I’ve made this recipe numerous times and it’s turned out so so delicious. The time it curdled on me was when it was too warm in the kitchen otherwise all the other 3 times was perfect!
Pls show your viewing audience, Tess, that in real life in your kitchen you use a spatula to scrape out ALL of the ingredient you are adding into the bowl. Like your 12 oz. of chocolate that you are adding in and NOT leaving behind all that you did in the video! For a person who likes to be sooo precise in your measurements, you DID NOT add in 12 oz of melted chocolate!!!
I noticed this too when she made a chocolate cake but didn't scrap out all of the sour cream into the batter 😞 legit there was like probably 1/4 cup soir cream that she left in the small bowl
Refrigerated meringue butter creams will harden and lose some silkiness, but you just have to bring it back to room temp and whisk it for a few seconds to make it silky again
I made this today to frost my chocolate cake. So smooth and silky, so easy to frost my cake. And it is not too sweet too! The sweetness is just right. Thank you pretty!
What kind of chocolate melted here? Lots of Hershey's / Ghirardelli's bars? Nestle's chocolate chips? Also, I would think using a dark chocolate would be best, because the meringue already has the sugar and the best thing about Swiss meringue is that it is less sweet. What are you thoughts? I am baking a cake for my mom's birthday in a couple weeks and definitely want to make good frosting.
Use chocolate use for baking purpose and have coca solids content more than 28%. I can recommend better channel for baking jemma cupcakes and preppy’s kitchen you’ll get amazing recipes with best results. Hope your cake for your mom would turn out best this year👍
I saw all the comments but still watched the video cos I’m like ‘can’t be that bad’ but girl, it was that bad. You need to whip your egg whites for around 10 minutes on a high speed until they reach stiff peaks and are about room temp, otherwise it will melt the butter you put in and the buttercream will have no structure.
i think that's what i'm gonna do, it's already got enough fat from the butter, right? i wanna also add hazelnut milk or maybe hazelnut syrup to make it taste like nutella
I’ve made this amazing recipe multiple times before with success but today my butter egg mixture ended up looking like soup 😢 what could be the reason?
This buttercream is the star of the show. Amazing! And thank you for showing us how to fix a mistake. My second time making it and both times absolutely blew my family away
I made a white meringue last week for my husband's birthday (not from this person) and it came out amazing! I needed a chocolate version for my son's birthday today and I tried this one. What a waste of ingredients and time. I ended up dumping the entire thing down the sink. Mine "curdled" like she mentions in the video so I whipped it more like she suggested. It still didn't come together. So I put it in the fridge for 10-15 minutes like she suggested. It still didn't come together. Her video is so edited that God only knows how many batches she dumped before getting the result that she did for the video.
If you try any recipe plz well research before I am baking and learned a lot from youtube. I follow professional bakers who are super star in their work like jemma cupcakes, preppys kitchen and some other good channels. Their recipes turns out great 👍
Try coca powder and butter mix then add it in meringue also add a little of melted chocolate to achieve a higher level of taste. If it works for you just let me know your experience. Thanks 🙏
Actually, the egg whites need to be fully whipped into a meringue BEFORE adding the softened butter, vanilla, and chocolate. The video shows the buttercream as ver thin. Not as fluffy as it should.
Oh no. This video is not the best advice for inexperienced bakers who wouldn’t know any better. No stiff peaks? No wonder the end result looks runny as heck and definitely not pipe-able🙁
You do. Idk who told her to do this, but every pastry chef since forever waits until the merengue is cool and at peaks. Also, your buttercream doesnt curdle because its too warm, its curdles because its too cold. It stays soupy if its too warm. Hers curdled because of the weird ass method she used with the liquid egg whites she added butter too. Thats not a curdle, thats a broken buttercream.
It could help but usually when you put the chocolate in, the chocolate should be cool. Not hot or even warm because it will ruin the butter. It will melt the butter inside your frosting.
I love this! I'm gonna try this one! And yes, I agree I'm not a fan of american buttercream. I hate it when i keep looking for buttercream recipe and they're always american ones. I always exit the video 😂 Good to know bakers like you who don't like american buttercream 😅
Thanks Tessa! Great easy recipe, I'll be using this on my next cake. I'm a cake decorator and I use quite a few recipes from your website. The bread recipes I especially like, more of those pls ;-)
know your Creator who has spoken to you through the holy Quran.Serarch on UA-cam,Quran :96.Surah Al- Alaq arabic and english translation. (This is the first surah was revealed through angel). Search on youtube,Quran:02. Surah Al-Baqara arabic and english translation.Listen to these surah patiently you will get all your questions answered.There is no God but Allah .
She doesn't beat the egg whites until stiff peak, that'a why its curdled
Yes the egg whites need to be stiff and peak before adding the butter.
Ius and The Foods mine curdles and I beat 'til stiff peaks. Then it comes back together
Exactly
I’ve made this recipe numerous times and it’s turned out so so delicious. The time it curdled on me was when it was too warm in the kitchen otherwise all the other 3 times was perfect!
Hi everybody. I am so confused... don't you need to get stiff picks before adding butter?
She made an excuse about why it curdled, she didn’t beat the egg whites long enough
You should've beat the egg whites till it reaches stiff peaks...
I was thinking this too! It's curdling also cause it's too hot.. didn't let it cool or mix enough.
I thought you have to beat till stiff peak before adding butter? And 2 to 3 min the mixture is alrdy cool down?
The egg whites weren't beaten long enough.
frosting is runny, I was sure she will not go ahead to pipe it.
Pls show your viewing audience, Tess, that in real life in your kitchen you use a spatula to scrape out ALL of the ingredient you are adding into the bowl. Like your 12 oz. of chocolate that you are adding in and NOT leaving behind all that you did in the video! For a person who likes to be sooo precise in your measurements, you DID NOT add in 12 oz of melted chocolate!!!
I noticed this too when she made a chocolate cake but didn't scrap out all of the sour cream into the batter 😞 legit there was like probably 1/4 cup soir cream that she left in the small bowl
Will the frosting harden when refrigerated, or still remain silky? X
Its not a crusting butter cream.
Refrigerated meringue butter creams will harden and lose some silkiness, but you just have to bring it back to room temp and whisk it for a few seconds to make it silky again
I made this today to frost my chocolate cake. So smooth and silky, so easy to frost my cake. And it is not too sweet too! The sweetness is just right. Thank you pretty!
Fazlin Fazwin did it harden when you put it in the refrigerator?
What kind of chocolate melted here? Lots of Hershey's / Ghirardelli's bars? Nestle's chocolate chips? Also, I would think using a dark chocolate would be best, because the meringue already has the sugar and the best thing about Swiss meringue is that it is less sweet. What are you thoughts? I am baking a cake for my mom's birthday in a couple weeks and definitely want to make good frosting.
sorry she didnt reply
Use chocolate use for baking purpose and have coca solids content more than 28%. I can recommend better channel for baking jemma cupcakes and preppy’s kitchen you’ll get amazing recipes with best results. Hope your cake for your mom would turn out best this year👍
Would cram of tarter had helped in this?
You need to get stiff peeks, don't add the butter if it is hot, and scrape all that chocolate out of the other bowl.
I saw all the comments but still watched the video cos I’m like ‘can’t be that bad’ but girl, it was that bad. You need to whip your egg whites for around 10 minutes on a high speed until they reach stiff peaks and are about room temp, otherwise it will melt the butter you put in and the buttercream will have no structure.
Does it make a difference if you use cocoa powder instead?
i think that's what i'm gonna do, it's already got enough fat from the butter, right? i wanna also add hazelnut milk or maybe hazelnut syrup to make it taste like nutella
Was this a joke? Good on you for keeping a straight face through the whole thing.
Can I use chocolate syrup
What is this...she doesn't beat the white eggs till pluffy
I’ve made this amazing recipe multiple times before with success but today my butter egg mixture ended up looking like soup 😢 what could be the reason?
She wasted so much chocolate, she had a spatula 🧐
I will definitely try this recipe looks so delicious with that chocolate yumm thanks ❤
pls dont try her way she fucked it up thats why doesnt show the final result
This buttercream is the star of the show. Amazing! And thank you for showing us how to fix a mistake. My second time making it and both times absolutely blew my family away
I made a white meringue last week for my husband's birthday (not from this person) and it came out amazing! I needed a chocolate version for my son's birthday today and I tried this one. What a waste of ingredients and time. I ended up dumping the entire thing down the sink. Mine "curdled" like she mentions in the video so I whipped it more like she suggested. It still didn't come together. So I put it in the fridge for 10-15 minutes like she suggested. It still didn't come together. Her video is so edited that God only knows how many batches she dumped before getting the result that she did for the video.
Her method is incorrect. Bear the egg white mixture until stiff peaks (meringue forms) then add butter
If you try any recipe plz well research before I am baking and learned a lot from youtube. I follow professional bakers who are super star in their work like jemma cupcakes, preppys kitchen and some other good channels. Their recipes turns out great 👍
beat the egg whites till they come to room temperature and stiff peacks, then put the bowl in the fridge for like 5 minutes then add the butter.
Should i increase the amount of sugar if I use cocoa powder instead chocolate ???
Try coca powder and butter mix then add it in meringue also add a little of melted chocolate to achieve a higher level of taste.
If it works for you just let me know your experience.
Thanks 🙏
@@comictube1831 yeah sure😊👍.
Actually, the egg whites need to be fully whipped into a meringue BEFORE adding the softened butter, vanilla, and chocolate. The video shows the buttercream as ver thin. Not as fluffy as it should.
Oh no. This video is not the best advice for inexperienced bakers who wouldn’t know any better. No stiff peaks? No wonder the end result looks runny as heck and definitely not pipe-able🙁
the amount of chocolate she just left in the bowl rubbed me the wrong way
How dishonest of you to present a failed recipe. You have no clue about this method, shame on you! You have no respect for you audience.
2-3 minutes?? How come?
Can we store this in freezer for 1 day?
Oooo interesting. I always thought you need to get the meringues to soft peaks before the butter is added. This is much easier!
you actually should tho-
You actually do, then you do not have to wait at all
You do. Idk who told her to do this, but every pastry chef since forever waits until the merengue is cool and at peaks.
Also, your buttercream doesnt curdle because its too warm, its curdles because its too cold. It stays soupy if its too warm. Hers curdled because of the weird ass method she used with the liquid egg whites she added butter too. Thats not a curdle, thats a broken buttercream.
two and a half years and this video is still up wow
Worst smbc - whip those egg white til stiff !!!!!
Thank you for the awesome recipe! it was so delicious on cake! Amazing!
When I added the chocolate, I think it was too hot. The whole thing is a bit soupy. I put it in the fridge... will that fix it?
It could help but usually when you put the chocolate in, the chocolate should be cool. Not hot or even warm because it will ruin the butter. It will melt the butter inside your frosting.
Oh my 😳 How can you call this smbc if the eggwhites arent even whipped into a meringue. What a waste of ingredients..
You make it look so easy, Tessa! Must give it a go! Thanks!
This does not look right should not curdle if mixed to stuff peaks
Next time beat out the egg whites till stiff
Won’t this melt? When kept outside for long?
No butter will not melt but it also depends on the temperature of working station. So keep in mind if you living in hot zone just chill it before use.
Yummy!!! Looks great tessa! Your kitchen and your buttercream❤. Love it😊
Thank you! xo
I love this! I'm gonna try this one! And yes, I agree I'm not a fan of american buttercream. I hate it when i keep looking for buttercream recipe and they're always american ones. I always exit the video 😂 Good to know bakers like you who don't like american buttercream 😅
Loved the new style of video!!
Thanks so much!
the comments under here are really mean but i think you should maybe have not posted this video and attempted again.
Thanks Tessa! Great easy recipe, I'll be using this on my next cake. I'm a cake decorator and I use quite a few recipes from your website. The bread recipes I especially like, more of those pls ;-)
That's awesome! I have a fun yeast bread video coming out soon :)
Omg your egg mixture needs to be STIFF PEEKS not runny!!! Please don’t make a video explaining how to do something when you don’t know how to do it!
Yeah its a no for me
Great!
Wow....this was ABSOLUTELY AWFUL !
Worst Swiss meringue recipe ever
Worst possible technique
Poor presentation
Seems like she is in a hurry to go somewhere 🤣
know your Creator who has spoken to you through the holy Quran.Serarch on UA-cam,Quran :96.Surah Al- Alaq arabic and english translation. (This is the first surah was revealed through angel). Search on youtube,Quran:02. Surah Al-Baqara arabic and english translation.Listen to these surah patiently you will get all your questions answered.There is no God but Allah .