Swiss Buttercream vs. Italian Buttercream: A Safer Bet Without a Mixer

Swiss buttercream is like Italian Buttercream's less aggressive cousin. While Italian Buttercream uses liquid hot sugar at 235-240F poured into egg whites while you're beating them, Swiss Buttercream is gently heated over a double boiler before it is whipped into a meringue. This makes it more accessible to people who are trying to bake without a mixer. While I do recommend a mixer to make life easier it's not required. This video is part of a series on how to bake and build a cake from scratch at home.
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Here are some links to equipment you might want to check out for this video
Whisk
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digital scale
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Mixing bowls
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Kitchen Aid
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