I have struggled with Swiss Meringue Buttercream in the past, and now I am glad to finally share this with you. They key to getting this right is to follow the instructions carefully and not try to cut corners. Please leave your comments on any aspects of the tutorial you found helpful. Also, if are still struggling with the recipe, we can discuss solutions on here as well.
Hi Sope, thank you for this recipe, can this recipe cover 3 layers of 8" please? I want to use this recipe so I want to know if I should increase the quantity. Bless you and your voice and demeanor is calming. Xxx
Thank you so much for this video ❤ God bless you . I have questions: Can the sugar be replaced with icing sugar? If yes what’s the measurement, the icing sugar be reduced or increased or same measurement? ❤ Can I use hand mixer to make Swiss meringue ?? If yes how long should I mix for and how can I remove the air bubbles trapped in? Lastly, how long can Swiss meringue stay outside refrigerator, is it like whippedcream or it more stable to whippedcream. Thank you, I’ll await your response ❤❤
Thank you so much for the tips. Very well appreciated. My birthday is next week on the 23rd. I'm a Baker and I want to make Swiss Meringue cake for myself for the first time. Will try your recipe and tips and will def tag you on Instagram. Thank you so much. Fingers crossed🤞. It looks really good!!
This is great! Can I use this amount of egg white to cover 2layers 8" cake, will it be too much? Or can I reduce it to 5/6 egg white to cover the cake because if it should remain I don't like to keep my remaining buttercream in the fridge.
Hello, thank you for watching. This recipe will cover 8 inches two layers; however, there would be left over. If you don’t plan to have excess buttercream, you can make a small proportion of this by using half or 3/4 of the recipe. Thanks, and hope this helps?
Thanks for the feedback. This recipe is only suitable for cold weather conditions. I think the best buttercream for hot weather is chocolate Ganache or American buttercream.
I have struggled with Swiss Meringue Buttercream in the past, and now I am glad to finally share this with you. They key to getting this right is to follow the instructions carefully and not try to cut corners. Please leave your comments on any aspects of the tutorial you found helpful. Also, if are still struggling with the recipe, we can discuss solutions on here as well.
I’m not a baker but I thoroughly enjoyed watching this. Kudus Sope!
Thank you Babyy girl❤️
Thanks for the video and instructions…it’s educative.God bless you and all you do❤️❤️
Thank you too for watching. Amen .
Hi Sope, thank you for this recipe, can this recipe cover 3 layers of 8" please? I want to use this recipe so I want to know if I should increase the quantity. Bless you and your voice and demeanor is calming. Xxx
I enjoyed watching this. Thank you. For this recipe, how many inches cake and how many layers can it cover?
Thank you for watching. The recipe will cover a 6 inch 3 layer cake.
Thank you so much for this video ❤ God bless you .
I have questions:
Can the sugar be replaced with icing sugar? If yes what’s the measurement, the icing sugar be reduced or increased or same measurement?
❤ Can I use hand mixer to make Swiss meringue ?? If yes how long should I mix for and how can I remove the air bubbles trapped in?
Lastly, how long can Swiss meringue stay outside refrigerator, is it like whippedcream or it more stable to whippedcream.
Thank you, I’ll await your response ❤❤
Thank you for watching.
Same measurement for the icing sugar.
Swiss meringue needs to be refrigerated to keep fresh.
Thank you so much ❤️
You welcome dear.
Thank you so much for this.
You are welcome
Thank you so much for the tips. Very well appreciated. My birthday is next week on the 23rd. I'm a Baker and I want to make Swiss Meringue cake for myself for the first time. Will try your recipe and tips and will def tag you on Instagram. Thank you so much. Fingers crossed🤞. It looks really good!!
Glad you found the tips helpful. Happy birthday in advance and all the best with trying the recipe. Looking forward to seeing the outcome.
Thank you I totally enjoyed it
Glad you enjoyed it
Thanks for the recipe! I'll be trying this on Saturday for a 10"cake with three layers would this be enough or what measurement would work?
Thank you for watching. You can double or triple the recipe to your taste.
This is great! Can I use this amount of egg white to cover 2layers 8" cake, will it be too much? Or can I reduce it to 5/6 egg white to cover the cake because if it should remain I don't like to keep my remaining buttercream in the fridge.
Hello, thank you for watching. This recipe will cover 8 inches two layers; however, there would be left over. If you don’t plan to have excess buttercream, you can make a small proportion of this by using half or 3/4 of the recipe. Thanks, and hope this helps?
Thabks for sharing ma
You are welcome. Thanks for watching.
I love your buttercream. I'm looking for new step in a way for weddings cake to stand in hot weather country .I'm in the caribbean can you help me
Thanks for the feedback. This recipe is only suitable for cold weather conditions. I think the best buttercream for hot weather is chocolate Ganache or American buttercream.
Thank you
Also if it hot temperature does it not melt if you covered the cake with it does it stay forever without melting?
God bless you maa
Amen 🙏
Thank you so much ❤ can you song can you use it and coat a cake
Can you use a electric hand mixer without changing pedals?
Good evening please can I use Taroona 1 kg butter blend 70 o/o
Unfortunately, I am not familiar with that brand so I cannot advise if it will work.
@@sensationalcakes001 thank you
Hey love can i reduce half of ur recipi? I just want to decorate the Cake from outside!
Yes, sure you can :)
How will I preserve this butter cream
Good day ma
Please can you detail the measurement of the butter, sugar, egg white ?
It’s the description of the video.
What if you want to use margarine
Please can't i replace butter with margarine, butter is so expensive and not readily available in my area
No margarine can’t work with it and that’s why the use of butter was emphasised.
How many cakes would this cover
Depends on the size of the cake you want to cover.
The music is over your voice can not here you speak, sorry