I followed this exact recipe. Here's something y'all need to know: This takes patience! Once you start adding the butter to your meringue, it will look like cottage cheese. It will look horrifying for a few minutes. Let the mixer do the work. After several minutes, the cottage cheese will come together and make a beautiful frosting.
I've made this from his older video and it looks like hell half way mixing but keep mixing! Trust the process it's fun to watch and also if your house is hot like in summer put some bags of frozen veg around your bowl while mixing.
At 13.37 he actually does explain that this amount of frosting is enough to decorate a 2/3layer 8 inch cake. And decorate a 3 layer 6inch cake and lots left over for decoration. Or you can decorate 24 cupcakes. I had the same question about how much this frosting can cover, hope this helps others too!
@user-pk8ku2up1s why would He do that? He's located in the US. That's where his base is. It's crazy to expect him to translate his recipes into every language...
Thank you for taking out the guess work! I came from the recipe page wondering wether to halve this recipe or not, and your comment saved me a lot of time searching!
I’ve said it before and I’ll say it again… You’re adorable, I love your recipes, and thank you! It’s been almost a year now since I turned my home baking skills into a small business and some of my recipe successes have been with your help!
I really appreciate the detail you give. Such as what will happen if you add too little butter, it's great knowing why we are doing what we are doing. It makes me feel more confident. Especially the advice not to panic at certain stages and just keep going!
Absolutely L.O.V.E. the way you explain the 'why' behind the ingredients used and the techniques - you are a phenomenal teacher, John, and the joy you get from baking/cooking just shines through in all of your creations! Thank you for sharing your gift with us - always look forward to your videos!
So I made this last night using a hand mixer. When this man says, it takes patience, he means it. I was whipping for almost 30 minutes and I still did not achieve stiff peaks. So I added a pinch of cream of tartar. I really should've added that sooner and probably a half a teaspoon. I still did not get stiff peaks so I decided to just start adding butter because I was over it! While adding the butter, the mix did curdle quite a bit. I just kept mixing and after adding all the butter and mixing an additional 5 mins or so, it came together. Looks good, tastes good, spreads well. lol
This is exactly what happened to me!! Couldn’t get stiff peaks but I got as close as I could possible I had some traces of fat in my bowls I forgot to wipe with vinegar but it slightly curdles so I popped it in the fridge for a bit and hoping it comes together!
@@PreppyKitchen is there any way I can get you to do a step by step video on your recipe for your Strawberry Tarts! I’m really invested in making them! Love the content by the way.
Made this yesterday. It went like clockwork. Didn’t even have any issues when adding the butter, it incorporated beautifully. It takes time, for sure, but well worth it. Of course the whole cake ended up dropping on the floor before reaching destination but that’s a whole other story lol. Love this recipe!
As many years as I've made Swiss Meringue Buttercream, I've always used my whip the entire time. I realize it whips air into your buttercream, but I have also found that you have less fails. This is due to the butter not being able to adequately mix in with the regular paddle. The trick is to use the whisk the entire time (and you'll find the butter incorporates better and faster, and then to prevent your buttercream from having too many bubbles, after you finish the buttercream, you change to the paddle on low and let it run for ten or fifteen minutes. I love your videos, but this is one trick I will have to continue because I've never had a fail with the whisk technique. Keep making videos!! Love your chocolate Cake recipe and I tell people about it all the time, Love you and your videos!!
Do you use softened butter? Everywhere else I’ve seen with SMBC they say to use cold butter. I’ve always had an issue with having little chunks of butter left in my otherwise delicious buttercream. When I saw John using softened butter I thought, ok this is probably my issue, but I’m willing to try your trick as well :)
@@paigeo1383 Yes, room temperature butter is necessary, but not melty and runny butter. When you push your finger into it, it should push in, but still give you a little resistance. Just remember, Swiss Meringue Buttercream will go through a period of looking like cottage cheese (curdled) and might think you have failed, but as they say about SMBC, "you got to whip it, whip it, whip it. Now there is a type of paddle with rubber sides on them that scrape the sides of the bowl (it's a time saver to not have to continually scrape down) You can get them on ebay very cheaply that fit kitchenaid mixers (make sure it fits your type), so you can either switch to the rubber sides paddle, or keep using the whisk and then when it's finished switch to the rubber sided paddle for ten or fifteen minutes to get the air bubbles out (on low).
@@mykaelahpina4985 if it’s too warm, try putting it in the fridge for 15 min. If it’s too cold, try melting a small portion of the butter cream and whipping it back into the curdled looking one. These are BOTH tricks I’ve read, after so. Many. Failed. Smbc. I can’t remember if curdled is a sign of too warm or too cold.
@@mykaelahpina4985 happens when the egg whites separate from the butter, thus forming a slippery, curdled buttercream that does not whip together. This happens when you're butter is too cold.
I made a white sheet cake for Easter dessert. I used this recipe for the icing. I tried to make it last year and it failed. But I purchased a stand mixer during the year. Im disabled so I cant hold the mixer for long periods. The recipe was not a fast creation but my goodness it tasted yummy!!! I really dont care for buttercream because its so sickening sweet. This icing reminded me of a professional bakers! I was very proud. The cake did not last long! Thanks. 😁
It's my go-to frosting and has been for years. I've made peanut butter frosting with it for my dad, I substituted brown sugar for my son's birthday cake, and so many other flavors. There really is no limit to what you can do with this. Vanilla is also wonderful. You explained this so well.
You gave some GREAT tips! I’ve been a cake decorator for 30+years but have only in recent years been using this frosting. I LOVE it! You taught me a couple things I didn’t know. Well done Sir!
5 egg whites at room temperature ▢2 cups unsalted butter 452g, at room temperature ▢1 ½ cups granulated sugar 300g ▢1 pinch kosher salt ▢1 tsp vanilla extract
Swiss meringue buttercream is my absolute favourite, I always use it to frost my cakes. However, my recipe does have a little bit less butter though: 5 eggwhites, 300g sugar and 300g butter. It's a little smoother and still pipes beautifully and holds up really well, but it's not as heavy and buttery. It still gets stiff in the fridge but not superhard, which I like 😊 So for anyone wondering, yes you can actually use a little less butter and the consistensy is still good.
Best recipe! I watched the video many times and followed the directions exactly. I used dairy free butter to make the frosting dairy free. Turned out great!
I work with Italian meringue, the temperatures in my country are really hot, from 33 to 43 Celsius so buttercream melts😳 when the weather it's cooler I'm gonna try this swissmeringue buttercream. Thank Jonh for all your recipes and good advices
This video was incredibly helpful, and I watch it every time I want to make Swiss buttercream. Comes out perfect every time. I feel like he touches every question I could have during this process.
Thank you so much for being so descriptive in all the right places. I’ve never been so successful with buttercream before! It turned out great! Keep up the great work 👏🏼
I made this. It's perrrrfect. In the beginning of the 'adding the butter stage', it does look like something you should pour down the drain, but persistency helps. In no time at all, it transforms into a beautiful silky buttercream. I used vanilla flavoring and it tasted amazing
Fruit purees flavor the buttercream beautifully too, my favorite is raspberry. I usually use a bag of thawed Frozen berries, blitz them in my food processor and push it through a seive.
I followed this exact recipe tonight for the first time. I made a beautiful vanilla bean Swiss meringue buttercream to frost vanilla cupcakes and then made a 2nd batch and flavored it with vanilla and espresso for a light espresso Frosting for my chocolate cupcakes. I normally make a traditional American buttercream for both but your detailed video and instructions made this a flawless process! Thank you so much!
My dad had his own baking business Now as a grandmother when im not helping in my private job i love making candy and sweet things houses mouses😀for my six almost 7 grandbabas. Your such a sweet kind and very professional man You have brought so much fun and still professionalism and great dialogue to our nice baking experience. Love from Eire.The emerald isle.
This guy is the best! I've made pretty pr0fessional looking (and tasting) cakes thanks to John and without breaking a sweat! His tutorials are brilliant and so helpful when he warns of mistakes that can arise and shows how to correct them. Fab stuff John - keep those great tutorials nd recipes coming !😀❤
I just made this and omg it’s definitely not sweet but oh so delicious. I absolutely love it. My butter was a little too warm, but I popped it in the freezer for a few minutes and back on the machine and it was perfect. I had a few air bubbles but whipped them out. It’s a lengthy process, but so worth it.
John is so amazing...he not only cooks and shares his recipies he does what all the others dont...He shares his knowledge with us...Thank You and I am buying your book..Thank You from Canada the north shore of Lake Superior...lol
Oh my good Lord! I did it!!! I can’t even have I did it! I’ve tried this a few times and it never turned out quite right but I finally got it tonight! I used brown sugar, brown butter, and vanilla extract for the flavor and oh holy God it was absolutely decadent! Everyone was licking their fingers it was soooo nice! Thanks for the recipe! ❤
i’ve never seen such a helpful tutorial on how to make frosting or just anything in general. you were so thorough and understandable. thank you so so much
I have followed so many of your recipes down to a T and I swear by all of them. Everyone loves them so much thank you for attention to detail and small tips that help out SO MUCH
As a home baker, starting my little cake business, you answered my questions before I even thought of them. Thank you for filling in all the gaps before I even try making the recipe. This gave me confidence. Thank you!
I have made this a couple of times doubling the quantity. What an amazing result. I will never ever make grainy, plain butter icing ever again. Absolutely love the video. THANK YOU.
Followed your instruction to the letter and it paid off! Just amazing!! Thank you for sharing. These last months I only made your cake recipes 🤭 they became my favorites! it looks super difficult when you look at the cakes but with your explanations, you see it’s kind of easy :) Btw, thank you for converting all your recipes to grams
Absolutely beautiful result - just finished pound cake hearts with this frosting and lemon curd as a filling. Then chocolate ganache, buttercream decor and fresh raspberries. A lovely Valentine's treat for friends.
Hi John great video!!! A tip from one baker to another, if you use the steel bowl instead of a glass bowl it cools the meringue faster and the butter incorporates nicely. Just a small tip :) Thanks for the great videos!
@@unetepoderosaoracion I’m in Florida and if your cake will have to be outside I don’t recommend this frosting unless the cake will only be outside for a short period of time
Agree with you. Great tip for all thx. for sharing. When I use my metal bowls I put the bowl in fridge or freezer for a few minutes to cool it down. The metal stays colder longer. Same with hot foods. Of course....Instead of fridge, put it in the oven. I do this when making mash potatoes etc. DO USE HOT PADS WHEN HANDLING THE BOWLS. THE METAL HEATS UP FAST & GETS VERY HOT. I do this if I need to keep the food hotter longer. If ai am putting it on the table etc. I have made little bowl covers I put AROUND the bowlI like a sleevdon't sew very much LOL so I just hand sew & it holds up well. Also you can use whatever color or design materials that go with your tablecloths,napkins etc. Can just use the little sleeve to put a pop of color etc. to everyday meals. I find with kids it can sometimes get a picky eater to eat things when you use their fave character etc. Or just for fun. It covers the metal bowl but still keep things warmer longer or colder. As a nurse for 46 yrs. so far....last 10 yrs. I have worked pediatrics. I have parents with kids who need encouragement to try diff. foods etc. or just to get them excited to get something out of this "cool" bowl. I was fortunate enough to never have had picky eaters with my kids or so far 9 grandkids. Recently the final 3 added to fam. so 12! The youngest age 1 to her big sister 21.LOL I forgot to add I use sports or more specific fave sports teams.I do this when my fave teams are playing hubby's fave team. Also as a military family for generations you can use a specific branch of service material. Same for holidays. It does add whimsy or gratitude on any bowl.They wash well when needed. I also have used quilted type of material I do this some with hot bowls to keep anyone,more specific kids from getting little hands to hot when I let them dish out from the bowls. Works to if I want to keep it hot or cold for longer. Oh also you can get materials that are thermal. Again thx for your tip.
I had been searching for a long time to find this recipe. I decided to finally try it. SO glad I did!! I made whoppee pies and instead of the Crisco filling (yuck!) I used this recipe. However, I used regular salted butter and yes, it was too salty. I decided to fix it by adding a small tub of extra creamy Cool Whip to it. Amazing!! Best whoopee pies ever!!! Thank you John for your tutorial. Well done!
When ever I need a recipe this is where I come. I really want to thank you on how you show us if we think we have messed up not to give up because it will work out! Thanks John for all your wonderful recipes and the wonderful way you teach us!!!!!
Since no more hi ratio shortening for buttercream I've been looking for an alternative but I've always been intimidated by the process with this icing. Especially the cooking of the eggs and sugar. So afraid I'd mess it up. But to my surprise it came out beautifully. Thank you so much for making this so easy to understand. No more melted roses!
Thrilled to learn this! It turned out perfectly! I needed it for one cake so used 3 egg whites,150grams sugar & 225g butter [+25g passionfruit curd]. Totally awesome! Thank you.
I ran into a few issues while making this recipe that I’m gonna tell you how to fix: 1. I couldn’t get stiff peaks. Might have been some oil on the whisk or something. 2. I added the butter anyway and prayed LOL it came out super curdled even after whisking for another 5 minutes Here’s how I fixed it: I put the bowl over a double boiler and let it melt. Then I whisked it again on high for 5 minutes to get the air in there. Then I let it sit in the fridge for 20 minutes and voila!!! Beautiful buttercream! I love this recipe and will continue to use it in the future! It was relatively easy and fixable even when you think you really messed it up 😂
Making any kind of buttercream for beginners can be so intimidating! Thank you so much for all the tips! I have to remember them for the next time I make Swiss meringue 🥰
First time making the meringue buttercream frosting.. Turned out amazing!! I wasn't real confident in using a double boiler but I did exactly what you did on your video and it turned out beautifully... It's my new favorite.. You are very detailed in your videos and that's what I needed.. Thank you!!!
I tried this yesterday, and it turned out so perfect. I literally made use of every advice you gave and it didn't fail me. Thank you so much John🥰. Happy Baking!
I made my Swiss butter cream followed his recipe. That’s very easy recipe to remember and it turned out so good. I have no problems with the butter cream as it’s soupy or chunk when we drop butter into beating egg whites. Also, I place some ice bags around the mixing bowl to reduce the warmth as he’s told and it makes perfect butter cream 😊. I’m so happy because I get the compliments for my Xmas green cupcakes 🧁those are good, soft and not too sweet. Thank you. Merry Christmas to John and your family.
I followed this recipe to the T and my buttercream tasted like I was eating pure butter! Even after adding vanilla paste to it! Now I gotta throw this whole batch out! I just wanted to make a nice cake for my daughter birthday!
Thank you for this wonderful small batch recipe. Last night I made it, it was easy and I used rose 🌹 water flavoring and it tastes absolutely delicious!! 😋
Thank you so much, John. Omg I love baking with you. I have made both italian and swiss Meringue. My husband loved italian meringue buttercream. I enjoyed both. I am using swiss buttercream for my neices wedding cake. Once again thank you from Canada 🇨🇦
Chances are if I am having trouble baking something on my own, if I watch you do it I nail it the next time every time. Thanks for this one man, you just saved Christmas.
One thing I love the most about your videos is how thoroughly and easily you explain everything and I get it. I'm not left wondering or doubting. I trust you completely. You're certainly a pro at this and you don't show off as do some. Thanks so much for sharing your great knowledge with us. XOXO love from Trinidad
the very best and easy to follow through buttercream recipe ever! here in Brazil we dont usually use buttercream and one of the reasons is the sweet/butter taste it has but this recipe is simply amazing and tasteful, i loved it!
Thank you for the updated recipe video! I've been making your Swiss meringue buttercream by REQUEST the past few years. Everyone I make cakes for loves your recipe! I could just never get the colors to look right. So thank you so so much for teaching us how to color the frosting in this video! This technique is going to bring up my cake decor to a whole new level. 🥰❤
This is the best video on Swiss meringue buttercream! Thank you for being so descriptive! Tried it for the first time, followed your recipe and tips to the letter and it worked like a charm! And something that everyone needs to know: guys this is not too sweet like American buttercream,it's perfect and fluffy! Spreads like a dream, pipes like heaven! My new favorite buttercream
I absolutely adore you John. Your videos are the best! I always feel a sense of calm when I’m watching you and I’ve just purchased your book! I followed your recipe for Swiss meringue buttercream and everything you say about it is 100%. It was my first attempt and I felt as though you were in my kitchen with me taking me through the steps. It turned out perfect so thank you. Seasons greetings from South Wales in the UK to you, your husband and you’re two beautiful boys 🎄🎄🎄
🙂OMG! I made this frosting (added in a little melted chocolate) and it was absolutely delicious. Now, it does take time, but it all does come together at the end.
I just made this tonight as a test run for my kid's upcoming birthday party and it turned out SO GOOD. It's creamy, it's light, not overly sweet, and pipes so nicely. Thank you for this recipe!
i followed this recipe about two weeks ago, it turned out very well well, the bottoms came off and we had to eat them upside down, but they tasted great
I remember years ago when I found your channel and I fell in love with your style and now my kitchen is full of copper ❤ every time I’m in my kitchen I think of you lol
I am about to make my birthday cake with your lemon Blueberry cake recipe and was thinking of a Swiss meringue buttercream flavored with a Blueberry reduction to go with it and boom, you made this video! This is amazing I'll be making this today thanks for the recipe and the troubleshooting tips as well, this is perfect!
I just love your videos and instructions. So far I've made your lemon bars, Blondies and chocolate brownies and they are now my go to recipes for each. I make the Blondies at least twice per month, everyone raves about them and they are my husband's favorite. He begs me to make them every night. Thank you so much. I can't wait to try more recipes.
Instruction may be meticulous, but this is just foolproof. Thank you! To speed up the cooling process, I put the mixing bowl in another mixing bowl with ice and cold water, and I used a hand mixer. When it cooled down, I used my stand mixer after.
I'm so going to make this today. It's going to be the best frosting for my grand baby's fist birthday smash cake. Today I'll practice for the real thing in a couple of weeks. Thank you, you are an amazing instructor.
Hello 👋 I made exactly as per your introductions. Even thermometer 🌡 used..but when I was whipping the eggs sugar mixture it didn't become stiff pick 😢.. then I checked by thermometer it was 70 then also didn't get stiff pick .. finally added butter cubes one by one. The cream was silky smooth but the texture wasn't that good to smooth the cake sidez ..thanks you helped 😊
I've watched a lot of videos about Swiss meringue buttercream and your instructions are clear and precise. Definitely going to try this over the weekend.
I'm making this today for a 95th birthday party next week and I am SO EXCITED! Thank you for covering the colour part as I need X3 greens and no other videos mentioned this. Hoping it's good and not as sweet as I find Americn buttercream. Love your videos!
I just made it abd in crying on how delicioud, spredeable and firm it is 👌🥹❤️ Thank you so much John. I was afraid of trying thic Swiss Meringue but your video really walked me through 🎉
I made this today it is the best frosting ever! I can’t wait to try it with chocolate and other flavours! I love your videos so informative yet fun! Thank you! ❤️
Wow, John. You provided precise and complete without any excess talk. I was looking for the technique but wasn't sure about the name. (I made this for my daughter's wedding cake in 2003. It's easier than the Italian - I've found handling the syrup tricky.) Thank you for this!
How big was your cake what size sponges please? I'm wondering if this recipe is enough to cover a 9inch 3 layer cake for a wedding please. Thanks in advance
John, you excel at creating tutorials. I regret not having come across this video yesterday, as your explanations are far superior to those in another video I attempted to follow while making my birthday cake. I utilised gel food colouring for the Swiss meringue frosting, and I struggled to achieve the vibrant colour I desired. Your tutorial, on the other hand, provided a comprehensive explanation, which I greatly appreciate.❤🎉
Thank you so much John for explaining so many little tips that will make such a big difference when you’re making the frosting. It looks so delicious! My gosh it’s gorgeous ❤️✍️💌ciao 👋🏻
I made this recipe and my egg whites never made it to stiff peaks. It was thick, droopy peaks after whipping it for a very long time. I got tired and just added the butter anyway and it worked out. Great recipe.
I’ve looked and looked and looked for videos on baking and yours are definitely the easiest to follow and nicest to watch! Also, I love your kitchen! #goals Thank you! 💕
i made this frosting for my cupcakes and it was so flavorful and delicious! i was actually scared at first because the mixture was weird when i added my first few tablespoons of butter. like it was REALLy watery. since i saw the part where john tells us it's going to be okay, i kept hope and eventually, it came together! i was so proud of myself lol.
OK so here’s my question. I like to make cupcakes a day or two in advance before I bring them to an event. If I frost my cupcakes with this frosting, how do I store them? Do I put them in the freezer? Or on the counter at room temperature in a sealed container? The fridge? Thanks!
If you freeze them too long the butter can separate and it won’t look pretty. The best thing you could probably do is to freeze or refrigerate the meraingue and then rewhip it to frost the day of your event.
Tried this recipe today and it came out to be perfection!!! It is a lot of work though.i didn't had any issue with frosting turning into runny consistency.
So Happy to announce my cookbook! Pre-Order your copy today! preppykitchen.com/cookbook/ ♥
Congrats, John!
Chef, last time i made i failed 😩🥺🥺
the butter didn't blend with the finished cream. My heart breaks to see the butter and cream being separated
Congratulations John.. I need to have your book..
@@sugarfairybaking .
Just finished ordering the cookbook😍
I followed this exact recipe. Here's something y'all need to know: This takes patience! Once you start adding the butter to your meringue, it will look like cottage cheese. It will look horrifying for a few minutes. Let the mixer do the work. After several minutes, the cottage cheese will come together and make a beautiful frosting.
I'm about to make a very important cake and I guarantee that this comment will save me from a ton of anxiety, ty 💗
@@leggo3213 I ended up going in a different direction for my cake because my mixer broke! But I'm keeping this for a rainy day after I get a new one
I've made this from his older video and it looks like hell half way mixing but keep mixing! Trust the process it's fun to watch and also if your house is hot like in summer put some bags of frozen veg around your bowl while mixing.
What happens if you add cottage cheese to it?
You saved me from tossing my “cottage cheese “ away.🤪
At 13.37 he actually does explain that this amount of frosting is enough to decorate a 2/3layer 8 inch cake. And decorate a 3 layer 6inch cake and lots left over for decoration. Or you can decorate 24 cupcakes. I had the same question about how much this frosting can cover, hope this helps others too!
Yes, it generously decorates 24 cupcakes. I made roses on top and I still had enough for a few cupcakes left.
Лучше бы он перевод писал рецепта на русском
@user-pk8ku2up1s why would He do that? He's located in the US. That's where his base is. It's crazy to expect him to translate his recipes into every language...
Thank you 💙💙the comment I was searching for
Thank you for taking out the guess work! I came from the recipe page wondering wether to halve this recipe or not, and your comment saved me a lot of time searching!
I’ve said it before and I’ll say it again… You’re adorable, I love your recipes, and thank you!
It’s been almost a year now since I turned my home baking skills into a small business and some of my recipe successes have been with your help!
I really appreciate the detail you give. Such as what will happen if you add too little butter, it's great knowing why we are doing what we are doing. It makes me feel more confident. Especially the advice not to panic at certain stages and just keep going!
Absolutely L.O.V.E. the way you explain the 'why' behind the ingredients used and the techniques - you are a phenomenal teacher, John, and the joy you get from baking/cooking just shines through in all of your creations! Thank you for sharing your gift with us - always look forward to your videos!
He is certainly inspiring.
You're a great writer!
I heard that he was a teacher at school🤗
Yup, what Amy said!
Well said, Amy!
So I made this last night using a hand mixer. When this man says, it takes patience, he means it. I was whipping for almost 30 minutes and I still did not achieve stiff peaks. So I added a pinch of cream of tartar. I really should've added that sooner and probably a half a teaspoon. I still did not get stiff peaks so I decided to just start adding butter because I was over it! While adding the butter, the mix did curdle quite a bit. I just kept mixing and after adding all the butter and mixing an additional 5 mins or so, it came together. Looks good, tastes good, spreads well. lol
This is exactly what happened to me!! Couldn’t get stiff peaks but I got as close as I could possible I had some traces of fat in my bowls I forgot to wipe with vinegar but it slightly curdles so I popped it in the fridge for a bit and hoping it comes together!
If you reach almost but not quite stiff peaks it still works. Speaking from experience. You can just mix the butter in and it'll emulsify.
How many minutes were talking about here pls
Did urs curdle??? I made mine with a Hand mixer it didn't... N I'm confused if I'm going the right way or not...
Appreciate how you explain things and really give us an EDUCATION when you create. Love your videos John.
I appreciate that! Thanks for watching!!!
From indonesia
@@PreppyKitchen is there any way I can get you to do a step by step video on your recipe for your Strawberry Tarts! I’m really invested in making them! Love the content by the way.
I love your recipes and you do explain things well but you talk a little bit too much
I agree
Made this yesterday. It went like clockwork. Didn’t even have any issues when adding the butter, it incorporated beautifully. It takes time, for sure, but well worth it. Of course the whole cake ended up dropping on the floor before reaching destination but that’s a whole other story lol. Love this recipe!
Never thought I'd watch a frosting video this detailed, but now I'm SO glad I did. Felt like I was taking a proper baking class - thank you!
It is well worth watching🥰
Finally, after trying to make this buttercream for 2 years, I finally made it😊
As many years as I've made Swiss Meringue Buttercream, I've always used my whip the entire time. I realize it whips air into your buttercream, but I have also found that you have less fails. This is due to the butter not being able to adequately mix in with the regular paddle. The trick is to use the whisk the entire time (and you'll find the butter incorporates better and faster, and then to prevent your buttercream from having too many bubbles, after you finish the buttercream, you change to the paddle on low and let it run for ten or fifteen minutes. I love your videos, but this is one trick I will have to continue because I've never had a fail with the whisk technique. Keep making videos!! Love your chocolate Cake recipe and I tell people about it all the time, Love you and your videos!!
Do you use softened butter? Everywhere else I’ve seen with SMBC they say to use cold butter. I’ve always had an issue with having little chunks of butter left in my otherwise delicious buttercream. When I saw John using softened butter I thought, ok this is probably my issue, but I’m willing to try your trick as well :)
@@paigeo1383 Yes, room temperature butter is necessary, but not melty and runny butter. When you push your finger into it, it should push in, but still give you a little resistance. Just remember, Swiss Meringue Buttercream will go through a period of looking like cottage cheese (curdled) and might think you have failed, but as they say about SMBC, "you got to whip it, whip it, whip it. Now there is a type of paddle with rubber sides on them that scrape the sides of the bowl (it's a time saver to not have to continually scrape down) You can get them on ebay very cheaply that fit kitchenaid mixers (make sure it fits your type), so you can either switch to the rubber sides paddle, or keep using the whisk and then when it's finished switch to the rubber sided paddle for ten or fifteen minutes to get the air bubbles out (on low).
Mine is currently at the curdled stage. I’m not sure what to do to fix it. I’ve been whipping for 15 mins and it’s still curdled.
@@mykaelahpina4985 if it’s too warm, try putting it in the fridge for 15 min. If it’s too cold, try melting a small portion of the butter cream and whipping it back into the curdled looking one.
These are BOTH tricks I’ve read, after so. Many. Failed. Smbc. I can’t remember if curdled is a sign of too warm or too cold.
@@mykaelahpina4985 happens when the egg whites separate from the butter, thus forming a slippery, curdled buttercream that does not whip together. This happens when you're butter is too cold.
I personally use 6 egg whites and 3 sticks of butter 1 salted and 2 unsalted turns out amazing every time 😊
I made a white sheet cake for Easter dessert. I used this recipe for the icing. I tried to make it last year and it failed. But I purchased a stand mixer during the year. Im disabled so I cant hold the mixer for long periods. The recipe was not a fast creation but my goodness it tasted yummy!!! I really dont care for buttercream because its so sickening sweet. This icing reminded me of a professional bakers! I was very proud. The cake did not last long! Thanks. 😁
Only American buttercream is sickly sweet. The rest have a more moderate taste, even though there is a tonne of sugar in them too.
I made it today. I added a teaspoon and a half of vanilla. Yet it still takes really really buttery. Is that correct? The texture is great.
It's my go-to frosting and has been for years. I've made peanut butter frosting with it for my dad, I substituted brown sugar for my son's birthday cake, and so many other flavors. There really is no limit to what you can do with this. Vanilla is also wonderful. You explained this so well.
Mmm, peanut butter frosting sounds fabulous. What did you pair it with? I would think chocolate cake
Hi! Do you know how much this video makes?
do you know if i can double the recipe? and if i can, will the temp still be the same (160) for the egg whites and sugar?
You gave some GREAT tips! I’ve been a cake decorator for 30+years but have only in recent years been using this frosting. I LOVE it! You taught me a couple things I didn’t know. Well done Sir!
Do you cover a cake with it? Like a birthday cake?
@@jenniferogochukwu6886 Yes. I grew up with Italian Butter Cream as cake frosting. Most of the world has lighter frostings unlike the US.
5 egg whites at room temperature
▢2 cups unsalted butter 452g, at room temperature
▢1 ½ cups granulated sugar 300g
▢1 pinch kosher salt
▢1 tsp vanilla extract
Thank you
Thanks 😊
Thank you
Swiss meringue buttercream is my absolute favourite, I always use it to frost my cakes. However, my recipe does have a little bit less butter though: 5 eggwhites, 300g sugar and 300g butter. It's a little smoother and still pipes beautifully and holds up really well, but it's not as heavy and buttery. It still gets stiff in the fridge but not superhard, which I like 😊
So for anyone wondering, yes you can actually use a little less butter and the consistensy is still good.
Can we use less sugar?
@@havykhanhnguyen9324 I usually do it with about 260g of sugar and it's fine, but I wouldn't go under that.
Can we use less eggs😂
@@samiafatima3032 hey absolutely you can 🤣 then it's just less buttercream so adjust your other ingredients too 😉
@@nooras865 thanks for replying !!
Best recipe! I watched the video many times and followed the directions exactly. I used dairy free butter to make the frosting dairy free. Turned out great!
I work with Italian meringue, the temperatures in my country are really hot, from 33 to 43 Celsius so buttercream melts😳 when the weather it's cooler I'm gonna try this swissmeringue buttercream. Thank Jonh for all your recipes and good advices
This video was incredibly helpful, and I watch it every time I want to make Swiss buttercream. Comes out perfect every time. I feel like he touches every question I could have during this process.
Thank you so much for being so descriptive in all the right places. I’ve never been so successful with buttercream before! It turned out great! Keep up the great work 👏🏼
I made this. It's perrrrfect. In the beginning of the 'adding the butter stage', it does look like something you should pour down the drain, but persistency
helps. In no time at all, it transforms into a beautiful silky buttercream. I used vanilla flavoring and it tasted amazing
Fruit purees flavor the buttercream beautifully too, my favorite is raspberry. I usually use a bag of thawed Frozen berries, blitz them in my food processor and push it through a seive.
Made this for a birthday cake and it came out beautifully. Not too sweet and super shiny. All the tips for reviving worked perfectly.
I have used your Swiss Merengue (and frankly speaking almost all your cake recipes) since 2020. It's truly a beautiful buttercream.
I followed this exact recipe tonight for the first time. I made a beautiful vanilla bean Swiss meringue buttercream to frost vanilla cupcakes and then made a 2nd batch and flavored it with vanilla and espresso for a light espresso Frosting for my chocolate cupcakes. I normally make a traditional American buttercream for both but your detailed video and instructions made this a flawless process! Thank you so much!
Hi! Do you know how much this video makes?
Yes Please, how much cake would this frosting cover roughly? Would it be enough for a 2 or 3 layer 8 inch cake?
My dad had his own baking business Now as a grandmother when im not helping in my private job i love making candy and sweet things houses mouses😀for my six almost 7 grandbabas. Your such a sweet kind and very professional man You have brought so much fun and still professionalism and great dialogue to our nice baking experience. Love from Eire.The emerald isle.
This guy is the best! I've made pretty pr0fessional looking (and tasting) cakes thanks to John and without breaking a sweat! His tutorials are brilliant and so helpful when he warns of mistakes that can arise and shows how to correct them. Fab stuff John - keep those great tutorials nd recipes coming !😀❤
I just made this and omg it’s definitely not sweet but oh so delicious. I absolutely love it. My butter was a little too warm, but I popped it in the freezer for a few minutes and back on the machine and it was perfect. I had a few air bubbles but whipped them out. It’s a lengthy process, but so worth it.
John is so amazing...he not only cooks and shares his recipies he does what all the others dont...He shares his knowledge with us...Thank You and I am buying your book..Thank You from Canada the north shore of Lake Superior...lol
Oh my good Lord! I did it!!! I can’t even have I did it! I’ve tried this a few times and it never turned out quite right but I finally got it tonight! I used brown sugar, brown butter, and vanilla extract for the flavor and oh holy God it was absolutely decadent! Everyone was licking their fingers it was soooo nice! Thanks for the recipe! ❤
i’ve never seen such a helpful tutorial on how to make frosting or just anything in general. you were so thorough and understandable. thank you so so much
I have followed so many of your recipes down to a T and I swear by all of them. Everyone loves them so much thank you for attention to detail and small tips that help out SO MUCH
As a home baker, starting my little cake business, you answered my questions before I even thought of them. Thank you for filling in all the gaps before I even try making the recipe. This gave me confidence. Thank you!
I’m also a beginner baker and cake decorator and I’m using Swiss meringue for sure! How did your go?
I have made this a couple of times doubling the quantity. What an amazing result. I will never ever make grainy, plain butter icing ever again. Absolutely love the video. THANK YOU.
Hi how much do you reckon the actual recipe is enough to cover? What sized cake how many layers etc... Thanks in advance
Followed your instruction to the letter and it paid off! Just amazing!! Thank you for sharing.
These last months I only made your cake recipes 🤭 they became my favorites! it looks super difficult when you look at the cakes but with your explanations, you see it’s kind of easy :)
Btw, thank you for converting all your recipes to grams
Absolutely beautiful result - just finished pound cake hearts with this frosting and lemon curd as a filling. Then chocolate ganache, buttercream decor and fresh raspberries. A lovely Valentine's treat for friends.
This is one of the best recipe videos I've ever seen! It's lengthy, but worth it to get every single detail and reassurance he shares! Perfection!
Hi John great video!!! A tip from one baker to another, if you use the steel bowl instead of a glass bowl it cools the meringue faster and the butter incorporates nicely. Just a small tip :)
Thanks for the great videos!
Jenny, thanks for the tip, one question please, I live on the beach, is very hot, will it work for me, to decorate? 🥰
@@unetepoderosaoracion I’m in Florida and if your cake will have to be outside I don’t recommend this frosting unless the cake will only be outside for a short period of time
Agree with you. Great tip for all thx. for sharing. When I use my metal bowls I put the bowl in fridge or freezer for a few minutes to cool it down. The metal stays colder longer. Same with hot foods. Of course....Instead of fridge, put it in the oven. I do this when making mash potatoes etc. DO USE HOT PADS WHEN HANDLING THE BOWLS. THE METAL HEATS UP FAST & GETS VERY HOT. I do this if I need to keep the food hotter longer. If ai am putting it on the table etc. I have made little bowl covers I put AROUND the bowlI like a sleevdon't sew very much LOL so I just hand sew & it holds up well. Also you can use whatever color or design materials that go with your tablecloths,napkins etc. Can just use the little sleeve to put a pop of color etc. to everyday meals. I find with kids it can sometimes get a picky eater to eat things when you use their fave character etc. Or just for fun. It covers the metal bowl but still keep things warmer longer or colder. As a nurse for 46 yrs. so far....last 10 yrs. I have worked pediatrics. I have parents with kids who need encouragement to try diff. foods etc. or just to get them excited to get something out of this "cool" bowl. I was fortunate enough to never have had picky eaters with my kids or so far 9 grandkids. Recently the final 3 added to fam. so 12! The youngest age 1 to her big sister 21.LOL I forgot to add I use sports or more specific fave sports teams.I do this when my fave teams are playing hubby's fave team. Also as a military family for generations you can use a specific branch of service material. Same for holidays. It does add whimsy or gratitude on any bowl.They wash well when needed. I also have used quilted type of material I do this some with hot bowls to keep anyone,more specific kids from getting little hands to hot when I let them dish out from the bowls. Works to if I want to keep it hot or cold for longer. Oh also you can get materials that are thermal. Again thx for your tip.
I had been searching for a long time to find this recipe. I decided to finally try it. SO glad I did!! I made whoppee pies and instead of the Crisco filling (yuck!) I used this recipe. However, I used regular salted butter and yes, it was too salty. I decided to fix it by adding a small tub of extra creamy Cool Whip to it. Amazing!! Best whoopee pies ever!!! Thank you John for your tutorial. Well done!
When ever I need a recipe this is where I come. I really want to thank you on how you show us if we think we have messed up not to give up because it will work out! Thanks John for all your wonderful recipes and the wonderful way you teach us!!!!!
Since no more hi ratio shortening for buttercream I've been looking for an alternative but I've always been intimidated by the process with this icing. Especially the cooking of the eggs and sugar. So afraid I'd mess it up. But to my surprise it came out beautifully. Thank you so much for making this so easy to understand. No more melted roses!
I made it! OMG this is the fluffier creamiest smoothest lightest how many adjectives am I allowed? Best frosting ever.
I made this swiss buttercream today and i am soooo happy with the result.thank you so much..
Thrilled to learn this! It turned out perfectly! I needed it for one cake so used 3 egg whites,150grams sugar & 225g butter [+25g passionfruit curd]. Totally awesome! Thank you.
Yes really they're so beautiful😊
Hi! Do you know how much this video makes?
I ran into a few issues while making this recipe that I’m gonna tell you how to fix:
1. I couldn’t get stiff peaks. Might have been some oil on the whisk or something.
2. I added the butter anyway and prayed LOL it came out super curdled even after whisking for another 5 minutes
Here’s how I fixed it:
I put the bowl over a double boiler and let it melt. Then I whisked it again on high for 5 minutes to get the air in there. Then I let it sit in the fridge for 20 minutes and voila!!! Beautiful buttercream!
I love this recipe and will continue to use it in the future! It was relatively easy and fixable even when you think you really messed it up 😂
Making any kind of buttercream for beginners can be so intimidating! Thank you so much for all the tips! I have to remember them for the next time I make Swiss meringue 🥰
First time making the meringue buttercream frosting.. Turned out amazing!! I wasn't real confident in using a double boiler but I did exactly what you did on your video and it turned out beautifully... It's my new favorite.. You are very detailed in your videos and that's what I needed.. Thank you!!!
I tried this yesterday, and it turned out so perfect. I literally made use of every advice you gave and it didn't fail me. Thank you so much John🥰. Happy Baking!
Hiiii! Which brand would you recommend me for the butter and the vanilla scent??
Someone who explains they way I learn! Not just the method, but why you are doing what. Thank you!!
I made my Swiss butter cream followed his recipe. That’s very easy recipe to remember and it turned out so good. I have no problems with the butter cream as it’s soupy or chunk when we drop butter into beating egg whites. Also, I place some ice bags around the mixing bowl to reduce the warmth as he’s told and it makes perfect butter cream 😊. I’m so happy because I get the compliments for my Xmas green cupcakes 🧁those are good, soft and not too sweet. Thank you. Merry Christmas to John and your family.
I followed this recipe to the T and my buttercream tasted like I was eating pure butter! Even after adding vanilla paste to it! Now I gotta throw this whole batch out! I just wanted to make a nice cake for my daughter birthday!
Thank you for this wonderful small batch recipe. Last night I made it, it was easy and I used rose 🌹 water flavoring and it tastes absolutely delicious!! 😋
Thank you so much, John. Omg I love baking with you. I have made both italian and swiss Meringue. My husband loved italian meringue buttercream. I enjoyed both.
I am using swiss buttercream for my neices wedding cake.
Once again thank you from Canada 🇨🇦
Tried your recipe for Swiss meringue buttercream, your instructions were so easy to follow and it was absolutely perfect and tasted so creamy!
Chances are if I am having trouble baking something on my own, if I watch you do it I nail it the next time every time. Thanks for this one man, you just saved Christmas.
One thing I love the most about your videos is how thoroughly and easily you explain everything and I get it. I'm not left wondering or doubting. I trust you completely. You're certainly a pro at this and you don't show off as do some. Thanks so much for sharing your great knowledge with us. XOXO love from Trinidad
the very best and easy to follow through buttercream recipe ever! here in Brazil we dont usually use buttercream and one of the reasons is the sweet/butter taste it has but this recipe is simply amazing and tasteful, i loved it!
Thank you for the updated recipe video! I've been making your Swiss meringue buttercream by REQUEST the past few years. Everyone I make cakes for loves your recipe! I could just never get the colors to look right. So thank you so so much for teaching us how to color the frosting in this video! This technique is going to bring up my cake decor to a whole new level. 🥰❤
I tried making it and it tasted like biting into a straight up stick of butter. Did I do something wrong?
This is the best video on Swiss meringue buttercream! Thank you for being so descriptive! Tried it for the first time, followed your recipe and tips to the letter and it worked like a charm! And something that everyone needs to know: guys this is not too sweet like American buttercream,it's perfect and fluffy! Spreads like a dream, pipes like heaven! My new favorite buttercream
I absolutely adore you John. Your videos are the best! I always feel a sense of calm when I’m watching you and I’ve just purchased your book! I followed your recipe for Swiss meringue buttercream and everything you say about it is 100%. It was my first attempt and I felt as though you were in my kitchen with me taking me through the steps. It turned out perfect so thank you. Seasons greetings from South Wales in the UK to you, your husband and you’re two beautiful boys 🎄🎄🎄
🙂OMG! I made this frosting (added in a little melted chocolate) and it was absolutely delicious. Now, it does take time, but it all does come together at the end.
honestly, this recipe is more than great and worth experimenting with
John, I have watched other videos and no one came close to you..you educate..you are a people person.. you simply the best 👍
How beautifully you explain everything!!..It’s amazing to watch your videos..❤❤
I just made this tonight as a test run for my kid's upcoming birthday party and it turned out SO GOOD. It's creamy, it's light, not overly sweet, and pipes so nicely. Thank you for this recipe!
Hi! Do you know how much this video makes?
@@candlewax941 It was just enough for 24 cupcakes, not sure of the exact quantity though!
i followed this recipe about two weeks ago, it turned out very well well, the bottoms came off and we had to eat them upside down, but they tasted great
I remember years ago when I found your channel and I fell in love with your style and now my kitchen is full of copper ❤ every time I’m in my kitchen I think of you lol
I am about to make my birthday cake with your lemon Blueberry cake recipe and was thinking of a Swiss meringue buttercream flavored with a Blueberry reduction to go with it and boom, you made this video! This is amazing I'll be making this today thanks for the recipe and the troubleshooting tips as well, this is perfect!
How did your B-Day cake turn out?
@@vickiegilliland9116 it was great! the blueberry reduction gave a beautiful purple color to the smbc and there was a soft flavor to it... I loved it!
I just love your videos and instructions. So far I've made your lemon bars, Blondies and chocolate brownies and they are now my go to recipes for each. I make the Blondies at least twice per month, everyone raves about them and they are my husband's favorite. He begs me to make them every night. Thank you so much. I can't wait to try more recipes.
I absolutely love how you explain every step in such detail. Thanks for this
Instruction may be meticulous, but this is just foolproof. Thank you! To speed up the cooling process, I put the mixing bowl in another mixing bowl with ice and cold water, and I used a hand mixer. When it cooled down, I used my stand mixer after.
I love how u teach us step by step everything. And ur personality is everything. Have to try this out. Thank you very much 😊 💜
I'm so going to make this today. It's going to be the best frosting for my grand baby's fist birthday smash cake. Today I'll practice for the real thing in a couple of weeks.
Thank you, you are an amazing instructor.
Yes thank you for this recipe! I’ve been wanting to make this for ages but never got around to it. Definitely going to use it now!
It's such a game-changer!!!
Hello 👋
I made exactly as per your introductions. Even thermometer 🌡 used..but when I was whipping the eggs sugar mixture it didn't become stiff pick 😢.. then I checked by thermometer it was 70 then also didn't get stiff pick .. finally added butter cubes one by one. The cream was silky smooth but the texture wasn't that good to smooth the cake sidez ..thanks you helped 😊
This has been my go to Swiss meringue recipe since your original SMBC video! Thank you for always being my baking inspiration
Hi! Do you know how much this video makes?
John is really a ray of sunshine. And and great teacher.
I've watched a lot of videos about Swiss meringue buttercream and your instructions are clear and precise. Definitely going to try this over the weekend.
I'm making this today for a 95th birthday party next week and I am SO EXCITED! Thank you for covering the colour part as I need X3 greens and no other videos mentioned this. Hoping it's good and not as sweet as I find Americn buttercream. Love your videos!
I just made it abd in crying on how delicioud, spredeable and firm it is 👌🥹❤️
Thank you so much John. I was afraid of trying thic Swiss Meringue but your video really walked me through 🎉
I made this today it is the best frosting ever! I can’t wait to try it with chocolate and other flavours! I love your videos so informative yet fun! Thank you! ❤️
Hi! Do you know how much this video makes?
I like your recipes Mister John, thank for being there for us
You’re an Angel! You have demystified Swiss Buttercream for me! Thank you, thank you, thank you!❤️❤️❤️
Wow, John. You provided precise and complete without any excess talk. I was looking for the technique but wasn't sure about the name. (I made this for my daughter's wedding cake in 2003. It's easier than the Italian - I've found handling the syrup tricky.) Thank you for this!
Love making Swiss meringue buttercream!! Definitely will be trying this recipe, from Scotland 🏴😉
Thank you! Hope you enjoy!!
Pity that I've only just discovered your channel!
Full of useful baking tips!!! 👍👍👍
My baking skill has improved a lot because of your videos.
This frosting has so much body!! Spreads so beautifully on my 3 layer birthday cake, for my wonderful Mom! Happy Birthday and many more!
How big was your cake what size sponges please? I'm wondering if this recipe is enough to cover a 9inch 3 layer cake for a wedding please. Thanks in advance
@@mrstouseef6022 Sorry it was 8" but maybe try Italian meringue...don't know its the first time I tried swiss meringue I don't know for sure
John, you excel at creating tutorials. I regret not having come across this video yesterday, as your explanations are far superior to those in another video I attempted to follow while making my birthday cake. I utilised gel food colouring for the Swiss meringue frosting, and I struggled to achieve the vibrant colour I desired. Your tutorial, on the other hand, provided a comprehensive explanation, which I greatly appreciate.❤🎉
Thank you so much John for explaining so many little tips that will make such a big difference when you’re making the frosting. It looks so delicious! My gosh it’s gorgeous ❤️✍️💌ciao 👋🏻
Your tutorials are amazing. Whenever I get frustrated with the learning process I just watch one of your videos and it all makes sense.....thank you
John, you saved my Christmas cake! Thank you for this Incredibly helpful video! You do such an amazing job explaining each step, thank you!
I made this recipe and my egg whites never made it to stiff peaks. It was thick, droopy peaks after whipping it for a very long time. I got tired and just added the butter anyway and it worked out. Great recipe.
I’ve looked and looked and looked for videos on baking and yours are definitely the easiest to follow and nicest to watch! Also, I love your kitchen! #goals
Thank you! 💕
i made this frosting for my cupcakes and it was so flavorful and delicious!
i was actually scared at first because the mixture was weird when i added my first few tablespoons of butter. like it was REALLy watery. since i saw the part where john tells us it's going to be okay, i kept hope and eventually, it came together! i was so proud of myself lol.
OK so here’s my question. I like to make cupcakes a day or two in advance before I bring them to an event. If I frost my cupcakes with this frosting, how do I store them? Do I put them in the freezer? Or on the counter at room temperature in a sealed container? The fridge? Thanks!
If you freeze them too long the butter can separate and it won’t look pretty. The best thing you could probably do is to freeze or refrigerate the meraingue and then rewhip it to frost the day of your event.
😱 this frosting was a dream. I made a batch tonight and colored it soft pink for a huge carousel cake for a 1 year old. It’s so delicious. Thank you
I truly love this channel! You explain things so well. I am looking forward to trying this frosting. Looks amazing
Tried this recipe today and it came out to be perfection!!! It is a lot of work though.i didn't had any issue with frosting turning into runny consistency.