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Swiss Meringue Buttercream Masterclass | Cupcake Jemma
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- Опубликовано: 2 авг 2024
- Love Italian Meringue Buttercream but hate the faff and the danger of melting sugar? This is the recipe for you! It is so easy, my dog Curtis could do it! And BOY, is it tasty! Smoother than a silky silk thing and tasty like woah! This is going to take your cakes from wow to POW!
RECIPE -
4 egg whites (use large eggs and free-range if possible)
300g caster sugar
400g chopped unsalted butter, soft
1 tsp vanilla extract
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that huge mountain of butter precariously balanced in that bowl should be in a modern art museum!!
Khairat h got asked how
It'd make a great still-life painting!
How much buttercream does this make ? 1 pound or 2??
On what basis did you come to that conclusion?
@@xnmcreations4480 I did the calculations… it’s about 1 3/4 pounds but to be exact it is 1.83 pounds :) btw this recipe is enough for 24 cupcakes so you can take it from there. I’d double it if you want to fill and cover a 2 layers of cake
Just made this! It came out great and was perfectly sweet and creamy - best recipe I've tried so far.
I know I mostly comment in almost every video of yours but I REALLY need to thank you Jemma for your recipes. Before I kept having problems baking and couldnt find the perfect technique until I found your youtube channel. Every single recipe I made from cupcakejemma has come amazing!! I feel you have simplified the whole baking process, besides you’re really good at teaching and explaining. Thank you very much!! I hope you see this ❤️❤️
Finally got up the courage to try this and with such clear directions I was amazed at how well it turned out. Just need to get the piping skills right now!
Cupcake Jemma, you're a genius!! I made this a few days ago and I never knew buttercream could be so soft and smooth!!! There's a heck of a lot of butter, but you wouldn't be able to tell just by eating it. It's so easy to change this to any type of flavour. I added some caramel at the end and topped some chocolate cupcakes with it. My friends were fighting over them!
Having only recently discovered a love for baking, this is the most amazing recipe! Your instructions were brilliant, and so easy to follow!! Thank you so much - it's just the most gorgeous buttercream ever!!
Thank you so much for this tutorial. All your tutorials are so clear and easy to follow and all recipes work perfectly x
One other thing I just want to comment on. I live in the US also and I see a bunch of people asking for measurements in cups rather than weight. I have heard, and now found myself, that weights are much more accurate. Sometimes with cups u can fill the measuring cup differently for say flour if u spoon it in vs. scoop it with the measuring cup, you may end up with more or less. Weight is always the same. I bought a decent scale on Amazon for like $10-15. Well worth the investment. I have found a huge difference with my baking by switching to weights where possible.Hope this helps.
This is super helpful, actually. Thanks for your insight!
Elisabeth T thank you, this is so nice of yours!
Elisabeth T actually I was using a scale but now switched to cups my baking is way better now😦
Were you using your scale correctly? Was your scale functioning properly?
I completely agree. I much prefer to weigh the ingredients when I create recipes because then I KNOW for sure people are getting the right amounts. Whereas with the cups, there are even different sizes to them according to the country; so if someone gives you measuring cups as a gift from Canada, say, you won't be accurate with your amounts.
I just made this buttercream for the first time and i'm in love with it! Sooo smooth and light! My favourite. Thank you Jemma for the recipe!
Was it oily or greasy?
I made this and it turned out great! Since I haven't found any information about how much this recipe makes, here's what I found out:
It was enough to coat (just on the outside, I used something else for filling!) an 8 inch/20 cm cake that was 5-6 inch/12-15 cm high. I still had a little leftover, but not too much.
Hope this helped you :)
dummibärchen hii does it tend to soften or melt?
@@raihanahr2492 when I made it, it was like 23°C/73°F outside and the buttercream was really soft and silky but not runny (yet). Since I was doing a drip cake, I put my cake in the freezer for about 30 minutes after frosting it so that the drip would cool down really fast. After that, the buttercream of course was really cold and stayed stiff in the fridge as well, but as soon as I took it outside it did get softer rather fast again... I don't know whether that helped you, but if you have any other questions let me know, I'll do my best to answer them ^^
dummibärchen hi, thank you so much for this! how many layers was your cake? x
@@fizax2167 I think my cake had four layers, but they were all relatively flat. I baked two cakes and then cut them in half.
Thank you ;) Do you think the leftover would have been enough to use for filling aswell?
thank thank thank you jemma for being so kind. Your recipe is just perfect!
I enjoy your videos very much and learn so much from them. Thanks for putting in the time and work to make them. I never realized why my buttercream did not turn out right until I saw your video where you explained that we need to whip the butter first for five minutes or so to make it lighter and fluffier. My mother used to make seven minute icing with egg whites, sugar and vanilla on a double boiler, but without the butter, it developed a "crust" after a few hours on the cake. I realize now why it developed that crust, thanks to this video.
Jemma, you're the only baking RUclips channel I trust! I love all your videos, they are chock full of great bits of information. So educational to this baker-chick!
Wow, taste is amazing, not as sickly sweet as buttercream, worth the time taken to do this. Thanks Jemma x
Amazingly light and smooth, worked the first time...thanks for such a great video
Thank you so much Jemma! I just followed your recipe and the results were amazing!
I finally tried this buttercream recipe for NYE, with a chocolate cupcake, topped with meringue kisses, and it was such a hit!! The consistency of the buttercream was so easy to work with. Thanks for the recipe :)
OMG Jemma - I tried this today and it was absolutely gorgeous and perfect for my vanilla cake! This is now my preferred buttercream! Thank you so much for sharing. 😁
Does it smell eggy?
@@juliebadia Not at all
Just made this Swiss Buttercream for the first time and with your simple instructions it came out really well. Thank you for keeping it simple. It tastes amazing xx
I just tried this as my first attempt ever at SBC. It worked perfectly. ❤️❤️ I'd been trying for a nice American buttercream but I was finding all recipes were gritty and too sweet. This texture was perfect for piping. And it's now my goto recipe for sure. Ty
I started baking during quarantine. Now, I have a business! All thanks to this recipe ❤️
This is going to be one of the first things I make once I get a mixer.
OMG Gemma you’re amazing! 😭😭😭 your masterclasses are everything. First time making meringue today and it was ace thanks to your meringue masterclass that I watched first! Thanks 😊😊😊😊
this is my all time go to recipe, yummy and easy to follow. Thanks very much Jemma for sharing to everyone, I learned so much from you.
I hadn't ever tasted, let alone tried making Swiss meringue buttercream and I was sure I was gonna mess it up, but still decided to give it a try and it worked! Thank you, thank you, Cupcake Jemma for this video, you really do help a stressed amateur baker calm down and do wonders :)
Made my first batch yesterday. Best ever! However, I'm in Australia (Gold Coast). I found whipping till completely cold was never gonna happen! I whipped till it was as cool as it was going to get (about 10-15mins) and then refrigerated for a few minutes before adding the butter. Our hot weather presents many baking challenges !!
+Del Jefferies Thanks for the tip! I live in Northern QLD and I cry a bit inside whenever a recipe says to let something cool without putting it in the fridge.
+Del Jefferies I noticed she said you cannot refrigerate this buttercream, what did you do once you iced your cakes for storage as I'm in Perth and would need to keep cool here. Thanks so much.
Del Jefferies Thanks for the tip!
Try living up in North Queensland
If this would help. I live in Côte d'Ivoire it's equally that hot, so for this recipe I either place my stainless bowl in a another bowl containing cold water i had already set up in the fridge for this then whisk with my hand mixer. It sure cools faster for me to add the butter
Thank you for sharing your lovely recipes. I made this for the first time and it turned out perfect! It tasted sooooo goood, yum! Your such an inspiration. 😊
Thank you so much Jemma! The buttercream was so smooth and creamy!!! You the MVP🎂🎂🎂
Thank you, you helped me make my first SWB! To others, I'd say it's worth it to invest in a scale! I say "invest", but I think mine was only like $15, and I use it for all kinds of stuff! When it comes to baking, many things will come out a lot better if you do them by weight rather than by volume! I brought the egg/sugar mix up to 140ºF, to pasteurize the eggs :) I recommend, once done, popping it in the fridge to firm up for 10 minutes or so before piping. I did because my butter wasn't all the way softened, and even 30 secs on defrost in microwave melted it a bit 😅But I found firming it up makes it easier to work with, and the heat from your hands on the piping bag will have it getting soft again in no time, so better to get out ahead of that issue!
Thank you so much for showing me how to make this cream, I have found Italian butter cream such a faff. As i live most of the year in Portugal I find it hard to find something to decorate with that stands up to to the heat and this butter cream does. So now i can give cake to my clients without worry ;-)
Thank you for the SMBC tutorial I enjoyed it as much as all your others I have watched. You explain things very well and that makes it easy to understand and want to have a go. Thank you again.
Oh my goodness! I tried this and it is hands down the BEST BUTTERCREAM EVER! Thanks Jemma
thank you so much for this recipe! I was so afraid while doing it today for the first time since it looked runny, but once I added in all the butter it quickly became fluffy!
I tried super fine sugar & it dissolved much quicker in the egg whites plus cooled down quicker!
Worked out well!
Like the powdered one?
Hi Jemma u are such a wonderful teacher . U make everything look easy
I just made this for a cake order for tomorrow and turned out PERFECT!! I love Italian meringue buttercream but is so difficult to get it right (specially being self-taught), and this recipe was so easy and delicious! It's certainly becoming a must in my cakes and my kitchen. Thank you for sharing this, love your videos and all you do!!
Omg this buttercream is amazing thank you so much! It really is delicious and easy! I've just made your vanilla cupcakes and iced them with this A+++ deliciousness
How much does the recipe yield? xxx
+Scorch TheRedhead Ooooh it was a few weeks ago now but I THINK I made a half quantity and that comfortably iced 12 cupcakes. :)
BasementRuthie mine curdeled after adding butter:( any leads pls
ive tried this recipe using margarine and it turned out great. i also used 5medium instead of 4large eggs because i dont have large eggs. i also used candy thermometer while double boiling the egg white..i removed the egg white once the temp reached 120 degree F. i whisk the egg whites untill it formed quite a stiff peak..please ensure that you add your butter or margarine gradually and beat untill it becomes smooth. i also stored my buttercream inside the fridge overnight, i took it out to rest for 15-20 minutes then beat it again with my hand mixer untill the consistency is smooth again this is a great recipe. thanks jemma
Hi ! Can you please tell me with this recipe, how many cupcake you have made ? Thank you
Aaa thank you so muchh, i was just about to ask whether magarine works
pollardeng omg thanks always want to know if margarine works too
GUYS ANYBODY TELL ME DOES MARGARINE REALLY WORKS?? IN 2 EGG WHITES HOW MUCH IT NEEDS? OR TELL ME YOUR EXPERIENCE ANYTHING.. PLZ I WANT TO KNOW :(
@@ameliadinh6248 Someone else commented that they had JUST enough for 24 cupcakes, and that was using the Wilton 2D (I think!), so I assume they meant making swirls on top.
I love your videos. Your my go to watch anytime I need a refresher in my baking or icing.
such a lovely recipe and even better detailed description x thank u
FOR EVERYONE IN AMERICA, HERE ARE THE INGREDIENTS:
4 egg whites
1 1/4 cup regular sugar
1 2/3 cup softened un salted butter
1 tsp vanilla extract
Thx!!!
Pearl Thacker Your welcome! Any other recipes i should convert?
Thanks! Can you do the red velvet one? Thanks!
Holly Shimizu Sure :)
Could i do this with a hand mixer, I don't have a stand mixer
I just made this and it is PERFECT! Thank you thank you thank you!
How many cupcakes would I cover
wow. thank you a lot. I made Italian meringue buttercream once and I failed it miserably. But tried this and I was reticent at first. BUT WOW, it turned splendidly awesome. Thank you Jemma!! All the recipes I have done for you have always been foolproof!!
You are the bestttt. Tysm for this recipie. So delicious, so easy to make and perfect for pipinggg. Like this is legit the bomb
Isn't she just the cutest?!!!! And I love the recipe! It's amazing!
I made this and in fact it held very good for heat and humidity. At first it tasted bland, but the next day it was a hit with the kids. I iced 15 cupcakes, and had leftover cream in 4 pipping bags. If you want to colour the buttercream, I learnt the hard way what's missing in this tutorial: gel works better than powdered or liquid food colouring, and it's probably best done on the machine after the vanilla essence, because otherwise it sorry of behaves like water-repellent and you have to whip hard in bowls with a spatula.
yeah, I wondered how to color, because I want several different colors for piping my cupcakes. I ALWAYS use gel, never, ever liquid or powder, no matter what I am making. So, it is really difficult to take the color? I wouldn't mind if mine was sort of streaked, not totally blended...that might make some really pretty rosettes! Guess I'll find out what it does for me! Thanks for the info!
The recipe is heaven for me. First time trying Swiss meringue buttercream. I’m happy to have tried your recipe.
Hi. I am a huge fan. Discovered your channel a few months ago and have been following it ardently. Have already tried a could of recipes and plan to try a lot more. Your instructions to this swiss meringue buttercream are so perfect! It turns out amazing!
Hi Jemma, i have tried it, and it is great. i have never done it before, it was a success in my first attempt !
thank you for the video, i love you !!
Sara Daamouch since you did the recipe, do the egg whites have to reach a certain temperature?
No. You just have to wait till the sugar melts completly. Then beat it until it form picks.
Sara Daamouch is this recipe enough to frost 3 pound cake?
in my case i put it on cupcakes .. i am not sure about a 3 pound cake !
i did not check the temperature, just like in the video, i was checking with my fingers if the sugar melted completely !
I've just made these with my two boys and they we're delicious, came out perfectly, I think. I'm a roofer not a baker, but this video is idiot proof, and they're delicious. New subscriber and fan.x
I recently made a carrot cake but didn't have cream cheese for frosting. This was the PERFECT pairing to the cake! Not too sweet and really goes so will with the spices and nuts. I'm so happy I found you!!! Stable in the household now.
First try was a success! I will do this again, thank you so much for this Recipe with so good instructions!
Hahaha “or just eat it with a spoon” 😂 loved it
Swiss meringue buttercream
Ingredients
4 large egg whites
1 1/4 cup sugar
1 2/3 cup butter
1 tsp vanilla
Method
1.Make a double boiler and add sugar and egg whites and stir until sugar is dissolved. (Low heat)
2. Beat the mixture on medium-high for 10-15 mins (place a cold cloth around the bowl to cool it down)
3. While the mixer is on and the butter little by little until it fully combined
4. Once it's mix and 1 tsp good quality vanilla extract
AND TADAAA!
Julia Hoang thank for the measurements
Thanks so much!
Julia Hoang thank you! You are a life saver
Can I use any metal pans to make a double boiler?
Thanks!
I absolutely loved this recipe.Best SMBC for my cakes.
You are simply amazing. Thank you for the great tutorials. Jo from New Zealand x
4 Egg whites
11/2 cups of sugar
1 3/4 cup of cubed softened butter
1 teaspoon vanilla extract
i just made this & it was my first time ever making homeade frosting and it turned out pretty good! i used a hand mixer and one big change i'd make is to not throw the butter in small pieces, but in bigger clumps, cause it's not practical to keep stopping and going to add butter one pad at a time. Also it tastes a bit too buttery and sweet so i think i'd cut the butter down 1/3 and the sugar down 1/4 from the recipe next time
Quick tip, if you find that you over mixed your BC and it curdled and looks like cottage cheese, scoop about 1/4 of the mixture out and microwave it for 10 seconds then add it back to the rest of the mixture and beat it all together! Instant saved buttercream!
I agree. This is a huge amount of butter & sugar. I'm always trying to modify recipes to make them more to my taste. 🤣🤣
@@lizbee726 The thing with meringue-based buttercreams like Swiss or Italian is that they really need the butter though. What Jemma didn't show is that the buttercream becomes a soupy mess about halfway through, almost ruined. You can't cut down the amount of butter or it just won't come together properly.
kiite owh gosh u r right. I got it fluffy n once the butter in, its like soupy. I dont know what to do n i threw it away.
@@shaereinismail1857 if you ever make it again don't throw it out. Put it in the refrigerator for about 10 to 15 mins then start beating it. It should come out the way you see Gemma's. I've made this buttercream twice. Gemma's once and another bakers recipe once. The difference between the two? Gemma has us using soft butter. The other recipe? She had us using semi soft cooler butter. When I made hers I had no problems whatsoever. When I made Gemma's I did have to put it in the fridge. Hope this helps...
Technojuckie, did you ever make this recipe using less sugar and butter after all? I'm stuck. I have enough butter to make 1/2 of the recipe but if I were to cut the amount of butter down I'd have enough to make the full recipe. Ugh, hate when I run out of ingredients. Especially certain ones I keep in my house. Butter being one of them. Had I not got on a scone baking bonanza I'd still have at least 2 full pkgs left 😟 Don't get me wrong. All of those different flavored scones were tasty but I want my butter back now, lol...
You re the best!!! Tried this twice and learned to not put it in the fridge otherways it wont be smooth. This batch can frost the whole cake +faultline+topping on top. I used 5 medium eggs. Make sure you use casters sugar and not regular sugar. It will be easier to disolve w the eggs.
Swiss meringue buttercream is my absolute favourite icing. I have made it before using vegan butter (nuttelex specifically) for my grandma who can’t have dairy and it worked just fine! It turned out super silly and creamy and delicious, so that might be helpful to know for lactose intolerant pals
Hi Jemma, love your videos! Could I use this to frost a whole cake before fondant, or would it just slide off? x
When I do SMB it looks like a curdled mess when I add almost all the butter....but I just continue wisking and it will become smooth again:)
Also, as my climate is tropical, sometimes the mix goes runny at the end due to the heat.... so I pop it in the fridge for 10mins n continue wisking after:)
Do you know you can prevent it from curdling?
Here's how: whip the meringue until it is very stiff before adding the butter. I discovered this technique after some trial and errors. Good luck with this tip! 😃
Omg thank you so much for the advice! I threw out the first batch bc it was lumpy and the second time I just followed your advice and in 5 seconds it looks beautiful!
Yay!!!!!
08ince08 I love u almost threw out my frosting then saw your comment
You may add some high quality white shortening (NOT Crisco!!!) like Sweetex, 85% butter 15% shortening. It will be a little help for your buttercream to withstand the heat and you would not feel the difference in taste.
so easy and looks lovely, deffo going to try this thank you
Lifesaver! Thank you for this amazing recipe 👌🏽
Egg Yolk: am I a joke to u?
LOL I can’t even explain how long I refused to do recipes if they involved only one part of the egg 😬😬 couldn’t bring myself to do it.
(Now I just use it for lemon curd, or sometimes even a custard - otherwise I just freeze them)
French Buttercream
@@hannahofhorror you can make some delicious sable cookies too
U could do so much more with the yolks than the whites tho
How much cake could you ice with this amount? Like, for how many layers in a layer cake + crumb coat + final icing would this recipe be for? Would be great to know!!
Love all of your videos and have already made so many of your recipes and they always turn out great! You are amazing Jemma!
Fabulous. Ive made this a few times now and its absolutely excellent.
I coloured mine a light lavender by taking a tablespoon of the cream, mixing a couple drops of gel in it & popping it in the microwave for about 8-10 seconds. Then added it too the rest. I did this twice to achieve the colour i wanted.
This cake kept in the fridge, uncovered travelled easily in my car. It then sat in a very warm Hall with 100 + people in it for hours before i cut it.
Made this buttercream and it was delicious..! It was my first time trying Swiss meringue buttercream and I'm very much impressed.
How much ingredients will I need to make.enough buttercream for a 3 layer cake?
Who's here because regular American buttercream is just too sweet?
Thank you, for telling the swiss meringue buttercream recipe so nicely.
always a joy to listen to Jemma tell me how to do stuff. I started watching some other guy doing a Swiss meringue buttercream video and he was just too annoying to listen to, I had to come back to Jemma. Thanks Jemma.
0:19 Faff! Such a British word 😂
I just lost my Swiss meringue buttercream virginity tonight to layer and crumb coat 2 3-layer-cakes!! OMG it’s delicious. Why have I never had this before. Thank you for the video Jemma. Took me a while 1st time around but I’ll get there. Much love from Yorkshire xx
youre AMAZING! did this yesterday for thr first time and it came out perfect! Im afraid I'll fail bcs i read the comments saying they failed the first time but luckily mine didn't. thank you fir the recipe!
Tried this yesterday. Best buttercream I've ever made!!!!
I made this and it’s gorgeous, not that sweet as well. My Italian buttercream was a disaster but I like this one better.
This looks so amazing - I'm definitely gonna try this! My only question is if I could put less caster sugar in? Because I don't like my buttercream to be too sweet...
Nina Stiefel yes you can adjust the sugar to 1cup and it turns out perfect
Luv u Jemma....U hv inspired me to keep trying new things
This is my go to buttercream, it is soooo good. Thank you!
Can you make a chocolate Swiss meringue buttercream and also a vanilla Italian meringue buttercream and a chocolate Italian meringue buttercream please! Your amazing!😀😊☺
Vanessa Ammah Pour some melted/cooled chocolate into this buttercream. I should think about 4 - 6 oz. should do.
Ann from howtocookthat did a tutorial on all these frostings, search 'howtocookthat frosting' and you'll find it :)
PatisserieBoy z
Can i put food coloring in it?
ri3ay yes you can.
i tried this recipe and i love it! the smoothness, the fact that it's less sweet than a regular buttercream 😍 one question though, how do i flavour the Swiss buttercream? do i just substitute the vanilla extract w any flavouring in the same exact measurements? tq in advance!
+Nuha Kay Kusano I believe you can add different flavored extracts like vanilla. Also for chocolate, you can pour in about 1/4 of a cup of melted cooled chocolate. Hope this helped you!
Oh and by the way, I really hope you can check out my channel, we are almost at 100 subscribers!
Nuha Othman Hi! Can the buttercream be at room temperature with no problem?
Nuha Othman 9
@@wanderlust8123 Thanks so much for the info on how to make this chocolate flavored. I've made Gemma's SMBC many times but have only flavored it using recipes she has already shared. Well except for last week. I did flavor this strawberry but instead of using a liquid I used freeze dried strawberry dust. I'm planning to 1.5x her recipe but to be on the safe side I'll stick to your measurement of 1/4 cup of melted cooled chocolate. If you have any tips for me please feel free to share. Thanks again... 😉
Best.Meringue.Ever. Just did a batch for a cake and everyone complimented it. A recipe worth printing and saving. Thanks for sharing :D
This totally works! great recipe!
I've made this 3 times now and I follow her exactly, and every time mine goes sloppy and curdled
Mine too!! Making it for the second time, I was really dreading it after the first failed attempt but the same thing has happened again 😩😩
I've never had it go curdled on me (I did experience that when I tried to make IMBC though) but I have had it turn soupy. When that happens I just pop it into the fridge for 5-10 mins then place it back onto the mixer and let it go. Depending on how hot your kitchen is you may have to do this a few times but trust me it WILL fluff up into a soft billowy frosting. Good luck...
Hi Jemma. Thank you for sharing all your recipe and I have been tried your swiss meringue buttercream yesterday and it was lovely and stable 🤗 I have a question, how can i flavor it like chocolate SMBC or mocha SMBC and others? Can i use melted chocolate or cocoa powder for chocolate flavor; and coffee powder for mocha? Im worried if it will become runny if i add flavors. Hoping for your response. Thank you in advance.
I noticed you never got your question answered by Gemma but I was wondering if you found the answers to your questions elsewhere as I would like to flavor this chocolate as well. I've read a lot of the comments looking to see if anyone asked and got a reply but nada. If you do know how to make this chocolate flavored can you please share your information? I'd really appreciate it...
I love this recipe and it always performs without fail!! Last year for my daughter's rainbow cake I tried a normal buttercream, but I must've over whipped coz the cake kept collapsing/sloping off (like the tower of pizza). Determined not to give up on the 7 tier cake, I tried Jemma's swiss meringue recipe and the result was a marriage made in buttercream heaven! It also didn't melt or split on the hot spring day like a normal buttercream would do. Thanks for the very comprehensive recipe. I definitely recommend it.
Nyree Shamlian hello x I’m about to try this recipe. However, I would like it to be pink. I only have cheap liquid food colouring. Do you know how I could do this without making the texture too sloppy please?
I Just made it... The best butter cream I ever tasted... So yummy... Love ur recipes....
Thanks a ton. As always: smashing
THANK YOU!!! Just what I was looking for in the comments 🥰
i wish recipes could quantify better. Thanks for this. butter is quite expensive where i live so when trying to be a little frugal it can be frustrating when you end with too much or too little in the end..
If I was to half her recipe would that be enough to cover 12? :)
@@xblwxo well yeah
@@feastess9578 totally understand your frustration. you can actually freeze this. when you take it out wait for it to be between fridge and room temp. whip it up again.
and PS: if it's soupy: put in fridge for a moment. if it's flocking: melt outer part over bain marie and whip again. There's lots of help on the internet about saving swiss meringue buttercream.
Hey there Jemma. I wanted your advice please. I made a batch of this buttercream but i found that mine did not come out stiff at the end it was a bit loose. Please advise how i can stiffen the buttercream? I struggled to apply this adequately on my cake.
Had the same problem
You can whisk in a little bit of icing sugar to stabilise it abit more
Hi Jemma just won't to say a big thank you for your Swiss butter cream recipe I have been making it for a wail now and every one really loves it this is always my go to butter cream thank you for sharing 🎂🎂🎂
Hi I made this buttercream some time ago and it was amazing! It was very soft and silky and it was definitely one of the best buttercream that I've tried. The only thing was it was slightly sweet for me so I decided to reduce the amount of sugar by 50g so that was all right.
would this amount do a 7inch cake layers and sides?
probably
Descpacito
If I live in a dry - humid place, how can avoid the swiss meringue from melting??? Please help
Refrigerate it in between the mixing process!
i tried the recipe!! and it’s amazing!!
Tasts beautiful. Instructions were awesome thank you😀
Hi Jemma! I noticed that your vanilla extract is very thick. Here in the United States it’s like water. Would I use more vanilla extract to equal the amount that you put into your recipes? Or do you know where I might find the kind of vanilla extract that you use? Can’t wait to hear from you. Love all your stuff! Greetings from Houston Texas!
Looks like she actually used Vanilla Bean paste, which equals 1:1 with liquid Vanilla Extract
Thanks!!!
She uses Nielson-Massey vanilla paste if you want to buy the same brand xx
Hey Jemma! Quick question, how much does this yield?
She never answers questions....your better off getting recipe from someone else. Or just making it and seeing how much it makes.
4 egg whites should give you enough for an 8 or 9 inch cake, 2 layers or 15 to 20 cupcakes. Never double this recipe! Make 2 separate recipes. I'm a former professional Baker. Good luck. If you get it right its fabulous!
@@tappychef1098 Please don't be offended by my asking of this question but since you were a professional, I'm hoping you can answer it. You state not to double up, to make two batches if that's required but what about halving the recipe? I don't quite need that quantity so would it work halved, or would I still need to follow the recipe and only use what I need, freezing the rest? Thanks for reading.
@@BrownEyedGirl14 Not offended! You can absolutely half the recipe, based on two egg whites.
I was thinking the exact thing to half the recipe! Thanks for your help Tappychef :)
This so easy to make and colour. I could just eat it with a spoon - yum!!!!!
Love u so much, I tried each and every receipe u post and all turns out so welllll...... Desperately waiting to meet u