/globalsugarart Instagram - @globalsugarart Shop, Save & Decorate With Us! http://globalsugarart.com