Hello Adriana! Being from a biochemistry background myself, I really appreciate you taking time to explain the science behind each of the steps. I am a newbie struggling with butter cream frosting. Unfortunately, I don't have access to a stand mixer and where I live, the room temperature easily reaches 40 degrees Celsius. I'm finding it really hard to stabilize the frosting to a spreadable texture. Also it seems like the oil part of butter is separating from the sugar/protein part. I have tried chilling my buttercream in the freezer for 5 mins. I can barely whip it before it goes back to the same state. Can you please help?
First time making this and it came out perfect. I didn’t even have to trouble shoot. Making sure everything is the exact temperature is key. I also had to stop and breatfeed my daughter 2 times and I think that helped the egg whites cool off in between adding butter. Thanks for the recipe. 😍
Awww I love that you breastfed your daughter while making this frosting. Such a multitasker and you're amazing. I miss having little babies around 😭. Good luck with your cake! 💕
Adriana, I just found out you have a website with a cakeulator 🤯 this is awesome! Can’t thank you enough for how much this will help me. I think ur amazing for volunteering your time to make underprivileged children feel special on their bdays! 🙌🏻👏🏼 thank you a million times over and over!
i had a bit of trouble with my buttercream for the first time recently. ive made swiss buttercream around a dozen-two dozen times previously and it more or less always emulsified normally without me having to adjust the temp much beyond a brief mixer hug. i figured i was just lucky always having my ingredients at the right temp. but a couple weeks ago i tried whipping up some thawed swiss buttercream which i guess was still too cold, and it separated like nothing ive ever seen. it literally looked like i was making butter, like chunky butter solids sloshing around in cloudy buttermilk. ive seen a couple videos like this one (so helpful), where people "mess up" the buttercream in order to show you the fixes, and mine was so so so much worse than anything ive seen before lmao. but ive known about the troubleshooting for swiss buttercream from the beginning so i didnt panic and basically just set it on medium with the paddle and left it for ten minutes, figuring that it would warm up eventually. and when i came back to the mixer it was as glossy and smooth as ever. it was just so cool. amazing video, this is definitely where i will direct anyone looking to make smbc!
Oh I’ve done that. Like you dropped little pieces of cold butter in a bowl of water right? Haha the butterfat is so cold but it’s so great you figured it out.
@@Sugarologie lol yep exactly like that! it just sloshed around, the paddle could barely catch it. so strange. once emulsified it was no different than fresh made, the transformation was just crazy to see! makes me think that a lot of people would have thought it a lost cause and thrown it out 😢 so dont give up on your buttercream, people!
I am sooooo thankful I ran into your vid, you're an angel I am new to baking and I am so so so having a hard time calculating the quantity I need to use for my cupcakes and for a cake. This is a keeper, thank you TPK (Tastry Pastry Kitchen) =) ***hugs***
@@Sugarologie . Yes it turned out great thanks to all your great tips! I used it as my filling for macarons! Huge it. Thank You again for a great recipe.
Yes! Make your frosting ahead of time! It tastes and functions 100% the same as fresh, so I do it every time I make a cake. And I feel you...I had to buy a teeny tiny extra cheapie freezer just for this purpose lol
This girl sounds so sweet! Her voice gives me goosebumps, lol. I’m definitely gonna make this icing for the cake I’m making in a few days for my friends
Love this I am going to try your recipe and keep in fridge ( not freezer) for 2 weeks and then whip and use the SMBC, thus will keep the stress low Of having to do everything together
Thank you for teaching us how it's done. I'm new to the baking world and learning new things lol. I've never heard of this Swiss Meringue Buttercream before. Definitely want to try this out soon & tag you! I'm off to follow you on Instagram lol. CHEERS for sharing!
Thank you for such a helpful and informative video! You took SMBC from ingredients clear through to frozen buttercream back to frosting! Great job. I subscribed and rang the bell. I look forward to more learning experiences with/from you.
Wow your room temperature is that cold... that's amazing! You should work with chocolate more :) But as far as swiss meringue buttercream, the biggest component is butter, so it will firm up when cold. The only thing I can think of is having to work quickly once you make it up or warm it before it firms up, but up to a point, this is actually useful because you'll get cleaner lines. Also, you can warm your knife in hot water and wipe the water off to bring the temp down a bit.
Best Swiss merengue buttercream explanation. I have never achieved it to my liking. Maybe because I don’t own the paddle? But I think I need to freeze it in advance then after room temp for an hour I will add warm white chocolate. What would you recommend if you don’t own a paddle or mixer tht is affordable? Thank all.
Great. I just made ( 5 hours ago) about 8 cups of SMB for a 4 layer cake. I chilled it straightaway and removed it from fridge an hour ago. I am now paddling it…. Wish me luck
Currently sitting with a soupy mess. I followed another youtuber instructions exactly and was left with a soupy mess. Although I refrigerated before adding the butter. I wanna cry lol
Awww don’t despair, sometimes soup is a part of the process if the temps aren’t juuuuust right. Take the whole bowl and freeze it for about 15 mins. The bowl should be cold and the perimeter of frosting should be cold. Maybe the middle is still soupy, that’s ok. Then mix on medium low speed until it comes together. Let me know how it goes. ❤️
Yes, absolutely. It can go as big as your mixer can handle ;) Your meringue will get quite fluffy so your bowl has to accommodate that bulk and be able to thoroughly mix in the butter in the last stages. :) Have fun!
Yes, I love this with berries, because berries are pretty acidic and cut the sweetness of the buttercream quite a bit. Especially now since they'r still kinda sour :)
Just found your channel yesterday and I'm love with your contents! 💕💕💕 I have a quick question. What is the difference between a regular buttercream and Swiss buttercream? Especially the taste 😁 I'm not a big fan of buttercream because it is too sweet but I heard that Swiss buttercream is less sweet 😁 Also, if I don't have a stand mixer, can I use a hand mixer?
hope this isnt too late for you. there are a number of different types of buttercream, the easiest and most common in north america is american buttercream which is butter, powdered sugar, a splash of milk or cream, and flavouring. its what a lot of people make at home, and what i grew up eating on homemade cakes. i hate it too lol. in order to get american buttercream to be spreadable and a frosting consistency, you have to add enough powdered sugar for structure, and the amount needed for that is beyond what a lot of people would consider too sweet. it's also grainy since the sugar doesnt dissolve fully, and develops a thin hard "crust" when left in contact with the air. european buttercreams are all made a little differently, but i feel like the most important difference between european styles vs american, is that european buttercreams use something besides sugar for structure. swiss and italian both use egg whites. because the eggs provide the structure, you only have to add as much sugar as you want it to have, so theyre not too sweet. theyre also super smooth and have a great mouthfeel because the sugar is dissolved fully in the egg whites (swiss) or a syrup (italian). they dont crust like american buttercream. all this info and more is provided on the excellent sugarologie website every time you select a frosting type. ive seen people make italian buttercream (similar to swiss) with a hand mixer, but it is probably best to specifically look for a recipe method that does. it could get pretty tiring to hold up the mixer for as long as swiss buttercream needs to mix.
Hello hello! My Swiss meringue buttercream is uncolored in this video - it naturally turns an off white to cream color after adding the butter and smoothing it out for a while. It's actually not pure white and the intensity of the cream color is largely dependent on the brand of butter you use. Some butters have color added in, but some cows actually produce cream that is more creamy due to their diet. :)
Hi! I've been binge watching your videos lately and I love how your recipes are so detailed and informative. :) I have a question. In this frosting, will it be okay to not use butter? Or it it an essential part of this frosting? Appreciate your response. :) EDIT: I know it says buttercream but the egg+sugar mixture looks so good already! 😄
Hi Jadel! (What a beautiful name btw) Yeah, so you're right on point, since it's a buttercream frosting, it really is essential for this recipe. I think what you're looking for is actually called "meringue frosting". It is quite light in texture, since it only contains a cooked meringue. Here is a very precise recipe for that: www.seriouseats.com/recipes/2019/09/old-fashioned-7-minute-frosting.html This is almost exactly like my recipe, just without the butter part 😊 Lots of people like this frosting, and even torch it to give it a toasty look and taste, like what you see on pies and stuff. Wow my mouth is watering. Happy baking 💕
Tasty Pastry Kitchen thank you so much!! I learn so many things watching your videos. I'll be making a birthday cake for my friend's mom and i want it to be perfect. So glad i came across your channel! 💖 Anyways, I might probably just stick with your recipe since it really looks so good!! 😍
@@jadelkayegines7464 Oh that's so sweet... yeah, adding butter stabilizes your frosting and therefore your cake quite a bit. I usually make my cakes the day before I serve them with this buttercream cuz I can just stick it in the fridge and it comes out perfect. Let me know how it goes! I'll be baking a couple birthday cakes in the next week or so too, so I'll be here 💕 Happy bday to your friend's mom!
Hi! Very helpful video! Does it really matter if I do it with a whisk ? I don’t have a paddle attachment Also I only have an electric hand mixer Would that be fine ?
Yes, you can do this with a hand mixer, but it will just be more labor intensive for you in that you'll stand there to ensure the meringue gets nice and fluffy. Happy Baking!
@Tasty Pastry Kitchen No no that is not what I mean sorry for the misunderstanding I am referring to the paddle attachment you said we should switch to before adding the butter I just don’t have a paddle attachment
@@savvinatrapotsi1732 it's just to get rid of air bubbles and to be able to frost smoothly. you can use a spatula to vigorously get rid of as much air bubbles as you can once it's done. you can still use a handheld mixer when incorporating the butter
This video is great! Is it okay to add an oil-based flavoring like those by Lorann's Oils brand? I want to make some cream cheese flavored swiss meringue buttercream and had planned to use Lorann's Cream Cheese flavoring. I just want to make sure that the oil won't mess up the meringue buttercream. Thanks.
Hey I really need help. Every batch of smbc I’ve made has been ruined and I can’t keep wasting eggs and butter 😔 so I follow the steps and my buttercream starts out okay. After a while it turns grainy and soupy. I placed the bowl in the freezer for a whole. Took it out and started mixing with my kitchen aid mixer. But almost straight away it turns back in to the grainy soupy mess it was before.
I feel ya... wasting food feels awful. DM me on Instagram and give me your exact recipe and where you see the grainy soupy stuff happening. I can try to help
Thank you for such a detailed video! I’m wondering if you can help me-I’ve made SMB several times and recently tried storing a batch in the freezer. I put it in a freezer safe ziplock bag for a couple weeks, but when I thawed it and tried to rewhip it, it never came fully back and was quite runny despite whipping it for at least ten minutes. It was a complete failure. Any ideas? Could it be the ziplock bag?
Hi! It's hard for me to pinpoint the issue without seeing your frosting, but if your frosting was ok when you initially made it, then I'm wondering about the re-whipping process. Freezing shouldn't really have any effect on the finished buttercream. Sometimes it takes more than 10 minutes for mine to come back - if it's still runny, I'm thinking the meringue was starting to come back, but the butter was still in such a cold solid state that it wasn't able to reincorporate back into the frosting. I can always tell because my bowl is still cold during this process. Do you remember if your bowl was cold as well?
@@Sugarologie thanks so much for replying! I think you may be right about simply not whipping it long enough since it was a good batch of by when I first made it. I whipped it for several minutes, but next time I’ll be sure to do a full ten or more. If yours rewhips than it CAN be done, right?! Thanks a ton, and best wishes! 🙏🏻😀
Hello, thank you for this recipe, I did it and it was not fluffy, it came out smooth but buttery. Would you know what went wrong? I used 1 1/2 Sugar, 6 egg whites and 3 Sticks of unsalted butter, I also added the cream of tartar just like you did:(
Hmm, if it came together as a buttercream, all you may need to do is whip it for a little longer. That will do a couple things - first it will aerate the buttercream a little, a give that impression of fluffiness that we love in buttercreams. It also increases the temp of the buttercream. Since the buttercream has such a high proportion of butter in it, the texture of the buttercream is entirely dependent on the temp of your butter. I think you'll be amazed how much you can keep it at room temp and not have it melt. On the other hand, if the butter is cold or even slightly cold, it gets firmer, so can you try to whip it at room temp for a while and see what happens? I often let my SMBC go on my mixer for at least 10 mins on low speed before frosting a cake with it.
@@Sugarologie thank you for replying! You made my day 🥺 also can i ask, cake with fresh cream (non dairy whipping cream) how long its gonna last in the fridge? I'm selling cakes really wanna make sure cake still good for customer. Glad if you can help
I was just wondering, if its too soupy and we fixed it with the fridge, will it then melt if its in room temperature, since that was its original form before?
It should take almost the same amount of time, it really depends on the power of your mixer. The other thing you should think about (which I forgot one time!) is the size of your bowl. The meringue will grow in size about 3-4 by volume so you don't want it to overflow ;)
ive only attempted SMBC once! can't remember how it went. but anywho, does this work good to add fondant accents? just as well as ABC? And how long doez it stay at room temp.?
hi! is it possible that the type of bowl im using affects the frosting? i use glass or plastic bowl and every attempt i make is a fail(frosting turns soupy). i let it sit in the fridge for a day but when i beated it, nothing changed. what do i do?
Oh I'm so sorry about that... plastic bowls are known to hold onto fat molecules, which can prevent egg white foams (meringues, essentially ) from forming, so I'd stick to glass or metal if you can. But the fact that you still used glass and ended up with soupy result is interesting. I'd ask these questions if I were with you: 1. Did you meringue look nice and fluffy like it did in my video? If so, then 2. It's a matter of the butter, in which case either you don't have enough, or it's the wrong temperature. Both are easy to fix. The temperatures can be modified by refrigerating or warming the bowl, which you did. So then I would ask if you could slowly add more butter, a TB at a time, and see if you get the change in consistency. What happens is that the fat in the butter will weigh the meringue down until you get to a certain ratio. Then it will magically fluff up like nothing was wrong at all. Give it a try and see if it works! Let me know how it goes 💕
Thank you for sharing! I have a question. I made this but only a small batch and it was just like butter and sugar. It was really buttery do you know why
Yeah that's normal - buttercream is lots of butter sitting inside a sweet meringue. If it's too strong you can add things in, fruit curds, jams, chocolate ganaches, and that may lessen the butter taste for you :)
I believe it should be ok - American powdered sugar may have a bit of cornstarch in it, but it's so little that it may have little difference in the meringue texture. Let me know how it goes! 🌸
Hi Adriana... Can I add powdered sugar after the smbc frosting is done? Will it become soupy or curdled? Sometimes I want the texture and sweetness of the powdered sugar but not too overly sweet like of the american buttercream frosting. Thanks in advance.
You can :) …start with a little at a time and work your way up. Soon you will get to a point where it will have a sandy texture as you exceed the amount of liquid available to dissolve the powdered sugar. That’s why it’s good to start with a tablespoon or so and work your way up slowly.
hi am a follower and will do this frosting for my son's cake , how long can i keep the smbc in freezer before using? i mean its shelf life like that thanks
How long does it usually take to get the eggs to 165? After about 20 minutes mine was at 155 and then it started to cool off! I gave it another ten minutes, tried increasing the stove temp, tried adding more water to my bottom pot - but I couldn’t get the temp above 145 so I gave up. It turned out great but I know that’s not pasteurize
Interesting! It usually takes me about 5-8 minutes. Can I make a couple suggestions? I would check your double broiler set up and make sure your eggs within the bowl are in contact with the steam. The other thing I'm thinking about it your thermometer - is it an instant read? Sometimes the eggs are such a small amount it's difficult to have the therm submerged the entire time to get an accurate reading with the non instant reads.
Here I'm using fresh egg whites. Companies use different techniques to pasteurize their whites and some heat them too high to actually work. I've tried with Costco brand and it didn't work :( but other brands may?
I've seen videos for swiss meringue buttercream without butter. Supposedly it's stable. Will adding white chocolate to the swiss meringue buttercream made without butter make it unstable?
Estefani Tito I’m not nearly as experienced with Italian meringue buttercream, but conceptually they are very similar. They should have the same proportions of butter to meringue, it’s just that the meringue is prepared in a different method using sugar syrup. If it’s too soft you should be able to cool it to get the right consistency. Same as if it’s too firm, warm it up using your hands or perhaps more quickly with a hairdryer (be careful and use the low setting!) to get it spreadable. I hope that helps and I’ll definitely try to make a Italian meringue buttercream video soon!
I love this video! But I've tried it twice now and everytime i go to whip the eggs it never rises like when making my usual meringues for some reason? Any solution to that?
Oh no! First can I say how cute you and your channel are?! Ok, back to the frosting lol. So if I'm understanding you're mixing and it doesn't fluff up? There are a few things I need to know - the type of eggs you're using, and the temp that you bring your eggs to, and the amount of time youre whipping them. Sometimes it's hard for me to answer back here on YT so if you DM me on insta I can see your response more easily :)
@@Sugarologie omg your the sweetest thank you!! Also I wrote my question wrong my apologies, but I also messaged you on Insta so it's a little easier! 🤗😊
Thank you for this! Sorry though, I can't help but comment. You said you don't use the touch method in identifying whether the sugar+egg whites solution have reached the appropriate temp *to minimize bacterial contamination* . And yet you touched the several pieces of cold butter as you incorporated it to the meringue. 🧐
That’s a good point! So specifically, with eggs we want to address Salmonella contamination. The temps I cook to do kill off those pathogens. As for afterwards, such as adding butter as you saw, or assembling cakes, I work with clean (but not sterile) equipment as that’s not necessary. My surfaces and hands are always clean though, so a spatula or knife is nearly identical to a baker’s clean hands.
@@Sugarologie Thank you for your insight. This is especially helpful to me as someone who uses the touch method but uses spatula when handling butter. 💕
Ah ok…thanks for your comments - that means that I didn’t explain it well enough. I understand now that I need to be more specific - bacterial contamination is too vague 👍🏼🙂
You know I've never tried margarine, but I know there are buttercreams that use shortening, so it may work, though I'm not certain. Also, the taste might be a bit different though, since buttercream is largely made a butter, and that is typically one of the advantages of using real butter.
Got stumbled on your channel because I was curious of the combination between Swiss Meringue and Buttercream. How does it taste like? I love baking but I can't say I'm the expert one. Like others I also experienced mistakes but at least I learned from it. Love to try this one and use it as my option in baking cakes. Since my country is tropical, can this buttercream stay stable even in hot humidity? I tried making boiled icing, it stays stable but looks watery in appearance which is not good if I present it to the customers.
Hmmm I don't have the most experience with baking in a tropical country (although I wish I did 😊 ) but if you find that swiss meringue is not stable enough for your purposes, you can definitely try other buttercreams. I know Rosie's Dessert Spot uses a very stable hybrid buttercream that may be of interest: www.rosiesdessertspot.com/blog/hybrid-buttercream-recipe
Hello! I love your videos so beautiful and not complicated at all! But I had some problems when I mixed the egg whites and sugar in the mixer for ten minutes it became kinda stringy and shiny kinda like melted marshmallow is that okay or what’s exactly wrong? (Btw i used a hand mixer). Another problem is that when I added the butter, the cream turned yellow, should I change the butter?
Yeah so meringue is kinda gooey, like marshmallow, so you're on the right track. As for the butter, I've read the the amount of yellow in a butter comes from the cow's diet from which the milk was sourced. But it's totally normal for SMBC to be yellow if your butter is yellow. What I do if I'm looking for a pure pure white is to use Americolor white food coloring. Sounds weird but it has a component that turns the frosting much whiter. Not sure where you're located, but I use a butter from Costco, which turns my SMBC a creamy off white. Usually I color the buttercream, so it doesn't bother me too much. :)
@@Sugarologie thank you for replying so fast! Oh that’s good I was confused just because yours looked more like cream but mine in the end turned out good! Oh so I’ll try and change the butter. I’m planning on coloring it too but I’ve seen some people say if your buttercream is yellow then it effects the colors. Thank you so much again!
Hi! New subscriber here! Question with your SMBC... What brand of butter do you use coz it’s so white!!! Very beautiful! I hope to hear from you... Thanks! :)
Ahh yes, it's just good ol' Kirkland Signature (costco) unsalted butter :) It's the best in terms of quality and price and I know I scare the other customers when they see at least three packs in my cart everytime I go, but I freeze it and pull it out when I need it. 😁
Hi! I wanted to ask about black buttercream. Everytime I dye it black, it separates and I can’t regenerate it. Do you have any idea why that might be happening? Thanks!
Gosh it's hard for me to say bc I'm not sure what's in your fat spread. If it's non-dairy based there may be a slight taste difference, but if it still tastes good to you it may work! So that you can compare, butter has around 80% fat and is solid at room temp. So if your spread is similar to that, then it should work. :)
Someone need to tell me how actually swiss meringue buttercream taste 😭 i madeit before but it was runny . Anyway , can I use margarine instead butter ?
Hmmm, I know there are frostings made exclusively from shortening, which is another type of fat, so it's definitely worth a try. Though it may not have the taste of butter, if that's what you're aiming for. If it was runny, it was likely that your frosting was too warm. Try to stick it in the fridge for about 15-20, mixing bowl and all, and bring it back out to mix again. 😀
@@Sugarologie thanks for the quick reply. used a hand mixer w/ whisk and it didn't fluff to stiff peaks...do u think I can try again but cut the recipe in half? I don't want to waste all my ingredients if it doesn't work again
You can omit! It's an acidic ingredient that aids in the unraveling of the egg proteins so that you can whip it up, but it's fine if you leave it out, you'll still get a nice and yummy frosting in the end.
I'd make sure your egg whites are fresh, and that you mix for at least 10 mins. Mine takes that long with a stand mixer, and you can see it get nice and glossy. I did a live tutorial a couple weeks ago, you can kinda watch me do it in real time and see if it matches what you're doing. Hopefully that will help you :)
Thank you for the amazing recipe and the detailed tips!! Very much appreciated. I want to ask, would the buttercream still turn out good without cream of tartar? As we don’t have it here locally and I was agriculture the texture will be off without it. If it’s essential, I’ll just make cream cheese frosting instead. Please let me know 🙏🏼
I like meringue based buttercreams but can't make italian meringue buttercream correctly to save my life. I've had success with Swiss meringue but find it too sweet. How much sugar can i reduce in it without making it unstable?
Why my buttercream end with yellow colour and it became really hard not soft can you help me please, in winter if I leave butter for over night outside the fridge next day butter still not come to room temperature cos our outside temperature higher then the fridge temperature 🤦🏻♀️what should I do in that case, if I put butter in microwave how long shall I put in to bring right temperature
I find that buttercream color is dependent on your butter. I think the yellow color is kind of pretty, but if you don't like it, sometimes you have to find a whiter butter or use a white food coloring when you're finished. Can you use a hairdryer on the outside of the bowl? This will heat your mixing bowl while you're making the frosting, just a little bit at time to reach the right temperature.
![[Masterclass] How To Make Perfect Swiss Meringue At Home](http://i.ytimg.com/vi/HxJyV0_Z7XQ/mqdefault.jpg)
You’re the most organised person I’ve seen, with your websites, timestamps in the description and everything. Thank you so much for that
The ultimate compliment! I'm glad that I could help 😀
i know right!!! she is truly amazing, it’s so impressive.
Hello Adriana! Being from a biochemistry background myself, I really appreciate you taking time to explain the science behind each of the steps. I am a newbie struggling with butter cream frosting. Unfortunately, I don't have access to a stand mixer and where I live, the room temperature easily reaches 40 degrees Celsius. I'm finding it really hard to stabilize the frosting to a spreadable texture. Also it seems like the oil part of butter is separating from the sugar/protein part. I have tried chilling my buttercream in the freezer for 5 mins. I can barely whip it before it goes back to the same state. Can you please help?
It’s also a bit same in the country that I lived (32°C)
My suggestion is to use cold butter straight from the fridge
The butter would eventually soften as one work it out…
I suppose you would have had handheld mixer, right ?
First time making this and it came out perfect. I didn’t even have to trouble shoot. Making sure everything is the exact temperature is key. I also had to stop and breatfeed my daughter 2 times and I think that helped the egg whites cool off in between adding butter. Thanks for the recipe. 😍
Awww I love that you breastfed your daughter while making this frosting. Such a multitasker and you're amazing. I miss having little babies around 😭. Good luck with your cake! 💕
iconic mother moment
Adriana, I just found out you have a website with a cakeulator 🤯 this is awesome! Can’t thank you enough for how much this will help me. I think ur amazing for volunteering your time to make underprivileged children feel special on their bdays! 🙌🏻👏🏼 thank you a million times over and over!
Aww thank you 😍😍😍 And yes I love making cakes for them, it really is my pleasure to do so for the kids
Wow a cakeculator? Genius! New subscriber here. 😊
Welcome aboard!
i had a bit of trouble with my buttercream for the first time recently. ive made swiss buttercream around a dozen-two dozen times previously and it more or less always emulsified normally without me having to adjust the temp much beyond a brief mixer hug. i figured i was just lucky always having my ingredients at the right temp. but a couple weeks ago i tried whipping up some thawed swiss buttercream which i guess was still too cold, and it separated like nothing ive ever seen. it literally looked like i was making butter, like chunky butter solids sloshing around in cloudy buttermilk. ive seen a couple videos like this one (so helpful), where people "mess up" the buttercream in order to show you the fixes, and mine was so so so much worse than anything ive seen before lmao. but ive known about the troubleshooting for swiss buttercream from the beginning so i didnt panic and basically just set it on medium with the paddle and left it for ten minutes, figuring that it would warm up eventually. and when i came back to the mixer it was as glossy and smooth as ever. it was just so cool.
amazing video, this is definitely where i will direct anyone looking to make smbc!
Oh I’ve done that. Like you dropped little pieces of cold butter in a bowl of water right? Haha the butterfat is so cold but it’s so great you figured it out.
@@Sugarologie lol yep exactly like that! it just sloshed around, the paddle could barely catch it. so strange. once emulsified it was no different than fresh made, the transformation was just crazy to see! makes me think that a lot of people would have thought it a lost cause and thrown it out 😢 so dont give up on your buttercream, people!
Oh thank goodness I found this video I ended up with soup but watching this just saved my night. THANK you!
❤️💕☺️
I am sooooo thankful I ran into your vid, you're an angel I am new to baking and I am so so so having a hard time calculating the quantity I need to use for my cupcakes and for a cake. This is a keeper, thank you TPK (Tastry Pastry Kitchen) =) ***hugs***
You are so welcome! I hope you love your buttercream!!
Just made this and it turned out amazing!! Thank you so much for all you do and your website and recipes are my go-to's for now on!! Your amazing..
Oh that makes me so happy. Getting Smbc right can be a challenge but oh man it changes the game when you know how to make it 😊
@@Sugarologie . Yes it turned out great thanks to all your great tips! I used it as my filling for macarons! Huge it. Thank You again for a great recipe.
This was the most useful video I have seen and your website was amazing, Thank you so much for putting in the time to do all of this
Glad it was helpful! I hope you love your Swiss meringue 💕
I learned so much from your video..about troubleshooting the frosting.....thanks.
Great to hear!
brb i'm about to make like 38271847 cups of frosting beforehand now. LOL but tysm!!! im so glad i found your channel!
Yes! Make your frosting ahead of time! It tastes and functions 100% the same as fresh, so I do it every time I make a cake. And I feel you...I had to buy a teeny tiny extra cheapie freezer just for this purpose lol
You have the most awesomesssssssssT website ever ! Thank you so much for all of your help always ❤️ sending love from Austin Texas
Aww that’s so great! I’m so happy it’s been helpful :)
Some of the best vids I have ever seen...easy step by step awesome job...thanks a million.
I'm so grateful for your compliment 😀 and glad it was helpful!
Tried ur swiss Meringue recipe today and it worked perfectly....am inlove...my go to NOW
Thank you thank you so much for the Recipe Amount table link! Makes it so much easier for my Cupcake Business! Thank youuuuu! You're the best!
This girl sounds so sweet! Her voice gives me goosebumps, lol.
I’m definitely gonna make this icing for the cake I’m making in a few days for my friends
Perhaps it's because of the cakes and cookies we have lying around the house 😉
@@Sugarologie haha
Love this
I am going to try your recipe and keep in fridge ( not freezer) for 2 weeks and then whip and use the SMBC, thus will keep the stress low
Of having to do everything together
These tips are amazing! 💙💙
Thank you 🥰🥰🥰🥰
thank you so much for sharing the problem solving tips, your swiss buttercream tutorial is the best
Thank you
Thank you for teaching us how it's done. I'm new to the baking world and learning new things lol. I've never heard of this Swiss Meringue Buttercream before. Definitely want to try this out soon & tag you! I'm off to follow you on Instagram lol. CHEERS for sharing!
Thanks so much for the kind words :)
Thank you for such a helpful and informative video! You took SMBC from ingredients clear through to frozen buttercream back to frosting! Great job. I subscribed and rang the bell. I look forward to more learning experiences with/from you.
Thank you for this video. I almost threw my runny/soupy SMBC. I saved it!
I enjoy the demonstration .My kitchen is always cold
Sorry for the half massage I point is my Swiss butter cream gets hard quickly because of the temperature in my kitchen what do I do
Wow your room temperature is that cold... that's amazing! You should work with chocolate more :) But as far as swiss meringue buttercream, the biggest component is butter, so it will firm up when cold. The only thing I can think of is having to work quickly once you make it up or warm it before it firms up, but up to a point, this is actually useful because you'll get cleaner lines. Also, you can warm your knife in hot water and wipe the water off to bring the temp down a bit.
Best Swiss merengue buttercream explanation.
I have never achieved it to my liking. Maybe because I don’t own the paddle? But I think I need to freeze it in advance then after room temp for an hour I will add warm white chocolate. What would you recommend if you don’t own a paddle or mixer tht is affordable? Thank all.
Great. I just made ( 5 hours ago) about 8 cups of SMB for a 4 layer cake. I chilled it straightaway and removed it from fridge an hour ago. I am now paddling it…. Wish me luck
Currently sitting with a soupy mess. I followed another youtuber instructions exactly and was left with a soupy mess. Although I refrigerated before adding the butter. I wanna cry lol
Awww don’t despair, sometimes soup is a part of the process if the temps aren’t juuuuust right. Take the whole bowl and freeze it for about 15 mins. The bowl should be cold and the perimeter of frosting should be cold. Maybe the middle is still soupy, that’s ok. Then mix on medium low speed until it comes together. Let me know how it goes. ❤️
Hola Adriana podrias hacer un buttercream Suizo con claras deshidratadas, ?🙏
Thank you for amazing tips and such a amazing helpful video.
Glad it was helpful!
I will definitly try this thanks
Most welcome 😊
Love this demonstration and your voice 😊 very soothing💐 Can this recipe be doubled or even tripled?
Yes, absolutely. It can go as big as your mixer can handle ;) Your meringue will get quite fluffy so your bowl has to accommodate that bulk and be able to thoroughly mix in the butter in the last stages. :) Have fun!
Thank you so much for these tips!!
You’re so welcome
Thanks so very much,you are the best!
You're welcome!
Thank you so much! I'll try it
Wow thanks for showing problem solving
I see what you mean this seems way less sweet than regular buttercream 😍😍! Would this pair well with fruit ?
Yes, I love this with berries, because berries are pretty acidic and cut the sweetness of the buttercream quite a bit. Especially now since they'r still kinda sour :)
This is so lovely. You are so well organised and your tips are great. Just 1 question please. Does the icing stay soft after icing a cake.
It does! One of the main reasons I love SMBC 💕
Just found your channel yesterday and I'm love with your contents! 💕💕💕 I have a quick question. What is the difference between a regular buttercream and Swiss buttercream? Especially the taste 😁 I'm not a big fan of buttercream because it is too sweet but I heard that Swiss buttercream is less sweet 😁 Also, if I don't have a stand mixer, can I use a hand mixer?
hope this isnt too late for you. there are a number of different types of buttercream, the easiest and most common in north america is american buttercream which is butter, powdered sugar, a splash of milk or cream, and flavouring. its what a lot of people make at home, and what i grew up eating on homemade cakes. i hate it too lol. in order to get american buttercream to be spreadable and a frosting consistency, you have to add enough powdered sugar for structure, and the amount needed for that is beyond what a lot of people would consider too sweet. it's also grainy since the sugar doesnt dissolve fully, and develops a thin hard "crust" when left in contact with the air.
european buttercreams are all made a little differently, but i feel like the most important difference between european styles vs american, is that european buttercreams use something besides sugar for structure. swiss and italian both use egg whites. because the eggs provide the structure, you only have to add as much sugar as you want it to have, so theyre not too sweet. theyre also super smooth and have a great mouthfeel because the sugar is dissolved fully in the egg whites (swiss) or a syrup (italian). they dont crust like american buttercream.
all this info and more is provided on the excellent sugarologie website every time you select a frosting type.
ive seen people make italian buttercream (similar to swiss) with a hand mixer, but it is probably best to specifically look for a recipe method that does. it could get pretty tiring to hold up the mixer for as long as swiss buttercream needs to mix.
@@sarahmcdonough7713 Thank you so much for the information!
Excellent video. Thank you
Glad you liked it!
Hello new subscriber, I think I'm missing something, how did it turn white ? Did you glass powered sugar?
Hello hello! My Swiss meringue buttercream is uncolored in this video - it naturally turns an off white to cream color after adding the butter and smoothing it out for a while. It's actually not pure white and the intensity of the cream color is largely dependent on the brand of butter you use. Some butters have color added in, but some cows actually produce cream that is more creamy due to their diet. :)
Hi! I've been binge watching your videos lately and I love how your recipes are so detailed and informative. :)
I have a question. In this frosting, will it be okay to not use butter? Or it it an essential part of this frosting?
Appreciate your response. :)
EDIT: I know it says buttercream but the egg+sugar mixture looks so good already! 😄
Hi Jadel! (What a beautiful name btw) Yeah, so you're right on point, since it's a buttercream frosting, it really is essential for this recipe. I think what you're looking for is actually called "meringue frosting". It is quite light in texture, since it only contains a cooked meringue. Here is a very precise recipe for that:
www.seriouseats.com/recipes/2019/09/old-fashioned-7-minute-frosting.html
This is almost exactly like my recipe, just without the butter part 😊
Lots of people like this frosting, and even torch it to give it a toasty look and taste, like what you see on pies and stuff. Wow my mouth is watering. Happy baking 💕
Tasty Pastry Kitchen thank you so much!! I learn so many things watching your videos. I'll be making a birthday cake for my friend's mom and i want it to be perfect. So glad i came across your channel! 💖
Anyways, I might probably just stick with your recipe since it really looks so good!! 😍
@@jadelkayegines7464 Oh that's so sweet... yeah, adding butter stabilizes your frosting and therefore your cake quite a bit. I usually make my cakes the day before I serve them with this buttercream cuz I can just stick it in the fridge and it comes out perfect. Let me know how it goes! I'll be baking a couple birthday cakes in the next week or so too, so I'll be here 💕 Happy bday to your friend's mom!
Awesome detailed video. Ty
Glad it was helpful!
Hi! Very helpful video! Does it really matter if I do it with a whisk ? I don’t have a paddle attachment Also I only have an electric hand mixer Would that be fine ?
Yes, you can do this with a hand mixer, but it will just be more labor intensive for you in that you'll stand there to ensure the meringue gets nice and fluffy. Happy Baking!
@Tasty Pastry Kitchen I’m truly thankful for your reply❣️ You did not answer my question about the whisk though
@@savvinatrapotsi1732 Oh you mean by hand, like a hand whisk? That would take a very long time, but I'm sure it's possible. 🙂
@Tasty Pastry Kitchen No no that is not what I mean sorry for the misunderstanding I am referring to the paddle attachment you said we should switch to before adding the butter I just don’t have a paddle attachment
@@savvinatrapotsi1732 it's just to get rid of air bubbles and to be able to frost smoothly. you can use a spatula to vigorously get rid of as much air bubbles as you can once it's done. you can still use a handheld mixer when incorporating the butter
what are the exact measurements for this recipe? I want to try this for Christmas cakes
Sure, its on my website and I have a link for you below the video.
This video is great! Is it okay to add an oil-based flavoring like those by Lorann's Oils brand? I want to make some cream cheese flavored swiss meringue buttercream and had planned to use Lorann's Cream Cheese flavoring. I just want to make sure that the oil won't mess up the meringue buttercream. Thanks.
You should be good to go with oil based flavoring - I sometimes use oil based coloring and it works just fine without messing up texture :)
@@Sugarologie Thank you so much!
Will I have to whip it up again if I put it in the fridge and use it the next day?
Hey I really need help. Every batch of smbc I’ve made has been ruined and I can’t keep wasting eggs and butter 😔 so I follow the steps and my buttercream starts out okay. After a while it turns grainy and soupy. I placed the bowl in the freezer for a whole. Took it out and started mixing with my kitchen aid mixer. But almost straight away it turns back in to the grainy soupy mess it was before.
I feel ya... wasting food feels awful. DM me on Instagram and give me your exact recipe and where you see the grainy soupy stuff happening. I can try to help
Thank you for such a detailed video! I’m wondering if you can help me-I’ve made SMB several times and recently tried storing a batch in the freezer. I put it in a freezer safe ziplock bag for a couple weeks, but when I thawed it and tried to rewhip it, it never came fully back and was quite runny despite whipping it for at least ten minutes. It was a complete failure. Any ideas? Could it be the ziplock bag?
Hi! It's hard for me to pinpoint the issue without seeing your frosting, but if your frosting was ok when you initially made it, then I'm wondering about the re-whipping process. Freezing shouldn't really have any effect on the finished buttercream. Sometimes it takes more than 10 minutes for mine to come back - if it's still runny, I'm thinking the meringue was starting to come back, but the butter was still in such a cold solid state that it wasn't able to reincorporate back into the frosting. I can always tell because my bowl is still cold during this process. Do you remember if your bowl was cold as well?
@@Sugarologie thanks so much for replying! I think you may be right about simply not whipping it long enough since it was a good batch of by when I first made it. I whipped it for several minutes, but next time I’ll be sure to do a full ten or more. If yours rewhips than it CAN be done, right?! Thanks a ton, and best wishes! 🙏🏻😀
After making it, can u put little purple color ,mix it so it turn out white and put it in fridge ?
Yes, you can! I always have to be careful when I add purple bc I always end up adding too much 😀
Hello, thank you for this recipe, I did it and it was not fluffy, it came out smooth but buttery. Would you know what went wrong? I used 1 1/2 Sugar, 6 egg whites and 3 Sticks of unsalted butter, I also added the cream of tartar just like you did:(
Hmm, if it came together as a buttercream, all you may need to do is whip it for a little longer. That will do a couple things - first it will aerate the buttercream a little, a give that impression of fluffiness that we love in buttercreams. It also increases the temp of the buttercream. Since the buttercream has such a high proportion of butter in it, the texture of the buttercream is entirely dependent on the temp of your butter. I think you'll be amazed how much you can keep it at room temp and not have it melt.
On the other hand, if the butter is cold or even slightly cold, it gets firmer, so can you try to whip it at room temp for a while and see what happens?
I often let my SMBC go on my mixer for at least 10 mins on low speed before frosting a cake with it.
hi hello you reply give good advise and step buy step the problem is I want to stabilize more the mering because of the weather heat
If my buttercream is still really soft chilled can I add more butter to “harden” it?
Yes you can! It will make it taste more buttery, but I actually don't mind that... :)
Hi! :) I'm new in baking. Can you please tell me how long can i store cake with smbc in fridge?
It lasts a very long time - usually you run the risk of making the butter take on smells before it actually goes bad. At least a few weeks :)
@@Sugarologie thank you for replying! You made my day 🥺 also can i ask, cake with fresh cream (non dairy whipping cream) how long its gonna last in the fridge? I'm selling cakes really wanna make sure cake still good for customer. Glad if you can help
I was just wondering, if its too soupy and we fixed it with the fridge, will it then melt if its in room temperature, since that was its original form before?
Thnk u sooo muchhh..mine was disasterrr todaayyy.. droped evrythin in my kitchen😩
lol it happens to all of us... I wish I could make you a video to help with that 💞 sending you a virtual cake slice instead 🍰
If I wanted to double batch this. Would I double the timing of whipping the meringue?
It should take almost the same amount of time, it really depends on the power of your mixer. The other thing you should think about (which I forgot one time!) is the size of your bowl. The meringue will grow in size about 3-4 by volume so you don't want it to overflow ;)
ive only attempted SMBC once! can't remember how it went. but anywho, does this work good to add fondant accents? just as well as ABC? And how long doez it stay at room temp.?
hi! is it possible that the type of bowl im using affects the frosting? i use glass or plastic bowl and every attempt i make is a fail(frosting turns soupy). i let it sit in the fridge for a day but when i beated it, nothing changed. what do i do?
Oh I'm so sorry about that... plastic bowls are known to hold onto fat molecules, which can prevent egg white foams (meringues, essentially ) from forming, so I'd stick to glass or metal if you can. But the fact that you still used glass and ended up with soupy result is interesting. I'd ask these questions if I were with you: 1. Did you meringue look nice and fluffy like it did in my video? If so, then 2. It's a matter of the butter, in which case either you don't have enough, or it's the wrong temperature. Both are easy to fix. The temperatures can be modified by refrigerating or warming the bowl, which you did. So then I would ask if you could slowly add more butter, a TB at a time, and see if you get the change in consistency. What happens is that the fat in the butter will weigh the meringue down until you get to a certain ratio. Then it will magically fluff up like nothing was wrong at all. Give it a try and see if it works! Let me know how it goes 💕
Thanks your the best
You're welcome!
Thank you for sharing! I have a question. I made this but only a small batch and it was just like butter and sugar. It was really buttery do you know why
Yeah that's normal - buttercream is lots of butter sitting inside a sweet meringue. If it's too strong you can add things in, fruit curds, jams, chocolate ganaches, and that may lessen the butter taste for you :)
So..do Swiss merengue and Italian buttercream taste the same? Is there a diference in taste?
I have a question can you add icing sugar instead of the granulated sugar?
I believe it should be ok - American powdered sugar may have a bit of cornstarch in it, but it's so little that it may have little difference in the meringue texture. Let me know how it goes! 🌸
Hi Adriana... Can I add powdered sugar after the smbc frosting is done? Will it become soupy or curdled? Sometimes I want the texture and sweetness of the powdered sugar but not too overly sweet like of the american buttercream frosting. Thanks in advance.
You can :) …start with a little at a time and work your way up. Soon you will get to a point where it will have a sandy texture as you exceed the amount of liquid available to dissolve the powdered sugar.
That’s why it’s good to start with a tablespoon or so and work your way up slowly.
hi am a follower and will do this frosting for my son's cake , how long can i keep the smbc in freezer before using? i mean its shelf life like that thanks
How long does it usually take to get the eggs to 165? After about 20 minutes mine was at 155 and then it started to cool off! I gave it another ten minutes, tried increasing the stove temp, tried adding more water to my bottom pot - but I couldn’t get the temp above 145 so I gave up. It turned out great but I know that’s not pasteurize
Interesting! It usually takes me about 5-8 minutes. Can I make a couple suggestions? I would check your double broiler set up and make sure your eggs within the bowl are in contact with the steam. The other thing I'm thinking about it your thermometer - is it an instant read? Sometimes the eggs are such a small amount it's difficult to have the therm submerged the entire time to get an accurate reading with the non instant reads.
I'm wondering if you used pasteurized egg whites? I've bee told you can't use that for the swiss buttercream
Here I'm using fresh egg whites. Companies use different techniques to pasteurize their whites and some heat them too high to actually work. I've tried with Costco brand and it didn't work :( but other brands may?
@@Sugarologie oh no! That's the brand I bought. The Kirkland egg whites. That's ok. I'll have to use fresh ones. Thanks so much for your answer. 💜💜
I've seen videos for swiss meringue buttercream without butter. Supposedly it's stable. Will adding white chocolate to the swiss meringue buttercream made without butter make it unstable?
Can you do that with italian meringue buttercream ????? HELP
Estefani Tito I’m not nearly as experienced with Italian meringue buttercream, but conceptually they are very similar. They should have the same proportions of butter to meringue, it’s just that the meringue is prepared in a different method using sugar syrup. If it’s too soft you should be able to cool it to get the right consistency. Same as if it’s too firm, warm it up using your hands or perhaps more quickly with a hairdryer (be careful and use the low setting!) to get it spreadable. I hope that helps and I’ll definitely try to make a Italian meringue buttercream video soon!
I love this video! But I've tried it twice now and everytime i go to whip the eggs it never rises like when making my usual meringues for some reason? Any solution to that?
Oh no! First can I say how cute you and your channel are?! Ok, back to the frosting lol. So if I'm understanding you're mixing and it doesn't fluff up? There are a few things I need to know - the type of eggs you're using, and the temp that you bring your eggs to, and the amount of time youre whipping them. Sometimes it's hard for me to answer back here on YT so if you DM me on insta I can see your response more easily :)
@@Sugarologie omg your the sweetest thank you!! Also I wrote my question wrong my apologies, but I also messaged you on Insta so it's a little easier! 🤗😊
Thank you for this!
Sorry though, I can't help but comment. You said you don't use the touch method in identifying whether the sugar+egg whites solution have reached the appropriate temp *to minimize bacterial contamination* . And yet you touched the several pieces of cold butter as you incorporated it to the meringue. 🧐
That’s a good point! So specifically, with eggs we want to address Salmonella contamination. The temps I cook to do kill off those pathogens. As for afterwards, such as adding butter as you saw, or assembling cakes, I work with clean (but not sterile) equipment as that’s not necessary. My surfaces and hands are always clean though, so a spatula or knife is nearly identical to a baker’s clean hands.
@@Sugarologie Thank you for your insight. This is especially helpful to me as someone who uses the touch method but uses spatula when handling butter. 💕
Ah ok…thanks for your comments - that means that I didn’t explain it well enough. I understand now that I need to be more specific - bacterial contamination is too vague 👍🏼🙂
nice please can i use margarine for this too
You know I've never tried margarine, but I know there are buttercreams that use shortening, so it may work, though I'm not certain. Also, the taste might be a bit different though, since buttercream is largely made a butter, and that is typically one of the advantages of using real butter.
Hi! Where do i find your cakeulator please...thank you😊
It should be below the video but you can click here too:
cakeculator.tastypastry.kitchen
Got stumbled on your channel because I was curious of the combination between Swiss Meringue and Buttercream. How does it taste like? I love baking but I can't say I'm the expert one. Like others I also experienced mistakes but at least I learned from it. Love to try this one and use it as my option in baking cakes. Since my country is tropical, can this buttercream stay stable even in hot humidity? I tried making boiled icing, it stays stable but looks watery in appearance which is not good if I present it to the customers.
Hmmm I don't have the most experience with baking in a tropical country (although I wish I did 😊 ) but if you find that swiss meringue is not stable enough for your purposes, you can definitely try other buttercreams. I know Rosie's Dessert Spot uses a very stable hybrid buttercream that may be of interest:
www.rosiesdessertspot.com/blog/hybrid-buttercream-recipe
@@Sugarologie Thank you. But will try your recipe first. Will let you know soon 😊
@@Sugarologie aPim9aag8988
Just wondering does meringue powder work out the same? Have you tried it?
I can't count how many broken buttercream I actually toss..😭 thank you
I hope I can save you some heartache and frosting :)
Hello! I love your videos so beautiful and not complicated at all! But I had some problems when I mixed the egg whites and sugar in the mixer for ten minutes it became kinda stringy and shiny kinda like melted marshmallow is that okay or what’s exactly wrong? (Btw i used a hand mixer). Another problem is that when I added the butter, the cream turned yellow, should I change the butter?
Yeah so meringue is kinda gooey, like marshmallow, so you're on the right track. As for the butter, I've read the the amount of yellow in a butter comes from the cow's diet from which the milk was sourced. But it's totally normal for SMBC to be yellow if your butter is yellow. What I do if I'm looking for a pure pure white is to use Americolor white food coloring. Sounds weird but it has a component that turns the frosting much whiter. Not sure where you're located, but I use a butter from Costco, which turns my SMBC a creamy off white. Usually I color the buttercream, so it doesn't bother me too much. :)
@@Sugarologie thank you for replying so fast! Oh that’s good I was confused just because yours looked more like cream but mine in the end turned out good! Oh so I’ll try and change the butter. I’m planning on coloring it too but I’ve seen some people say if your buttercream is yellow then it effects the colors. Thank you so much again!
instead of a big metal bowl is it safe to use a glass bowl?
Sure, that should work great :) Any heatproof bowl will work.
Hello Adriana😊.. just wondering if it’s alright to use the heat from boiled water inside a bowl to put underneath your mixing bowl for the meringue?
How is Swiss different than Italian? Sweetness or preparation?
Hi! New subscriber here! Question with your SMBC... What brand of butter do you use coz it’s so white!!! Very beautiful! I hope to hear from you... Thanks! :)
Ahh yes, it's just good ol' Kirkland Signature (costco) unsalted butter :) It's the best in terms of quality and price and I know I scare the other customers when they see at least three packs in my cart everytime I go, but I freeze it and pull it out when I need it. 😁
Where did you purchase your thermometer and what is the name of it?
It's a thermapen mk4, and I got it directly from the thermapen website :)
Hi! I wanted to ask about black buttercream. Everytime I dye it black, it separates and I can’t regenerate it. Do you have any idea why that might be happening? Thanks!
So at what point can you add your Amoretti products?
Instead of butter can I use fat spread?
Because in our country fat spread is reasonable then butter. Butter is bit expensive.
Gosh it's hard for me to say bc I'm not sure what's in your fat spread. If it's non-dairy based there may be a slight taste difference, but if it still tastes good to you it may work! So that you can compare, butter has around 80% fat and is solid at room temp. So if your spread is similar to that, then it should work. :)
V detailed video and imformative
Going to subscribe you
So glad to have you here 😀
I did try. Using the measurements stated in ur cakeculator. For 6”x2layer cake. My cream was running. Currently kept it in the freezer 😥
Hiii! I don't know why my SMBC don't have a sugar, it's so littled the sensation of sugar :(
I could add more sugar? Thank you 😊
Someone need to tell me how actually swiss meringue buttercream taste 😭 i madeit before but it was runny . Anyway , can I use margarine instead butter ?
Hmmm, I know there are frostings made exclusively from shortening, which is another type of fat, so it's definitely worth a try. Though it may not have the taste of butter, if that's what you're aiming for. If it was runny, it was likely that your frosting was too warm. Try to stick it in the fridge for about 15-20, mixing bowl and all, and bring it back out to mix again. 😀
@@Sugarologie omg , thankyouverymuch for telling me , and happy new year !
I don't have a whisk attachment for my stand mixer...can I use the paddle attachment??
You might get a denser meringue, and it may take longer to whip up, but I think it should still work.
@@Sugarologie thanks for the quick reply. used a hand mixer w/ whisk and it didn't fluff to stiff peaks...do u think I can try again but cut the recipe in half? I don't want to waste all my ingredients if it doesn't work again
Can you use a hand mixer instead of stand mixer???
You've just got to do it for longer but it should still work 💪🏼
I make SMBC a lot, but it never sets or goes hard so I can’t decorate a cake or cupcakes with properly. Is there anything I can do to fix this? 😄
Do I have to use cream of tartar or can I substitute/omit it? Thank you! 🥰
You can omit! It's an acidic ingredient that aids in the unraveling of the egg proteins so that you can whip it up, but it's fine if you leave it out, you'll still get a nice and yummy frosting in the end.
@@Sugarologie thank you so much!
Can I do this buttercream with powder sugar instead
Hi i tried this, my meringue reach a peak but it's too soft 🥺 what do you think is the reason?
I'd make sure your egg whites are fresh, and that you mix for at least 10 mins. Mine takes that long with a stand mixer, and you can see it get nice and glossy. I did a live tutorial a couple weeks ago, you can kinda watch me do it in real time and see if it matches what you're doing. Hopefully that will help you :)
Please write in the description the recipe of this swiss meringue...thanks
Thank you for the amazing recipe and the detailed tips!! Very much appreciated. I want to ask, would the buttercream still turn out good without cream of tartar? As we don’t have it here locally and I was agriculture the texture will be off without it. If it’s essential, I’ll just make cream cheese frosting instead. Please let me know 🙏🏼
You can omit it, it helps develop the meringue by messing with the egg proteins but feel free to leave it out :)
@@Sugarologie thank you!! I actually tried it without and it worked out beautifully. Thank you for being very helpful and responsive! Appreciate it
Can i keep it how it is without butter or will it get all sloppy
You mean just the meringue? For sure.... I use it to fill my cupcakes, like a cream filling. It's also called meringue frosting without butter 😉
Yum
I like meringue based buttercreams but can't make italian meringue buttercream correctly to save my life. I've had success with Swiss meringue but find it too sweet. How much sugar can i reduce in it without making it unstable?
How long can I keep the butter cream?
For a pretty long time! I keep mine in the freezer for months and in the fridge for up to a couple weeks :) Just use airtight containers.
Why my buttercream end with yellow colour and it became really hard not soft can you help me please, in winter if I leave butter for over night outside the fridge next day butter still not come to room temperature cos our outside temperature higher then the fridge temperature 🤦🏻♀️what should I do in that case, if I put butter in microwave how long shall I put in to bring right temperature
I find that buttercream color is dependent on your butter. I think the yellow color is kind of pretty, but if you don't like it, sometimes you have to find a whiter butter or use a white food coloring when you're finished.
Can you use a hairdryer on the outside of the bowl? This will heat your mixing bowl while you're making the frosting, just a little bit at time to reach the right temperature.
@@Sugarologie A big thanks for your reply may you have more success in your life xx