EASY Faux Swiss Meringue Buttercream | NO HEAT REQUIRED | HAND MIXER FRIENDLY
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- Опубліковано 8 кві 2021
- #fauxswissmeringuebuttercream #swissmeringuebuttercream
In this video, I show you how to make Easy Faux Swiss Meringue Buttercream, which is less sweet than American Buttercream. It requirea no heat and if you don’t have a stand mixer no problem. This recipe is hand mixer friendly.
My blog has further information about this creamy, delightful buttercream:
www.arisecakecreations.com/ho...
If you make this Easy Faux Swiss Meringue Buttercream or any other tutorials that I have shared, I would love to see your work. Share it with me either on:
Instagram: / arisecakecreations
Facebook: / arisecakecreations
Tag me: #arisecakecreations
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**RECIPE BELOW**
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Easy Faux Swiss Meringue Buttercream - Covers a small 6inch cake
85 ml (1/3 cup + 1 tsp) Pasteurised Liquid Egg White (85ml is correct measurement NOT 90 ml as I have listed it wrong in the video)
350g (3 cups) Icing sugar (powdered sugar)
350g (1.55 cups) Unsalted butter (room temperature)
¼ tsp salt
1 tbsp Vanilla extract*
*Other flavourings can be used instead of vanilla such as i.e. lemon extract, strawberry flavour etc.
Optional for making buttercream lighter or brighter
- Purple colour paste - I used Sugarflair - www.amazon.com/Sugarflair-PUR...
- White - I used Wilton - www.amazon.com/Wilton-603-123...
I have given cup measurements; however, my biggest suggestion is to use kitchen scales. This will provide the most accurate way to bake all your yummy creations and make your bakes super professional and perfect every time.
Check out this link to UA-camr ‘Sugar Geek Show’, who explains the reasons why it is best to use a kitchen scale for baking:
• Why You Should Use A K...
Top 10 best Kitchen Scales 2021 - scafe.shop/top-10-best-kitche...
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Blog: www.arisecakecreations.com
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I owe all of my baking skills to my Mum; as a child I remember spending every Saturday with her whisking up yummy creations from scratch. I believe that everyone has the potential to learn baking and decorating skills with the right tips and tricks. I take great pleasure in seeing people reach their full potential, gain self-confidence, become whole and achieve life-changing results through using creative arts.
You all have the ability to create, allow yourself to dream, so let the creating, baking and artist cake creations begin.
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Music: youtube.com - Quangerine Cream - Noir Et Blanc Vie, Skewls out - Noir Et Blanc Vie, Fender Bender - Bad Snacks
With Love,
Thanks for watching! - Навчання та стиль
Turned out amazing
This looks absolutely delicious.. Gonna try this. 👍
It is a really great recipe to have if you want a buttercream that is not very sweet. I hope you will try it😊
Thank yo! I've just made this and its a great recipe. i think the key is to go much slower than one would think with it all. It's turned out perfectly well.
I am so happy it turned out well for you🥰🤗
Thanks for stopping by!
Check out my blog for further information about this creamy, delicious buttercream:
www.arisecakecreations.com/home/easy-faux-swiss-meringue-buttercream-no-heat-hand-mixer
If you make this Easy Faux Swiss Meringue Buttercream or any other tutorials that I have shared, I would love to see your work. Share it with me either on:
Instagram: instagram.com/arisecakecreations/
Facebook: facebook.com/arisecakecreations/
Tag me: #arisecakecreations
Thanks for watching!
Thank you for sharing 🤩🤩🤩🤩
Thank you. I am happy to share🥰🤗
Beautiful x
Thank you so much❤🤗
Every step of your presentation is eaay
Thank you so much for your lovely comment. I really appreciate it🥰🤗
👍👍👍and subscribed
Welcome to the Arise Cake Creations community👋 Thanks for subscribing🤗🥰
Gonna try this one for Christmas cake.. one question tho, is it stable enough to withstand humidity and travel for delivery. It’s always summer where i live 😅 (I live in the Philippines 🇵🇭)
Sorry, for my slow response. I live in Thailand, so have similar weather to Philippines. I make Swiss Meringue all the time. I hope you have had success making it🥰
Thank you for sharing this recipe, as I only have a hand mixer. I tried it, followed the directions exactly, and it turned out soupy in consistency. Any ideas as to why this would happen? Thanks.
Thank you for your question. Mixing the egg white and icing sugar to a stiff peak as possible helps. Did you put the butter in all at once? Adding the butter gradually while mixing is the best method. If it does go soupy, you can try putting it in the fridge first for a few minutes to firm up, then continue mixing, also you can gradually add some additional icing sugar (confectioners sugar) to help obtain a thicker consistency. I have more detailed information on my website for this tutorial, here is the link: www.arisecakecreations.com/home/easy-faux-swiss-meringue-buttercream-no-heat-hand-mixer?rq=faux
I hope this helps🌸🤗
@@AriseCakeCreations Thank you! I think some of the trouble may have been that I didn't use a full-fat butter. Thank you for responding, and for the link!
Does the powdered sugar make it sweeter than the granulated in normal SMBC?
Thank you for your question. Using powered sugar (icing sugar) does not make it sweeter than using granulated sugar. I have adjusted the quantity of powered sugar used in my recipe so it is not sweet. I hope this helps🥰🤗
How large a cake /how many cupcakes would this be sufficient for , please?
Thank you for your question. This amount of buttercream would cover & fill a 6 inch round (about 4 inches in height). You can pipe about 24 cupcakes, however, it will depend how you pipe. A piped low swirl will do about 24 cupcakes. I hope this helps🤗🥰
Can trex (vegetable shortening) be added instead of butter??
You can use a little Trex (which does in fact help to stabilise the buttercream slightly). However, I am not sure I would use it completely instead of butter. The taste will not be as nice. The unsalted butter adds to the flavour of the buttercream. I hope this helps🥰🤗
I feel like mine is a little stiff while with hand mixer. Should I add more liquid to soften it?
Thank you for your question. If you have this problem again. Heat the buttercream up slightly, until it is melting around 🌸🤗
If I'm using a stand mixer do I use the paddle or the whisk
Start off with whisk attachment to combine pasteurised egg whites & icing sugar. Whisk on low to combine first (you don't want to get icing sugar dust everywhere). Then turn mixer on high for up to 10 minutes until stiff peaks have form. Then switch to paddle attachment, turn mixer to low and begin adding room temp butter a few pieces at time. When butter is all added, mix on medium speed for up to 10 minutes. The aim at this point is to not to allow too much air bubbles/pockets to form, especially if you want to use it to spread on the outside of a cake (not impossible to work with, but it will be harder if there are lots of bubbles). I hope this helps🤗🥰
@@AriseCakeCreations thank you so much... I tried it n it came out great.
Is it possible to make this cream without pasteurized egg whites? Actually the pasteurized egg whites should be used within 3 days. So what to do with the rest egg whites 🤔
Normally this cream is made with egg whites. You can either use fresh egg whites (I have a UA-cam video showing this as well ua-cam.com/video/DzgYgMrBU8o/v-deo.html ). Using fresh egg whites is good if you can't purchase a smaller bottle of pateurised egg whites, however the process to make it is slightly different, since you need to heat the fresh egg whites and sugar well.
The other alternative if you do not want to use fresh egg whites or pasteurised egg whites. Making Swiss Meringue Buttercream using Meringue Powder. I have never used Meringue Powder, because I can't unfortunately get easy assess to Meringue Powder in Thailand. I hope this helps🤗🥰
How do I make this chocolate with cocoa powder?
You can add a table spoon of sieved cocoa powder at a time, until you reach your desired chocolate level. I hope this helps🥰🤗
Can i reduce the amount of sugar in this recipe?
Thank you for your question. I have never tried to reduce the amount of sugar, so I'm not sure what effect it will have when you whip up the Meringue. However, I have heard of some recipes reducing the amount of sugar, and adding something acidic like cream of tartar, lemon juice or white vinegar to help the Meringue to mix (when some sugar has been taken out). Best thing to do is experiment and see how it works out. I hope this helps🥰🤗
How do you make this chocolate
This is not chocolate but Swiss Meringue Buttercream. Full details how to make it is in the video. I also have a blog to go along with this, that goes into more detail as well. Here is the link to the blog: www.arisecakecreations.com/home/easy-faux-swiss-meringue-buttercream-no-heat-hand-mixer?rq=easy%20buttercream
How much powder sugar should I use when i want to pasteurize it myself ?
Using powdered sugar is only for Faux Swiss Meringue Buttercream recipe using pasteurised egg white.
If you want to pasteurise it yourself, you will make the real Swiss Meringue Buttercream, that uses granulated sugar. Here is the link to my recipe - ua-cam.com/video/DzgYgMrBU8o/v-deo.html
I hope this helps🤗🥰
How many Cupcakes can this recipe frost?
This recipe will yield around 4 cups. You should be able to pipe about 24 cupcakes. However, also take into consideration if want to pipe heavy fancy designs (since sometimes this can use up more buttercream). I hope this helps🤗🥰
Can this recipe be frozen?
Thank you for your question🤗 It can be frozen for up to 3 months. I have written a blog to go along with this tutorial which will provide you will all the extra tips including storage. Here is the link
www.arisecakecreations.com/home/easy-faux-swiss-meringue-buttercream-no-heat-hand-mixer?rq=Swiss%20meringue%20buttercream
I hope this helps🤗🥰
I just made this recipe for my moms birthday yesterday and we both loved it. We ended up only using half and freezing the rest for mothers day cupcakes
I followed this exact recipe and it did not turn out like this. I’ve tried it 3 times, this one, and 2 others recipes and cannot get it to whip up right.
It is hard to gauge what stage maybe going wrong. However, you could try some of these tips if you haven't done so already.
Get the icing sugar to dissolve in the pasteurised egg white before whipping. Make sure that your mixing bowl is free from any grease (wipe your bowl with a little white vinegar). If there is grease present it may hinder the meringue from whipping up properly. Add the room temperature butter gradually allow to whip up a bit for before add the next amount of butter. I hope these solutions help🤗🥰
@@AriseCakeCreations thankyou for your response. I’ll try these.
Oh man mines runny ugh
Sorry, that yours came out runny🙁 I would love to know the processes you used/type of ingredients brands etc, to see if I can troubleshoot what went wrong🥰