Thank you Alexandria! I have been watching your tutorials since you started😊I have used your rich chocolate cake recipe a ton of times. Not to mention using your Italian meringue buttercream recipe as a base for different flavors. I have made Italian buttercream in the past but never had as much success as I did with your tutorial and recipe. It also helps that you actually answer any questions I (or other subscribers) have ❤️ I am looking forward to trying your Swiss meringue recipe! The last time I made it was with a different recipe. When the whites hit the right temp, I had undissolved sugar around the edges of my bowl. Unfortunately, some of the granules got into my batch and I ended up with a slightly grainy buttercream 🤦♀️ I can’t wait to try your recipe! Just by looking at yours I can tell the ratio’s I used before were off. I love your teaching style and have been anxiously awaiting a new tutorial from you… even though I bought a couple of your classes and follow you on FB and IG😉 Sorry about writing this novella, but I just wanted to let you know how much you have boosted my baking/decorating game! Thank you, thank you, thank you!
Hi Lisa! So great to hear from you. Hmm I’ve had the sugar problem once, I’d say when you’re on your final minute of heating the eggwhites make sure you’re scraping around the whole bowl with your whisk so the hot mixture will melt anything leftover. Let me know how it goes!!💕
@@FinespunCakes I plan on making your recipe of SMBC tomorrow as filling for macarons! I will let you know how it comes out! Thank you so much for all your tips… they have helped me immensely
Hi Alexandra! I just made this buttercream and it is simply such a gorgeous mouth feel! I had to come back to let you know just how wonderful it is! THANK YOU!
Thank you for this video Alexandria, I only work with SMBC it’s a personal choice for me, I’ve struggled with using pasteurised egg whites but your absolutely right about heating them up it’s a game changer the Egg whites perform so much better and my SMBC is perfect!! Absolutely appreciate your tutorials.
Love your videos, your skills, your details and designs are always the best! Btw- the speed, editing etc., also makes your videos my absolute favorite to watch and learn from! Thank you for what you do 💚
Hi Alexandria, used this SMBC for a while now and I don’t want to use another recipe ever again!!! It is so fluffy and silky, not heavy or too sweet to eat, love it 😍 I now want to try a chocolate version, would you use dark or milk chocolate for that? And what amount would you suggest? Thank you 🙏🏻 😊
Hi Isabelle, that's fantastic! It is the perfect balance of sweetness and fluffiness :) I'd use dark chocolate. Google some SMBC chocolate recipes and you should be able to see a general ratio. I usually go by taste.
I don't scrap my butter wrapper, as i freeze them and use them as an instant all in one applicator for greasing my cake pans. melt instantly from the temperature of your hand
I use this one for both filling and masking the outside of my cakes :) I just flavour the filling more, you can leave the outside with just the vanilla extract stated in the recipe to keep it white.
Hello Alexandria! Can I check with you, for your swiss meringue buttercream is the stability any different from the Italian meringue buttercream? Will the swiss meringue buttercream be weaker in stability or anything? Thanks in advance!!
I am not an expert by any means but I've often seen that the Swiss meringue is more stable than the Italian. I hope someone will let me know if I'm wrong!
I just refrigerate them normally, I don't worry about condensation for buttercream cakes as this doesn't affect the buttercream at all. If you find it's a problem try keeping your working area dehumidified and box up your cakes before refrigerating :)
They are but Swiss meringue is more stable than French and I prefer to be safe by heating them again! You could always use fresh egg whites with this method too.
I have a hard time getting white using violet. I use chefmaster brand: tried using barely a touch of purple or violet and always end up with a greyish tone, almost “dirty” looking- any suggestions?
If i made a red velvet cake with cream cheese filling what type swiss meringue would I use? Is there a white choc swiss meringue buttercream recipe, is this possible?
sure you could mix white chocolate and vanilla into the buttercream that would be delicious! you could also get cream cheese emulsion if you want it to mimic that flavour
Thank you Alexandria! I have been watching your tutorials since you started😊I have used your rich chocolate cake recipe a ton of times. Not to mention using your Italian meringue buttercream recipe as a base for different flavors. I have made Italian buttercream in the past but never had as much success as I did with your tutorial and recipe. It also helps that you actually answer any questions I (or other subscribers) have ❤️ I am looking forward to trying your Swiss meringue recipe! The last time I made it was with a different recipe. When the whites hit the right temp, I had undissolved sugar around the edges of my bowl. Unfortunately, some of the granules got into my batch and I ended up with a slightly grainy buttercream 🤦♀️ I can’t wait to try your recipe! Just by looking at yours I can tell the ratio’s I used before were off. I love your teaching style and have been anxiously awaiting a new tutorial from you… even though I bought a couple of your classes and follow you on FB and IG😉 Sorry about writing this novella, but I just wanted to let you know how much you have boosted my baking/decorating game! Thank you, thank you, thank you!
Hi Lisa! So great to hear from you. Hmm I’ve had the sugar problem once, I’d say when you’re on your final minute of heating the eggwhites make sure you’re scraping around the whole bowl with your whisk so the hot mixture will melt anything leftover.
Let me know how it goes!!💕
@@FinespunCakes I plan on making your recipe of SMBC tomorrow as filling for macarons! I will let you know how it comes out! Thank you so much for all your tips… they have helped me immensely
Absolutely the best recipe! I love it. I used vanilla bean paste this time and the taste is out off this world!
Oh yay!! So glad you love it 🥰
Hi Alexandra! I just made this buttercream and it is simply such a gorgeous mouth feel! I had to come back to let you know just how wonderful it is! THANK YOU!
That’s so fantastic!! 🤗 glad you enjoyed it!
Thank you for this video Alexandria, I only work with SMBC it’s a personal choice for me, I’ve struggled with using pasteurised egg whites but your absolutely right about heating them up it’s a game changer the Egg whites perform so much better and my SMBC is perfect!! Absolutely appreciate your tutorials.
Amazing, thank you for watching :)!
Another magnificent creation! We’ve been waiting for a new tutorial displaying your fine artistry! Excellent work!
Thank you for sharing the recipe ❤️lots of love from London
Enjoy 😊
Amazing video! I love your kitchen. 😍🙌
Thank you!! 💕
wow.... loved to see you back on youtube. . Thank you so much...
Love your videos, your skills, your details and designs are always the best! Btw- the speed, editing etc., also makes your videos my absolute favorite to watch and learn from! Thank you for what you do 💚
Eu amo esse buttercream. Thanks for recipe.
as always, PERFECT!
Hi Alexandria, used this SMBC for a while now and I don’t want to use another recipe ever again!!! It is so fluffy and silky, not heavy or too sweet to eat, love it 😍 I now want to try a chocolate version, would you use dark or milk chocolate for that? And what amount would you suggest? Thank you 🙏🏻 😊
Hi Isabelle, that's fantastic! It is the perfect balance of sweetness and fluffiness :) I'd use dark chocolate. Google some SMBC chocolate recipes and you should be able to see a general ratio. I usually go by taste.
I don't scrap my butter wrapper, as i freeze them and use them as an instant all in one applicator for greasing my cake pans. melt instantly from the temperature of your hand
Hi, Alexadria! Which buttercream is the best for fillings and or frosting? Thanks a lot for your amazing video tutorial!
I use this one for both filling and masking the outside of my cakes :) I just flavour the filling more, you can leave the outside with just the vanilla extract stated in the recipe to keep it white.
@@FinespunCakes Thanks a lot! I love the decoration covering with different piping and using different tips! You are so great artist! God bless you!
So, we shouldn't use any type of coloring ?
@@celitawelsch6979 yes you can certainly colour it if you’d like!! I love oil based colours like Colour Mill for that
@@FinespunCakes Thank you again!
Red velvet cake with white chocolate ganache and Italian meringue buttercream
Yum!!
Hi there! Thank you so much for this tutorial! If I plan on using this to frost cupcakes do I have to refrigerate them after I do? Thank you 😊
Alternate of egg?
As i am not eating egg
Hello Alexandria! Can I check with you, for your swiss meringue buttercream is the stability any different from the Italian meringue buttercream? Will the swiss meringue buttercream be weaker in stability or anything? Thanks in advance!!
I am not an expert by any means but I've often seen that the Swiss meringue is more stable than the Italian. I hope someone will let me know if I'm wrong!
How do you store your buttercream cakes and prevent condensation from happening? Thank you
I just refrigerate them normally, I don't worry about condensation for buttercream cakes as this doesn't affect the buttercream at all. If you find it's a problem try keeping your working area dehumidified and box up your cakes before refrigerating :)
Soy nueva en el canal..gracias por compartir no entiendo ingles,pero ayudaria mucho si no pone lo que dice en letras.
How to prevent the cakes made from smbc from melting during delivery
How much frosting is required for covering a 8” cake
Why do you heat the sugar and egg white mixture if you are using boxed egg whites ? Are they not pasteurized egg whites?
They are but Swiss meringue is more stable than French and I prefer to be safe by heating them again! You could always use fresh egg whites with this method too.
@@FinespunCakes ty💕
@@marikoflores7347 I think you would also need to heat up to dissolve the sugar. Some use powdered sugar and it dissolves in the liquid
Please share how we can make a smaller batch than this ? With ingredients in grams? I want to know for a 6 inch cake ? 1/2kg cake please specify ????
I have a hard time getting white using violet. I use chefmaster brand: tried using barely a touch of purple or violet and always end up with a greyish tone, almost “dirty” looking- any suggestions?
Can we use smbc underneath the fondant? Thank you
Yes! I always use it under fondant, just be sure it's fully chilled before covering with fondant.
Can you use margarine instead of butter??
Hey thank you for the video. For the the cream it won’t melt right? while I’m using it and putting it in the Cake
No, it acts like butter. Soft but sturdy at room temperature, firm when cold.
Thank you for your video. Can you tell me how much SWBC this recipe makes and what size cake it would fill and cover?
About 800g and it would comfortably fill and cover a 6" diameter cake with 4 cake layers.
@@FinespunCakes thank you. Is that the single amount or the double that you made in the video?
@@BigGen222 That's a single amount
@@FinespunCakes that's very helpful, thank you.
How long does simple syrup last
If you boil the water and sugar together it should last 2 weeks-1 month in the fridge :)
@@FinespunCakes ty💕
If i made a red velvet cake with cream cheese filling what type swiss meringue would I use? Is there a white choc swiss meringue buttercream recipe, is this possible?
sure you could mix white chocolate and vanilla into the buttercream that would be delicious! you could also get cream cheese emulsion if you want it to mimic that flavour
@@FinespunCakes thank you! I would like to make a burgandy flower, what colors would I use to make a burgandy sugar paste flower?