American Frosting Vs. Swiss Meringue Buttercream; How To Make and Which is Better? | Georgia's Cakes
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- Опубліковано 4 лип 2017
- Time and time again, people ask what buttercream I use for my cakes. The answer? Both!
I tend to use American frosting for cupcakes as it's a lot sweeter and more dense, whereas SMB is great to use for larger cakes when you're eating a larger amount. But the choice is yours!
Let me know what buttercream you prefer in the comments below!
Enjoy!
Georgia x
American Frosting - ices about 15-20 large cupcakes:
500g icing sugar
150g softened butter
60ml milk
Flavour (vanilla)
Swiss Meringue Buttercream - enough to decorate a 6 inch cake :
200g egg white
400g caster sugar
400g softened butter
Flavour (vanila pod)
For all my equipment, check out my Amazon storefront! : www.amazon.co.uk/shop/georgia...
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Video Credit: @brendonhansford
you've changed my baking game. just made a lemon SMB and it so divine. thank you so much!
Thank you so much for the brilliant video tutorials Georgia! You’re an absolute joy to watch, I adore your videos! Thanks to you, my cake was a huge hit! Please keep making videos, they are all so informative and I love your style of teaching. Unlike many others out there who are just plain dull, you make tutorials fun and super helpful! All the best xxx
Georgia, Georgia! You're my heroe! Love all your videos! I'm addicted to you! Your teaching style, the delivery makes so much sense! Thank you for sharing all of these! Love youuuuu
I swear you're my favourite teacher Georgia!!! thanks for the super useful tips and the recipes, I'm gonna try them both 😊 I really needed a good recipe for the American buttercream to frost cupcakes since I'm not used to it!! You could also film a video about how to decorate cupcakes,the different techniques, the types of nozzles to use and and add also your favourite recipes for the perfect cupcakes..just a thought,it could be a nice idea, because I love baking and decorating cupcakes and I need your precious lesson!!😘
Thanks so much!! Means a lot - good idea too, will keep that in mind!!
Thankyou so much I've not baked in 2 years and I always struggled icing cakes with butter icing but I gave the Swiss meringue a go and omg so fluffy and easy to apply on a cake first time making it.
Thankyou god bless you
This is what I wanted to see I came across your video I was so confused which buttercream is for what type of cake I’m all clear now THANK YOU SO MUCH HUN X
Thanks Georgia I’m looking forward to making this Swiss buttercream I’m so excited.
I have tried to make this a many times - after following your video it actually worked!!!! Soo delicious 😋💗 thank you!!
You manage to make your recipes to look easy, rather than me thinking of them as a challenge. Hopefully going to try a few of your cake recipes this week. Thank you. By the way I think you should have a tv show.
Love all her videos!!!! Baking is my new joy! Thank you Georgia your awesome!!!
Thank you Georgia !
Can't wait for the next video 😀
Thankyou for such a good tutorial. It's exactly what I needed to know for my daughters wedding cake.
I made the Swiss buttercream and I love it! Thanks for your awesome tips
I am so glad I saw this! I was going to try the Italian meringue this weekend and wanted to do some meringue kisses too! What a helpful video! Thank you!
I just stumbled upon your channel and am hooked!
Oh my goodness! Looks so good!! Excellent job 👏 👍
What a good teacher you’re!
Thank you so much, Georgia! Your videos are so helpful with its clear instructions, and troubleshooting tips. It would be great addition if you can add in storage information, e.g. how long to keep a cake iced with swiss meringue buttercream/American frosting at room temperature, etc. Thanks once again. Great job!
Love your baking and videos and always turn out perfect 👌
I've tried the swiss meringue buttercream it's so yummy thanks Georgia ❤
Great tutorials! Swiss meringue is definitely my fave 😋
I love this!!! Thank you for sharing your recipe. I make smbc all the time. If you're making this, note that when she says 63°, she means celsius...that's about 145°F.
Kim W. Thank you!
You are absolutely right, but she is brilliant. Love the way she teaches.
Kim W. I’m
Miss Cakes,,
please make a BUTTERCREAM 101!! I would so much appreciate to see the difference between all of them.
- American Buttercream
- Flour Buttercream / Ermine Buttercream
- French Buttercream
- German Buttercream (custard)
- Italian Buttercream
- Swiss Buttercream
- Rolled Buttercream
- Boiled Buttercream / 7min Frosting
Sarah Elmira Royster Shelton ua-cam.com/video/P90aPa_9Ozc/v-deo.html
ua-cam.com/video/ptiFsI0rF4Q/v-deo.html
Italian is definitely my favorite!!!!
I feel like this comment is from the 18th century from England
Thank you georgia. I love all ur recipes and tried making it , it always come out well. ❤❤❤
Great video, thank you I will try it this week.
Thanks 4 showing us how to make the american frosting and the butter cream
Iv just watched ur vlog on icing ur cupcakes and muffins and its amazing
Thank u very much
Im going to try soon
Ur cakes looks lovely
❤💛💙💜💚
Iv liked and subscribed to ur channel🌻🌼
Oh my goodness!! I just made this Swiss meringue buttercream! And oh. My. Golly. Gosh. It is delicious!!! I don’t know why I haven’t tried it before! So good and much easier than I thought it was! Thanks for sharing! Xx
Pleasure!!
If you think that’s good make Italian!!!
Thank you for sharing your wonderful recipes with us.I have made buttercream icing for many cakes but just like you said I think buttercream actually suits cupcakes more,so thanks for your advice.This time I'm going to try your SMB and hope it works well.
Hi just made the Swiss buttercream followed ingredients to the point and it has turned out fabuloussssssss you are great love watching you
Glad to hear!!
Fantastic teacher Georgia going to try this Swiss merigue buttercream to decorate my granddaughters 2nd birthday cake in a number 2 tin
Love your videos!!
Thank you Georgia for the cake recipe, I'd doubled the mix twice to make a ten by 12 inch, and now I'm going to cover it with the Swiss meringue buttercream. I have crumb coated it first with good old normal butter cream first. This cake by the way was made with Gluten Free flour and substituted 100g flour for 100g of ground almonds which has given it a lovely moist texture. JW
Glad to hear!! Sounds delicious!
This is so helpful.thank you!
I love that your measurements are in grams :x
Well it's sort of what we use in Britain? And we don't really use cups or ounces
@@hannahjones6949 And what part of Britain would that be?
@@laserfalcon majority of britian
@@hannahjones6949 Sorry, meant to say what part of Britain are you from? My mom was from Warrington
@@laserfalcon north east wales, kinda near liverpool and Manchester
Turned out perfect thankyou
Hi! I'm your new subscriber here! And I really love your tutorial video cause i've learned a lot from it.
She lives in the future 🤣🤩 every tip she gives are so good, makes me think why did I never tried this
Stumbled across your channel and think it’s absolutely brilliant! I’ve watched a few different peoples guides over the years and yours is spot on! So helpful and informative, love the recipe in the description.
I like to make my buttercream in advance so it’s not another thing to do on the day. Could I ask if there’s any difference in how long you would keep either before use?
Answer of this question i am thinking from last few days . I decided to use swiss for cakes but wasn't sure because swiss butter cream is light and i was thinking how it can hold fondant cake of wedding . But now i become confident about which i am going to use for cup cake and for my cakes. Thank you so much dear. I will try your recipe too.
Happy to hear! x
Very helpful! Thank you :)
I have to convert everything to cups....ugh.....love your videos !
I've been using American Buttercream since I started baking 30 years ago, but in more recent years since I've become more serious about my baking, I was always saying to myself that one of these days I'm going to try that Swiss Meringue Buttercream. So one day about four years ago I did just that (made Dorie Greenspan's Perfect Party Cake) and all I can say is wow!!! It's so light and fluffy, like eating air. Absolutely love it and prefer it to AB. I still use AB, but I prefer SMBC. I am about to try making macarons for the first time next weekend and will be following your French buttercream recipe from your macaron video. Love the idea of using up the yolks instead of throwing them away and I'm sure it will be delicious too.
browneyeddiva I’m curious when you first made it. Did you think it tasted too buttery? I’m not a fan of sickly sweet frosting. Which is why I tried it. It almost tasted like whipped butter. I found an American chocolate buttercream that only calls for two cups powered sugar. As opposed to the normal 6 to 8 cups. That I really preferred. But, I guess most add. That much sugar for a stiff consistency, not flavor. I also, really like whipped ganache, as an alternative. ua-cam.com/video/HM_gzloSedU/v-deo.html
Georgia, use your mixer beater to push that sugar through....no extra tool required...love your accent!
This Swiss meringue recipe makes enough to frost ONE layer of 6" cake? Or 2? Or how many layers of 6" cake? 😅
Wow! Thankyou!
Thanks so much!! Congrats to Chile ❤️❤️
Thank you so much for sharing your recipes :) I tried your Swiss meringue Buttercream and it turned out perfect after several fail attempts!! So Im really grateful for sharing all your tips and tricks! :D What icing sugar brand do you use?
Found this so helpful. ... thanks ❤❤❤❤❤
I love these comparisons! Now, what to do with all that icing... Haha
Lots of cakes to decorate!!
Can you refrigerate it?
Hello thank you for making this video I am trying to learn as much as I can about butter creams flavoring and fillings for customer orders now my question is do I need to use regular butter or unsalted and how long do the last in fridge???
thank you so much i really need this video to see the difference coz i havent ice a cake with swiss meringue i was nervous otherwise it's too soft to hold up the sharp corner of the cake thanks
hi! Georgia, ill used to make a SMB, ill try to make american butter cream as i watch in this video of yours, thank you
Hello Georgia. Thanks for sharing this. I have tried it and it is amazing. My cakes came out spongy and moist. Quick question, how many cups of batter does this recipe make? I always forget to measure my batter in cups.
Thank you so much for this video! It is helping me to prepare for my first two proper birthday cakes! Have you got a video for how to make cream cheese frosting or don’t you like using cream cheese on your cakes? Thanks x
Georgia, your directions produce the very best results! The first time I made SMBC, I followed along with this video and I was hooked on SMBC. The following times, I used various SMBC recipes and I had all sorts of issues. Today I decided to go back to your video and, voila, perfect SMBC! I love how you explain the ratios, so it’s very easy to adjust the volume.
Love this! What quantities would I need for an 8” cake with four layers?
I love watching your videos, you make everything look so simple when I’m sure it is not . Please can you do more videos on how to make different flavour cakes. Thank you
Hi Georgia. Your tutorials are great. They have inspired to try to make my own cakes. I was wondering how much and what type of chocolate you would add to the Swiss meringue to make a chocolate version?
Beautiful ❤
I'm trying to work out how much buttercream I need to make for a 6" and 8" cake. With the proportions that you give here for the Swiss Meringue Buttercream Icing. What sized cake can it cover and fill?
Great find! Cookie Gift Can Queen sells Sweetex Hi-Ratio shorting on Etsy for home bakers in small quantities for professional tasting icing. Just wanted to share with my fellow bakers. Thank you for your video tutorial!
Hey! I just want to say that you are such an inspiration and your tutorials are so helpful! I also have a question, are this ingredients for one small 6 inch cake or for the double one that you showed in one of your other tutorials?
This is great! May I suggest signing up for amazon affiliate links (If you have that where you are)...I would probably buy some of the tools you recommend like that spatula! Just a thought :)
good idea!
Your videos are super helpful, thanks a bunch! But I’ve got two questions:
the sugar doesn’t dissolve completely in the egg whites, do you know why that could be?
and also: can i flambé swiss meringue buttercream ?
I love these comparison, Real good👏
Inbetween which one is more tasty and stay long time without melting?
Love this how many cupcakes could I ice with this recipe
Great video, maybe a random question but does the butter matter because when I mix mine it doesn't turn as white as it should. What butter do you use?
nice work .. keep goiin georgia
Hi Georgia,
Would you just add the white melted chocolate at the time when you added the vanilla bean? Thanks ☺️
Please make a red velvet cake in your next video!!! 😍
hi , if you are interested in the red velvet , you can check my red velvet cake recipe and let me know :) here is the link , ua-cam.com/video/1zpDvVTYDiw/v-deo.html
Is SMBC stable? i mean for the summer? 😅 I want to try but im afraid , afraidof starting to melt because of hot weather..please help me..thank u!
Amazing! Thanks so much. Could I make Swiss meringue buttercream a couple of days in advance? Or longer? How do you store? Many thanks
Are this ingredients enough for one 6 inch cake or a tall 6 inch cake ( 4 layers)?
Can I make some roses to decorate a cake with Swiss mergingue? Thanks a lot
Please do a video how to make Costco style icing x
Hi! Do you still use the swiss meringue buttercream to buttercream your cakes? And do you use this also for the outside of your cakes? The buttercream I make never really sets in de fridge but yours alway does!
Hi.is the consistency of this recipe good for spreading on cake or do i need to add more of the milk to the American buttercream to make it light for spreading on a cake
Hi, thanks alot for this. Pls is meringue butter cream better than american buttercream for hot weather?
Could you pour the warm liquid into a cold bowl then whisk? So you don’t have to whisk for a long time while the bowl is cooling down? As we will be using a hand electric whisk
I love your cake decorating skills so so much! It would be great to see some themed cake or cupcake decorating...kind of like some of the themes you do on your instagram 🤗💜
Thanks! Will keep that in mind :D x
Can you show how to make your chocolate ruffles? Thank you !!!!
With the meringue, do I have to use fresh egg whites? Coz I have got leftover egg whites from another recipes that I have clingwrapped and refrigerated for a few days.
Hi Georgia, great video, explained so well. How many cupcakes can you decorate with the measurements given in the video for the American buttercream?
Loved it but I have a question: where did you get that clever spatula since I do not fint it in your list at Amazon? Thanks kindly
Which frosting is better to pipe on cakes? Is buttercream easier to pipe things like flowers instead of meringue frosting?
Hi Georgia, how could I adjust the ratios in the AMB to make it less sweet please? But still keeping the quantity for 15-20 cupcakes/6”.
Love the video! You mentioned the SMB recipe is enough to decorate a 6inch cake, does that include the filling and crumb coat or would I need to make extra?
I love your videos. You make it so easy to learn. Thank you ❤
How can we store smbc and how long we can leave it at room temp?
Hi Georgia which brand of butter do you use?I live in the uk and I have tried several brands but I'm yet to find one that works well to make buttercream. Thanks xx
Would like to ask which is less sweet? Are they both the same texture after adding to cake that nice crusty hard top coat?
Hi georgia I tried the swiss meringue recipe.. it was ok at first when I did my first coating then it starts to become watery. What could be the cause??
Do want to try this Swiss merigue although the it seems a bit fiddly
Once you have finished your cake in Meringue Buttercream how and how long can you keep it until the event.
Hey. I making a 3 tier wedding cake and thinking of using swiss meringue buttercream. Do u think it will hold ok? Not melt or run off the cake. Does it set firm? I've never used it before. It's not till April and in uk so wont be hot weather. Thanks lisa x
Hi Georgia! thank you so much for this tutorial! i was wondering, if i add nutella to any of these frostings, will it change the texture? I'm trying to figure out how to make nutella icing for a cake. Any advice will help tremendously! thank you!
I just made nutella buttercream for the first time tonight, it is amazing!!!!! I am hooked!
I have just tried your recipe and it is so easy love it….I bought the cake tins from your Amazon shop but they seem deeper than the ones you are using in the video does this matter?
I just tried out this recipe, thank you...its silky and lovely...
Thanks for this great video! Could I reduce the sugar in the swiss meringue buttercream or will it influence the consistency?
recipes are formulas so can't really be messed with unfortunately..!!
Thanks 🙏🏽
I like that spatula with the built-in thermometer, do you have it as one of the equipment for sale ?
I didn't see but in the description link .
Mike i have one I got it on amazon I found it when I searched fo candy thermometer