1:2:3 Swiss Meringue Buttercream!

visit DyannBakes.com for full recipe. Don’t have time to bake a cake from scratch? That’s okay! Make the cake from a “box” and spend a few moments whisking up deliciously silky, swiss meringue buttercream to top it off! It’s the perfect way to bring a professional touch (and taste) to your home-baked treats. Great for decorating cakes and cupcakes!
Video Rating: 4 / 5

Get recipe:divascancook.com This no bake cheesecake recipe was printed on a can of sweetened condensed milk back in the day. My grandmother made the hell out of it to the point I got sick of it. I can see why she loved it so much. It comes together in minutes with only 4 ingredients and taste sooooo divine! I was craving this childhood throwback so I whipped some up for my fam. Now I’m back in love with this creamy, sweet, tart and decadent no bake cheesecake. I’ve already made it twice this month and have plans to make it again with a shortbread cookie crust and a lemon raspberry glaze. Music by Kevin Macleod
Video Rating: 4 / 5

48 thoughts on “1:2:3 Swiss Meringue Buttercream!”

  1. ◆◇◆◇◆いきなりの書き込み失礼します。お金にお困りの方、いらっしゃいますか?実は宝くじで100,000,000円当選したのですが、その使い道に困ってます…馬鹿みたいな話ですが事実です。単刀直入に申しますとこの当選金をどなたかにお譲りしたいと思ってます。既にお譲りが済んだ方もいますが、少額でのお譲りが多かったため結構な額が残ってます…本日中にお譲りする事も可能なので遠慮せず仰って下さい。出来る限りご希望の金額を、と考えております。もし、お受け取りになりたい方いましたら、サイト内ですと書き込みが削除されます場合が御座いますので、こちらの→【http://473.jp】リンクより、スムーズにお話をすすめる事ができますので、どうぞお早めのご連絡をお待ちしております。◆◇◆◇◆

  2. ◆◇◆◇◆いきなりの書き込み失礼します。お金にお困りの方、いらっしゃいますか?実は宝くじで100,000,000円当選したのですが、その使い道に困ってます…馬鹿みたいな話ですが事実です。単刀直入に申しますとこの当選金をどなたかにお譲りしたいと思ってます。既にお譲りが済んだ方もいますが、少額でのお譲りが多かったため結構な額が残ってます…本日中にお譲りする事も可能なので遠慮せず仰って下さい。出来る限りご希望の金額を、と考えております。もし、お受け取りになりたい方いましたら、サイト内ですと書き込みが削除されます場合が御座いますので、こちらの→【http://437.jp】リンクより、スムーズにお話をすすめる事ができますので、どうぞお早めのご連絡をお待ちしております。◆◇◆◇◆

  3. ◆◇◆◇◆いきなりの書き込み失礼します。お金にお困りの方、いらっしゃいますか?実は宝くじで100,000,000円当選したのですが、その使い道に困ってます…馬鹿みたいな話ですが事実です。単刀直入に申しますとこの当選金をどなたかにお譲りしたいと思ってます。既にお譲りが済んだ方もいますが、少額でのお譲りが多かったため結構な額が残ってます…本日中にお譲りする事も可能なので遠慮せず仰って下さい。出来る限りご希望の金額を、と考えております。もし、お受け取りになりたい方いましたら、サイト内ですと書き込みが削除されます場合が御座いますので、こちらの→【http://437.jp】リンクより、スムーズにお話をすすめる事ができますので、どうぞお早めのご連絡をお待ちしております。◆◇◆◇◆

  4. you might have added the butter in while the meringues are still warm, just leave the mixer in the chiller for a lil while and then whip it up with its cooler.

  5. You should not add in the pinch of salt until you get to the stage where the eggs are on the mixer and have risen in volume, this is because the salt will hinder the egg whites and sugar from reaching its peak it volume, just a tip from me. -a chef

  6. Thank you Dyann. What an excellent video. I love the way you talk slowly, and show every little step. You make it so simple, and clear on just how to do this amazing icing.
    Thank you. Carry on with your lovely videos.

  7. Hi I’m making my sisters 13th birthday cake for her party and I was wondering I really want to make this recipe but I have to make a huge cake also so can I freeze this? Please answer back and can you translate the measurements into cups? Thanks.

  8. This is so great! You explain everything really well, especially for a beginner. The stuff about the eggs was fantastic as I always worry about the safety of raw eggs, will definitely try this now! Thanks xxx

  9. Yes,
    I did still use the lemon juice, I only used around 1/4 cup of the lemon juice.
    You can’t taste it in the cheesecake, it just gives the cheesecake a tangy hint to it, Good luck, it’s well worth making!

  10. Or you can buy it at costco! 🙂
    But it tastes WEIRD to me, so I don’t like it. It’s personal preference.
    I wanted to bake this but yuck, diabete rush here I come 🙂

  11. When you used the homemade caramel sauce and chopped pecans, did you still use the lemon juice and how much?

  12. I would agree with you on that one. Moderation is the key. I am a Type 2 Diabetic and have been one for about almost seven years now. I will be trying this cheesecake though but I will take your suggestion and cut down on the sweetened condensed milk though or just eat it in moderation maybe. Also, what kind of diabetic sugar is best to use because I have tried so many and I still hadn’t found a good one yet .

  13. That sounds like a good topping. I was thinking about making this cheesecake too and I was trying to think of a good topping. It is between that and strawberry pie filling. Mmmm. I am getting hungry now.

  14. Soo pissed I accidentally used carnation milk ((evaporated)) I’m sad now because its Christmas Eve and everyone’s closed

  15. I am going to try this Sunday for an impromptu Thanksgiving dinner that I am having for my family…we were all hit pretty hard by Hurricane Sandy and we are just getting things back together and to show my appreciation and gratitude, I am cooking a huge dinner…do u think if I add a sweet potato to it I can get the desired effect of a Sweet Potato Cheesecake?? I am going to see how that work outs…LOL…this was great…have a wonderful day

  16. Ingredients
    2 (8 oz) packs cream cheese, room temperature
    14 oz. sweetened condensed milk
    ⅓ cup fresh lemon juice
    1 teaspoon vanilla extract
    1 prepared pie crust (cookie crust)
    Topping (fresh fruits, canned cherries, etc)
    Beat cream cheese and sweetened condensed milk on medium speed until smooth and creamy.
    Beat in lemon juice and vanilla extract.
    Pour cream cheese mixture into prepared pie crust.
    Refrigerate for 3 hours or until firm.
    Add topping when ready to serve.

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