(NO HEAT) EASY MERINGUE BUTTERCREAM TUTORIAL || Janie's Sweets
Вставка
- Опубліковано 14 жов 2024
- Hello my pretties. Check out this super easy tutorial on how to make this super easy meringue buttercream. I love swiss or Italian meringue buttercream over american buttercream because it's less sweet and super smooth but because of the butter it makes it a great candidate for piping, frosting and filling cakes and cupcakes because it will hold it's shape and remain firm while cold. This makes it great for stacked or wedding cakes. This buttercream can be flavored or died whichever color you want and it is a cream to pipe. Check out the video for the step by step instructions. Hope you enjoy!
Follow Us
WEBSITE
www.janiesswee...
FACEBOOK
www.facebook.c...
INSTAGRAM
/ janies_sweets
EMAIL
Contact@JaniesSweets.com
RECIPE:
INGREDIENTS
1 Cup of water
1/2 cup of meringue powder
1 lb of butter
3 cups of powdered sugar
2 tbsp of vanilla extract
-Make sure ingredients are at room temperature
-Mix water and meringue powder until it becomes frothy
-Add sugar and continue mixing on medium speed until it forms stiff peaks
-Add butter a little at a time and mix until well combined and icing stays on a spatula tilted upside down
-Switch to paddle attachment until icing becomes smooth
-Add vanilla extract and mix on high until icing becomes light and fluffy
-Enjoy!
![[UA] NAVI vs MOUZ | BO5 | IEM Rio 2024](http://i.ytimg.com/vi/CMBYk0cbGoA/mqdefault.jpg)
I just tried this recipe and it came out perfect and it tastes really good!! Don't give up, if it looks like it's not mixed keep whipping and the texture will become creamy and smooth. Thanks Janie
Yayyy I'm glad it came out great for you I loveeeee this buttercream I use it all the time... 😘
How much does it yield?
You should try beating your butter first for about 3-5 mins before adding it to the meringue. It combines so much easier without the curdling. Thank you so much for this recipe.
Oh great idea 💡 yea I could cream it with my hand mixer first thanks for sharing
YESSSS thank you!!! I only ever make Italian meringue because its not too sweet, but it literally has to whip for an hour and a half in my little kitchen aid to cool down. And when I'm making 3 tier wedding cakes along with 2 dozen cupcakes that need 3 or 4 batched of icing it feels like the icing is taking my whole life! I am so excited to use this recipe for the cake I have this week!
Yayyy I'm so glad you found this recipe!! Its literally a life saver... can I give you a tip for the Italian buttercream that I learned... i do this especially when it's hot here and the meringue takes forever to cool... once the meringue forms stiff peaks even when its pipping hot I place the mixing bowl in the fridge for 5 mns when it comes out it's cool to the touch n I can add the butter 😁
you can also use egg whites that come pre-pasturized in the package
ua-cam.com/video/WV7vVRFjerw/v-deo.html
Yes. This is an awesome recipe. I am never going back to American buttercream. Thanks Janie.
Thank you for watching I’m glad you enjoyed 😁
We want to thank you so very much for ur tutorial on meringue buttercream frosting !!
Ours turned out perfectly fluffy and the taste was delicious We are so grateful and now are experts !!!
You are my Hero. I have tried and tried so many buttercream failures. They came up too sweet, too gritty, and so much time and money wasted. But you nailed it. I was nervous so only did a half the recipe but it was a winner. Silky smooth, not too sweet and I followed all your tips. Thank you so much. I will never try another buttercream recipe again. This is by far the best recipe ever. One more thing...this should come with a warning. Don't lick the spoon or you may find that before you know it a cup of this buttercream will slowly go missing. Yep into my tummy😛
This recipe is just perfect. This is my new go to.
What a genius trick that is .. meringue powder .. i'd never have thought of this. Definitely gonna try this next weekend .. thanks so much for posting this .. I like the Italian buttercream alot, but sometimes the work involved puts me off making it .. this looks so much easier!
Yayy so glad you found the video helpful 😊 I hope it turned out great for you!
Love this recipe! I used margarine instead. I had to wisk and paddle a little longer but it came out great! Smooth, silky, and light💚💚💚 Thank u so much Doll!!! 😊
Oh nice!! That's good to know margarine works as well I never tried it with that... thank you so much for sharing 😁
It becomes to my favorite buttercream!!! I did it many times already :) Thank u for your tutorials!!!
Love this!! You saved me so much time tonight on a big cake project! Tastes so so good just as good as original without all the whisking over a double boiler! Thanks so much ❤️❤️
Thabk you so much for watching! I'm glad I was able to help 😘
"Super" easy is an understatement! I was hoping someone recently made this. I don't have a stand mixer so I'm reluctant to attempt....BUT your comment has convinced me to try. Thanks!
ua-cam.com/video/WV7vVRFjerw/v-deo.html
Just made this recipe. Very easy to make and tastes great. I don't like American Buttercream. I usually make Swiss Meringue Buttercream. This is much easier. Thanks😊
I like this one better thanks for sharing
Omg thanks so much for this video your a genius for this like think about how many people struggle in making a Swiss or italian buttercream such as myself but you made this video so clear and no confusion whats so ever thank you so much
Thank you for watching 😘 I'm glad you found it helpful!
Love you and your videos. You make it all seem so simple. I guess that comes in time with experience. Keep inspiring!!!
Gloria Austin awww thank you for the compliment 😘😘 as long as you guys keep watching I'll keep making vids 😉
AMAZING!!!!! I ALWAYS AVOID MAKING THE ONE WITH HEAT, TOO MUCH WORK. THIS IS GREAT!!!! THANK YOU SO MUCH.
You're very welcome 😘 thank you for watching I'm glad it helped
thank so much for this I made some last month and it was soooo amazing everyone enjoyed it. ❤❤❤❤
Awesome!!! I'm glad you enjoyed it! Thank you for watching 😘
ua-cam.com/video/WV7vVRFjerw/v-deo.html
loved this recipe! i tried it and it came out dreamy, thanks for the video
Thank you for watching I'm glad I could help
This recipe is so good! My go to for all my cakes now. Thanks Janie! Sorry that you have made your last video. Have a good life! ❤️
Game changer for me 😍😍😍
Ive seen a tutorial with pasteurized egg whites, but I can't get it, where I live.
Ill definitely try this
It worked!!! It's a miracle! Thank you so much
Woohoo I’m so happy it worked out for you!!
This look yummy. How does it hold up in the heat? Should replace part of the butter with crisco?
OMG you nail it thank you so much , finally somebody can make an easy one..👍❤
Thank you for watching😘
@@JaniesSweets what can i use if i dont have paddle attachment?
Omg Thank you so much!!!!! At last I found someone who did this! I tried and falls so much. Thank you thank you!!!!❤️
Quebradillana PR you're welcome love...glad I could help 😘
Thanks for sharing. I totally forgot about substituting meringue powder for the egg whites. I will try it out!
Thank you for sharing your recipe! It is delicious!!
Yay so glad you liked it 😘 thank you for watching!
I love this...very nice..thumbs up!!
Thank you ☺️
I heard Salted Butter helps cut down on the sweetness. I have both sweat cream salted and unsalted butter and i will use two sticks of each for this :)
Rinzle yes it actually does cut down on the sweetness I've used that trick before and it works great! Good luck! 😁
Hi! Just found your video. Super helpful. Question- does this frosting "crust" a little? And is it heat stable? I sell at farmers markets so my desserts (I usually make cookies) are constantly in the heat/sun. Thanks!
Hello. Thank you for this recipe it turned out GREAT! I do have a question. I like to make my buttercream in bulk because I use so much and wondering if this stores well? Also can you freeze it or only refrigerate? Thanks in advance I just love this because it's not to sweet and need all the info lol GENIUS IDEA!!
This is totally new for me! I had no idea what American and Italian meringue were haha. Looks delish!
Yes i enjoy seeing your video
Hi Janie! You got me at "no heat" 😊 thanks for sharing! Just 1 question, how many cups does this recipe make?
Thank you so much for watching 😘 I've actually never measured it but it definitely will fill and frost a 8 inch cake with enough to spare for some decorations... if you can gage how much that is the bowl in the thumbnail is the amount I get per batch... hope that helps
ua-cam.com/video/WV7vVRFjerw/v-deo.html
Thank you going to try this recipe tomorrow
Donna Beltrame thank you for watching! Let me know how it turns out
Can you please convert this recipe to diabetic friendly recipe? It looks amazing!
Delicious 😋
I just made this for the third time. The first was a fail but now I have it down. Best video ever!
MyriadOfCrys ! Thank you for watching 😁 I love that buttercream... I'm glad it worked out for you!
Hi, can you please share why the first was a fail? How can I avoid mistakes? Thanks :)
@@Egoshajane hi. I panicked at the curdling phrase when she said not to. I didn’t beat it enough.
Don't know how I had not seen your videos before bit I love what I see and am subscribing
Bernadette v welcome to the family 💃🏾💃🏾
Hi Janie, a few questions here:
-How much of this frosting would i need to decorate a 7inch and 8 inch layer cake?
-Your recipe here is enough for what size cake?
-Also because this frosting is more fluffy can it support layers as far as pipping in between them ?, will it hold up well?
-And is it stiff enough to ice a whole cake and stay?
- is any meringue powder brand ok to use?
Hi there thank you for your questions...
1. I can fill and frost a 8inch cake easily with this no problem
2. Yes it will stay in place necuse of the butter in it however it does not crust over so at room temp it will be a lot softer than regular american buttercream so I wouldnt recomend this in the heat unless you want to add vegetable shortening instead of butter
3. I want to say any brand meringue powder will work but I have only used Wilton brand so I cant confirm
Hope that helps...
Thank you !!!
@@JaniesSweets I've really been wanting to venture into meringue frostings but few main things held me back.....the wasting of eggs to get egg whites, the cooking part and a crusting recipe. These answers just settled all those issues. I'm excited to try this recipe. Any recommendation on the ratio of butter to shortening to get a crusting recipe; 1 1/2 c butter to 1/2 cup shortening or 1 cup butter to 1 cup shortening?
Hello I love the simplicity of this recipe! I have been making I.T buttercream for years now but i literally can’t stand to only use half the egg and just waste the product like that so this alternative recipe is AMAZING!
I did try this recipe and did succeed, However, the taste is very tangy it worlds great if I tell people is Cream cheese But I would love to hear any tips on removing that tangy taste. I do use Wilton brand Meringue powder and un salted butter.
Hope you hear from you soon, thank you!
Thabk you for watching 😘 I'm glad you found the video helpful... as far as the tangy taste that is honestly the weirdest thing that happens to some people and I have no idea why... I have to actually make an experiment and see what is causing that once I know for sure and how to fix it I'll pop back on here and let everyone know 😁
Thank you for the fast reply! And thank you for looking into it💕 looking forward to your update☺️
@@JaniesSweets maybe it's the cream of tartar in the meringue powder?
Wilton brand meringue powder leaves tangy taste in both Swiss and Italian. Switch to genie's dream it's delicious
I am a Swiss meringue snob! Can't wait to try this.
Cottage View Cakery you will love it!! 😆
Can’t wait to try it 😍
Thank you for sharing how long is good to keep
Also on fridge or freezer
Waiting for your reply reply
love it will try it great job girl..
Thank you for watching 🤗
Hello, I love your videos. I totally agree with you, I don’t like American buttercream either because it’s too sweet and I love Italian and Swiss buttercream but they need more work. I tried your recipe and it tastes really good. I love it. However, when I try to ice my cakes they don’t look smooth(they have bubbles) and some parts the buttercream doesn’t stick to my cakes. The consistence of the buttercream is really good, but I don’t know what happens.
I am using genie’s dream meringue powder. I do exactly what you do in the video, lol.
What meringue powder do you use? Hopefully you answer my questions.
Thank you for sharing.
Thank you so much for watching 😊 I use the Wilton brand but I don’t think that’s particularly why though... for the bubbles in the bittercream try using the paddle attachment and whipping on low for a minute or two when you’re done making it to eliminate air bubbles
@@JaniesSweets I will do that.
I lot of people use the Wilton brand, I will try it. Thank you for taking the time to answer my question.
So unlike granulated sugar this has confectioners sugar? I’ve gotta try this out! Thanks 😊
I definitely want to try this but I need it to be stable. How much shortening should I use in place of the butter? Thanks in.advance
THANK YOUUUU! !!! YOU READ MY MIND!
Hello, I love this video. Thank you so much. Quick question. Is the sugar you used granulated sugar or Icing sugar?
Hi there no it’s icing sugar (powdered sugar) 😊
Tried this recipe and it was great except you cannot use on pies, ie; Banana or soft fruit pies cause it gets super hard. I am gonna try on a cake and see how it performs. I will update! 😊
I hope to try this! Looks so much easier. Where do I buy the meringue powder? Tfs
Thank you for watching... I get mine at Michael's chraft store amazon has it too If u can't find it
How long this recipe last before goin bad? I want to make this recipe 3before using frosting will it last?
Been beating for the last 15 minutes😢 not giving up or wasting this ...will keep beating w faith this will come together soooon 😅
After 25 min of beating I have added 1 TBsp of whipping stabilizer powder..the one you add to whipped cream to hold..it looks like it's thickening
Spent all day trying to doctor this recipe and eventually 5 hours later...more meringue powder lots more icing sugar cooling in fridge and beating it to death it finally came together but honestly not sure how much more of anything I added...added pinch of salt a few times so it wouldn't taste too sweet with all the icing sugar I added...so this is NOT a fool proof recipe...sorry to say.
Thanks for the great recipe, but I have a question , does it hold well in a heat weather??
You’re welcome ☺️ no I would totally substitute half the butter for some shortening because it doesn’t hold up very well in the heat as well as an American buttercream would
@@JaniesSweets thank u so much
Is this good for cupcakes too and can I dye it different colors
Please can you tell me how to store this and how long will it keep? I have just made this and it turned out great, just got my new stand mixer.
An airtight container in the fridge works best keep it for several weeks it won’t go bad.. anything over that I’d store in the freezer in a ziplock bag
Janie's Sweets thank you so much
Thank you for the video. Does this taste just like Swiss or Italian meringue buttercream, or is it less buttery?
mrsacf421 you're welcome thank you for watching... honestly its comparable to swiss n Italian meringue but to me because I was used to the Italian meringue I did find a slight difference in taste... this one tastes a bit more marshmallowy... idk how else to describe it you'll have to try it and see what I mean... no one can tell but because I make so many different kinds I could tell... hope that helps
Hi Jaine its me again was watching your video again and again and people comment and your reply 😊
Brought some questions
1. Dose Meringue powder have EXPRIY date ?? I have wilton one and bought few years back when I was doing decor course at that Time wasn't using that much so still I have
so decide to make and see the result 😊 how long cake can be kept out for party With this cream ?
I never like egg white one
Also I want to try with margarine too . I do my baking with margarine all the time and with oil too
I gave notice if I used butter for my cakes they get more dry
I just found you since how long you are doing UA-cam videos 😊
** I love your all videos its look like going to be your big friend ***😀😘
noorjehan abdulla hi there thank you so much for watching and for your uestion. I do believe that meringue powder has an expiration date it should be posted right on the box if I’m not mistaken. I actually haven’t tried with margarine that’s a good idea if you do try it let me know how it worked for you I’m curious...
Janie's Sweets first thank you for your help 😊
Second sure I will let you know how turn out
And third no doesn't says just serial no . 😊
Love to little one 😘
Thank you Janie hop you are doing well 😊
can I keep cover cake out side this cream like American butter cream 😊and its crusty like American butter cream also how long is good to keep in fridge or freezer
noorjehan abdulla no this buttercream doesn’t crust it stays smooth so it won’t be good to leave outside for long. I’ve kept it in the fridge for many many weeks and it never went bad I’m assuming in the freezer a couple of months
Janie's Sweets thank you for your reply 😊
Hello from Australia lovely 😊...I just tried your Swiss meringue and I’m not sure maybe the meringue powder I used here is not that good ...? but it didn’t come as stiff as yours I kept trying added a little more powder but it wasn’t going any stiffer anyways I added the sugar and kept going with it then added the butter and it was ok but it was sweet could I add less sugar or will it affect the structure ?
Hi there 😘 you can try adding a tiny bit of vegetable shortening to see if it stiffens up a bit... sometimes if it's really hot that happens to me too... let me know if that worked for you 😁
Janie's Sweets oh yes I do actually use half butter half shortening at times but I run out,I was actually going to throw it away as I saw the meringue didn’t have really stiff peaks but I then added the butter and it was ok lol but yes great recipe easier than the normal meringue recipe Thankyou 🙏👌
hiya Janie im having a go at making your version of smbc tonight. ive even measured in cups for the 1st time as being Cornish (England) i usually do things in lbs/kg so hopefully ive got it right. i do sift the powered sugar before measuring right? also how long can these keep for if i wanted to make it in advance? love your vids thanks for sharing xxx
Helens cakey creations Thomas hi Helen... thank you for watching, I'm glad you're finding my videos useful 🤗 yes I do sift the sugar before hand... and this icing lasts quite a bit in the fridge ( I've made it up to 2 weeks in advance once and it was still fine) in the freezer a month or 2... when removing it from the fridge place it in your stand mixer with the WHISK attachment and beat it until it's no longer curdled looking (might take up to 15 20 mns blv it or not) but it will turn out nice n fluffy just like the original... resist the urge to add ANYTHING to it just let it beat lol... hope that helps 😉 good luck
it turned out beautifully and tastes amazing, will most definitely use again xxx
Janie's Sweets awesome!
How long can this be kept at room temperature? I made it today for a Butterbeer cake and used a salted caramel extract by Wilton and it turned out great!
Honestly I’d say a couple hours maybe I’ve never kept it out for too long to b honest 😊
Thank you so much!
Just out of curiosity, what brand of meringue powder do you like?
Hi Janie. I love your channel! I've learned SO much from watching your videos! I want to try this recipe but with coconut rum in place of the water. Do you think that will work, or am I heading for disaster? Thanks!
Actually, I should probably try it in place of the vanilla extract instead of the water. I don't want to get everyone drunk. lol
Maura G hey love... in place of the vanilla absolutely... I've actually done that before... you just add a couple tablespoons... now in place of the water I'm not sure... but you know what try it... maybe you will invent something now you never know 😋😋😋
Janie's Sweets Guess I need to buy a bigger bottle then. Lol. Thank you for the reply!
Maura G hahaha go for it... if all fails lemme know so I can come over for pina coladas 🤣
Janie's Sweets Absolutely!!
Love this recipe Tate’s fantastic
I mean tastes fantastic
Donna Beltrame thank you 😘😘😘
I just made this icing and it turned out perfect! Any tips to make it stiffer for Russian piping tips? I’m definitely saving this recipe. Thank you!
Woohoo so glad it worked out!!! I’ve actually used it as is for Russian piping tips check out my cake called roses using Russian piping tips hehe 😜 clever name huh!? Lol anyway to make it stiffer you could always try adding a bit more powdered sugar a little at a time
Hi, janie, do you have any tips for coloring SMBC? Because i found it hard to color it using my food coloring, i’m using oil based food coloring but the color result is not really bright :(
Hey there 👋🏾 have you tried the brands chef master or americolor gel colorings? I found they always worked great for me... you could get them from amazon which is where I get mine... always love the color turnout especially for things like red or black... very pigmented... give it a try see if you like em
Oh, it’s a bit hard to find americolor where i lived, but i think i can find chefmaster online. Thank you so much, great video as always! ❤️
How stable is this. Our temperature here is high on d heat side. Without refrigerating. Also transporting will this be good and stable
I would definitely recomend a stiffer buttercream like american buttercream this one is a bit smoother and doesn't crust so it wouldn't be good for more than half an hour in the heat
Would you compare this to SMBC, IMBC or both?? I've only ever made ABC and I'm new to the "international" versions but I am curious which you would compare it to. Ty.
Bake on my friend, Bake on! 😉
I would say like IMBC to me
Hello,
How long (total)do I have to whip the buttercream? I made some last week and I didn’t like the texture of it.
Thank you
It sometimes take upwards of 15 mns just keep mixing... 99 percent of the problems with this buttercream can b fixes by just continuing mixing
Hi, can I substitute the meringue powder to eggwhite powder when it's not available?
For some reason You Tube is in my husbands name, trust me he can only make eggs. This is Aline. I made this recipe and used salted caramel extract to ice a butterbeer cake and it was excellent! I will use this in the future for sure. Next time I will double it so I have extra to eat with a spoon!
Yayyy I’m so glad you really liked it I love it so much and omg salted caramel sounds so good!!! And hahaha eat it with a straw even lolol
it looks like you added confectioners sugar..is that because it won't be a grainy buttercream when you finish? Also, if it's confectioners sugar you used, do you add more (3 cups) than you would if it were done the original way ( 1 cup). I'm asking because you said you didn't want a sweet buttercream..and that is what I want, a less sugary buttercream?
Samsonian hey love... yes that is confectioner sugar and yes 3 cups is correct... the reason being is because granulated sugar will never dissolve unless heat is applied to it... and it will remain grainy... this buttercream does come out less sweet than regular AMERICAN buttercream... its comparable to the same sweetness as Italian or swiss MERINGUE buttercream... just less work which is why I like it... hope that helps 😚
Hi! I love how this recipe comes out, smooth and dreamy! But mine also always comes out tangy, people ask if it has lemon in it it’s so tangy. Is that how it’s supposed to taste or any tips on if I’m doing something wrong?
I heard some people say that in the comments below and it looks like the brand of meringue powder has something to do with it... try to use the Wilton brand which is what I use to see... hope it helps
Janie's Sweets thanks for the response! I do use Wilton, maybe I’m combining too long?
@@kauphe hey, so I actually stopped using wiltons brand because it always left a citrusy aftertaste. There is another brand that I recommend that doesn’t have any aftertaste. Try CK products meringue powder.
Thank you for this
You’re welcome thank you for watching 😘
How much does this recipe make, or what size cake will this amount cover?
Hi 👋 Janie, I’ve made this recipe and it’s fabulous, but sometimes when I make it it gets runny once I add the butter. Any advice on why. I whip my meringue till it’s peak but once I add butter it turns sooo watery
Oh that happens to me as well sometimes just keep beating it... maybe pop it in the fridge for 10 mins then beat it again
This has happened to me too. The first 2 times I tried it it turned out perfect but twice in a row now it turned out watery once I added the butter even after popping it in the fridge and whipping again.
Hey janie can I use the procedure for Italian meringue buttercream using meringue powder?
shravya koppala I don't think there is a need to... what makes it "Italian meringue" is the manner in which you make the meringue which is whipping the egg whites with the hot sugar syrup to pasteurize it and avoid consuming raw eggs... if the eggs are in a powder form already I don't think u can add the hot syrup to it to whip it up... but besides that adding the butter and flavoring you do it the exact same way... so I'd say make one or the other 🤷🏾♀️ but to be honest try and see what happens you never know you might invent something... 😘
Can you use cream instead of water ?
Janie, can you tint this buttercream with gel coloring..I haven't tried swiss buttercream because I like to work in colors, but I have watched video's saying it is very hard to tint unless you use special additives or tint at a certain time during the process of making the buttercream..
Janet Hamil really? I haven't heard about that to be honest... I use the chef master gel food coloring with no additive and it works just fine for me... I get it from Amazon 😁
Hi, I just tried out this recipe and made sure to use some lemon juice on my bowl. I also made sure to have stiff peaks when adding the butter. I also made sure that the butter was soft enough - but not too soft when I put it into the meringue. I whipped for an hour and a half and it still didn’t form - it looked soupy and curdled - I even put it into the fridge a couple of times. It is sitting in the fridge right now. Please let me know what I could do to fix it. Thanks!
Hey can you email me contactjaniessweets.com with pictures I’ll do my best to help
I just tried this recipe as well and have the same results. I’m so frustrated! How did you fix it? Or do I have to start all over?? 🥲
Question: how well does this hold up in the heat? I’m live in Arizona and our summer’s are no joke. Any tips are helpful thank you!
rara0723 I actually find that american buttercream holds the best under heat... this will NOT hold very well in extreme heat... it MUST be kept at room temperature or below because it has all butter in it... if you use half butter and half vegetable shortening it will hold better but still not as good as American buttercream.... that being said you can use it under fondant n even if it gets a bit warmer the fondant wool hold it... but if you're making like a rosette cake for example it will start to lose it's shape after a while In extreme heat... I hope that helped 😘
@@JaniesSweets Quick question ❓ Have you considered using hi ratio shortening instead of butter to make this buttercream?
You can substitute half butter, half high ratio shortening. But since it has butter I won’t recommend leaving it under the sun. It will hold in a cool place
Can I add fondant decorations on this buttercream?
Will it need to be refridgerated?
Also, can some white chocolate be added to the frosting? Should it be added in the
end?
Sammar Qasim yes you can add fondant decorations... yes it needs to stay refrigerated... yes you can add the chocolate... yes you add it at the end
Suggest me any good meringue powder
this recipe looks good. will this fill and frost an 8inch 4 layer cake??. thanks
carmen santiago hi love... i normally do 3 layer cakes so I only use 2 layers of filling but it should be good for a 4 layer cake as well 😄
Janie's Sweets thank you. I'm doing my first unicorn cake for my daughter.
carmen santiago oh awesome! Let me know how it turns out 😁
Janie's Sweets it came out awesome. made a giant cupcake. thanks for the awesome recipe
carmen santiago niiiccceee 😁😁 message me a pic if you have it I'd love to see it 😁
Hi! Janie, how long can this buttercream can keep in the fridge?
Thank you.
I’ve had it stay a few months with no issues
@@JaniesSweets Oh wow!
Thankyou very much!
If I substitute meringue powder for pasteurized egg whites do I use 1 cup or 1/2 cup ?:)
You can use 1 cup
You are a Genius 💯💯🔥🔥
Awww thank you ☺️
Hi just came across this how well does this hold up in hot weather ?Thank you
Not very well unfortunately I find American buttercream with 50/50 butter and shortening is better in hot weather... hope that helps
Hi Iam Vandana from Mumbai India and was attempting meringue buttercream recipe and during the sugar and meringue stage it did not turn stiff so could not proceed further I have followed the ingredients so what could have gone wrong .pls guide I have used bakerwhip eggless meringue powder.
That's very odd I wonder why that is... what I would suggest is to look in the back of the package for the brand of meringue powder you got and prepare the meringue according to their directions then once firm add butter
Can it be done with the hand mixer?And also can it be used under fondant covering,without melting?
Yes but it will take a very long time to create a meringue with a hand mixer so you'll need patience and yes you can cover in fondant but it does soften faster than American buttercream so I suggest not leaving it in a hot temp for too long
@@JaniesSweets ok.thanks
Hi. It is really helpful for my Italian meringue. But can you let me know how much gram each powders? Like 10g meringue powder 10g sugar powder 10g water. Thank you so much!
Ally Moloney I looked on Google and 1 cup of water is 236 grams... 1/2 cup of meringue powder is 55 grams and 3 cups of powder sugar is 330 grams... I never used it in grams only in cups so I'm not sure if it will make a difference... good luck !
What American buttercream recipe would you reccomend or do you have a video on it? And my 2nd question is how much icing does this italian meringue recipe make? Enough to do rosettes on 2 tiered cake?
Josh Rosie from rosies dessert spot on UA-cam has a great recipe and for the 2nd question that’s a yes it will frost with plenty for a filling inside
Is this good under fondant? Thanks for the video.
You're very welcome thank you for watching... and yes I use it all the time under fondant
Is this stiff enough to pipe flowers?
Hi Janie, I'm a cake Baker beginner and I would like to know what brand/ kind of butter did you used. Because i made this the other night but mines came out so soupy 😩
Dianesy Liranzo hi love... it happens to me sometimes dont worry it's most likely that the butter isnt cold enough... what is do is pop it in the fridge while soupy for a lil bit maybe 15 mns or so take it out n start beating it at the highest speed again till it comes back... 2. Add a little bit of vegetable shortening in there and continue beating it... 3. VERY IMPORTANT make sure you are using the WHISK attachment in the beginning of adding the butter not the PADDLE attachment of your mixer it makes a big difference... good luck...
Dianesy Liranzo oh and I use Costco brand unsalted butter in case you still wanted to know 😘
Thank you!! I just thought about that butter too. I love you channel sooooooo much. You are doing great. Wish you lot success 😘😘😘😘
Dianesy Liranzo thank you 🤗😘
used the wilton meringue and it did have a slight lemon taste.. good nevertheless. I want to know how to store it.. refrigerator- how long / a Friday freezer how long ? In a tight container for sure.
So many people have mentioned the lemony taste I'm so lost at this point it's very odd... nevertheless I only make it when I need it and I've stored leftovers in the fridge for 2 weeks and in the freezer for months... it never went bad but I've always mixed it with a fresh batch because what I save is usually a very small amount... so I dont know if a big batch will come back to life (light and fluffy like before) but I have stores small amounts and it never went bad on me... i use a regular air tight container
Can you use egg whites instead off meringue powder. X
Yes you can... sugar geek show has a recipe where she uses pasteurized egg whites
Hey just wondering if this can be made into a chocolate buttercream and how much cocoa to add
Yes you can! I like to melt chocolate chips and add them in there 🙈 I never measure I just add as much as I like sometimes I like it more chocolaty so I add more sometimes I add less it all depends... start with a handful of chocolate chips and add more if you need 😉