@@sirishareddy8277 shes saying thats its easy enough for her to do it even when she is younger. Atleast thats what i think. Im also 12 and i love baking so this gave me confidence to actually try this recipe 🥰
Just made this and my family loved it! My fiancé never eats cake frosting was so good he had 3 cupcakes that I topped with this frosting.I used a hand mixed and it took me about 20 maybe 30 minutes to whip to meringue. I also added and additional 1/3 stick of butter which really helped keep its texture.
For me to see if I can get this, I took the measurements and divide it into 3 parts and make it and boom I was super happy bcs I have seen what am making on my birthday 29th which is just next week.. Bcs I won't throw it away, I added red velvet colour to it.. so as to have 2 beautiful colours on my cake Thank you so very much for I love what am seeing or having here with me 😘😘😘
Thank you for this recipe. I just needed enough buttercream to frost a 6” 3 layered cake. All other recipes I see are usually made with a pound of butter.
Thanks for the recipe! It seems like you use a lot less butter than most recipes. Just curious what is the reason and is it stable? I find most smbc too buttery so I’m looking forward to try your recipe! Thank you :)
Hello Carina, Thank you for your cake videos. I am used to hearing and seeing people use 450g butter for 300g sugar, and 5 egg whites. But your recipe says 225 g of butter. So I wanted to know if it was a mistake or that's the recipe and why you use that amount of butter for your swiss meringue buttercream. Will be expecting a quick responds. Thank you.
Amazing! Following you now on Instagram. I'm gonna try this and tag you lol. New baker here. Thanks for showing us how it's done. Much love, from Aussie!
Great video. My wife and tried doing a buttercream recipe just by reading it. We did not know it was the "Swiss" version. It did not turn out right. Seeing it helps a lot. Do you ever do the "American" buttercream why or why not?
@@silas537 American buttercream is simply made with softened butter and powdered sugar. Very sweet. Swiss meringue is made by first making a meringue with egg whites and sugar and then adding butter. It’s less sweet and very fluffy
Hi Carina , just made this SMBC … HUGE SUCCESS 😍 so good not too sweet perfect for my chocolate caramel cake i used your recipe for salted caramel as well .. hv u ever double this recipe? Thank you so much , love from Kerikeri ❤️
I hope this gets to you quickly, but what size eggs did you use and do you happen to have a metrics measurement for how many grams we need for egg whites? thank you so much!!
Thank you for giving step by step detailed inputs. One question how do you counter humidity /30deg weather for SMBC and can we make it stiffer or slightly firmer for piping flowers? Do tell thanks x
Very nice recipe you shared with us .thank you so much ,I want to ask a question I have hand electric beater not stand mixer then Can I use to make this icing or not.?
Thank you so much for the recipe.. Can you just answer me whether egg whites cooked are still warm while pouring into stand mixer?or does it need a bit cooling?
It might make the butter cream a bit more runny and to get optimal flavor you might have to add a bit more but to fix that just whip it a little higher and for a bit longer to get optimal consistency.
Hi....yours is the first Swiss buttercream recipe I have watched, and it looks amazing. Can I ask how long a cake coated in this will keep, and would it have to be kept in the fridge? Many thanks from the UK
Hi Could I substitute half the butter for a firmer margarine. I live in Seychelles and usually I do that for my American buttercream for a more stable result. Thanks in advance
@@pessimisticbastard5278 i'm so sorry to be asking so many questions but have you made Smbc before? Are you 100% positive maybe you did everything right? It is a rather intimidating frosting to make compared to the Abc .I am sooooo tempted to try it but i'm scared of failure😂 For me personally butter alone in my abc is a mess unless i add the firm margarine to stabilize.
After you frost the cake how long can it be kept at room temperature? I generally like to make and frost cakes the day before (for time reason) what is the best method to store overnight.
I was also wondering! I saw a different video explaining that the caramel might make it a bit more sticky but all in all just adjust the speed and whipping time and it should be fine!
Great video but all the other recipes I watched, for 5 egg whites it’s always 2 cups of butter, is it really ok to just put 1 cup? It looks like you put more than one cup...
At 5:50 she says it needs to be at fully room temperature and if it was really really soft the butter wouldn’t be that stiff around the knife so not to soft or your meringue is gonna be gloopy
Hey, thanks for this great video. I hope you can reply to my question asap. I was wondering if this would be enough frosting to frost a 2 layered 8 inch round cake?
I just made this !! I’m 12 years old and this recipient worked perfectly thank you so much
Same.even me
@@sirishareddy8277 shes saying thats its easy enough for her to do it even when she is younger. Atleast thats what i think. Im also 12 and i love baking so this gave me confidence to actually try this recipe 🥰
Irma Paz Ramos how I wish I could of started when I was younger to bake I’m in my 20”s and I just started getting interested in baking .
@@sirishareddy8277 😂😂😂😂😂
really? what did you make
Just made this and my family loved it! My fiancé never eats cake frosting was so good he had 3 cupcakes that I topped with this frosting.I used a hand mixed and it took me about 20 maybe 30 minutes to whip to meringue. I also added and additional 1/3 stick of butter which really helped keep its texture.
For me to see if I can get this, I took the measurements and divide it into 3 parts and make it and boom I was super happy bcs I have seen what am making on my birthday 29th which is just next week..
Bcs I won't throw it away, I added red velvet colour to it.. so as to have 2 beautiful colours on my cake
Thank you so very much for I love what am seeing or having here with me 😘😘😘
Thank you for this recipe. I just needed enough buttercream to frost a 6” 3 layered cake. All other recipes I see are usually made with a pound of butter.
This is far from basic! Love it. Will try on cupcakes. Thanks for sharing Carina!
You’re welcome 😊
Thank you! I made Swiss meringue buttercream for the first time. It holds the shape much better than whipped cream. Here is what I just made.
Oh. No way to attach photos.
@@bei_us42 :(
Good recipe, i tried it and muy swiss buttercream was delicious, thanks for sharing the recipe with the world!
I bake alot. I've always had a problem with buttercream. Thank you so much your cream turned out fabulous.
i have never seen such adetailed cooking video like this and i am very thankfull for putting mesurment with cups
I just made this recipe and i just came out of my mother what a super easy recipe 🙂
A complex recipe made simple! Thank you
Wow! Really good video! Great you are talking about the mistakes and show how its looks like and how you can fix it. Really useful for beginners. 🤗
This is really the best swiss meringue I ever made
This is a really delicious cream.I made it yesterday. I am 11years old
Wow it worked it's gorgeous thanks for teaching me xxxx
Thanks for the recipe! It seems like you use a lot less butter than most recipes. Just curious what is the reason and is it stable? I find most smbc too buttery so I’m looking forward to try your recipe! Thank you :)
You are my favorite chef 👩🍳 and the best 👍🏼👌🏼👏🏼thanks
You’re welcome! Thank you so much 😊
Sally’s Baking Addiction did this recently too! I must try it.
Not too difficult to make and much more silky than American style buttercream 😊
Hello Carina,
Thank you for your cake videos.
I am used to hearing and seeing people use 450g butter for 300g sugar, and 5 egg whites.
But your recipe says 225 g of butter.
So I wanted to know if it was a mistake or that's the recipe and why you use that amount of butter for your swiss meringue buttercream.
Will be expecting a quick responds.
Thank you.
@NESSA H I think you have done something wrong since when I made it everything was fine.
I've followed the exact recipe. Works Perfectly fine
Nessa H yeah me too, I put in the fridge for 10 min, and back again 15 min
@NESSA H happened to me too
@NESSA H u must have added the butter too soon
Amazing recipe! Love the way you explain everything in detail. How can we turn this into a chocolate Swiss meringue buttercream?
You're welcome 😊 I would cut down the butter by weight with how much melted chocolate you add
@@recipesbycarina thank you
Yay that will go perfect with my cupcakes 🧁
So perfectly, I hope you enjoy them!
I loved to try this, thanks for sharing
You're welcome 😊
Thank you so much for the recipe, it really works! My buttercream is very smooth :)
You're very welcome 😊
Is it stable enough??
Perfect ! Thank you !
Amazing! Following you now on Instagram. I'm gonna try this and tag you lol. New baker here. Thanks for showing us how it's done. Much love, from Aussie!
Yummy yummy yummy yummy yummy 😋
It's so delicious, I hope you try it out 😊
@@recipesbycarina can I get the ingredients and recipe in writing please
Great video. My wife and tried doing a buttercream recipe just by reading it. We did not know it was the "Swiss" version. It did not turn out right. Seeing it helps a lot. Do you ever do the "American" buttercream why or why not?
American butter cream is the traditional butter and powdered sugar one. She has a recipe titled Vanilla butter cream that should help x
@@natalielord6917 what is the difference between the two?
@@silas537 American buttercream is simply made with softened butter and powdered sugar. Very sweet. Swiss meringue is made by first making a meringue with egg whites and sugar and then adding butter. It’s less sweet and very fluffy
@@natalielord6917 thankyou so much! i’m baking a cake right now for a welcoming party and ur reply came at a clutch
thanks for this Awesome!! recipe!
You're welcome 😊
Thank you for sharing
Great video!! After decorating does the cake need to go into the fridge and stay cold till serving? Thank you
Your voice made a giggle all the time🤭😂
Wow 🤩 this just worked perfectly👌 nice recipie, my mom also loved it😋 so much, thanks a lot 👍
Your sponge cake looks delicious can you please share your recipe
I can mix it through 10 min and more Haha. Fortunately I have a stand mixer too. Thanks for the recipe
Looks so smooth ♥️
I like the frosted bowl
Hi Carina , just made this SMBC … HUGE SUCCESS 😍 so good not too sweet perfect for my chocolate caramel cake i used your recipe for salted caramel as well .. hv u ever double this recipe? Thank you so much , love from Kerikeri ❤️
I hope this gets to you quickly, but what size eggs did you use and do you happen to have a metrics measurement for how many grams we need for egg whites? thank you so much!!
Thank you for giving step by step detailed inputs. One question how do you counter humidity /30deg weather for SMBC and can we make it stiffer or slightly firmer for piping flowers? Do tell thanks x
Very nice recipe you shared with us .thank you so much ,I want to ask a question I have hand electric beater not stand mixer then Can I use to make this icing or not.?
Yup it will work with a hand mixer 😊
Is it normal for the buttercream to taste mostly buttery? I know it’s a buttercream, but I just want to make sure :D
Nice!! Can I use powdered sugar instead?
Yum yum 😋 yummy
Thank you so much for the recipe..
Can you just answer me whether egg whites cooked are still warm while pouring into stand mixer?or does it need a bit cooling?
Put them in after taking off heat, whip on low until it's white and COOLED. It need to be room temp before adding butter x
Love this 💗
Thank you for the recipe🤤🤤 If I want the cream to have a fruity flavour, can I replace extract with fruit puree?
It might make the butter cream a bit more runny and to get optimal flavor you might have to add a bit more but to fix that just whip it a little higher and for a bit longer to get optimal consistency.
Hi, I have oilbased colours. Can i put it in this kind of buttercream or is the gel colours the only ones I have to use. Thanks
Is this stable enough to make a rosette cake? I’m new to baking and and would love to try your recipe!
Also, can you add cocoa powder to this to make it chocolate? If so, how much?
CANT WAIT TO TRY THIS ! 😍😍
thanks for the tips and tricks mine was soupy and I realized its because I didn't let it cool!
Hi....yours is the first Swiss buttercream recipe I have watched, and it looks amazing. Can I ask how long a cake coated in this will keep, and would it have to be kept in the fridge? Many thanks from the UK
Thanks for posting. Do we need to wait until the egg and sugar mixture to cool down before whisking ?
Nope you start whisking straight away, it'll help it cool 😊
Recipes by Carina thanks
Love your recipe😍
All the way from Solomon Islands 😍
Yummy 😋
I hope you try out the recipe 😊
Please do a Italian meringue buttercream too!
Hi
Could I substitute half the butter for a firmer margarine. I live in Seychelles and usually I do that for my American buttercream for a more stable result.
Thanks in advance
hi, I tried margarine and it doesn't hold up, it becomes a soupy mess even with a stiff meringue. Dont be like me and save your margarine
@@pessimisticbastard5278 was your margarine a firm one?
@@liveandletlive7152 yes, very firm and similar to butter.
@@pessimisticbastard5278 i'm so sorry to be asking so many questions but have you made Smbc before? Are you 100% positive maybe you did everything right? It is a rather intimidating frosting to make compared to the Abc .I am sooooo tempted to try it but i'm scared of failure😂
For me personally butter alone in my abc is a mess unless i add the firm margarine to stabilize.
Hi Carina. 🙂
Just one question. Will it turn out well if I use a hand mixer? I don't have a stand mixer with the whisk attachment.
Satisfying
Hi really awesome recipe....pls give me tips how to mix dark colour in swiss meringue cos when I mix colour it's become watery I need advice tq
I’ve tried other recipes and taste very buttery, I see this one uses half the amount others use, would it still be stable?
hi. nice work. `````````````````````````````````i cant make this textured and fluffy thick buttercream I tried a lot?
After you frost the cake how long can it be kept at room temperature? I generally like to make and frost cakes the day before (for time reason) what is the best method to store overnight.
Tried this recipe and it was amazing, thankyou
Can u please shared chocolate swiss meringue buttercream frosting recipe?
Probably add some cocoa powder
Hi, thank you for the recipe. 🤗 would it be ok if i use pasteurized egg whites instead?
I need to make this for piping.... Do I need to put it in the fridge until it gets cold before piping?
Hello Karina wanted to ask you how much time can we let the butter cream in the freezer can you freeze it and use it after two weeks? Thanks 😊
Do you use unsalted butter? Or salted butter?
How long does the frosting last in the fridge
Hey does the butter have to be unsalted or can it be any kind of butter??
Can we use pasteurised egg?
hello ! can i add less sugar so that it is not too sweet?:) also , can i add cocoa powder / other flavouring to change its flavour?
Hello! Can this be used to make buttercream flowers and roses?
Thank you for this recipe........it’s really helpful
But can I use white butter for my Swiss meringue buttercream?
Yes
Great recipe, thanks! I was wondering if I could add caramel to the buttercream. Will it affect the texture?
No.
I was also wondering! I saw a different video explaining that the caramel might make it a bit more sticky but all in all just adjust the speed and whipping time and it should be fine!
you can pipe it then add strings of melted caramel ontop
Will it be the same if I’ll only use violet food coloring instead of a gel coloring to make it whiter ?
Use only a tiny amount of violet color.
Do you have any advice on keeping your buttercream from sweating?
Hello Carina, could you please tell me how many grams for the egg whites because I want to use pasteurised egg whites from the carton. Thank you
Hello carina.
Can we use margarine instead of butter?
You used salted butter or unsalted butter??
Great video but all the other recipes I watched, for 5 egg whites it’s always 2 cups of butter, is it really ok to just put 1 cup? It looks like you put more than one cup...
Nabeeha Alam yes I put less sometimes even
I do think her measurement was off cause it looked like she added 2 cups (+-500g) but she said 225g?
Can we use not fully melted but can we use slightly melted butter in this
do you use caster or granulated sugar?
Lovely video, I tried 2 times Swiss meringue buttercream, the meringue get glossy and lovely but it doesn't have stiff peak why???
How do I save a somewhat runny result ? :) help!
When you were cracking your eggs, did a bit of yolk get in with the egg whites?
How many cupcakes will this ice? Is it enough for 12 if i do the basic rose piping?🤩😊
I think one batch is enough but if you feel a bit worried make another batch but don’t double the recipe so you can get the best outcome.
Hello carina, can I make use of pasteurised eggs please?
Is this stable for piping as well like russian piping tips?
Hello! Is the butter needs to be in room temp. like really really soft?
At 5:50 she says it needs to be at fully room temperature and if it was really really soft the butter wouldn’t be that stiff around the knife so not to soft or your meringue is gonna be gloopy
How do you know the butter is room temperature?
Hey, thanks for this great video. I hope you can reply to my question asap. I was wondering if this would be enough frosting to frost a 2 layered 8 inch round cake?
Yes it should be depending on how thick you want the buttercream on the cake 😊
Recipes by Carina
Oh okay thank you. Also, how much frosting do you think I should put in between the layer?
Here’s a tip for anyone watching and wanting to make this: separate your eggs while they are still cold. It’s much easier to do it this way
I'm not sure if temperature makes too much of a difference 😊
room temp is always better for the texture
Can we add liquid colouring for this?
Is this buttercream type suitable for piping?
Yes you can use it the same way you'd use normal buttercream
@@miauddin9718 Thank you
Loved this recipe😍..I just want to know whether it is unsalted or salted butter used?
You can use either 😊
Better to use unsalted
can i use this under fondant?
Hi, greetings from the PH 🇵🇭 How many recipes should i make to cover an 8x5 cake?
Can we use shortening
Is this easy to color with gel food coloring?
Can I add gel food coloring? Will it affect the texture?
Is it need to store my meringue buttercreamin cake in the fridge ?