I enjoyed your video. Easy to follow, informative, and helpful. Just one thing...you might consider using only ONE set of instructions running on the screen at a time. It became a bit cluttered and confusing to follow. But, overall, great video!
Thank you for sharing this recipe.. I tried making it today.. it came out perfect...I had never tasted this frosting before.. first time I did n it was yum. Mildly sweet n super creamy.
Temperature of the mixture should be at room temperature Speed of your beater should be low while adding butter Add butter piece by piece. Watch the video until end.. Understand everything then try again You will succeed Happy Baking
Does this frosting ever goes hard or crispy? I remember when I was kid someone had a cake and mom kept the "buttercream roses" they were dry and crispy like merengue
I cannot wait to try this recipe. Thank you so very much for writing down the instructions in the description box. I don't know what I've been doing wrong, but every single time that I attempted to make buttercream frosting, it'd either be too sweet or too runny. I don't know if you're going to see this, but I truly hope so, because I've got a few questions for you. Does it matter what type of butter used for this recipe? Can I add different extracts ( ie mint, orange, lemon, etc ) to the recipe? Can I add cocoa to the recipe?? How many cupcakes does this recipe make ( ie 12, 16, etc )? Now, if this recipe only makes enough frosting for 12 cupcakes or one 9x13 cake, can I just double up on the ingredients? I really want to try this recipe on Red Velvet cupcakes, and I definitely need to know what I can, and cannot do. Thank you so very, very much for taking the time to read and reply back to my questions.
Hi, I asked someone and they told me that with an electric mixer less than 200W a perfect Swiss cream is not made! , Is this correct? I have a 150W electric mixer from an original company Do you think 150W is good? How powerful is your device? (I don't speak English very well so I used the translation, I hope it is clear, thank you and I hope for your reply as soon as possible)
Thank you for this recipe but I checked the measurements( in grams) in the description and they aren't accurate. ½ Cup granulated sugar is equivalent to : 100 grams ¾ cup butter is actually: 170 grams
Happy to know, that the video helped you, follow the recipe, keep whipping it will come together.. thank you and keep visiting, share with others too 😊🙏
To an extent yes.. SMBC icing can withstand hot whether... If it's too high then it will be better if half butter from the recipe is replaced with a shortenings ( with high fat content)..
@@oj495 The white fluffy stuff in the can. (solid vegetable shortening) In the U.S. it is called Crisco, and in the UK it is called Sweetex. However, I will warn you that while Sweetex is the best to use, it is pretty expensive!
I have tried SMBC before but even though i made sure that all sugar granuels were disloved on double boiler , while wisking the meringue there were lots of sugar granuels in the end ..why this happened , possibly where i made mistake? Plz help ,,,i want to make this for my brother's birthday cake.
This is a common problem, I find it too... Change your sugar.. I mean buy fine sugar, sugar with fine granules.. some brands of sugar has larger cristal this will dissolve slow..
Sorry for the late reply,.. I missed seeing your reply.. yes you can.. in the fridge up to a week and in the freezer it will stay up to two weeks.. bring it to room temperature.. some times you may need to whip it so that it comes to the perfect consistency.. thank you for visiting..
Didn't work for me! I took eggs at room temperature, made sure no yolks are in coz I know it won't whip but still the eggs dint whip. The meringue turned soupy after adding one piece of butter! It just broke my heart 💔 🥹
Finalllllly i found the video that gave the estimated time...n step by step very details...thankyou so much for sharing this😄
Came out so well! Thank you for the recipe
I enjoyed your video. Easy to follow, informative, and helpful. Just one thing...you might consider using only ONE set of instructions running on the screen at a time. It became a bit cluttered and confusing to follow. But, overall, great video!
Thank you for sharing this recipe.. I tried making it today.. it came out perfect...I had never tasted this frosting before.. first time I did n it was yum. Mildly sweet n super creamy.
Thank you Jyoti.. happy to know.. enjoy baking.💕💖
Definitely will try! I’ll update on how it goes!
Update: I failed twice because it became too liquidity after adding butter
Temperature of the mixture should be at room temperature
Speed of your beater should be low while adding butter
Add butter piece by piece.
Watch the video until end..
Understand everything then try again
You will succeed
Happy Baking
Try chilling it in the fridge if it's too runny so some of the butter solidifies again and u can whisk it up to make it fluffy
beautiful 😻🧁🎂🍰😎♥️❤️😃☺️💟buttercream frosting
Thank you
@@CurryLives your welcome 🙏
Este foarte util că menționezi timpii fiecărei operatiuni😊
So simple and delicious...
Very Beautiful ❤️ nice to meet you 👋👋🎁🔔✅👋❤️ good luck ❤
Such a detailed and informative video, thanks a lot. I really appreciate your sweet effort❤
Thank you for tnis video. Can I do the same thing with pressurize eggs?
Thank you for sharing ❤️😍
Thank you for the tips🙂 .. will try it out sometime.. as I dont prefer american butter cream frosting too much coz it's too sweet.
You have to try.. you will love it
Can you double, or evem triple this recipe"? It ends up looking like such a small amount...but sooooo good! Yum! Thanks to anyone who can answer.
Is the mixer that you used a 450 watt kenwood mixer?
Thank you so much for this video!
Hola por qué no sigues subiendo recetas?tienen mucha calidad tus enseñanzas y las he aplicado con éxito gracias ojalá que vuelvan tus recetas
What size of cake can this 1 recipe cover?
What size of cake can cover of this recipe.
Can i add cream cheese in it?
What would be the Approximated time for this process???
How long does this last inside the fridge?
Can we use magarine ?
Does this frosting ever goes hard or crispy? I remember when I was kid someone had a cake and mom kept the "buttercream roses" they were dry and crispy like merengue
No this buttercream never become crispy
May I know how long can I keep the buttercream ? Can I keep in the fridge ?
Yes you can keep it in fridge..
Hi! What brand of butter did you used?
I cannot wait to try this recipe. Thank you so very much for writing down the instructions in the description box.
I don't know what I've been doing wrong, but every single time that I attempted to make buttercream frosting, it'd either be too sweet or too runny.
I don't know if you're going to see this, but I truly hope so, because I've got a few questions for you. Does it matter what type of butter used for this recipe? Can I add different extracts ( ie mint, orange, lemon, etc ) to the recipe? Can I add cocoa to the recipe?? How many cupcakes does this recipe make ( ie 12, 16, etc )? Now, if this recipe only makes enough frosting for 12 cupcakes or one 9x13 cake, can I just double up on the ingredients?
I really want to try this recipe on Red Velvet cupcakes, and I definitely need to know what I can, and cannot do. Thank you so very, very much for taking the time to read and reply back to my questions.
Yes.. you can use any extracts
1/4th to 1/2 cup coco
Yes you can double the recipe
12 cupcakes
How long can we store this
And for how many days
Can i use salted butter?
Awesome!! So well prepared!!
Thank you for sharing!
Stay Connected :)
Thank you.. for sure
Hi, I asked someone and they told me that with an electric mixer less than 200W a perfect Swiss cream is not made! , Is this correct? I have a 150W electric mixer from an original company Do you think 150W is good? How powerful is your device? (I don't speak English very well so I used the translation, I hope it is clear, thank you and I hope for your reply as soon as possible)
Follow the steps correctly.. you will get perfect swiss buttercream
Thank you for this recipe but I checked the measurements( in grams)
in the description and they aren't accurate.
½ Cup granulated sugar is equivalent to : 100 grams
¾ cup butter is actually: 170 grams
Will it melts easily
Thx so much i kept throwing it away bc i though it didnt work anymore when it got mushy cause other vid dont show that part
Happy to know, that the video helped you, follow the recipe, keep whipping it will come together.. thank you and keep visiting, share with others too 😊🙏
Is it suitable to do it In hot weather ? How long can I leave it out at room temperature ?
To an extent yes.. SMBC icing can withstand hot whether... If it's too high then it will be better if half butter from the recipe is replaced with a shortenings ( with high fat content)..
@@CurryLives Good day, please what do you mean by shortening? Thank you
@@oj495 The white fluffy stuff in the can. (solid vegetable shortening) In the U.S. it is called Crisco, and in the UK it is called Sweetex. However, I will warn you that while Sweetex is the best to use, it is pretty expensive!
Can we make a batch in advance and store it to save some time? If yes then how to store and for how long it can be stored and used?
Could one double or triple this recipe? Or is it best made in small batches?
If you are using hand beater I prefer Small batch
Can you give us the measurement for big batch of this recipe.
Can we use icing sugar instead of sugar? How much is that?
No icing sugar
Mine turned really soft
May be because, Climate is too hot..
What if i used salted butter? I'll still add a salt?
Salted butter will make it more salty
Hello, I would like to make a Chocolate flavor of this recipe , how much melted chocolate should I put for this recipe?
Hi.. will be uploading it soon
Can I use buttercup?
I don't know about buttercup
I have tried SMBC before but even though i made sure that all sugar granuels were disloved on double boiler , while wisking the meringue there were lots of sugar granuels in the end ..why this happened , possibly where i made mistake? Plz help ,,,i want to make this for my brother's birthday cake.
This is a common problem, I find it too... Change your sugar.. I mean buy fine sugar, sugar with fine granules.. some brands of sugar has larger cristal this will dissolve slow..
Tq so much for your help.....
How many cupcakes can this make?
Around 24 cupcakes.. subject to how much icing you use on a cupcake
Can I use icing sugar
Hi . You need to use granulated sugar.. icing sugar has corn starch
@@CurryLives thank you
How much amount of caster sugar do i need?
It's in the description box.. half cup
what size of cake can this recipe be enough?
6 inch cake
Awesome! Will definitely try it 🥺 thank you! anyways can we store the leftover cream for later use, how? And how long will it last?
Yes. You can store in airtight container in the fridge up to a week or in the freezer, for a month. Bring it to room temperature..
Pare realizabil, deși ușor riscant. Se poate ști ce temperatură sa aibă untul?
Felicitări, arată f.f.bine😍👍
What butter did you use?
Hey... Please answer
Do we require A.C while making this... Or while decorating a cake? Please answer please 😭😭
No need of AC while making cake, frosting cake or decorating
Mine became watery and the eggs were separated from the butter
i have been mixing the meringue with the mixer for over an hour and its not working, its in soft peaks.. im literally so mad HELPP
If there was any fat residue, or even if there is some yolk bits, it will not form peaks..
Please do make more cake recipes😁
I will try posting soon.. thank you Subashini
pwede ba siya ifreezer after if di pa gagamitin?
English
@@CurryLives oh sorry, i mean can i put it in the freezer and use it 2 to 3days after?
Sorry for the late reply,.. I missed seeing your reply.. yes you can.. in the fridge up to a week and in the freezer it will stay up to two weeks.. bring it to room temperature.. some times you may need to whip it so that it comes to the perfect consistency.. thank you for visiting..
@@CurryLives thank you! so helpful! can you do an icing piping tutorial for beginners next?
Why was mine not as fluffy as yours more crwamy😢
Beat slow first
I used this recipe but mine turned out curdled
It's fine continue beating it will come together
Your place might be colder
Cook the egg whites for 15 minutes???? It starts to separate
Laiba.. boil the water then reduce the heat to low.. then keep the egg white mixture on that.. keep stirring the mixture..
@@CurryLives thank youuu
Any doubts.. 👍
Don't ever put glass on hit by mistake please don't put metal bowl
pen1s
Didn't work for me! I took eggs at room temperature, made sure no yolks are in coz I know it won't whip but still the eggs dint whip. The meringue turned soupy after adding one piece of butter! It just broke my heart 💔 🥹
Beat at low speed and one by one it will thicken beat at low..
Before adding butter check the temperature of the mixture it should be room temperature
@@CurryLives i added butter anyway to it and it did thicken, Thanks!! But only thing is the egg whites and sugar never really whip up to stiff peaks.
is it okay to whip the frosting more than 30 mins? I keep pausing because my hand mixer heats up
Yes it's ok to take a pause in between.. whip the egg sugar mixture and check the temperature if it is warm do not add the butter..
What size of cake can this recipe cover ???