Watching this video again and so grateful for the temperature information you provide. I have been so hesitant to make this frosting but you make it seem possible. I'm so excited to begin your Buttercream Flower Basics course. I watched the beginning lessons (so much good info) and now it's time to make the frosting and get down to business. I'm so excited for the opportunity to learn from you. You are amazingly talented. ❤
Hi. New subscriber her. Thank you so much for sharing your talent. Im just a beginner. Gathering knowledge by watching lots of videos through youtube without proper knowledge about it. Thank you for imparting your knowledge. Its a big help cz you explain it clearly.
Great tutorial! You have such a calm encouraging voice. When I make SMBC, I always switch to the paddle attachment before adding butter. Is there a reason to keep using whisk attachment? Does it make a difference?
Hi and thank you! It does make a difference, as the whisk will continue whipping air into the buttercream. Many people switch to the paddle in order to get the smoothest consistency, but if I'm not worried about air bubbles I just leave the whisk on. And usually I'm not worried about air bubbles because I like to make my buttercream ahead of time, then re-whip it later with the paddle when I'm ready to use it!
@@BakingButterlyLove I made buttercream the night before using, left at room temperature until the next day. Should I have rewhip before using? My SMBC had a lot of air bubbles.
Thank you for such a nice tutorial. I have been using IMBC because that’s what I learned when I started baking but I see that many cake decorators prefer SMBC. In your experience what’s the main difference? Thanks
I think that there is essentially no difference in taste, but I find IMBC to have a sturdier texture. I think most people prefer SMBC just so they don't have to deal with cooking the sugar syrup! So the main difference is in texture, and it's a very small difference.
Thank you for such a great tutorial! I wonder that can we color buttercream with natural materials like fresh fruits or fruits powder? And if yes, hope you will make some videos about that. Thank you!
Thank u for this. But sounds like butter content is more than usual. I usually use 1:2:2 ratio for egg white :sugar:butter... In this particular example I would hav used 300 gm butter (instead of 450 gm) and I get results. Is it smt to do with the butter fat content?
I saved my cake in the fridge with this swiss buttercream and I then the frosting stay super hard for days.. Should O leave the cakes always in room temperature?
After moving the bowl to the stand mixer, approximately how much time would it take the meringue to reach 90F ? Also after adding butter approximately how much time would it take to form the stiff Peak? TIA
Hi! Thank you for this amazing recipe. I’m just wondering whether it’ll smell eggy. I’ve always wanted to make it, but I’m afraid that it won’t smell good. Also, how does it taste like? Thanks again.
IMBC is Italian Meringue Butter Cream & SMBC is Swiss Meringue Butter Cream. Although I am sure you would have found out the full form by now but in case you haven’t so felt like sharing it. I am seeing this video for the first time and giving a thought of trying it. Did you try this recipe?
It will keep for at least a week in the fridge, but usually it stays good for even longer. Just make sure it's in an airtight container, and you will need to bring it back to room temperature and rewhip it after storage.
@@abdullaharif8440 Pasteurized egg whites are basically heat treated so they are safer for consuming which is the equivalent of cooking your fresh egg whites and sugar mixture to a certain temperature. When I first made Swiss Meringue Buttercream, I was shocked because it was super super smooth, buttery and not sweet at all. I find that people compare it vanilla soft serve ice cream or something of that sort. Hope this helps!
You can use salted butter if you want. Some brands are saltier than others though, so you have less control. I like to add it separately in case I need to adjust the salt, like if I'm adding a salty flavoring like peanut butter or salted caramel sauce 😉
Watching this video again and so grateful for the temperature information you provide. I have been so hesitant to make this frosting but you make it seem possible. I'm so excited to begin your Buttercream Flower Basics course. I watched the beginning lessons (so much good info) and now it's time to make the frosting and get down to business. I'm so excited for the opportunity to learn from you. You are amazingly talented. ❤
You can do it Maria! 💕
I love your video! You explained them clearly. I will definitely do this recipe! 😍
Hi. New subscriber her. Thank you so much for sharing your talent. Im just a beginner. Gathering knowledge by watching lots of videos through youtube without proper knowledge about it. Thank you for imparting your knowledge. Its a big help cz you explain it clearly.
Thank you for the color theory course. Very informative!!💗💗💗
You're welcome, glad it was helpful for you! 💕
Loved how you explained every bit of it so nicely ☺
Glad you liked it! 😄
Great tips! Thanks for going slowly. Thanks! 😀
Great tutorial! You have such a calm encouraging voice. When I make SMBC, I always switch to the paddle attachment before adding butter. Is there a reason to keep using whisk attachment? Does it make a difference?
Hi and thank you! It does make a difference, as the whisk will continue whipping air into the buttercream. Many people switch to the paddle in order to get the smoothest consistency, but if I'm not worried about air bubbles I just leave the whisk on. And usually I'm not worried about air bubbles because I like to make my buttercream ahead of time, then re-whip it later with the paddle when I'm ready to use it!
@@BakingButterlyLove thanks for the speedy reply. Your explanation makes sense.
@@BakingButterlyLove I made buttercream the night before using, left at room temperature until the next day. Should I have rewhip before using? My SMBC had a lot of air bubbles.
Thank you for such a nice tutorial. I have been using IMBC because that’s what I learned when I started baking but I see that many cake decorators prefer SMBC. In your experience what’s the main difference? Thanks
I think that there is essentially no difference in taste, but I find IMBC to have a sturdier texture. I think most people prefer SMBC just so they don't have to deal with cooking the sugar syrup! So the main difference is in texture, and it's a very small difference.
Thank you so much for your reply. I will definitely give it a try
Thank you for such a great tutorial! I wonder that can we color buttercream with natural materials like fresh fruits or fruits powder? And if yes, hope you will make some videos about that. Thank you!
Thanks for help us!
Very clear tutorial. Thank you!
Glad it was helpful!
I'm loving this tutorial. ❤❤
Thank u for this. But sounds like butter content is more than usual. I usually use 1:2:2 ratio for egg white :sugar:butter... In this particular example I would hav used 300 gm butter (instead of 450 gm) and I get results.
Is it smt to do with the butter fat content?
I saved my cake in the fridge with this swiss buttercream and I then the frosting stay super hard for days.. Should O leave the cakes always in room temperature?
Can we use it to make buttercream flowers which we could chill them in the refrigerator and paste it on the cake ?
After moving the bowl to the stand mixer, approximately how much time would it take the meringue to reach 90F ?
Also after adding butter approximately how much time would it take to form the stiff Peak?
TIA
I want to frost a cake, please help me which one is better for frosting and pipping: Swiss or Italian?
Hi!
Thank you for this amazing recipe.
I’m just wondering whether it’ll smell eggy. I’ve always wanted to make it, but I’m afraid that it won’t smell good.
Also, how does it taste like?
Thanks again.
Hello! In my opinion it doesn't smell eggy. The taste is very buttery, but it depends a lot on the quality of butter and vanilla that you use.
This is such a great video! Thanks for sharing the recipe :)
hai, this amount of buttercream suitable use for what size of cake?
Hello! when u say “u can heat up for loosen consistencies” does it mean heat up by microwave or ?
hi! you can take a small portion of the buttercream and melt it in the microwave or in a bain-marie, and the mix it in with the buttercream
@@use4395 Will take note of it, thankyou! Sorry i’m new to do this 😅
@@maimona07 welcome!
Can we store this type of icing?.. Example, the left over and use it again nxt time?
Yes you can! Search my channel, there's a video called How to Store and Reconstitute Buttercream
Is this very sweet or? :)
How do i colour the cream?
I recommend using gel food coloring. There is a link in the description to my free course on coloring buttercream if you are interested.
Coloca as legendas em Português Brasil PLEASE!
Do you need to use salted butter or unsalted butter please
Unsalted
I am very new to cake decorating, what does IMBC and SMBC stand for. I loved your tutorial. Very clear instructions.
IMBC is Italian Meringue Butter Cream & SMBC is Swiss Meringue Butter Cream. Although I am sure you would have found out the full form by now but in case you haven’t so felt like sharing it. I am seeing this video for the first time and giving a thought of trying it. Did you try this recipe?
How long can we store it in d fridge ??????
It will keep for at least a week in the fridge, but usually it stays good for even longer. Just make sure it's in an airtight container, and you will need to bring it back to room temperature and rewhip it after storage.
May I add creamcreese on it?
I don't yet have a recipe for adding cream cheese but I'm working on one!
Can i use paestrized egg whites?
Yes you can!
@@BakingButterlyLove also one more question!
How does it taste like? Eggy or ??
@@BakingButterlyLove ?
@@abdullaharif8440 Pasteurized egg whites are basically heat treated so they are safer for consuming which is the equivalent of cooking your fresh egg whites and sugar mixture to a certain temperature. When I first made Swiss Meringue Buttercream, I was shocked because it was super super smooth, buttery and not sweet at all. I find that people compare it vanilla soft serve ice cream or something of that sort. Hope this helps!
@@shanicem.3596 thank you so much!
Why not just use salted butter?
You can use salted butter if you want. Some brands are saltier than others though, so you have less control. I like to add it separately in case I need to adjust the salt, like if I'm adding a salty flavoring like peanut butter or salted caramel sauce 😉
My meringue curdled before i put the butter 🥲
Horrible. Tastes like pure butter
Did you follow the recipe exactly?