Stop using store-bought frosting! You'll love Swiss Meringue Buttercream
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- Опубліковано 2 тра 2022
- Swiss meringue buttercream is better in flavor and texture than American Buttercream. Once you try it, you will want to use it on all of your cakes, cupcakes, cookies, everything!
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Having made that many times as semi-pro home baker, I can say that very often a SMB will deflate and “break” as you’re whipping the butter in. Don’t fret! It will come back together beautifully as you continue to whip. If not, just put it in the fridge for about ten min and whip again. This is my go-too frosting. Pro tip, you can skip heating it if you use pasteurized egg whites (in the carton) and whip a little extra to break down the sugar crystals. In either case, if the frosting is too yellow for your liking, add ONE drop of blue food coloring gel and it will be a beautiful white wedding cake-worthy masterpiece! Happy baking!
great tips! thank you for sharing with us.
I make this in a 40 qt mixer w as much as 18 lbs of butter per batch. I warm the egg whites slowly to the correct temperature on a convection burner. Warming slowly is so important then it works magic
Can we put it on a cake and leave it at the fridge for tomorrow?
@@rme1383 yes, or at room temperature. If you have filling that has to be refrigerated. I’d like to know what her experience has been.
This was a great value add to the post! Thanks for sharing the tip about pasteurized egg whites!
I love this frosting! Tip: If it gets flaky after some time in the fridge, you can just heat it up a little bit in the microwave and stir it again for about 5 Minutes.
We choose store bought because it’s a lot easier than all the work going into make homemade icing/frosting.
I've made icing that was delicious that didn't require all these steps. This video is not convincing to make it homemade
Store bought frosting is super nasty
@@ccm0533 can you share the recipe
@@ccm0533 yeah, please share the recipe
So it's not meringue it's just buttercream. It just requires powdered sugar (3 cup), soft butter 1/3 c to 1/2 c), vanilla (1/2 tsp to 1.5 tsp) and milk (1 to 2 tbsp) Mix the sugar and butter first then gradually add in the vanilla and milk. The measurements can be changed, you may want to add more milk if too thick. But it always comes out good. I use a hand mixer
I would prefer this because it holds alot less preservatives and chemicals you can even pick the type of sugar you're using! Love it!
Yes, you surely can!
Can u use icing sugar/powdered sugar/confectiiners sugar?
@@izzydoesvids11Confectioners sugar has starch in it, so don't use that. It will probably ruin the meringue. Powdered sugar should theoretically work but you'll still want to dissolve it fully into the eggs. I think the disadvantage is you can't feel powdered sugar so you can't test with your fingers to see if it's dissolved.
I think icing sugar is just a term for powdered and confectioners sugar alike.
This is the frosting my Grandmother made, so delicious!💕
That looks so good!!! 😋❤️
Wow, that looks delicious. Heres the one I use.
2 sticks of butter room temp , 5 cups confectioners sugar, table spoon of water, 2 table spoons of half and half. Pinch of salt, vanilla cap full. Mix, on high butter,water,milk,vanilla, then 1 cup of confectioners sugar at a time, it's great on cup cakes. There, a cream cheese, flip.. half block of cream cheese, room temp, cut into chunks.
Use it when your blending the wet, then the powerd sugar. 🍰
Quality, yes. But I'm lazy, and broke. So pre-made it is 😂
Same😂😂
Still cheaper to make your own quantity/ quality/ price 🤷♀️
@@wehubb this was two years ago, I don't even remember this first of all. And secondly I dont even like Swiss merangue buttercream, and third I'm still broke so imma keep buying from the store
You can actually make buttercream that tastes basically the same as store bought using powdered sugar, milk, vanilla extract, and butter. You just mix and it comes together. Not sure if it's cheaper than just buying the store bought stuff or not though.
I just love you and all of your recipes! This one is amazing! Thank you
I used store bought frosting once. There are so many kinds of easy to make and use frosting. One of my favorites is boiled flour icing.
Thank you so much for this recipe will sure try it one day when I am baking!!!!
My pleasure 😊 and thank you for watching
@@Natashaskitchen omg thank you so much for liking and replying to me, it means the world to me
Great idea.... Thank you Natasha
Thankyou for sharing, so easy
Thank you this is just what I need it I’ll try thank you again 😍
You’re welcome! I hope you love it!
Thank you! thank you! I’ve found my new favorite frosting 🧁❤️
Glad to hear! You’re welcome 😊
Wow that actually looks really yum!
God bless you and your family 🙏🙏🙏. good hands always I am happy to see your new videos
Superb 👌 thnks dear ❤ 😊
Love it! I wonder what your making Friday!😻🤔
Looks delicious ❤️
Thank you 😋
Thank you 💖
Wow that looks so delicious 😋 😍!! Beautiful texture reminds me whipped cream!
Thanks! I hope you can try this soon.
Kindly let me know the quantities used. How much butter, sugar , egg whites
AWESOME 👍❤️✨️✨️✨️
THANK YOU🌹
Natasha, thank you for your great recipes, your wonderful sense of humor and your precise instructions without a lot of unnecessary chatter. I enjoy each one of your videos.
So glad to hear that. Thank you:
I'll make it!!!!!! ❤❤❤❤❤❤
Thanks a lot!!!!🙂❤
My guy, if I was gonna use store bought frosting, having to clean that many dirty dishes will NOT change my mind lol
Haha... American buttercream is a lot simpler to make and uses less dishes.
@@Thats.So.Landrum am I missing something? It just uses one extra pot. And it's for boiling water.
@@prosquatter I was just trying to point out that you don't have to make this specific recipe, there are simpler versions. I would make this, I don't care about an extra pot (and I don't have a dish washer). I was trying to encourage them that there were easier recipes to start with.
Omg your amazing Natasha ♥️
Thank you
Exelent thanks you
My mother made that frosting. Knew what it was before you said they use it for wedding cakes. The best, frosting! My mother made it without thermometer, and with a, hand mixer.
I’m sure her frosting and cake is delicious!
Thanks for sharing ❤️
that looks so good
Wow, it looks something different. Thank you for sharing it. Will definitely go with this recipe very soon. ❤🎀
You’re welcome! Please update us on how it goes.
@@Natashaskitchen surely will ❤
Yummy!
So good!
It looks SOOO good 😋can’t wait to try:)
Go for it!
That's how I do it! Best butterceam ever!
Thank you!
You can pack it and freeze it. Slightly Unthaw and beat back to peaks even when you think it’s separating. Keep on whipping! Very versatile.
Yes that will work!
Good to see ya again Natasha, and love the recipe!!
Thank you 😊
I love all your recipes!
I'm so glad! Thank you
Looks good! Thanks for sharing this beautiful lady😘😘😘xox
Happy to see you again ❤
YUM 💖
Very nice recipie Natasha! Thanks! Have a good day and goo week! Have a good month! 👍👏🍴
Thank you! You too!
@@Natashaskitchen Thanks! 🙂🙂🙂
Just a note when making this buttercream- after u add all the butter, the frosting can become like chunky soup before coming together....just keep beating it....if its too warm where u are, pop it in the fridge for a bit and continue beating till it comes together and becomes frosting:)
Another this is to have the butter completely room temperature like super soft cause it will turn into buttermilk if the butter is to cold
@@titam623 I live is a warm and himid country...so for me I have to use cold butter...Will pre chop it into chunks and keep it in the fridge and take it out a few minutes before I add it to the egg mix...its to keep the overall mixture cool...I tried using room temp butter but the mixture did not whip up...I had to leave the whole mixture in the fridge for 30mins or so before it whiped up and came together...I would think room temp butter will work for other climates:)
My aunt Flossie called it 7 minute icing 🧁. She taught me.
You wear the best blouses!
Once you make your homemade frosting (which can also be frozen) then taste the store bought ones, you will taste all the chemicals in that store bought one. It takes maybe 15 minutes to make a delicious batch of frosting with 4 ingredients.
I LOVE you for this recipe!
Hope you enjoy
I was going to ask for the quantities for this recipe but I found it on your website. This frosting looks amazing and I will surely try it!! I don't like very sweet frosting so I think this will be perfect
Please give it a try. We’d love to know what you think of it!
Awesome 👏🏾❤👏🏾👏🏾
Well u go girl
Omg that looks so good and easy! I’m gonna save this recipe and use other next time I make cake
Hope you love it’
You always amaze lady👏Can you plz show us how you’d make flavored syrup for coffee? 🙏🫶
Lovely and amazing as usual . Measurement of ingredients please . Thanks
Here you go natashaskitchen.com/swiss-meringue-buttercream-recipe/ 😀
Looks divine, love your channel doll!
Thank you!
Thanks a lot 💖
YUM! Swiss meringue buttercream is honestly one of my favorites. Not to sweet. Just perfect. Thanks for sharing!
It's so good! Thank you for watching Sarah 😀
Thanks for the recipe 🌹 was looking for it great 👍
Hope you enjoy
Hi there, could i hv the recipe pls!
Thanks
Btw the peaks don't actually need to be stiff before adding the butter. They can be very droopy and it'll still come together after the butter is added.
Yes Chef😊
best video 💝💕🥰
I’ll stick to my store bought frosting cause its easier,quicker and less dishes lol….but This frosting looks delicious, even better!
It's easier than you think.
Store bough tastes terrible! Freshly made is delicious! Your recipes are always a hit!
Thank you. This one is my favorite!
Oooh looks yummy
So delicious!
I have also , injoyed makeing a 5 layer cake,
A couple of extra eggs. That makes the cake more dense. After it's cool. Put a cutting board on each side of the cake. Use dental floss unwaxed. Saw the cake in half. If there's a CROWN saw it flat. On each layer I use a thin white icing, and a jar of jam. Small jars, from say the world market stores. Dutch jams work well. Each layer a different kind of jam. Then on top a white icing cap. Then I slice strawberries thin, making a pattern. On the outter ring on top.
I use tooth picks, to pin on perfit medium strawberrys. Each slice should have a whole berry pinned. When placing on the table.
Use a paper, doilies that look like snow flakes.
Lay one on top.. 2 feet above the cake, tap chocolate power, or powder sugar thru a flour sieve, remove, paper , pattern, should look pretty cool.
You are quite the baker, way to go! 👏🏼
@@Natashaskitchen can I tell you my secret.
@@Natashaskitchen well what the heck. I'm the person who answerd ( better crockery letters from women. ) I'm a straight Male, who was the one who bought out better crockery back in the 70s. Better croker cake mixes are my patents.
And Duncan Hines cake mixes. In the 70s I used to make millions more cake mix boxes. And ship the EXTRAS to the Ukrainian, western Germany, and pretty much gave them away to help kids get a birthday cake. My farms in the 70s planted every grain know on earth. I was the first to plant Russian rye , German grains, under plow I contoled 40.000 square miles of farms. Bisquick, General mills. Post cereals, Quacker oats , banquet 99 cent frozen dinners , add most of the bread you buy in stores I had something to do with. Lions pride, Aunt millie, my job was to fill all stores with bread. Frozen foods, frozen pizzas, if, dig my work up. I used the name in 1975 Adam Hickmen , I'm the person who spent 3 years, designing, the worlds first food stock market called the comedies board in new york.
1972, to 1975 I crunched numbers and made deals with most of the worlds leaders. Note I'm not bragging, I gave most of the BILLIONS made to the vadican , gave the Pope 100s of millions.
Gave my friend mother Teresa, many billions.
Cooking, baking, feeding 100s of millions of people keep me busy. Haha, I love your food, your videos bring happiness to people...dont forget that.
Thank you so much. It was very good advice. (Wasana from Thailand)❤
شكرا جزيلا علي مشاركه الوصفه ..
Lovely
I love everything you make and you always make me laugh.
I’m happy to know that. ❤️
Ooh yummy 😊
This hands down my favorite icing to make 💕
Mine too!!
Can you give me portion plssssss
Thanks thanks!
All the meringue based buttercream I have had have a greasy/waxy mouth feel. If you are fine with go for it, but I didn't like it and found it kind of bland. It is less sweet than other buttercream so that's good, frezzes really well and is nice and smooth. Give it a try, I didn't love it but a lot of people do.
It looks delicious, May I know the measurement of ingredients please 🙏
Here’s the written recipe: natashaskitchen.com/swiss-meringue-buttercream-recipe/
Yum 😋!
i really like u netasha thanks am from ethiopia
Thank you so much kiss
Natasha, I will try to learn how to make frosting someday. Thank you for sharing. ❤️👏😊
You’re welcome!
You are beautiful, you speak very well 👏👏👏👍👍👍😍😍😍
Awesome 😎
Thanks 🤗
That’s a good cake frosting love it❤️❤️
What’s the recipe for that please so I can make it too.
Enjoy! natashaskitchen.com/swiss-meringue-buttercream-recipe/
I know myself so much that I can tell if i will try to make this the outcome should sweet omlette 😂
You are the bet Chef in the west south east north GOD BLESS YOU FOREVER SWEETHEART 🙏🙏🙏💝✌💖👍😘😘😘
That looks WAY too easy! Does it set like a typical frosting or more like a meringue?
It’s more like a frosting than meringue after the butter is added. But tastes so much better!
@@Natashaskitchen I might have to make some tonight, you know, just to have around in case ...!
❤
@@anikejulien7273 It is on the top of my frosting list now. Obviously Natasha makes it look easy, but I think you'll be happy with the result, no matter!
I didn’t like Swiss meringue that much when I tried it. While it has great texture is tasted like straight butter.
Of course we all have different tastes and preferences, I think what made it work for me is to make sure you get the egg whites and sugar to glossy peaks. Whipping the butter in adds more air to it and lightens it significantly.
Nice video my friend
never made any frosting, looks easy enough to try!🤩
I hope you’ll try it!
😋 Yum!
Convinced me!
Good job
Thank you!
Me encantó
😍Can't wait to try💖 thank you for sharing😘
I hope you love it!
Definitely, yes❤️❤️ I trust your kichen
Definitely, yes❤️❤️ I trust your kichen
Honestly I tried it about a week ago and I’m NEVER looking back.
That’s great! It really has that effect. Haha
Hi I love it can you post the the right amount of ingredients please. And does this icing stay soft or does it harden
Here’s the recipe natashaskitchen.com/swiss-meringue-buttercream-recipe/ it should be soft.
@@Natashaskitchen Hi Tasha I love your recipes🥰I would love too make the icing that goes hard after you pipe your patterns. Thanks Tasha 💖
Please give me the recepies correct quantity, I will definitely try this. 🙂
Here’s the recipe natashaskitchen.com/swiss-meringue-buttercream-recipe/
Thank you 😊
Looks delicious and please pray for my parents because they have covid
done 🙏
@@HisDearMissK thank you dear miss k
Now, if I could only afford a mixer ... although my super-sized right arm says otherwise :)
Could u please tell me the measurements so that I can do it.
You can find the written recipe in the description box. You may click on the 3 dots and click description.
Please how long can this butter cream last after it is done out of the refrigerator and can I use icing sugar in place of normal sugar?
Please include the measurement of sugar and egg whites.
Here’s the recipe natashaskitchen.com/swiss-meringue-buttercream-recipe/
I don't understand but look good in the end
I have a question can you also use the same recipe to make chocolate frosting
You may use this recipe natashaskitchen.com/chocolate-buttercream-frosting/