EASIEST Swiss Meringue Buttercream | No Heat | Hand Mixer Friendly | 1 bowl
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- Опубліковано 14 жов 2024
- 2:00 Actual recipe
Enough for a small 6" cake, if you need to do loads of piping on top then you will need more:
180ml Egg White (Liquid pasteurized 100% egg whites)
350g Salted Butter (Not margarine it won't taste as good and it's too watery)
350g Icing Sugar
In this video, I will take you through how to whip up swiss meringue- the key to smooth polished icing for your layer cakes without using a bain-marie (heat) or a thermometer you can even use a normal hand mixer. This really is the simplest recipe and technique you will find and cuts out all the agro of making it using the traditional recipe and it works just the same...literally. You'll love the taste too it's very light and it makes frosting your layer cakes so much simpler in comparison to American frosting.
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Storage:
1) Keep in an airtight container in the fridge for up to 3 weeks
2) Freeze in an airtight container for up to 6 months
The original recipe full credit goes to Elizabeth from Sugar Hero, here is a link to the recipe page on her website:
www.sugarhero....
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Thank goodness! This is SO much easier than the other way....seriously. I don't have a stand mixer and so many methods I've I have across make it impossible without one. Great video
I know right. I was in the states without my Kitchen Aid and really needed to make this frosting. I had to figure it out so after much trial, error and research I figured out this little shortcut. Enjoy make yours
A year late, but just dropping by to say that this worked!! I was whipping for a while after all the butter was added and thought it wasn't working, but then when I stopped to add a little bit of vanilla and whipped it some more, it came together so quickly! 😍😍😍
So glad it worked for you :)
Thank you for showing how to make it without a fancy mixer ! Every recipe I see tells you to use a stand mixer and that a hand mixer or hand whisking will just be too hard and/or less effective. I'll definitely use this tutorial next time I make a cake !
I get this, I got so annoyed with needing all these things I was determined to find an easier way :) this really does work! And it’s super yum! Enjoy and good luck
Nadia Rae yeah I was like huh I’m not going to spend hundreds on a mixer when i bake only occasionally haha. (I’ll keep it in mind as Christmas present idea though 😝
Yes finally you made swiss meringue buttercream easier i dont like the heat strategy because i have no patience cause if i make that it's always soupy cause its still hot Thank you very much for this recipe i will try this tomorrow!
This helped me so much ! I also love your personality ☺️ Thanks for the top about wiping down the utensils, I think that may have been my problem the first time.
Yes it’s a kinda tedious extra steps and I’m sure you’ll know by now I like things as easy as possible but it for sure helps and avoids the mistakes 💫
This is just what I needed! Decorating cakes for Mother’s Day and my own birthday here in Aus. I accidentally bought icing mixture (??) hope it still works ok 🤞🏼
Oh good luck you’ll have a blast making it! I’m sure it will come out amazing :)
This is so helpful!! Does anyone know the name of the spatula tool she uses?
Thank you for the recipe 😊 May I please ask how many egg whites make 180 ml ? I don't get ready to use pasteurized eggs whites in my place 🙂
Wow. This is amazing! So much easier than the heat method. Can I add flaouring to it, for example cocoa power or lemon juice/lemon curd?
Yes it holds very well still, but don’t add too much just enough to taste :)
Hey, I made this before and my kids loved! I'm going to fill and cover an 8" round cake with 4 layers. How much quantities will will I need? Please reply as I'm making the cake for the 31/8/20!
Such good tips 🥰 I’m gonna try this later for my mums birthday cake
Best of luck! I know you’ll smash it with this icing
Love this, before I had my kitchenaid, my hand mixer broke making icing too! Going to try this for my next cake but am wondering if I can add any flavor extracts to it?
Yup you can add extracts it won’t affect the texture (as long as you don’t add too much - say 50ml or more) you’ll be fine! Enjoy :)
Hi Nadia, thanks for this method. It definitely looks easier and I want to try it. Unfortunately I can get my hands on carton egg white, can I use raw egg white instead?
Yes you can. They aren’t pasteurised but you can pasteurise them yourself over a little heat in a Bain-Marie. It’s an extra step but it’s not too bad. You can eat them raw if you’re ok with it. Personally I’m ok with it but not everybody feels safe 💫
Going to try this, you make it look easy! Thank you x
It’s super easy literally just those 3 ingredients egg whites, butter and icing sugar and you’re good to go! It really works :)
Is it really only 350g of icing sugar? When I whisk it never gets to soft peaks. And when I clicked through to the original recipe that you link to it looks as though the quantities for icing sugar and butter are almost double what you say here. Please help!
You're quite gorgeous! Thank you for the lovely recipe!
☀️💫💫
Thanks for the video. How well does this take gel colors like red and black?
Maybe this is a dumb question but having egg white in it, doesn't that mean you are eating raw eggs? Since I'm not crazy about eggs that kinda grosses me out. I thought people shouldn't eat raw eggs?
They should be pasteurized egg whites. Pasteurization is a process of heating up the egg whites to a temperature of around 115-135 °F (depending on manufacturer) that is sufficient enough to kill salmonella and most other bacteria. Making it safe to use for this frosting recipe.
Wow, beautiful easy recipe. Will try this for sure. There is no other excuse for this.👍🔔
So easy trust me :) enjoy and thank you 😊
Will this be able to hold up in a tropical climate? I live in a very hot country, but I really wanna start using this for my cakes.
I’m not sure I’ve never tried, from what I’ve researched I don’t hear it holds up the best, although most butter based frostings wouldn’t
If you can keep the cake in the shade and as cool as possible I imagine it’s chances are higher
Good luck :)
I love 💘 her!
You are beautiful 😍 Lovely recipe
Can you freeze this as is? How long will it keep?
Hmm never tried actually
Can anyone tell me if I can add cocoa powder to make this chocolate or will it ruin the recipe? And can you all colouring gel ?
Great question I’ve not tried this but when you add it to butter cream there’s never an issue and I can’t see there being one here. Perhaps try with a small sample and let us know how you get on if you do give it a try
Do the egg white have to be at room temperature or can they be used straight from the fridge?
This is truly a great question and I’m glad you asked. Room temp is ideal however, honestly, I’ve tried this straight from the fridge and for me, it produced the same results. I think perhaps because the eggs have been so thoroughly processed. But to air on the safe side I suggest taking it out of the fridge 30 mins before and they should be just fine.
Thanks for your great question ☺️
Which butter would you recommend someone using in the UK that has a high fat content? Thanks
Any supermarket own brand butter (full fat and salted) is fine. In terms of actual brands I like Yeo valley, Lurpack - the blocks not spreadable, Anchor
Good luck :)
Thank youu
Is there a flavor difference between the “easy” recipe & the regular recipe?
None whatsoever, both really delicious. In fact I’d say the hand whipped one is just a tiny bit better as you can taste the effort 😆
how long can we keep it at room temperature
Hey up to an hour whilst you’re icing your cake 🍰
is it stable enough for decorating?
Very! Most stable one ever truly :)
I don't understand, all I get when I try this method is a layer of icing sugar dust over my whole kitchen and a meringue that is like melted marshmallow
Keep whisking it really does get there
I added the butter and mine turned watery 😭
You really have to keep doing I promise it seems like all is doomed but it gets better with time
Hello
I'm a Bad boy at eating Raw eggs 😎😎
Same. Guilty! 🤭