thanks for Ur all amazing recipes 😍😍💃🏻💃🏻💋💋I've tried many of them and succeeded baking everything because of U especially Ur donuts 🍰🎂🍮🍩🍪 our Lim U are the greatest for sure ... ( no comment) ... but if U mind ,, could U please put the measure in cups too ✌🏻💃🏻 as U see many of Ur dear followers suffer from it ☹️
مرنغ فروستينغ (للفة السويسرية) مكونات: 4 بياض بيض متوسط الحجم 250 جرام سكر ناعم 1/2 ملعقة صغيرة من كريم الترتار 1 ملعقة صغيرة من خلاصة الفانيليا ملح 1/2 ملعقة صغيرة 40 مل ماء
hi there Michael Lim! Thanks again for rhat carrot cake recipe you shared.... turned out really really well. i think i will use this marshmallow frosting for that cake next time. God bless!
Seems pretty simple. Although may I ask, what is the purpose of the water? Is it to aid with the consistency or is it something to do with the heating stage? Surely it can be omitted?
Hello! I really liked your recipe. Thank you so much for sharing Hence, I wanted to ask a question that is whether can I use vinegar instead of cream of tartar? Please kindly reply😊
michael, which one is better, lemon juice or white vinegar to replace the cream of tar tar? I don't have cream of tar tar but I have both lemon juice & white vinegar. thanx before for the reply
Hello Mr. Lim, thank you very much for sharing! I just have a question, is there any recommended temperature that the egg whites should reach for better result?
Is there a replacement for cream of tartar ? Because I heard that the cream of tartar is for that there’s no eggy smell and I also heard that it can be replaced with vinegar but I’m not sure enough ...
You can replace it with vinegar. Cream of tartar is for "strengthening" the egg white, so ypu can have stable meringue. Vinegar has the same effect. Cream of tartar is also an acid
@@tylerrock1453 I wasn’t intentionally leading the commenter astray. I just confused merengue and merengue buttercream, which does get hard in the fridge but will go soft again once it’s warmed and rewhipped.
Thanks for the recipe and gentle video, it was so awesome.. I want to try swiss meringue buttercreme too but it never succesed for me so many videos I try without any succes. Maybe I can learn that too from you another time.?
Hallo mr lim... can i use this method for the egg white in making chiffon cake? If yes .. should i add water to the mixture of eggs white and the granulated sugar? Thanks
@@michaellim as a follow up question, when is the best time to add the food coloring and how long can I store the frosting in the refrigerator? Thank you, Michael!
Lovely , I do have a question please , if i am going to use the cups as a meaurement what is the ratio of egg white and suger ? And it it going to be stable if I use is as felling and frosting the cake ? .. and i am a little bit obssesed about egg white bacteria as I am afraid of S. poisoning specially for children , so does the method of double poiler cooking will help me to get red of these bacteria ? .. thank you sir ..
First i want to thank you for this tuto second .i have a question can we add gelatin powder to the meringue to give it more stabilization and does that affect the consistancy??
+Michael Lim , I colored the meringue with different colors, piped into flowers then baked them at 200 degrees F for 1 hour . I'm having a lot of meringue flowers, they are good for snacks or cake decoration. Wish that I could share the pictures of those beautiful flowers. 🤔
hi, i recently made swiss meringue to fill a rolled caked and the meringue broke down into bubbles after a day in the fridge hence got soaked up by the cake. Is that normal? I did replace cream of tartar with vinegar as i didn't have any, could that be the problem?
Sorry to hear that, it never happened to me before. You said it happened after a day...hmmmm. if you say after 3 or 4 days I will say yes it could happen. Just make sure the sugar is totally dissolved in the egg whites while heating up over a double boiler. After you rolled the cake and you have no intention to eat it right away. I suggest you cover the cake with plastic. That is all I can tell you because it is hard to give further advise without being there to see what went wrong. Good luck.
Hi Michel Lim Ilove your website And the way that you make every thing Can you please put the recipes by the cup Thank you for your wonderful amazing recipes And neat cake
@@michaellim I actually had tried making meringue cookies before following the recipe but the problem I faced was despite enormous beating the sugar didnt completely dissolve though I had used powdered sugar and hence the product was not satisfactory the meringues developed cracks. Any suggestions plz
Hello, Michael! Can you mix the Meringue Frosting with the butter or something else? ... and how hot should be egg white mixture? I never make that before.
You can add butter at the end, if you want a Swiss meringue butter cream. I never make it before because I don't really like it. I personally prefer butter cream then Swiss meringue butter.
Thank you, Michael! I never made the Rolls and really it is a bit scary for me. I prefer butter cream to. I think the butter cream will melt in hot roll? No?
Hi Michael.. it was really successful, thanks for the recipe. But may i ask, it was only in stiff peak form once is done.. But i did not use it at once as i have to bake the cake 1st, 1 hour later out frm the fridge, it bcme watery, why does this happen? I wonder how long can this frosting last aft whipping it? I mean.. can we store it in the fridge a day or two? Or do we need to whip it up again aft a day or two so that it is firm peak? Pls advice.. thanks Michael!.
It is best to serve it the day it is made. It can stay in the room temperature for hours. Cake that have been frosted with it can be stored in the refrigerator for up to two days.
Hi! Thank you so much. May I ask one question? What is the best frosting for birthday cake? I used to try whipped cream for my cake but the shape is not stable.
In my country (Venezuela) most bakers frost birthday cakes with either italian or swiss meringue (like in this video), it holds its shape even in sunny days!
Note. This is video is NOT a Swiss or Italian meringue frosting. This is a Meringue, Marshmallow frosting only. A Swiss or Italian meringue adds butter to the meringue to make it a " butter cream" frosting.
I started to go for baking class but when I saw your video I think I don't need to continue hehehe...
Always do what you do u do on ur videos and my family loves it. Keep up the good work
thanks for Ur all amazing recipes 😍😍💃🏻💃🏻💋💋I've tried many of them and succeeded baking everything because of U especially Ur donuts 🍰🎂🍮🍩🍪 our Lim U are the greatest for sure ... ( no comment) ... but if U mind ,, could U please put the measure in cups too ✌🏻💃🏻 as U see many of Ur dear followers suffer from it ☹️
Rihab lots just google it, ffs
Michael your Videos are amazing and i have tried many of them. Please show us how to make lemon curd tart.
Excellent recipe and execution! Thank you for sharing
The recipe turns out perfect!! The real challenge will be not to eat it before it gets used for it's original purpose :-D
مرنغ فروستينغ (للفة السويسرية)
مكونات:
4 بياض بيض متوسط الحجم
250 جرام سكر ناعم
1/2 ملعقة صغيرة من كريم الترتار
1 ملعقة صغيرة من خلاصة الفانيليا
ملح 1/2 ملعقة صغيرة
40 مل ماء
I frosted my cupcakes with these... Delicious
hi there Michael Lim!
Thanks again for rhat carrot cake recipe you shared.... turned out really really well. i think i will use this marshmallow frosting for that cake next time. God bless!
This is amazing! Just made it🤩
and for how long does this frosting remain at room temperature??
Seems pretty simple. Although may I ask, what is the purpose of the water? Is it to aid with the consistency or is it something to do with the heating stage? Surely it can be omitted?
ChikoritaChick omit it
Hello!
I really liked your recipe.
Thank you so much for sharing
Hence, I wanted to ask a question that is whether can I use vinegar instead of cream of tartar?
Please kindly reply😊
Yes, you can use vinegar instead of cream of tartar.
Michael Lim Thank you ☺
michael, which one is better, lemon juice or white vinegar to replace the cream of tar tar? I don't have cream of tar tar but I have both lemon juice & white vinegar. thanx before for the reply
Personally, I prefer white vinegar, but you can use lemon juice too.
Michael Lim thank you sir
Michael Lim 🙋🙏🙏🙏 😍 😳 pliz swiss Batter ceram 🍰🎂
Thanks...successfully i made it 🌹
Hello Mr. Lim, thank you very much for sharing! I just have a question, is there any recommended temperature that the egg whites should reach for better result?
Karen Escobar 63 degrees celsius
hi michael, how long can this meringue frosting last if i keep in the fridge, pls reply thanks
Is there a replacement for cream of tartar ? Because I heard that the cream of tartar is for that there’s no eggy smell and I also heard that it can be replaced with vinegar but I’m not sure enough ...
You can replace it with vinegar. Cream of tartar is for "strengthening" the egg white, so ypu can have stable meringue. Vinegar has the same effect. Cream of tartar is also an acid
It can also be replaced with lemon juice
Bonjour Mr Lim . Votre video est vraiment super . Merci
hi michael! can I leave this in the fridge for a long time in a cake roll, or will the frosting melt?
Actually I’m pretty sure it would harden and get crispy if you put it in the fridge. Merengue is special like that
@@aris1869 lies. This only happens when u Bake it. Misinformation. Pls dont
@@tylerrock1453 I wasn’t intentionally leading the commenter astray. I just confused merengue and merengue buttercream, which does get hard in the fridge but will go soft again once it’s warmed and rewhipped.
This meringue will not harden, unlike the meringue buttercream
Hi Michael, thank you so much for your video sharing. Can this meringue use for macaroon making?
Thanks for the recipe and gentle video, it was so awesome.. I want to try swiss meringue buttercreme too but it never succesed for me so many videos I try without any succes. Maybe I can learn that too from you another time.?
Hi sarina, I wish you success...😊
Hi Michael
thanks for sharing the recipe .Can I add food coloring to this and frost my cup cakes with it?
Yes, you can.
I will try this tomorrow for the swiss roll
Hallo mr lim... can i use this method for the egg white in making chiffon cake? If yes .. should i add water to the mixture of eggs white and the granulated sugar? Thanks
Thank you..Michael..from very simple material..we get maximum delicacy🖒🖒🖒
You are welcome. 😃
hello Mr.Lim what can be used as a substitute to cream of tartar
aniketh biradar lime, lemon or vinegar :p
aniketh biradar aa
PEOPLE ...C'MON...READ SOME OF THE QUESTIONS AND HOW THEY HAVE BEEN ANSWERED ALREADY... FFS!!! STOP ASKING THE SAME QUESTIONS OVER AND OVER..
simplesandy 💀💀💀
Stop getting so angry they're just curious
@@xolio1993 THEN tell them to read peoples comments and stop being so dam lazy
Sir. Can I add food coloring(liquid)? And use this to frost my cake?
Yes you can.
@@michaellim as a follow up question, when is the best time to add the food coloring and how long can I store the frosting in the refrigerator? Thank you, Michael!
Mr.Lim,,frosting ni kalau letak pada cupcake tahan tak di outdoor suhu panas malaysia?
Hi! Can I use it as the only frosting on my cake?
สุดยอดเลยค่ะ เก่งมากๆ ขอบคุณค่ะ
The recipe is nice it was perfect i used it as a Frosting for my birthday cake but after 24 hours the icing melt and dissappear.
We can use it to frost a cake ?? I nver tried ...
How does it taste?
Lovely , I do have a question please , if i am going to use the cups as a meaurement what is the ratio of egg white and suger ? And it it going to be stable if I use is as felling and frosting the cake ? .. and i am a little bit obssesed about egg white bacteria as I am afraid of S. poisoning specially for children , so does the method of double poiler cooking will help me to get red of these bacteria ? .. thank you sir ..
hi .
if I dont have cream if tartar what can I use ?? thanks
I enjoy watching your videos and I learn now how to bake thanks very much
Replace it with white vinegar.
First i want to thank you for this tuto second .i have a question can we add gelatin powder to the meringue to give it more stabilization and does that affect the consistancy??
hi, please answer me. how much longer do this maringue cream last for?
Your recipe is fantastic but Why you add water??
Can it be used to decorate a birthday cake?
Thank you very much, followed your recipe and I got the best meringue ever.
You are welcome. 😊
+Michael Lim , I colored the meringue with different colors, piped into flowers then baked them at 200 degrees F for 1 hour . I'm having a lot of meringue flowers, they are good for snacks or cake decoration. Wish that I could share the pictures of those beautiful flowers. 🤔
Me too. Wish I could see your nice work. Maybe, you can post it on Facebook once my Facebook page is ready. 😃
@@VanNguyen-hw9tg, didn't they crack when you baked them?
@@maaczka No, they were very smooth
Thank you for this upload. I wanted a recipe just like this
hi, i recently made swiss meringue to fill a rolled caked and the meringue broke down into bubbles after a day in the fridge hence got soaked up by the cake. Is that normal? I did replace cream of tartar with vinegar as i didn't have any, could that be the problem?
Sorry to hear that, it never happened to me before. You said it happened after a day...hmmmm. if you say after 3 or 4 days I will say yes it could happen. Just make sure the sugar is totally dissolved in the egg whites while heating up over a double boiler. After you rolled the cake and you have no intention to eat it right away. I suggest you cover the cake with plastic. That is all I can tell you because it is hard to give further advise without being there to see what went wrong. Good luck.
Is this suppose to be salty? Mine are a little bit to salty for me. Hehe
Thanks for the video, so we don't need to add butter ?
How long will the frosting last if we don't put it in the fridge
Boss.. what happen if I don't use cream of tartar?
Hi Michel Lim
Ilove your website
And the way that you make every thing
Can you please put the recipes by the cup
Thank you for your wonderful amazing recipes
And neat cake
Hi Michael, if I use this to decorate my cup cake, how long can my cupcakes stay out of the fridge ? thanks
he’s basically just making a meringue mixture and that’s how you make a meringue so that would sorta be gross on a cupcake since it’s raw egg
@@hxneybuttercup7361 maybe he's warming the egg white before whisking in the mixture to remove the raw egg taste.
If don't have a cream of tartar?what can be used any substitute?
It doesn't look stiff enough, will it hold it's shape if piped out onto a cake?
Is the meringue sweet? Could I make it with less sugar?
Mr Lim, what can be used instead of cream of tartar. pls guide
aniketh biradar Use vinegar or lemon
What is a replacement for butter
Hello mr. Lim can u please make meringue using white vinegar or lemon? Pleale
Hi, what brand/model of stand mixer did you use in this video?
Can I use lemon juice instead of Tartar cream?
yeah, you can
Hi Mr Lim, will this hold still in room temperature after put it to cover the cake?
Would that be enough for 3 layer cake?
michael can i use this recipe to frost my cake? I'm afraid that it will melt easily and can't stay on my cake
假如沒用完 能收進冰箱嗎 ？第二天拿出來硬了要怎樣處理呢？
This is the best recipe ever, delicious👍👍
Thank you. 😊
but i want to know the eggs with suger befor mix hot or cold or cool?
Doesn't matter the egg whites are cold or not. It is going to be on the double boiler anyway.
Michael Lim Thank you 😘
Hello chef, Can I use this recipe of yours to make meringue cookies for decorating my cakes? Thank you in advance.
There is already a meringue cookies recipe video on my channel, please check it out.
@@michaellim I actually had tried making meringue cookies before following the recipe but the problem I faced was despite enormous beating the sugar didnt completely dissolve though I had used powdered sugar and hence the product was not satisfactory the meringues developed cracks. Any suggestions plz
Can i use this frosting the birtnday cake??
Please tell me what's the temperature for meringue cake and how long have to bake
i follow ur icing...i frost in cuocake!!! it is so delicious i have picture so happy!! it taste like marshmallow
I am glad you enjoy it. 😊Thanks for the feedback.
Michael Lim ,,,,,can I make this one's without creme of tartar???
😯😯😯😟😟😟😟
Liya Mimi just add lemon juice
can i torch this meringue frost?tnx
Hello, Michael! Can you mix the Meringue Frosting with the butter or something else?
... and how hot should be egg white mixture? I never make that before.
You can add butter at the end, if you want a Swiss meringue butter cream.
I never make it before because I don't really like it. I personally prefer butter cream then Swiss meringue butter.
Thank you, Michael! I never made the Rolls and really it is a bit scary for me. I prefer butter cream to. I think the butter cream will melt in hot roll? No?
Wattletree H You have to wait for the cake to cool completely before you spread the buttercream, usually about at least 2 hours
Can we use this creem to cover cake
Hi Michael.. it was really successful, thanks for the recipe. But may i ask, it was only in stiff peak form once is done.. But i did not use it at once as i have to bake the cake 1st, 1 hour later out frm the fridge, it bcme watery, why does this happen? I wonder how long can this frosting last aft whipping it? I mean.. can we store it in the fridge a day or two? Or do we need to whip it up again aft a day or two so that it is firm peak? Pls advice.. thanks Michael!.
Agnes Lisa Lay you have to whip it again
Thanks for this video! I have one question though..shoul the eggs be at room temp?
It doesn't better, because the egg white will warm up in double boiler.
Michael Lim Can the frosting be stored in the fridge for future use?
Thank you so much. Can you please tell me how to make cheese cream.
I will upload a video later. 😊
Michael Lim 🙌🙏👍👍👍👌👌👌👏👏👏👏👏👏👏
ام زيا
Hi Michael, can i use this meringue for french macarons? Thanks! ;-)
What is the purpose of the extra water?
Thank you for sharing this recipe.
Hi mr. Lim can i use this to my cupcake? I am using Russian pipings and the wheather here is very hot.
Can I put cut strawberries into the frosting or will the moisture from the fruit separate the frosting?
Thank you :)
It will not "separate" but it will deflate, if you want to incorporate fruits or purees you should try with a swiss meringue buttercream instead
Can i use it for sponge cake
can i use it for icing cake or frosting a cupcake and also for lemon meringue pie?
Yes you can. 😊
+Michael Lim thanks
Thank you very much Michael. .
Thank you for sharing your recipes
Healthy meringue.Well done Michael
My mixture became very soupy, is there a way to fix it?
haiii Michael, whether meringue can last a long time at room temperature? how long? thanks
It is best to serve it the day it is made. It can stay in the room temperature for hours. Cake that have been frosted with it can be stored in the refrigerator for up to two days.
Thank you for the recipe very nice
what do you mean by fine sugar? is that powdered sugar you are referring to?
It is finer than caster sugar, not powdered sugar’
@@michaellim thank you I appreciate your response! I will try this
Is this stable in hot climates?
can we use vinegar instead of cream of tartar waiting for your reply
Maimanath Siddiqua yes. Google your options
can i use brown suger if i dont have white suger
Hi Micheal, this frosting can also be used on birthday cake?
Yes, unless you can finish eating the birthday cake within a day or 2.
Hi! Thank you so much. May I ask one question? What is the best frosting for birthday cake?
I used to try whipped cream for my cake but the shape is not stable.
In my country (Venezuela) most bakers frost birthday cakes with either italian or swiss meringue (like in this video), it holds its shape even in sunny days!
+Gaby Martínez thank you so much! I got it! :)
Note. This is video is NOT a Swiss or Italian meringue frosting. This is a Meringue, Marshmallow frosting only. A Swiss or Italian meringue adds butter to the meringue to make it a " butter cream" frosting.
Hola señor Lim. Me encantan sus clases. Pero porfavor lo puede escribir en castellano? 😭
Confectioners sugar ..the white powder?
Is egg whites fully cooked????
Eh, you’ll live if you eat it.
Not asking to you fool
@@Anushhkasfoodworld Cool
can i know the brand of ur stand mixer coz im using hand mixer only im planning to buy...thankz
Is Domo . 😊
+Michael Lim ty
You are very good teacher
Thank you
Can I just using hand mixer to beat the egg white in low speed while double boil it non stop?
And can the meringue last for week or more after apply on cake in refrigerator?
Is the cream of tartar necessary?
Is there any substitute for cream of tartar?
thanks Michael, pls can i use blender to blend everything?
I decorated my lemon pie with this
How did it turn out on your lemon pie?