Swiss Meringue Buttercream Recipe | For Beginners | using Hand Mixer
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- Опубликовано: 1 окт 2024
- Hello everyone! Here is the step-by-step procedure ; how to make a Swiss Meringue Buttercream using Hand Mixer.
This Swiss Meringue Buttercream recipe is made using 2 egg whites, sugar, butter, vanilla and salt. This is a creamy, silky smooth frosting which holds its shape beautifully, and it is not too sweet. Understand the instructions and tips, to make the best Swiss Meringue Buttercream.
Grease and fat are the enemy of this buttercream so, wipe the bowl, whip spatula, or any utensils which will come into contact with the egg white using little lemon juice or white vinegar.
Separate the eggs white, there should not be any yolk with the white. Egg yolk will prevents meringue from setting up.
Place the sugar, salt and egg whites in a heatproof bowl then set the bowl over a pot of simmering water and whisk constantly. Do not let the bottom of the mixing bowl touch the water. Continue whisking until sugar is dissolved and mixture has thinned out. The mixture will be thick and tacky at first, then thin out and appear frothy on top. To test, dip your finger and rub the mixture between your thumb and finger. There should not be any sugar granules. If using a candy thermometer it should read 150 F / 65 C about 15 - 20 minutes.
Remove the bowl from the pan. Using a beater beat the mixture, starting on low speed and gradually increasing to high speed, until stiff, glossy peaks form and the meringue has cooled, it may take 5-10 minutes or more depending on the atmosphere. The meringue should be cold and no longer be warm to touch.
Add the butter, use butter that is at room temperature but not warm and melting. When you press on the butter it should make a dent mark but not mushy. If the butter is too warm and lose then the frosting will turn soupy.
With the mixer on low speed, gradually start adding the butter, a couple of tablespoons at a time. Add the next addition of butter once the previous addition is incorporated. You will notice that the meringue will deflate and may look curdled. Keep mixing in the butter, and the buttercream will eventually come together. When all the butter is added, add vanilla and continue mixing then increase the speed to high and beat until the buttercream is smooth and creamy.
Continue
Ingredients
TWO Egg Large Whites
HALF cup (60 g) Granulated Sugar
Pinch of SALT
3/4 cups (160 g) Butter
1 teaspoons Vanilla
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#SMBC #Swissmeringuebuttercream #Currylives #buttercreamrecipe
Finalllllly i found the video that gave the estimated time...n step by step very details...thankyou so much for sharing this😄
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 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
Came out so well! Thank you for the recipe
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
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
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
What would be the Approximated time for this process???
Such a detailed and informative video, thanks a lot. I really appreciate your sweet effort❤
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.💕💖
May I know how long can I keep the buttercream ? Can I keep in the fridge ?
Yes you can keep it in fridge..
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
What size of cake can this 1 recipe cover?
Hola por qué no sigues subiendo recetas?tienen mucha calidad tus enseñanzas y las he aplicado con éxito gracias ojalá que vuelvan tus recetas
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.
Awesome!! So well prepared!!
Thank you for sharing!
Stay Connected :)
Thank you.. for sure
Very Beautiful ❤️ nice to meet you 👋👋🎁🔔✅👋❤️ good luck ❤
Why was mine not as fluffy as yours more crwamy😢
Beat slow first
Is the mixer that you used a 450 watt kenwood mixer?
Thank you for tnis video. Can I do the same thing with pressurize eggs?
Mine became watery and the eggs were separated from the butter
Thank you so much for this video!
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!
Don't ever put glass on hit by mistake please don't put metal bowl
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 😊🙏
How long does this last inside the fridge?
Thank you for sharing ❤️😍
What size of cake can cover of this recipe.
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..
So simple and delicious...
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
pen1s
How long can we store this
And for how many days
Can you give us the measurement for big batch of this recipe.
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?
What size of cake can this recipe cover ???
Can i add cream cheese in it?
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
beautiful 😻🧁🎂🍰😎♥️❤️😃☺️💟buttercream frosting
Thank you
@@CurryLives your welcome 🙏
Este foarte util că menționezi timpii fiecărei operatiuni😊
I used this recipe but mine turned out curdled
It's fine continue beating it will come together
Your place might be colder
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
Hi! What brand of butter did you used?
Can you please tell the ratio for the SMBC?
Can we use icing sugar instead of sugar? How much is that?
No icing sugar
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
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 we use magarine ?
Can i use salted butter?
What if i used salted butter? I'll still add a salt?
Salted butter will make it more salty
Will it melts easily
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
Mine turned really soft
May be because, Climate is too hot..
Can I use buttercup?
I don't know about buttercup
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?
Can I use icing sugar
Hi . You need to use granulated sugar.. icing sugar has corn starch
@@CurryLives thank you
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?
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.. 👍
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..