If it turns to soup then just keep mixing or pop it in the fridge for a few mins to cool down and mix it until it turns back into frosting. Swiss meringue is very difficult to ruin and most mistakes can be fixed without throwing everything away
@@salvisilver1196 She used a double boiler, which provides a more gentle heat. I'm sure that if she left it on there long enough they would have cooked all the way, but nobody wants chunks of egg in their frosting.
Swiss Meringue Buttercream Ingredients 8 ounces (227 g) fresh egg whites about 8 16 ounces (454 g) granulated sugar 24 ounces (680 g) unsalted butter room temperature. You can use salted butter, but it will affect the taste and you need to leave out additional salt 2 teaspoons vanilla extract 1/2 teaspoon salt
I made this afew days ago .i followed the weights and instructions exactly . When i tasted it all icould taste was butter. It was like eating butter straight from the block . It was horrible.
@@lynnbainbridge5958It is quite buttery. You can add more sugar and less butter to balance it out, but that sort of defies the point of this buttercream. I think, though, that you could theoretically use another type of solid oil, like vegetable shortening or coconut oil. Maybe try other oils and see if it's better?
Nice recipe...beautiful buttercream :) If you want to colour Swiss meringue buttercream, you should add a batch to a bowl with a few drops of food colouring into it and then put the bowl into the microwave for about 30 seconds to get the colour you need as it can be pale first up.
Ok, so I made this first time and it’s to die for! But I didn’t cook the egg sugar mixture long enough and it was kinda “sandy.” So here’s your reminder to to cook the eggs until the sugar is completely dissolved!!
I always use a stainless steel bowl on a double boiler. Sugar's suppose to melt but sometimes you'll have some hanging around the rim of the mixing bowl and/or the stainless steel bowl that just won't melt. If you leave it over that heat for too long you'll land up cooking your eggs. This way I get to control where all the sugar has melted in the bowl then use that area to dump it into my mixer bowl. Just a few granules not melted can ruin your batch. I also test it before I turn that mixer on. You never know if some got in no matter how hard you tried not letting that happen.
@@sharinmythoughts2510It only needs to be about 130 (fahrenheit) to dissolve the sugar usually. Cooking it to 160 is to prevent the eggs from giving you salmonella. If you buy pasteurized eggs, this step isn't necessary but is still recommended.
Thank you for mentioning it only needs to be MEDIUM stiff. I used a recipe that claimed you needed to reach full on stiff peaks and I was mixing for an eternity before I gave up and nearly ruined it. I decided since it wasn't working I'd just add milk and powdered sugar and hope that turns it into a regular buttercream, but thankfully I added all the butter in FIRST and saw that wow... It actually turned into a swiss meringue... Without reaching stiff peaks... Because the butter stabilizes it!! You DON'T need to get it to the consistency of the completed frosting for it to come together!! I was so confused why it worked despite me clearly doing something wrong. But nope, the recipe just lied lol
Yes, I saw someone in the comments whose meringue unfortunately wouldn't set after adding the butter even when they cooled it. :( I suspect it was contaminated with oil. Hopefully they've made a successful swiss meringue buttercream since then
Hi. I have a kitchen aid proline. My first mix always is amazing at the meringue stage… but when I add the butter it takes ages to firm back up 🤷🏼♀️. I’m whisking on no 4 and it’s been about 20 mins and STILL hasn’t started to stiffen back up. Should I shove it in the fridge for ten mins? or just keep going. Also if I stared mixing on high speed like you do with the first whisk, would it firm up quicker or just stay liquid? TIA, Jay from Cornwall, UK ❤
@@707nikitakumari4 precisely, it taste like sweet whipped butter. Personally I prefer cream cheese frosting, or even better omitting frosting altogether if possible.
The one I've made has powdered sugar and shortening in it. This way looks way easier. I always ended up with shortening clumps not only yuck to get a bite of that but it also clogged the icing tips.
Me too. Mine curdled so I put a third of it in the microwave, then added it back to the bowl and mixed it again. That solved that problem. Then it was too thin so it's now in the fridge to stiffen up I hope! ! I think I didn't whip the egg whites and sugar stiff enough once I'd dissolved the sugar over the pot. Bit of an expensive mistake if it doesn't get thick enough 😡
My nightmare with SM it turns into soup or get overmixed than it's like butter😭. When lucky it's cloudy soft😋. I can make IMbuttercrene successfully any time.
There are lots of ways to save Swiss meringue buttercream. From it being soupy to even it breaking. It all comes down to temperature. I found an article on google about it. I have saved all my SM just by getting to the right temp.
Yep. I've had it turn out like soup but the fridge saved it. I also had it turn out thick like butter. My hair dryer fix that problem, lol. Temperature is really key to making it successful. 1st time I made it I did half the recipe. That's how nervous I was (didn't want to waste ingredients). When it came out perfectly I was kicking myself for not doing a full batch, lol. Oh well. We live and learn... 😁
Alr i just made it but i didnt do it with a stand mixer and rn it just lookks like a runny custard...what do i do? I need to present this buttercream in my practical class today..sumone help me
Make sure the bottom of the bowl doesn't touch the boiling water. So don't fill the bottom pan with water and make sure it's simmering and not boiling. And constantly stir it, don't leave it alone
Whipping raw egg whites results in a lot of air being incorporated, which makes it extra fluffy. If you cook the egg whites, you wouldn't be able to aerate the eggs enough to get a fluffy texture. Most eggs are pasteurised before being sold in a supermarket. This means they have been heated to a temperature to kill off any bacteria without cooking the internal yolk & white. They are safe to eat.
Use a thermometer to check the temp of your eggs while heating them. Cook until 160F. At this temperature, all bacteria has been killed and all sugar will be dissolved. Just make sure to whisk continuously while it’s heating so your eggs don’t cook completely on the sides and bottom of the bowl.
Because you’re only heating them to a temp of about 160F, not cooking them all the way. You want to whisk pretty much continuously, making sure to get the sides and bottom of the bowl so no egg is sticking to the warmer spots on the bowl. At 160F, any bacteria has been killed off, all sugar should be dissolved, and the eggs aren’t completely cooked.
The recipe I use doesn't use this much butter. It also calls for 1 less egg white. I love that recipe because that butter taste and feel on the tongue isn't there. It's the one I use now. I can even reduce the sugar by 1/4 of a cup which I usually do. There's a reason why I'd rather make SMBC over ABC. I don't like my frosting too sweet...
This is our food producer, Erin Fale who made this recipe! She has been doing baking and recipe testing behind the scenes for sugar geek show for about 3 years. So she’s starting to now be more involved in filming on camera too 😊
Why are so many people saying this recipe was nasty and buttery I am making it now and I’m going to be very upset. If it is, I just wasted a lot of butter.
I really do not recommend sticking fingers into a meringue/egg white mixture at any point until the SMBC is completely done as you can risk breaking the meringue with your potentially oily fingers! I’ve had this happen to me a few times and I was devastated each time. Instead of sticking any fingers into the egg white mixture/meringue, I would recommend using a cleaned utensil and dripping it onto your finger if you need to test the temperature/if the grains of sugar have dissolved. A “cleaned utensil” should always be cleaned with either lemon juice or white vinegar. Even if you’ve cleaned your hands which I always do, your body continually creates and releases more natural oils and some people can produce oil more quickly than others. I also wouldn’t recommend reusing any utensil into the meringue after directly touching any part of it that would come in contact with the meringue before the SMBC emulsion is complete. This means that if a cleaned whisk is to touch a potentially oily finger/hand, then consider it to be contaminated as a precaution and do not put that same utensil back into the egg white mixture/meringue unless it’s cleaned again. My children’s father also stuck his finger into a meringue while it was mixing once so he could taste it and I thought it’d be safe at that point since it was almost done and ready for the addition of butter. Unfortunately, I was wrong, and the result was that it never reached truly stiff peaks despite being almost there at the point that he stuck his finger into it. It’s just not worth the risk of ruining your hard work, trust me! Meringues are just so precious and finicky that it’s worth following every caution!
@Michaela Some people just naturally sweat excessively and/or create more oils and sebum at a faster rate than others. Some people may live with hyperhidrosis, and palmar hyperhidrosis in particular is quite common, affecting up to 3% of the population. Situations can also differ and may be an attributable factor to consider. Some people might live in more tropical, warm or humid climates than others. I personally make more cakes and desserts with SMBC during the warmer seasons because our summers can get quite hot and SMBC in my experience withstands heat very well and feels “lighter” than other buttercreams/frostings. I also live right next to the water and thus receive a lot of humidity all year round but particularly in summer.
I always stick my finger in but I also keep a folded paper towel that's been drenched in vinegar nearby so I can give that finger a good wipe down before dipping it into the bowl. I haven't had a problem being successful at making SMBC by doing this. I'm also very cautious. I make sure to wipe down anything that's going to come into contact with my mixture. I even have a particular whisk that's only used for making this buttercream. I'm sure if some of these pros saw my wiping routine they'd think I was over doing it, lol. But honestly. So long as you wipe that finger down prior to dipping it in no one should have any problems....
It could be the brand of butter you're using. Don't know where you live. I'm in the US. I've never used European butter to make it (far too costly) but I have used the Walmart brand a couple of times. I had no issue with the color not being white...
This is our food producer, Erin Fale who made this recipe! She has been doing baking and recipe testing behind the scenes for sugar geek show for about 3 years. So she’s starting to now be more involved in filming on camera too 😊
I thought swiss meringue was hot sugar syrup into the eggwhites when they are at medium peak, continue to mix until the bowl is cool/ room tempreture to touch, then add butter in chunks.
Why are so many people saying this recipe was nasty and buttery I am making it now and I’m going to be very upset. If it is, I just wasted a lot of butter.
If u whip up your butter just the butter for a few mins until it’s white and doubled in size, then add it do your meringue even better I promise you.
Ooh that makes sense, gonna try it, thanks
@@karolagarcia216 it’s good for plain buttercream too. Makes traditional buttercream much better.
I gotta try this aswell
Oh thank you will try it ❤
Ooh that’s a good tip
If it turns to soup then just keep mixing or pop it in the fridge for a few mins to cool down and mix it until it turns back into frosting. Swiss meringue is very difficult to ruin and most mistakes can be fixed without throwing everything away
I am surprised she didn’t say that (or included it in the editing) because it’s a scary sight if you don’t know it’s salvageable .
Happened to me Monday! Fridge saved it. I didn't think my kitchen was that warm....
Thanks, noted!
How the fuk the egg white didn't become omelet on the fire tho
@@salvisilver1196 She used a double boiler, which provides a more gentle heat. I'm sure that if she left it on there long enough they would have cooked all the way, but nobody wants chunks of egg in their frosting.
look at that volume !!!! so good my eyes are popping!
Swiss Meringue Buttercream Ingredients
8 ounces (227 g) fresh egg whites about 8
16 ounces (454 g) granulated sugar
24 ounces (680 g) unsalted butter room temperature. You can use salted butter,
but it will affect the taste and you need to leave out additional salt
2 teaspoons vanilla extract
1/2 teaspoon salt
I made this afew days ago .i followed the weights and instructions exactly .
When i tasted it all icould taste was butter. It was like eating butter straight from the block . It was horrible.
@@lynnbainbridge5958why it's horrible?
@@lynnbainbridge5958I keep finding comments about meringue buttercream tasting like butter . I don’t
Even want to make it anymore loo
@@lynnbainbridge5958It is quite buttery. You can add more sugar and less butter to balance it out, but that sort of defies the point of this buttercream.
I think, though, that you could theoretically use another type of solid oil, like vegetable shortening or coconut oil. Maybe try other oils and see if it's better?
Nice recipe...beautiful buttercream :) If you want to colour Swiss meringue buttercream, you should add a batch to a bowl with a few drops of food colouring into it and then put the bowl into the microwave for about 30 seconds to get the colour you need as it can be pale first up.
Ok, so I made this first time and it’s to die for! But I didn’t cook the egg sugar mixture long enough and it was kinda “sandy.” So here’s your reminder to to cook the eggs until the sugar is completely dissolved!!
I always use a stainless steel bowl on a double boiler. Sugar's suppose to melt but sometimes you'll have some hanging around the rim of the mixing bowl and/or the stainless steel bowl that just won't melt. If you leave it over that heat for too long you'll land up cooking your eggs. This way I get to control where all the sugar has melted in the bowl then use that area to dump it into my mixer bowl. Just a few granules not melted can ruin your batch. I also test it before I turn that mixer on. You never know if some got in no matter how hard you tried not letting that happen.
Are the thermometer says 165?
@@sharinmythoughts2510It only needs to be about 130 (fahrenheit) to dissolve the sugar usually. Cooking it to 160 is to prevent the eggs from giving you salmonella. If you buy pasteurized eggs, this step isn't necessary but is still recommended.
*perfect for eating straight out of the bowl too ☺️
This came out delicious!! I added nutella to it for a chocolate hazelnut cake I'm making and it is a 10/10 ❤
Good job!
Omgeeeee!!!! I HAVE THE SAME KITCHEN AID!!!!❤❤❤❤❤
I am sooooo trying this weekend...
Thank you for mentioning it only needs to be MEDIUM stiff. I used a recipe that claimed you needed to reach full on stiff peaks and I was mixing for an eternity before I gave up and nearly ruined it. I decided since it wasn't working I'd just add milk and powdered sugar and hope that turns it into a regular buttercream, but thankfully I added all the butter in FIRST and saw that wow... It actually turned into a swiss meringue... Without reaching stiff peaks... Because the butter stabilizes it!! You DON'T need to get it to the consistency of the completed frosting for it to come together!! I was so confused why it worked despite me clearly doing something wrong. But nope, the recipe just lied lol
Good information
That’s my favorite frosting!!!
Does it taste eggy?
@@s.z.6200 not at all
I love this recipe! I have learned so many things from you!
Remember to wipe your bowl and whisk with lemon juice or just make sure no fat residue is on them!!
Ohhhhh good idea!
You can use vinegar too. That's what I use. I wipe everything that's going to come into contact with the egg white and sugar mixture...
Yes, I saw someone in the comments whose meringue unfortunately wouldn't set after adding the butter even when they cooled it. :( I suspect it was contaminated with oil. Hopefully they've made a successful swiss meringue buttercream since then
Me salió súper crocante 😋
Interesting name, because this recipe is totally unknown to us Swiss 😆. But looks yum though!
I wish there was a recipe pinned to the top of this comment section
Omg luv the new mixer❤❤❤❤❤ I am looking to get another one
Great recipe. It looks delicious. How much sugar do you use, please?
Do you think you could do a video on how to do french macarons?
Thanks a lot
Thanks!
Please recipe and ratio. Thank you
Does it have a very buttery taste?
I wanna make a layered red velvet cake, wht type of buttercream would u suggest? And any tips for crumbs of the cake not mix with frosting ??
Yumii
How long will this keep in the fridge and can this be frozen?
Olá sou do Brasil. Sou apaixonada por buttercream. Mas não sei fazer. Você pode me dar sua receita.? Obrigada!
Aside from the technique, what is the difference between SMBC and EBC? Why would one choose SMBC over EBC?
Can this frosting be used to cover the wedding cake???
Can you make this without a mixer? You know manually?
How long will the Swiss meringue butter cream stay in the fridge?
I made it but it tasted a bit buttery?
How long can u store this in your fridge?
Can you use a hand mixer?
Mine was soup! Had to leave it in the fridge for ages to stiffen up.
That happens when the butter gets too warm. It's reversible thankfully
Couldn't find the blog.
I don’t need a stand mixer for this now do I?
Is that the one which feels like melted marshmallow?
Hi. I have a kitchen aid proline. My first mix always is amazing at the meringue stage… but when I add the butter it takes ages to firm back up 🤷🏼♀️. I’m whisking on no 4 and it’s been about 20 mins and STILL hasn’t started to stiffen back up. Should I shove it in the fridge for ten mins? or just keep going. Also if I stared mixing on high speed like you do with the first whisk, would it firm up quicker or just stay liquid? TIA, Jay from Cornwall, UK ❤
Late reply. But you always make sure your meringue is no longer hot. It will melt the butter and would have a hard time to cream.
As a pastry chef, I HATE buttercream
What type of frosting do you use? May I ask if the hatred is because it tastes of butter?
I'm learning to make buttercreams but they just taste too much of butter. Idk if I'm doing something wrong or is it supposed to taste that way?
Same here. It's like eating whipped butter the taste just yucky.
@@707nikitakumari4 precisely, it taste like sweet whipped butter. Personally I prefer cream cheese frosting, or even better omitting frosting altogether if possible.
The one I've made has powdered sugar and shortening in it. This way looks way easier. I always ended up with shortening clumps not only yuck to get a bite of that but it also clogged the icing tips.
Perhaps beat your shortening beforehand so it's smoother. Then set aside until you need it.
How do you get it to not taste like sweetened butter?
I have tried Swiss meringue buttercream like 6 times and failed at least 5 of those. I can make IBM like it's nobody's business, easy peasy.
Oh no! I'm sorry to hear that- what do you think happened during the failed times?
Me too. Mine curdled so I put a third of it in the microwave, then added it back to the bowl and mixed it again. That solved that problem. Then it was too thin so it's now in the fridge to stiffen up I hope! ! I think I didn't whip the egg whites and sugar stiff enough once I'd dissolved the sugar over the pot. Bit of an expensive mistake if it doesn't get thick enough 😡
Is this also good for piping flowers and things?
Not flowers. It's too soft. I don't perfer this for anything really.
Can you make eggless smbc?
Can I use margarine instead?
My nightmare with SM it turns into soup or get overmixed than it's like butter😭. When lucky it's cloudy soft😋. I can make IMbuttercrene successfully any time.
There are lots of ways to save Swiss meringue buttercream. From it being soupy to even it breaking. It all comes down to temperature. I found an article on google about it. I have saved all my SM just by getting to the right temp.
Yep. I've had it turn out like soup but the fridge saved it. I also had it turn out thick like butter. My hair dryer fix that problem, lol. Temperature is really key to making it successful. 1st time I made it I did half the recipe. That's how nervous I was (didn't want to waste ingredients). When it came out perfectly I was kicking myself for not doing a full batch, lol. Oh well. We live and learn... 😁
Alr i just made it but i didnt do it with a stand mixer and rn it just lookks like a runny custard...what do i do? I need to present this buttercream in my practical class today..sumone help me
What is high is it number eight or 10?
❤
trick part is at the end for those with attention issues
How do you cook the egg whites without it coagulating?
Stir stir constantly!
Make sure the bottom of the bowl doesn't touch the boiling water. So don't fill the bottom pan with water and make sure it's simmering and not boiling. And constantly stir it, don't leave it alone
That’s the perfect mixer oh my god link?
@millviia I know but I can’t find that color is it on Amazon? Also can you tell if it’s the 4 or 4 1/2 qt?
Can you send the recipe you use please and thank you
Yes here it is! sugargeekshow.com/recipe/swiss-meringue-buttercream/
Thank you so much
Thanks for the recipe 👍
Is that somebody’s toes around your waist?
I'm trying figure out how much sugar😮
And i thought i should mix it till it reach stiff peaks😢
I've made bittercream soup...tastes good but was so depressing..I only added a drop of butter bit it was too warm.
Why didn't you use Fresh cream????😮
Instead of feeling for sugar can you not cook to a certain temp?.... I'm so scared to try smbc for the sol reason of using raw eggs
Whipping raw egg whites results in a lot of air being incorporated, which makes it extra fluffy. If you cook the egg whites, you wouldn't be able to aerate the eggs enough to get a fluffy texture. Most eggs are pasteurised before being sold in a supermarket. This means they have been heated to a temperature to kill off any bacteria without cooking the internal yolk & white. They are safe to eat.
Use a thermometer to check the temp of your eggs while heating them. Cook until 160F. At this temperature, all bacteria has been killed and all sugar will be dissolved. Just make sure to whisk continuously while it’s heating so your eggs don’t cook completely on the sides and bottom of the bowl.
Why doesn't cooking the eggs solidify them? They're still raw and goopy enough to whip! TIA😊
Because you’re only heating them to a temp of about 160F, not cooking them all the way. You want to whisk pretty much continuously, making sure to get the sides and bottom of the bowl so no egg is sticking to the warmer spots on the bowl. At 160F, any bacteria has been killed off, all sugar should be dissolved, and the eggs aren’t completely cooked.
Wait it’s NOT supposed to taste buttery? 😂
lol my thoughts too! i’ve only made it once and i was successful!! it had a sugary buttery yet creamy taste and texture hmmm
The recipe I use doesn't use this much butter. It also calls for 1 less egg white. I love that recipe because that butter taste and feel on the tongue isn't there. It's the one I use now. I can even reduce the sugar by 1/4 of a cup which I usually do. There's a reason why I'd rather make SMBC over ABC. I don't like my frosting too sweet...
What type of sugar ma'am
White sugar
This doesn’t sound like Liz…but it shows Sugar Geek Show in corner?
This is our food producer, Erin Fale who made this recipe! She has been doing baking and recipe testing behind the scenes for sugar geek show for about 3 years. So she’s starting to now be more involved in filming on camera too 😊
Welcome Erin Fale!
My problem is no matter what temp I bring the sugar and eggs white it’s alway sugar grainy in it
Doesn't work for me maybe my room temperature is a problem but I tried it 3 times and gave up afterwards I just bought store bought frosting
You should use the palet sooner
Why are so many people saying this recipe was nasty and buttery I am making it now and I’m going to be very upset. If it is, I just wasted a lot of butter.
What are the measurements?
It’s in the description. Click the 3 dots n the upper right side
The first time I attempted it I failed with flying colors 😢
Why does swiss meringue have to have more sugar than french
Why the hell do I wanna freeze the frosting and eat it as ice cream
I really do not recommend sticking fingers into a meringue/egg white mixture at any point until the SMBC is completely done as you can risk breaking the meringue with your potentially oily fingers! I’ve had this happen to me a few times and I was devastated each time.
Instead of sticking any fingers into the egg white mixture/meringue, I would recommend using a cleaned utensil and dripping it onto your finger if you need to test the temperature/if the grains of sugar have dissolved. A “cleaned utensil” should always be cleaned with either lemon juice or white vinegar. Even if you’ve cleaned your hands which I always do, your body continually creates and releases more natural oils and some people can produce oil more quickly than others.
I also wouldn’t recommend reusing any utensil into the meringue after directly touching any part of it that would come in contact with the meringue before the SMBC emulsion is complete. This means that if a cleaned whisk is to touch a potentially oily finger/hand, then consider it to be contaminated as a precaution and do not put that same utensil back into the egg white mixture/meringue unless it’s cleaned again.
My children’s father also stuck his finger into a meringue while it was mixing once so he could taste it and I thought it’d be safe at that point since it was almost done and ready for the addition of butter. Unfortunately, I was wrong, and the result was that it never reached truly stiff peaks despite being almost there at the point that he stuck his finger into it.
It’s just not worth the risk of ruining your hard work, trust me! Meringues are just so precious and finicky that it’s worth following every caution!
@Michaela Some people just naturally sweat excessively and/or create more oils and sebum at a faster rate than others. Some people may live with hyperhidrosis, and palmar hyperhidrosis in particular is quite common, affecting up to 3% of the population.
Situations can also differ and may be an attributable factor to consider. Some people might live in more tropical, warm or humid climates than others.
I personally make more cakes and desserts with SMBC during the warmer seasons because our summers can get quite hot and SMBC in my experience withstands heat very well and feels “lighter” than other buttercreams/frostings. I also live right next to the water and thus receive a lot of humidity all year round but particularly in summer.
I always stick my finger in but I also keep a folded paper towel that's been drenched in vinegar nearby so I can give that finger a good wipe down before dipping it into the bowl. I haven't had a problem being successful at making SMBC by doing this. I'm also very cautious. I make sure to wipe down anything that's going to come into contact with my mixture. I even have a particular whisk that's only used for making this buttercream. I'm sure if some of these pros saw my wiping routine they'd think I was over doing it, lol. But honestly. So long as you wipe that finger down prior to dipping it in no one should have any problems....
Recipe
no measurements?
1-2-3
1= part egg whites !!! Do weight
2= sugar =2x of the weight off eggwhites
3= butter = 3x eggwhite weight
@@gabigaabi2434 thank you
What is Swiss Meringue Buttercream? I'm swiss and have never had one in Switzerland. You Americans name things unique...
Wrte us ingredients here
Where are the measurements?
I messed up mine baaadly 😢 now its a mess of butter and sugar
I tried it it taste like butter 😢
I never like any type of butter cream. The amount of butter is too much.
Mine doesn’t look to white 😢
It could be the brand of butter you're using. Don't know where you live. I'm in the US. I've never used European butter to make it (far too costly) but I have used the Walmart brand a couple of times. I had no issue with the color not being white...
You failed to mention how much of each ingredient though
Whose voice is this anyway…???
This is our food producer, Erin Fale who made this recipe! She has been doing baking and recipe testing behind the scenes for sugar geek show for about 3 years. So she’s starting to now be more involved in filming on camera too 😊
How long this prostine stowage time
Isn't this itialian meringue?
I thought swiss meringue was hot sugar syrup into the eggwhites when they are at medium peak, continue to mix until the bowl is cool/ room tempreture to touch, then add butter in chunks.
@Sammie Hunt you have them inverted. Italian uses sugar syrup poured in
Am I gonna get salmonella from this?
Your buttercream? Sorry, but you're not Liz Marek's voice. Try again.
Why are so many people saying this recipe was nasty and buttery I am making it now and I’m going to be very upset. If it is, I just wasted a lot of butter.