The BEST Swiss Meringue Buttercream | HOT weather proof!
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- Опубліковано 16 лют 2019
- This Swiss meringue buttercream recipe is not like your traditional recipe 🤩
It is incredibly stable, amazing for piping and delicious like no other 🤤
Go to my blog for the full written recipe.
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Music credit: Bensound “dreams” (Royalty free music) - Навчання та стиль
I finally had the chance to use your recipe and method for Swiss Meringue Buttercream, two days in a row...once for camp party cupcakes and once for a, very specifically, 8-year old's designer vision, birthday cake. June in Florida can be brutally hot and humid, wreaking havoc on frostings of all kinds...well, except for those made with hideous hydrogenated shortenings!:)
Your method is brilliant! I will never prepare SMBC any other way. The separate creaming of the butter is pure genius and incorporates so perfectly into the meringue, no breaking, no curdling, just silky smooth, gloss, pipeable luscious buttercream.
The piped shapes and textures held up without issue and allowed me to create and deliver whimsically colored and textured cupcakes that delighted every child in camp. The next day's, more complicated and elaborate, 3-tiered cake was equally spectacular, the celebration's centerpiece that stood perfectly for hours.
Thank you for sharing your recipes, methods, and experience!
Hi Karen 😊, I'm so happy to hear the recipe worked for you, especially in such hot weather! So delighted to hear the children loved your cupcakes and the 3 tier cake must have been beautiful!
Thank you so much for trying my method. I take time to test different techniques that don't have to necessarily be "the norm".
Let me know if you try any of my other recipes. Have a lovely day. 🌸🌸
I had to watch this twice to understand the difference between the typical SMBC and your version. What i found so fascinating about your recipe is that this is typically what you would do for a Macaron recipe before you fold in the Almond flour, which makes so much sense! You cream both (eggs and sugar/butter) and then introduce them to one another, so your Meringue is stiffer and makes it more stable. I get it and my mind was just blown away. I have to give your method a try now. I recently found a Royal Icing method, have you ever heard of that? Thank you for your time and for sharing this with the baking community.
Hi 😊! thank you so much for your lovely message! Yes by combining both parts of the recipe at the end it gives it more stability with less mixing and less chances of the frosting curdling. I have heard of some adding powdered sugar into the SMBC to give it more stability but not combining it with Royal Icing. That sounds interesting! Let me know how you go with my recipe! 🥰
this is foolproof!!! just made it today for my cousin's cake and it's perfect. thank you for sharing!
Hi 😊! aww thank you so much for trying my recipe and your feedback! makes me happy you liked it!
Thank you for sharing! I've watched a lot of videos about making SMBC and decided to follow your recipe. When I tried it, it was very stable, didn't curdle and didn't get soupy. It is indeed the BEST!
Hi 😊! aww thank you so much for trying my recipe and your feedback! So happy to hear it worked well! 🥰
Omg this method looks encouraging! I am going to give it a go 🤞🏼🤞🏼
Jay Marie that makes me super happy! ☺️Let me know if you have any questions.
This is the best recipe i have come across after 3 dismal failures. The beating of the butter makes a whole lot of difference. Thank you so much for this super recipe and easy tutorial.
Hi 😊! thank you so much for trying it! s happy to hear you liked it! 🌸
I live in Maldives and it’s nearly impossible for me to beat butter without melting it. How to avoid that.
Amazing smbc recipe! very stable indeed☺️ thank you for sharing it, I had no trouble with the cake for an outdoor party❤️
Hi 😊! thank you so much for your feedback. Makes me so happy to hear it all went well 🥰🌸.
Omg this is so much easier to do. Thank you for such a video.
Hi 😊, thank you! Let me know how you go if you try it!
Thank you for sharing this Awesome recipe! So far the best I ve found and made with great success!
Hi 🥰, that makes me so happy to hear it! thank you for trying it.
Thanks for sharing great recipe
Hi 😊, Thank you for watching!
yay! FINALLY... thank you for this technique. i bet this will take less time in beating since you don't have to wait for the meringue to cool down before adding butter (just like in the traditional method).. will definitely try this for my baby's bday.. 😊😊😊
Hi 😊! you're so welcome and thank you so much for wanting to try it! 🌸 It certainly reduces the time you spend mixing it at the end and therefore less chances of the frosting curdling making it more stable. The meringue has usually cooled down by the time you finish beating the butter separately too. Let me know how you go! 🤩
You still need to wait for the meringue to cool down, but since is cooling down in another bowl (and not the metal one) it will take less time for sure.
OMG...!!! Delicious...!!!
Jandira Medrado 😍 thank you so much! Glad you you’ve found me on UA-cam!
Amazing and detailed video! I live in a tropical climate and I've watched your tutorials on swiss and italian meringue buttercream. Which type do you think is more stable for hot and humid weather?
Hi 😊! thank you so much. Both are stable for hot and humid weather. So it comes down to whichever you find takes less time to make. I always go for my Swiss Meringue Buttercream as I find it simpler to make.
@@WaltonCakeBoutique Thank you so much for replying so quickly! This will help me alot. Thanks again!
Shanice McKay you’re very welcome ☺️
i have tried it..it cane out really well..Thanku so much walton cake..there was a confusion about 700 degree n 70 degree.i checked some other vedios about it and confirmed it is 700..and it tastes really yumm..and very stable..nothing cuddled.i got the right consistency.
aysha hisham hi 😊, so glad you made it and it you had a good result! The temperature is 70 degrees Celsius (158 Fahrenheit). You’ll fine some recipes online vary in the temperatures. Some say 60 degrees to even 74 degrees. At 70 degrees the eggs whites are heated enough to destroy bacteria. In saying that I’m always looking at updated food safety guidelines and some places say that 74 degrees Celsius kills salmonella completely.
Walton Cake Boutique i didnt know about the temperature.i have beatern it when it is 700 degree and it took so much time but came out well..and i have added butter when it is cool.
Hi thank you so much for the detail teaching
May i know is this butter cream suitable in weather 30+ degree?
Hi 😊, thank you so much for watching.
@@puikingwong9026 Yes it is suitable for hot weather. 😊
Hi! How about adding cream cheese for the cream cheese buttercream frosting? Heat stable too?
Super erklärt Dankeschön 🤩
You're very welcome 🌸🤩
This looks easier than the regular methods. Will try this. Thanks! But how long can it stay in tropical weather? Can I use margarine instead of butter? Butter is quite expensive here.
Miriam Omordia thank you 😊. It’s suitable for hot or warm weather. Here in Sydney we get to over 40 degrees in summer and 90 % humidity. I haven’t tried it with margarine so I wouldn’t be able to say how it would work out. In saying that I always encourage to try new methods. The only thing I can think is that if you use margarine, to try to use an unsalted version (you may end up with a salty frosting) and use it cold straight from the fridge to avoid a runny frosting.
Is your room temperature butter cold to the touch ? I know it needs to be at room temperature but completely at room temperature is too soft, won’t it change the consistency of my butter if it’s still cold ? Thank you
Hi 😊, yes it is still cold or cool to the touch. The butter I use does become too soft is left out for too long, especially in a warm room. So depending on the temperature in your room 1 hour to 3 hours is usually enough for butter to soften a bit but still feel cold to the touch.
I don't have a thermometer and can't get one on such short notice. What would you recommend me to do as far as getting the most precise temp when stirring the egg whites and sugar together without it?
Hi 😊, yes you can do it without a thermometer for Swiss Meringue. Make sure the sugar is thoroughly dissolved into the egg whites while heating them up. The egg whites will change in colour and become foamy. You can also check for visible sugar granules. Once they look dissolved you can move onto the next step, remove from heat and whisk in the mixer. Having a thermometer is important to check that it reaches 70 degrees for food safety measures. Egg whites heated to 70 degrees celsius will kill bacteria such as salmonella.
Hello! I wanted to know if I decorate a 2 tiers cake one 10 in and one 8 in and the event is outside where it gets 90 to 110 degrees outside will the icing melt and make the cake soggy ? Thank you!!💗💗
Hi 😊, the cake should not melt or the frosting. If you refrigerate the cake and then take it outside to a warm or hot environment you would then notice condensation on the cake which in some cases can look like the frosting is melting. For best results consume the cake immediately if it has been in the fridge or keep the cake at room temperature at all times to avoid condensation or the cake look like it's melting.
Thanks for the post ma'am, I'm sure everyone else love it but my family don't like Swiss and Italian buttercream cuz they taste like a stick of butter. We prefer the delicious ABC frosting they're heavenly yummy, delicious what can I say my family has sweet tooth included my lovely grandparents. God bless medical student Malaysia.👍🙏😋
After what step i should add the coloring gel. And is it true that the coloring gel is not a good choice for this kind of frostings?
Reem Dagher Hi ☺️, you can add the food colouring right at the end. If you’re colouring the whole batch of the same colour then you can do it while it is still in the mixer. Or you can add the food colouring after at any stage. I usually separate the frosting into bowls as I tend to use different colours. Gel works very well but it depends on the brand you use. I use rainbow dust ProGel a lot and I did in for the cupcakes on the thumbnail. Very bright vibrant colours and no after taste. Chefmaster has good colours too. I use their yellow to get a really vibrant colour. Oil based colours are great too.
Thank you for the detailed video! Does this cream hold up for topping a cupcake during summer? Thank you
Katia Khalil hi Katia! Yes absolutely it does hold amazingly well. We have had a hot (35 degrees plus) and humid summer here in Sydney and it has held its shape and colour too if added. 😊
This can be keep for how long?and can i add any color to it?.
This recipe is amazing! I was wondering if I refrigerate my cake overnight how soon before consumption should I bring it out to room temp. ? Thank you!
Hi 😊, thank you so much for trying! I appreciate it. 1-2 hours is plenty for the cake and frosting to soften. Also depending on how hot it is where the cake will be 1 hour may be sufficient. You may also see condensation on the surface it the cake goes from the fridge to a hot room. It will be normal to see as it happens with other items coming from the fridge.
Gonna surely try this unique method....my question is it good for piping flowers and will it be ok for colouring it dark...?
Hi 😊, thank you so much for watching. You can certainly use it for piping flowers. I have done in several of my piping videos. You can also colour it in dark and vibrant colours alike. I use Rainbow Dust Progel for best results.
Hi , can I replaced the butter to compound butter?
Thank you for this wonderful step by step tutorial video.
Hi 😊, it would depend on how the compound butter is made. So it is hard for me to say if it would work. The compound butter would have to be firm enough and stable enough so that it can give structure to the frosting. If you make it please let me know how you go!
Hello, are the eggs at room temperature ?? Or it doesn’t matter if the egg whites are cold when I do the double boiler?? Thank you
Hi 😊, yes they are. You only have to leave them out for 1 hour then you can mix them with the sugar and do the double boiler.
Hi, I can use it to cover a cake that will carry fondant?
ESTRELLA ALEJANDRA yes absolutely! You can cover the cake and place in the fridge and apply a second layer of Swiss meringue buttercream. Then apply the fondant.
Would this frosting still hold up in hot weather if used on a tall wedding cake...five tier cake for example?
Hi 😊, it depends on how hot it is and if it will in the shade outdoors or in an air conditioned room. I have used it for my kid's birthdays in hot days in warm rooms. Any frosting in a very hot environment will soften naturally. But it should hold up in 35 degrees Celsius.
love the SMBC it is delish! I am wondering where can i purchase that whisk you use to warm the egg whites? i like the long handle and design. Thanks for your help!
Hi 😊! thank you 🌸. You can actually get it on Amazon. This is the link through my affiliate link amzn.to/3gM1ywD
@@WaltonCakeBoutique thank you I just ordered one!
@@m.a.franklin3763 you're so welcome! how fabulous! 🤩🌸
Good day Walton Bake i just wanna thank you for sharing yourvideo of Super merengue buttercream frosting..Thank you so much po..it was a big help for me..More power and God bless your channel to grow bigger and bigger.. 🙏🙏😇🙏☺️💐😔
Hi Sylvia dear 🥰, thank you very much, I hope you like the recipe. Let me know if you have any questions. 🌸
Hi thank you for this video. I love your channel, it helps me a lot. Can I lower the sugar level? And if I lower the sugar, do I also have to lower the butter and eggs? Thanks
Hi 😊, thank you! so happy to hear you're loving it. You certainly can but you must lower all the ingredients in equal percentages.
@@WaltonCakeBoutique ok thx
@@WaltonCakeBoutique I had this same question but your answer does not make sense to me. Would that just meant that you are essentially making a smaller batch? The sweetness would be the same, right?
@@jennifertrujillo2530 Hi Jennifer 😊, I replied to Karl's question in regards to lowering the sugar level and if all the ingredients have to be lowered as well. The answer is all the ingredients have to be lowered as well and yes that would be a smaller batch. I don't have a substitute recipe for a low sugar version unfortunately. Lowering the sugar in this recipe would affect the consistency and flavour as well. By all means you could always try using a substitute for sugar or a different type of sugar. A lady once used brown sugar instead with my recipe and said it turned out fantastic. Let me know how you go if you adjust the recipe. 🤩
Hi, I’m making a buttercream cover cake with a dinosaur buttercream image but I’m afraid if I use SBC for covering the cake and to stencil the dinosaur the color would bleed?!
What buttercream would you recommend me to use for a success, knowing that is too hot here in VA. 90’s F. Thanks for your prompt response.
Hi 😊, I would recommend covering the cake in buttercream. You could use either my Smooth Buttercream which is the best for hot weather or even my Silky Buttercream recipe. Stencilling will work best on a surface with buttercream rather than Swiss meringue buttercream. You may find that Swiss meringue buttercream will not harden as well as buttercream can in the fridge which is a step important in stencilling cakes. I have a great tutorial on how to use stencils on cakesua-cam.com/video/_ZIHHFP3Lxk/v-deo.html
How does this buttercream perform in direct sunlight? Will it hold? I love smbc but I have an outdoor event coming up and our summers get pretty hot and I was hoping that with this recipe, the buttercream will hold.
Hi 😊, this frosting will hold up well in a warm to hot environment but not in direct sunlight. The direct sun will most likely melt it very quickly. I have used this Swiss Meringue Buttercream in 40 degree heat here in Australia but indoors without air conditioning and travelling in a hot car as well. I hope that clears your questions.
Hi! Do you think this could be made with pasteurised egg whites with a bit of cream of tartar added?
Hi 😊, you certainly can.
🇬🇹🙋🏼Hola soy nueva me enamore😻😻😻 de tu receta de buttercream👍👏👏👏 gracias por compartir
Hola 🥰! muchas gracias por probarla!
@@WaltonCakeBoutique 👍❤️
Hello
Terrific recipe
Can I ask if you find this works well for marbling cakes or fault line cakes? I live in Australia and the heat is an issue. I usually use ABC because it is so strong to use on an acetate sheet, but it’s too sweet.
If you could let me know your opinion I’d appreciate it
Hi Georgina 😊, it will be fine to use. I live in Sydney and I've used in the middle of summer (40 plus degrees) for cakes without issues. The Swiss Meringue will harden in the fridge the same as buttercream.
Thank you for sharing! I have a six quart stand mixer, would I be able to successfully make a double batch or do you think it would be too much?
Hi Jodi! 😊 I use a 7 quartz Kitchen Aid Mixer and the size is perfect for the amount in the recipe. I would't go for a double batch as you may risk the bowl being too small and not allowing for the ingredients to come together properly. I have made the same mistake and ended up with soup 😬.
Thank you very much for the reply, much appreciated!
@@jodip719 you're so welcome! 😊
Hi, do you think this buttercream will be firm enough to pipe buttercream flowers, e.g roses and peonies?
Hi 😊, yes it will firm enough and stable for piping flowers, including roses and peonies. I have used it throughout many of my videos. Here is an example ua-cam.com/video/O_CZeSLlG4M/v-deo.html
do you suggest putting the meringue in the fridge while creaming the butter or just leaving it in room temp? hoping for your response!
Hi 😊, you can certainly do it if you're in a rush or if the meringue isn't cooling fast enough. I have done without problems.
@@WaltonCakeBoutique thank you!
@@isapachickenjoy2942 You’re very welcome 😊!
Hi walton cake boutique!
Butter u are using is salted butter or unsalted?
Hi, 😊. In the Swiss Meringue Buttercream I use Unsalted butter. I have made it with salted butter and you can really taste the salt! So I recommend unsalted.
Loved the idea of beating the butter separately and then combining them together..
This will am sure will give a whiter SMBC too ..
Thank you.
Hi 😊! thank you for watching! It sure does make it whiter too.
Love........
😍
Thank you 🌸😊
Thanks 😘😘😘
Very interesting method! I just would like to understand how is this method weather proof since it doesn't have any stabilizers? Thank you!
Is it same for chocolate frosting just add the melted chocolate?
Hi 😊, you can add melted chocolate yes. Make sure it has cooled completely before adding.
Yours is the first video I've come across, using this technique of whipping the butter before incorporating into the meringue. I live in Florida, so stability is key. I will give this a try. Question, is it better to use a European, rather than American, butter for this recipe?
Hi 😊! that's great to know. I haven't come across anyone else that makes it the same way either. I would recommend standard unsalted American butter for this recipe. Especially for stability.
@@WaltonCakeBoutique Wonderful! Thank you for the prompt reply. I shall give your recipe a try!
@@karenhelenthal3105 You're very welcome 😊! let me know how you go 🌸
Thank you for sharing your recipe. I have to try this!!! Does it work for russian tips o pipping flowers?
Hi 😊, thank you for watching. It certainly works with Russian piping tips and for piping flowers too. I have used in several of my older videos.
@@WaltonCakeBoutique thanks!!!! Have a nice day 😊🌻
Hi! Can I store the Swiss meringue buttercream in the fridge for a weeks and or in the freezer for a months? Thank you and God bless ❤️
Hi 😊, you can store the Swiss Meringue Buttercream for up to 5 days in the fridge and freeze for 1 month. 🌸
@@WaltonCakeBoutique Thank you so much for these reply, but how we would unfreeze? In the fridge from night to day? And after we would have to beat it? If yes for how long?
Beautiful technique...never tried making SMBC before but would like to...will this amount of frosting help layer and frost 1 kg of cake?
Hi 😊, thank you. It should be plenty for frosting. If you're going to do any piping work, I would recommend make an extra batch.
@@WaltonCakeBoutique Thank you so much for your response🙂
@@lathamohanannair1031 You’re very welcome 😊
Hola voy aprobar con esta técnica porque siempre se me corta y ya no se como hacerla.
Hola 😊, muchas gracias por probarla. Me avisa cómo le queda.
Hi dear, can I use this recipe underneath sugar paste to decorate the cake? please let me know 🙏
Vivien Toma Cake Decorations Hi Vivien ☺️, yes you certainly can.
I will try this soon ..i have tried to find stable delicious BC so I could use for icing flower but i haven't got one ..I have tried many recipes of buttercream but they turn out melted coz high humidity in my country..i have tried ABC ,a half butter and a half shortening it worked but they turn too sweet, grainy and the taste not as good as SMBC or IMBC..i hope your recipe will work for my icing..thank you so much for sharing this❤
Hi! Can I use this for decoration like piping flowers?
Hi 😊, yes you sure can.
I love it! Is this good for hot weather?
Thank you 🌸😊. Yes it is suitable. I have used it for my children's cakes in 40 degrees Celsius heat.
@@WaltonCakeBoutique thanks for you answer 😊
@@princesadejehova1411 You're welcome 😊
Hi. I wonder if I can add/use liquid food color for this buttercream? Will it curdled? I want to color it to purple but it’s hard to find purple oil/paste food color in my area. 😫
Yes you definitely can. Just add your food colour at the end once you've already incorporated the butter and has turned into swiss meringue buttercream
Hi 😊, yes you can. Swiss meringue buttercream is very forgiving compared to American Buttercream which tends to soften if too much liquid is added to it. In Swiss meringue buttercream you can any liquids to colour or add flavour. Only when adding fresh lemon juice you may find that it will curdle it because of the acids in it.
Walton Cake Boutique thank you so much! ❤️❤️
@@khaishamh9479 you’re so welcome 🥰
Best part of ur recipe beating butter separately as we usually do for buttercream which softens and gives a pale color which is most important, while in other's recipes adding butter directly to the meringue which is not a good idea for buttercream.
Hi 😊! thank you! it sure does help to beat the butter separately. Makes it much more stable.
Can this recipie be halved
Which do you prefer for your cupcakes and you use the most? Swiss or Italian
Hi 😊, they both taste very similar and have similar consistencies. But I always tend to make Swiss Meringue Buttercream as I find it slightly quicker to make.
Walton Cake Boutique thank you . Is it very stable on cupcakes? Why do majority think Italian buttercream is more stable?
Kemi Oyekanmi both are stable ☺️ Italian buttercream is slightly thicker in consistency. But both are great and won’t melt.
Hi I'm new to your channel, how do I make chocolate swiss meringue buttercream that is stable like this ? Can you help?
Hey! I live in Pakistan and here in summers the temperature is 35 above. Will this be stable in such hot weather?
Hi 😊! It should be. I've used it for my daughter's cake in summer when it was over 40 degrees.
May I ask how does whipping butter separately make it more stable?
Hi 😊, you will find that by beating or whipping the butter separately you will reduce the mixing overall time at the end when mixing the meringue and the butter. Sometimes over-mixing can curdle or separate the frosting. Mixing the butter separately until it is almost white will also reduce any yellow tones in the frosting.
can I whisk the butter first before the eggwhite mixture?
@@d.garcia2609 You sure can 😊. Just make sure that the meringue has cooled before you add it to the butter.
Hi 👋 will this buttercream be more stronger to withstand Texas heat with a layer of fondant on top?
Hi 😊! depends how hot it gets there and if the cake will be outside and for how long. I use this Swiss Meringue Buttercream here in Sydney, Australia in summer and have used in 45 degrees Celsius (113 Fahrenheit) without issues. Also the fondant will give it extra protection so it should fine in hot weather. I wouldn't place it in direct sunlight though.
@@WaltonCakeBoutique ok I am expecting it to be 93 Fahrenheit & cloudy this Saturday, I will have the cake outside do you think I should bring it out later during the party or would it be fine for the whole afternoon?
& but overall sounds great, I will be making this buttercream tonight!, thank you for the tip I will add shading to the area I will be placing my cake🫶🏼
@@angeliquemaylani Hi 😊 how did it all go? The cake should be fine either way I think as long it can stay in the shade. But of course it will always be better to keep it in a cooler environment for as long as possible. I always keep my cakes in a cool room rather than the fridge if consuming within a day and as long as the fillings allow it to be at room temperature. That way you can avoid drastic temperature changes and thus risking getting condensation on the cake and bubbles too. I hope it all went well 🤩
What makes this more stable than other swiss meringue buttercream since there is no shortening in it?
Hi 😊, adding the cooled meringue into the already beaten butter makes a more stable frosting from the start. Less likely to curdle or fall apart or not come together as well.
Hi, have you tried this with brown sugar? Also can I use granulated sugar? Caster sugar is hard to find where I live. Thanks!
Jevic Anjin Cruel Hi ☺️, I haven’t tried it with brown sugar myself. But a lady once messaged me to tell she had made it with brown sugar and it was delicious. You can certainly use granulated sugar. It will get dissolved in the egg whites so it’s fine to use.
@@WaltonCakeBoutique Thanks so much! Any suggestions on how I can turn this into chocolate buttercream? :)
Jevic Anjin Cruel yes you can mix it with chocolate ganache (how I make it). You can use my chocolate ganache recipe that’s here on my UA-cam channel in the recipes playlist. You can mix the full amount into the Swiss meringue buttercream. Or you can add 1/4 cup at a time and mix and check for taste. Let the chocolate ganache completely cool before adding it but make sure it hasn’t started to go hard or you will end up with chunks of chocolate mixed in. If it has gone hard you can melt it in the microwave for 10-20 seconds and stir then let cool down again before mixing in. Or the simplest way is to add 1/4 cup of cocoa powder into the Swiss meringue buttercream at a time, mix and check for taste and consistency.
Hi there, I've made this a few times and it's amazing! But today I left my butter for a few minutes extra and when i was ready to combine the 2, it became soupy. Is there a solution for this?
Hi 🤩, thank you so much for making this recipe. When you say you left the butter a few minutes extra. Do you mean beating it for a longer period of time or out of the fridge?
Can i use powdered sugar instead of caster sugar?
Hi 😊, no but you can use standard sugar as it will dissolve in the eggs whites.
is it fine to use this as writing cream? like writing on cake? because i want to practice writing cakes
Hi 😊! yes absolutely you can.
@@WaltonCakeBoutique thank you 💘💘
@@nhanimzyan7675 You’re welcome 😊
Hi, is there a way for me to make this without needing a thermometer? I don’t have one :( And I live in the Philippines so it’s really hot and humid here and I need to find a way to get my frostings to stop melting
Hi 😊, yes you can make it without a thermometer. You will be able to tell it's ready when the sugar dissolves into the egg whites and it starts to become a bit frothy and you will see white foam. At the same time the mixture will change colour (you can see it in the video when I show the thermometer). Taking the temperature is mainly there to make sure it reaches 70 degrees Celsius to kill any bacteria the egg whites may have.
@@WaltonCakeBoutique thank you so much!
@@OsiriaJ You're very welcome!😊
Can we use icing sugar instead of caster sugar?
Hi 😊, not for this recipe. You can however use standard sugar as it is dissolved in the egg whites.
What can I replace the caster sugar with? I havent seen it where I live
Hi 😊, you can use standard white sugar as it will be dissolved in the egg whites.
Thank you!
@@kerenohayon6694 you're welcome 🤩
is it 700 degree or 70 degree to take from heat?
Hi 😊, it's 70 degrees celsius.
Thank you for this fabulous recipe/technique! Would this be stable for piping roses? Thanks again!
Hi ☺️, you’re very welcome and thank you. Yes you absolutely can. I have used to pipe different flowers many times.
@@WaltonCakeBoutique Awesome, thank you so much!
@@beerafael you’re very welcome ☺️
Approximately what size cake does this amount of meringue cover ?
Hi 😊, it should be plenty for a 6 inch x 6 inch cake
Why mine is soft? Do i need to refrigerate or put in the frezzer before piping? .
.its very hot here now
Hi 😊!
Was it soft straight after you made it? or did it go soft after being at room temperature?
@@WaltonCakeBoutiqueits okay now, after 6hrs decided to add unsalted butter & whisk again & its perfect. Not sure if its because i used my old egg whites or because of the 50% compound butter or accidentally poured a lot of vanilla or smaller quantity tho its the same with yours (butter 50% e.whites 100% sugar 100%)
I will.make another batch later, using fresh e.whites & unsalted butter & will.measure the vanilla properly.
Thank you for the reply.
@@jonjoylab1841 You're very welcome. Happy to help. Let me know how you go with my recipe when you try it. 😊
How to store this swiss meringue buttercream?
Also can I use margarine instead of butter?
Hi 😊, covered or in an airtight container for 3-5 days in the fridge to stay fresh. You can leave it at room temperature for up to 3 days for freshness. You can technically use margarine or even vegan butter. However, you may find it harder for the frosting to come together or even curdle. The butter gives the frosting its structure and firmness.
@@WaltonCakeBoutique Thank you so much ❤️
If i have only 250grams of butter how many eggs and how many cups of sugar do i use?
Hi 😊, you will need 250 grams of sugar and 125 grams of egg whites.
Is there any substitute for egg whites?
Hi 😊, not for this recipe. You would have to make a vegan or eggless version in that case.
Can we start whipping egg white and sugar mixture, while the mixture is hot??
Hi 😊, yes certainly. You start whipping immediately after removing from the heat.
@@WaltonCakeBoutique Okay, Thank you for your response
@@mymoonasiya7325 You're very welcome 😊. Let me know if you have any other questions.
Yeah for sure in the future
Can we use pasteurized egg whites sold in milk carton packaging?
Hi 😊, yes you certainly can.
@@WaltonCakeBoutique if we're using pasteurized egg whites...do we still have to heat it with the sugar or can we just dissolve the sugar and whisk?
@@sudishanaidoo830 Hi 😊, You certainly can, however you would then not be using the Swiss meringue method and you'd be making a french meringue. You will also find that by heating the egg whites the sugar will dissolve completely which is necessary to achieve a silky smooth finish in the final product. If the sugar isn't dissolved completely you will find sugar granules in the frosting at the end. In saying all that if the egg whites are pasteurised then you don't have to heat them until they reach 70 degrees Celsius, and only need to heat until the sugar is completely dissolved. I hope that helps. 😊
@@WaltonCakeBoutique thank you for your prompt and concise response. I will definitely give your method a try. Merry Christmas 🎉🎄
@@sudishanaidoo830 you're very welcome 😊happy to help. Let me how it goes. Merry Christmas to you as well.
hello i just want to ask po if its okay to store the smbc in the chiller 1 day before using it??
Hi 😊, yes you can refrigerate it. You can then leave it out at room before using for 1 hour or until it softens again.
Hi.. do I need to beat again once I take out the bc from chiller/freezer?
Hi Can I please know the amount I should make to cover 3 eight inch pans. Thanks.
Hi 😊, this amount will be enough to layer and frost a round 6 inch x 5 inch high cake to give you a guide. For 3 eight inch pans, it would depend on how high the cakes are as well.
@@WaltonCakeBoutique Thanks a lot.
@@human9597 You’re welcome 😊
can i freeze a batch?
You sure can, but you may find the consistency will change and could curdle once thawed.
How big of a cake can you cover with the amount you used?
Hi 😊, this amount will be enough to layer and frost a round 6 inch x 5 inch high cake.
Прошу рецепт крему ,яка температура повинна бути білків ? Погано видно, рідина яку долили до крема це ваніль??? Дякую ,крем виглядає супер щераз дякую.
Where did you buy your whisk?
I got it years ago from Kmart Australia 🤩
Does this really reduce the buttery taste cause I'm not fond of it and that's why I'm skeptical about American buttercream!
Hi 😊, it's definitely different to the taste of American Buttercream. This is much lighter, less sweet and less buttery.
@@WaltonCakeBoutique so is there any reason why you're adding the egg whites to the butter when it's usually done the other way around?😅
@@pariskate1997 that's a very good question! 😅 I found that I didn't like the end result you get by adding the chunks of butter to the meringue (the standard method). I find it tastes less "buttery" if that makes sense? It also means you're able to beat the butter until it's almost white which in turn is better for the colour of frosting at the end and it's less "yellow". 👌🏻
@@WaltonCakeBoutique nice! Thanks a bunch!😊
@@pariskate1997 you're welcome 😊
How many day storage this cream
Hi 😊, 3-5 days in the fridge to stay fresh. You can leave it at room temperature for up to 3 days for freshness.
I don't have a thermometer ...I live in a country with warm climate what do I do? Pls help
Hi 😊! that's fine if you don't have one, you can still make it. Just make sure the sugar has dissolved in the egg whites when heating them over simmering water as shown in the video. You can keep stirring until all the sugar is dissolved and the mixture starts to look a bit foamy. Then continue with the recipe. The thermometer is needed more for food safety reasons. When heating or cooking eggs to 70 degrees Celsius or more you can then kill any bacteria such as Salmonella that may be present in the eggs.
@@WaltonCakeBoutique thank you so much ❤️
@@gopamukherjee7981 You’re very welcome 🥰
How many cupcakes 4 this recipe ?
Hi, for 12 cupcakes. Depending on whether you're piping say roses or swirls. Perfect for 12 small swirls. Not enough if you were to pipe 12 large Russian tip ruffles.
Hi. Can I add cream cheese to this recipe? Thx.
Hi 😊, you sure can.
@@WaltonCakeBoutique thx so much for the reply 😍 appreciate it
@@WaltonCakeBoutique do I need any specific amount to add?
@@cella7696 you can start with 1/4 cup to start with. Test it for flavour and consistency. Then add more if desired. It all depends on what you're going after. 😊
@@cella7696 You’re very welcome 🥰😊
Would this apply to living in the Topics in Australia? I have tried a SMBC before and it wasn't as stable looking as this video (at room temperature - not in the fridge). Any tips would be much appreciated 😊
Hi 😊, it should be stable enough to withstand the heat. I live in Sydney and I've used it when we've over 40 degrees for cupcakes and frosting cakes too.
can i use vegan earth balance butter?
Hi 😊, you can yes. However it may change the consistency of the overall frosting making it less firm. If the vegan butter you're using is the spreadable kind, make sure it is used straight out of the fridge to keep it as firm as possible when using.
@@WaltonCakeBoutique okay thank you so much!!
@@gwenytatton8714 You're welcome 😊
Can you pls share eggless version..
Hi 😊, I don't have an eggless version.
Can i reduce the amount of sugar? Still too sweet for my costumers
Otherwise your recipe is just amazing, very smooth very stable. And good quality vanilla extract makes huge different. So yummy
Hi 😊, thank you so much for trying and using my recipe. You could certainly try reducing the amount of sugar in the recipe. The only downside is that the overall frosting may not be as stable in warm weather. But I always say there's no harm in trying. Let me know how it goes. 🌸
Hi Zahra, try adding about 1/4 teaspoon of almond extract. It can help reduce the sweetness.
Is this really good in hot places like here in Philippines. My buttercream frosting always melt we don't have air-conditioned to have a room temp. Our house is really hot 😂 😂
Hi 😊! depends how hot it gets there. I use it here in summer in Sydney. Even when we get to 40 plus & 90% humidity 😅. If the room you're making it in is very hot you can try to keep the tools you are using cold to help. For example the bowl, preferably a metal bowl to stay cold. I hope that helps!
@@WaltonCakeBoutique oh i see thank you
@@GazelleAquilo You’re welcome 😊
If we dont hve thermometer
Hi ☺️, you can cook the egg whites and sugar until the sugar is dissolved and the mixture starts to change in colour and consistency (you can watch in the video for reference as it changes). The thermometer is needed to make sure the egg whites are cooked to 65-70 degrees Celsius to kill any bacteria and make the meringue safe to consume.
Hello, I am new to your channel (and I am so grateful to have found you!), may I know if this buttercream can be used for russian piping tips to frost cupcakes? Thank you so much!
P.S. I am not a baker, but baking is my new hobby. Please please. Thank you
Hi 😊, welcome! Thank you for subscribing and watching my videos I really appreciate it. You can use my Swiss Meringue buttercream recipe (this video) or you can use my Silky Buttercream recipe as well as I have used on my Russian tips videos. I'll the links here so you can watch the videos. 😊
My Russian Tips tutorial ua-cam.com/video/2Icf0NkKR-s/v-deo.html
My Silky Buttercream Recipe which is of a medium consistency perfect for piping Russian nozzle tips.
✨You can find the recipe here on my UA-cam Channel
ua-cam.com/video/6MhKm72ZzZs/v-deo.html
✨also on my website with more written information
waltoncakeboutique.com/silky-buttercream-with-less-sugar-and-creamier-than-before/
@@WaltonCakeBoutique Thank you so much for this!!!! I live in a tropical country so I am a bit worried about the stability of my buttercream. I will try your recipe! Thanks a lot!
@@melysapuay5811 You're very welcome 😊. If you find the Silky buttercream isn't firm enough you can try my Smooth Buttercream recipe which is perfect for hot weather. These are the links
ua-cam.com/video/3hPKMetlMBg/v-deo.html
For the full written step by step recipe visit my blog on
waltoncakeboutique.com/smooth-buttercream/
What is castor sugar???
Caster sugar is finer granulated sugar. You can use standard sugar in this recipe as well as as long as it is completely dissolved in the egg whites. 😊
Can you please give cup measurements if possible...don't have a digital scale.
Hi Svetha 😊, yes of course. I have the cup measurements and more details on my website. I'll copy the link here and it is also written on the video description. waltoncakeboutique.com/swiss-meringue-buttercream/
Thanks a lot❤️
I will surely try this method
@@svethastephen9469 you’re very welcome 😊 let me know how you go