FOOLPROOF Swiss Meringue Buttercream Tutorial! | Georgia's Cakes
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- Опубліковано 27 лип 2024
- Swiss meringue buttercream masterclass!
SMB is what I fill and decorate all my cakes with. Some people are scared by the process, but it's a lot more simple than you think!
I first uploaded a buttercream tutorial about 3 years ago and since then, I've learned a lot more about it - what to avoid, what to look out for etc. So, if you follow this tutorial step by step I can guarantee that you will produce perfect Swiss Meringue Buttercream.
I also have a clever trick on how to use the meringue and pipe kisses at the same time (rather than making two whole separate batches).
Remember, the recipe is a ratio so see below both options - one with meringue kisses and one without!
Enjoy! x
Enough to fill and cover a 6 inch cake:
Without meringue kisses:
200g egg white
400g sugar
400g softened butter
With meringue kisses:
225g egg white
450g sugar
{Whisk to meringue stage and take out 75g to pipe with}
400 softened butter
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For those in warmer countries, try heating the egg whites and sugar up to 74°C instead of 63°C. This will make the meringue stiffer and more stable, then follow the rest of the instructions as she said. This way the butter cream stands better to heat and it's more stable.
wow thanks
As someone who lives in Texas, thank you for this tip! I've also seen recipes where they substitute a bit of the butter for Crisco, as it has a higher melting temp, so it's more stable in warmer temps.
Could have used this tip this year! I made a meringue buttercream cake for my nephew and it was only out the fridge for a couple hours but as it was 30 degrees it all melted off a side 😅
@@luckypondling I recommend using Italian meringue buttercream for hot days! I used it for a wedding cake who stood out in Texas June for hours and kept the form great!
@@Topol60 did you use the same proportions as this recipe, or you change it?
Have used all your videos to make a tiered cake for my Father's 90th birthday. This butter cream is amazing! Your instructional videos are straightforward and so easy to follow, but the best things is, everything has turned out exactly as it looks on your videos! Thank you so much xx
Thank you so much for sharing!! I have struggled with swiss meringue and it curdled exactly how you mentioned. And now I think I know why...cant wait to try it out again! Thank you!!
Georgia, you are a fantastic teacher, the best tutorial I have seen on meringue buttercream, thank you!
OMG!!! I was always scared of making SMBC but after watching your tutorial, I made it with strawberry reduction and it is the BOMB! It taste like ice cream and so smooth and light. Thanks so much girl....
Is it thick enough to frost cupcakes?
Persevered and omg. The most silky texture!🤗
oh god i’ve thought of doing the buttercream and the kisses together but wasn’t sure thank you you have it really clear x
What an enjoyable masterclass! You're an amazing tutor... It's such a pleasure to watch and learn from you. Thanks so much!!!
Just made this after previously failing miserably. Thanks so much for this fail safe method!
Meringue kisses are so satisfying 😍
Love this tutorial. Your previous SMBC tutorial is my go to 😍Please make a review on the smeg mixer/ difference between kitchenaid and smeg. Tia
This video has been a game changer for me, thank you so much. Well explained and an excellent recipe! :) keep em coming!
Never made Swiss meringue buttercream before... followed this to the letter twice and twice I got perfect results! Thank you SO much for this tutorial 🙂
I tried before but the smell and taste was just plain buttercream (the recipe I followed contain less sugar) do your meringue had a good taste? I want to try again, but I'm afraid that it would be the same result :c
Happy to see you ❤️ big fan from Taipei 🇹🇼❤️❤️❤️
I tried making SMBC for the first time the other day for my aunties birthday cake and ohmygosh it worked for me. I just accidentally put too soft butter (because im from the Philippines and it gets really hot in here) and it became soupy but fixed it by refrigerating it for about 40 mins then mixing it again. Your recipe ratio is soooo good it tasted really great with the chiffon cake, and its stable too considering our weather here. My only concern is that it sweats whenever I take the iced cake out of the refrigerator to room temp. Anyway thank you sooo much for the tutorial. 💖
My cake design for my auntie was inspired from your garden cake design btw. 🥰
Awesome! Thank you for this tutorial!! 😀🧡
Brilliant at explaining the methods
Georgia I tried your cake base tutorial and it came really awsome
Thank you so much ❤️I tried this and it was really nice!! HIGHLY RECOMMENDING this butter cream!
Glad you liked it!!
Thanks for the tutorial, it is really helpful with adding the extra meringue kisses. Also, I am in Canada and it is safe to eat raw egg whites here as well.
omg i cant believe i am just discovering your channel, thank you so much for the proportionc recipe and so many goood tips
❤❤❤ I tried it came out perfect
Hi Georgia , just love the way you have explained the process . American Buttercream is too sweet and more over the country where I stay the climate is very humid (India) , so its hot and humid .. so American buttercream doesnt work well for us . I have been waiting to try the SMB . Will definately try and share the result . Hope it works
your recipes are awesome
I made four batches of swiss meringue buttercreme, which is not very many. I was successful twice so far! This last batch included vanilla extract and peanut butter! I had to get up early in the morning while the humidity was lower and create the swiss meringue buttercreme. I live in the south of the United States and it gets very hot. At first, I thought my buttercreme would not make correctly, but I placed the batch into the refrigerator for four hours. After taking it out, I switched paddle attachments from the whisk to the paddle (I think) and put the speed on high. The flavored swiss meringue held together with incorporated high quality butter! I am thankful! I was wondering if cream of tarter might help the swiss meringue stiffen better (even if I use it for cake decorating)?
Great tips! I enjoy learning from you!
The mixers 😍😍😍😍😍
Thank you for the recipe 🙏
thank you so much for this! i have been wanting to try making this for sooo long. and finally i worked up the courage, your tutorial was definitely the push. it is so clear and thorough and has so many troubleshooting tips! amazing! It worked! Thank you soo soo much! keep doing amazing things!
Amazing! So happy to hear ☺️🙏🏼
@@GeorgiasCakes Thank you! How are you? hoping you are well! missing your videos!
thanks for your recipe!
Love all your recipes... so sad they're all gone. I had just bought everything to make your honey cake but didn't get to it in time before you took it down. Thank you for all the help along the way of my new baking life. 💛💛💛
Nevermind I see the honey cake is back up. Thank you soooo much!!!!😁❤❤❤
Did she remove her content??
@GrammaPatriot at one time, she had taken some of her recipes down. But a lot seem to be back.
@@DayByeDayChristine oh good!! I love her ideas!
Loved the video! How much chocolate would you add for this specific recipe if I wanted to make it chocolate? Thanks in advance
Amazing thanks ❤️
Nice and clear thanks
Thank you very much ❤️❤️
Thank you for the very informative video :)
I just made this rigth know and the only thing I can say is team swiss meringue buttercream hahahaha I always used americano frosting in my cakes, well not anymore 🙈
Lovely buttercream Georgia, just 1 queation do you use fresh egg whites or carton pls, i heard you can do it either way just wondering your opinion xx
Just wondering - roughly how long before you turn the speed up?
Your cakes are always so beautiful and creative. I love your videos. I do have a question regarding SMBC. Some recipes call for salt and some leave it out like your recipe. I find if I'm not using a flavor other than pure vanilla extract it is lacking a pop! Is there a reason you don't use salt in your recipe for SMBC? Does adding salt compromise the texture? Thanks so much for any advice. I'm doing a wedding cake very soon and it will be a Vanilla Bean SMBC so would love your advice regarding the salt. Many thanks.
Hi, How long do the meringue kisses last for ? :)
I was thinking same haha we think alike making a cake thanks
Oh every time it went to soup sooo I mixed egg sugar to heat in seperately bowl then transferred it to mixer bowl that I made sure was cold and that worked ❤
Hi Georgia!
Where I can found your tools, I love your thermometer and scale
Im in USA, THANKS in advance!!!
My mum is thinking of making the Swiss meringue buttercream for my 18th birthday cake it is is 5 days and she is wondering if she made it now would I keep till then. How long will the buttercream keep whilst in the fridge?
Hi Georgia, thanks for the recipe. If I want to have chocolate flavor, how much chocolate do I have to add, milk or semisweet? Thanks.
Hey Georgia you are a great tescher. I wanted clarity on the type of butter to use?
Amazing!! Where can I get the recipe written down? And also I need the measurements in cups please? 😊
Thanks very much. Please can I use a combination of margarine and shortening for the fat?
Love this. So thorough!! I love watching all your videos! Can you pipe flowers (roses, mums, etc) with this? If not, what type of buttercream would you use?
Hi Georgia thanks for the tutorial and mathematics! Do you have any advice on quantifies of buttercream to cover various size cakes? It always looks like so much is needed! Thanks
This is a great question as it is literally a guessing game
I wonder if the Wilton website would have a chart for buttercream quantity?
Or Google?😳
Hi! how much do I have to prepare if I going to use it with a cake with 3 layers of 6"? Thank you!
Hi! How much melted chocolate should we add to this recipe if we want a chocolate swiss meringue buttercream?
I've seen a lot of things lately about adding the sugar after you've whipped it to mostly peaks because it makes it quicker/easier? Maybe not the best idea if you're making kisses incase it doesn't completely go in but if its just for buttercream that would be alright, wouldn't it?
hi Georgia, I tried it out (also the italian method), and I think the consistency of my cream is quite ok, however I find the color of the buttercream way too buttery yellow rather than white... why is this and how can I make a nice white shade buttercream with the italian or swiss method?
Thanks Georgia! I have just got to the meringue stage! How long does it take for it to cool? Is the way a way to speed the cooling process? Can you keep whisking or put in the fridge for example? X
Shift the bowl onto a larger one with cold water and ice cubes (opposite of bain Marie). It works for me!
Thanks, great tutorial! How can I make a buttercream that has more of a matte finish in its texture?
Thank you so much for the tutorial.
Any kind of chocolate to add for flavor?
Thanks
Never made this butter cream before, so wondering can I use icing sugar rather than sugar?
As a comparison how do you find the swiss mbc vs italian mbc? I use italian but I have noticed alot of people use swiss? Not sure if its a personal preference thing, is swiss is quicker and easier or you get more bang for your buck ie volume for the amount of ingredients 🤷♀️ I have never made swiss meringue and almost too afraid in case it isnt stable enough for our Australian climate...(crazy hot at times)...
How would I go about flavouring the buttercream with Gin and Lime? I’ve done it with American style buttercream but I’m worried I’d ruin SMBC!
Just made my first Swiss meringue buttercream. It has turned out great, though I did worry after an hour with a hand beater that the peaks weren’t stiff enough but all good. Let see how I go with putting on the cake.
I also have an hand mixer so you spent an hour😭😭 I wanted to try it out but damn
@@aslbuthelezi it was probably done in 30minutes I was just trying to get the meringue firmer. I would say give it a go it is a nice buttercream.
Sometimes when my kisses are in the oven they don’t set and eventually they go lumpy even though I piped them perfectly. What am I doing wrong?
Meringue came out beautifully but when I added the butter I ended up with little lumps of butter everywhere. It just would go smooth.
Hi Georgia! Nice tutorial very helpful, but what if i want to less the sugar amount, do i need to reduce the butter and egg whites too? If so how much? Thank you so much!
Yes you will definitely need to reduce all the other ingredients too. It's all about the proportions of each ingredients working together :)
Is it salted or unsalted butter? And granulated or caster sugar?
Also if keeping it plain white would you add vanilla? Thanks
Hi georgia, i always have really bad issues with air bubbles in swiss meringue buttercream. I was told it was because of the speed I wisk the meringue and the buttercream, so i do it always at medium speed. Can i achieve the meringue kisses consistency while wisking in a lowest speed?
Switch to a paddle attachment when all the butter is mixed in, it will help
Do you have to put cream of tartar if you not getting tick white when doing Swiss buttercream when using hand mixer
Can we use this recipe for red velvet cakes.?😊😘
hello georgia!! how are you? I just wanted to know if I can put the bowl with the meringue in the fridge to chill completely before putting the butter
yes, you can. that's how i always do it.
Hi Georgia . How much dark chocolate I need to melt for this quantity of Swiss meringue?
How much butter we have to take for 6eggs. It's depends upon our wish or should take certain amount of butter?
Hi Georgia. I've just noticed that you're using a Smeg mixer. Do you know if the Smeg can be adjusted to reach the bottom of the bowl better?
On my KitchenAid stand mixr, a trick learned from a master chef, is to put down the mixer head with the whisk beater into the bowl... NOW THE TRICK! BEFORE starting your mixer, DISENGAGE your beater as if you are removing, but don't lift the head out of your mixer or remove your whisk beater, leave it in place inside your bowl -- tturn your mixer on. It beats the entire bottom. Your welcome!!!
Can I use that method to make meringue for macarons?
Can I make the bowl cold by putting ice pack on the outside.
Hey georgia how I can get the butter cream less sweet?
Hi, can I use this buttercream for wedding cakes (tiers )
Hi Georgia
What sugar are you using caster or granulated, thankyou for your tutorial
Caster
That piping bag/scale combo is so cool. Where did you buy it?
Georgia, thank you so much, I got a good lesson, listening to your video..:)
Also, If I want to put white chocolate . How much do i have to put to the buttercream?
Hi Georgia can you use colour mill in Swiss meringue?
How long can you keep the frosting in the fridge? And can you freeze it like American buttercream?
Dear Georgia, could you tell us how long you’re approximately whipping the buttercream on a medium speed (minutes) and which attachment is the best for that process? I’ve noticed you use the whisk, a lot of other patissiers use the petal🙃 Thnx and love from Germany
Hi! Thank you for this. My swiss meringue keeps separating.. What am i doing wrong? Plus, i don't have a thermometer. Is this really needed? Or do you have other tricks without it?
Other recipes say if you don’t have a thermometer then rub the mix between your fingers (be careful not to burn yourself) and it’s when it’s smooth and can’t feel any sugar granules etc. Worked for me!! X
@@alexandraaxford9749 That's exactly how I do it too :))
I love SMBC but when I cover my cake it’s so hard to get rid of air pockets, even though it’s nice and bubble free in the bowl!!! Any suggestions please?
I’ve made this a few times now it’s beautiful but I had one batch that somehow didn’t work. I put it in the freezer as I couldn’t bear the thought of throwing away such delicious and expensive ingredients. I’m going to fetch it out this weekend to try and resurrect it for my father in laws lemon giant doughnut cake. 🤞
How'd it go?
Can we also take out the merengue for cookie's when making imbc?
Hi Georgia I live in México, Riviera Maya exactly, I was wondering if your cakes sweat when you put out of the friege? Mine does. And if the smbc is coloured worst. Any suggestions?
Hi, I live in México too, im from Monterrey super super hot, and sometimes depending on the weather they sweat, but tours sweat the color of the frosting mine just sweat a little bit and the they are fine, why im writing this in english when we can have a perfectly good conversation in spanish I dont know hahahhaa
My city isn't as hot, but VERY humid. Your meringue will always sweat on humid days. In those, I change meringue for another kind of frosting. No way!
Hi! Would you recommend using boxed egg whites?
Once you’ve cooked the egg mixture can you put the bowl in the fridge to cool the mixture/ bowl down? Mine takes a long time to cool on the kitchen surface.. Thanks!
No, you're better of changing bowls than putting the meringue in the freezer
Hi Georgia, is it normal that there are a lot of airbubbels in my swiss meringue buttercream? If no, what can I do about it? Love your tutorial by the way, makes me feel like baking again!!!
I think it’s pretty normal. What I do to take the air bubbles out is when the buttercream is finished i switch to the paddle attachment on my mixer and mix the buttercream on a low setting for about five to 10 minutes. After that your buttercream should be silky smooth!
Love your videos! Did it to the T and it still didn’t come out right!
Hi Georgia, I followed your tips and when my crumb coat came back to room temperature after being in the freezer then fridge when I was to be cut there were splits in the buttercream. What did I do wrong? Thanks Julie
Can you add lemon curd to the buttercream?
Yeah, our eggs are pasteurised. If you buy from a local farm, or someone you know with chickens they almost definitely won’t be. As long as they have the red, British look on them, you’re good 😊
Thank you so much for the great tips! Gonna follow this step by step the next time I make some SMB! Have you ever experience the buttercream produces aome watery substance? Like the buttercream literally slide off the bowl 😂. I always experience that, and I had to move the butteecream to another bowl, whisk it up by hand, and THEN it would come together beautifully 🤣. I'm starting to think my SMB is trolling me lol
Hi Sherly, what you are describing is Buttercream separating...curdling that doesnt respond to longer mixing and separation are both a temprature problem. It means that the temp is too cold for the ingredients to emuslify. So what you need to do is bring the temperature up either by heating the stand mixer bowl while mixing with a blow torch, hair dryer or even a hot towel wrapped around it...alternatively you can heat up a portion of the buttercream in the microwave till it almost liquifies, add it to the rest of the buttercream then keep mixing, you might have to repeat this step twice or something till the temperature of the buttercream is heated up all over...
This also applies to when you try to reconstitute chilled buttercream.
@@lamyaandadam ohhh thank you so much! I live in a humid and hot country, so in my experience of making buttercream (only 3-4 times), either it's soupy, or it's separating. But both problems can be solved with mixing it again in another bowl or putting it in the fridge for a while. I just have no idea what happened 😂. Thank you for explaining! I guess I need to play around to find the good temp so it will mix well.
Yes it is almost always a temp problem.
Soupy= too warm
Separating or curdling= too cold
Best of luck xx
Is it fine to make the Swiss meringue butter cream the previous day. If yes, then how do I store the butter cream. Instead of going through the melting and mixing process once again...
Hii
. Thank u for thisss... But can u pls make a video about coloring the Swiss buttercream.. Whenever I used to make it, my color never gets mixed in well. I use gel color and still it disperses like dots.. The color doesn't pop..that was when I was just using my finger rub to make sure sugar was dissolved.
N den i started using a thermometer to get the 63 degree C and den whisk it up and add butter, i found color dispersing better. But unfortunately it's like diffrnt shades are coming up in between. Like light and dark shades of the color. How much ever I mix it, it keeps getting diffrnt shade. Pls explain
I use oíl base colours or buy an additive for colours, its like a oíl the you mix with regular gel colours. Also in my experince I add more food colouring then if I use regular buttercream.
Hi dear if I want to make 6 inches 4 layers how much quantity, also for 8 inches 4 layers how much quantity should i add
But Georgia can you do flavor with crumbs? Like Oreo?
Can you put gelatin in this to make sure it does not melt and stay long for cake covering?