Stable Firm Vanilla Swiss Buttercream Great for Piping by Cupcake Savvy's Kitchen
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- Опубликовано: 24 авг 2024
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Welcome to my free Step by Step Tutorial on How To Make Stable, Firm Vanilla Swiss Buttercream that's FABULOUS to pipe! ENJOY!
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CREDIT: Recipe is based on Summer Stone's Swiss Buttercream Recipe.
INGREDIENTS:
460g (16oz) Caster Sugar
230g (8oz) Egg Whites
460g (16oz)Unsalted Butter
1 Tablespoon (1/2 oz) Glucose (Optional)
1 Tablespoon (20mL) Vanilla Extract
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I just started making perfect SMBC the old fashion way but I will give this a try. Looks so much more convenient to have the syrup ready to go when I need frosting!
Great! Good luck with it :-)
For all those who think this won’t work, let me tell you that today i did it in a hot and high humedity weather ( i live in La Ceiba in the caribbean coast of Honduras) and it was just perfect!!! Para todos aquellos que pueden creer que este método al ser distinto no funciona, déjenme decirles deben probarlo porque es el mejor ❤️, jamás pensé que una cobertura tan delicada fuera súper estable!!! ( y eso que yo vivo en una ciudad costera) Gracias Cupcake Savvy, siempre dire que sus recetas son las mejores❤️❤️🙏🏼🙏🏼
Thank you! ¡Gracias!
Why on earth do we want to kill ourselves with the other method when we can do it like this. So much easier. Thanks a lot for educating us, love you so so so much .
Solja88 I’m thrilled it’s going to help you! Take care :-)
I just finished making this and OMGGGGG!!! this will be my default frosting from now on! Im never going back to gritty and overly sweet American Buttercream! Thank you so much for this! ❤
Thanks for sharing as I can see it is exactly the oposite way of making the regular Swiss butter cream 😮, so can we use it for icing the cake! !
You're welcome. Thanks for watching :-)
Easy to understand tutorial, great tips, It Looks glorious being piped at the end!! Well done! 👍🏻
Thank you :-)
I did "messy ruffle style" for ballerina theme cake using this recipe, for my daughter's birthday cake. Oh my god, savvy, i love u so much!!. It turned out so sharp and pretty. How i wish i can send u the picture!
How fabulous! Yes, please send a pic. You can tag me on Insta or Facebook if you like facebook.com/CupcakeSavvy/ instagram.com/cupcakesavvyskitchen/
Cupcake Savvy's Kitchen okey done tagging all the pos. Tq again savvy. I appreciate it so much. Keep it up savvy.luv ya
I tried this recipe it didn't come out right I tried it this morning and it came out beautifully . Piped like a dream . Thanks for sharing
You're welcome! Great to hear :-)
Love this recipe....always turns out perfect and I have used it many many times....thanks so much for sharing!
How fabulous!
I have been looking for perfect nice, smooth, buttery, shiny, (without any airholes in it) butercream recipes for three months but didn't satisfy with anyone's....than yours!!!!!
Great! :-)
Fantastic information , and eight years ago means super awesome👍 🙏.
Thanks Hun, I have just put my syrup this second in my freezer to chill, looking forward to road testing it tomorrow.
+Noreen Abel Fabulous!
It's great!
I've always been frustrating with the Swiss buttercream recipe, because it's so delicated and you've got to spend a lot of time with it. Sure I'm going to try this one next time!
Thank you so much for share with us.
Smile!
+Rocío C. Calvillo Sampedro Me too! I always avoided making it for that exact reason. Now, it is my absolute favourite! There will be more videos to come showing come great flavour combinations. Thanks for watching :-)
i love your videos, its simple yet very easy to try...but there's one thing that bothered me, i don't have that temperature kit. Is there any other method you can share? How am i supposed to know that the syrup is ready?
Mil gracias bendiciones no sabia del truco de la glucosa genial
Well I have made this recipe and am pleasantly surprised. It is defiantly sturdier than my usual smbc recipe being quite buttery with a little density making it ideal for use under fondant and way better for my buttercream flowers so the addition of extra milk or cream making it fluffier for piping on cupcakes is a given I think . I also added some of my ganache to half for a choc version yum.
+Noreen Abel Wahooooooooo!!!! I am so pleased! Thanks so much for the feedback. A few people have tried it and have told me it has curdled or been soupy which has puzzled me to no end. I am so glad it worked for you. It's definitely a keeper and is my go to recipe! Thanks for watching :-)
My mind just exploded! That is soooo beautiful! I am going to have to try, especially since I live in such a high humidity state.
+Beth Gates Great!
Hey! I love how this recipe doesn't require relentless beating to get a meringue! :P That can be quite a burden on my poor hand mixer! Hehe... but, I have 3 questions;
1) If I store the syrup in the freezer for a week, how long does it need to thaw before I can beat it into the butter?
2) How cool should the butter be when it gets beaten? (cold but not super soft? or super super duper soft?)
3) At what point should I add Gel paste colours? (Would the Gel paste colours incorporate well & give a good colour?)
Thanks!
PS: I live in the tropics, so the usual Swiss meringue buttercream roses wilt like there's no tomorrow WHILE piping them! :(
The original creator of the recipe has written a fabulous blog post that covers all your concerns in depth. You can read it at this link thecakeblog.com/2014/06/no-meringue-swiss-buttercream-recipe.html :-)
Amaaaaaazing recipe. Thanks for sharing.
You're welcome :-)
I've done this several times and it was AMAZING! All the other buttercream recipes that I did were total failures but this one has always come out perfect. ^_^
valkyrie040 how wonderful!
Did you wait for the eggwhite mixture to be in room temperature after taking out of the freezer?
I have always been to scared to make swiss meringue buttercream. Now I have no excuses with this recipe
This one is sooooooooo easy to make! you can always have a batch on syrup on hand in the freezer ready to go!
@@CupcakeSavvysKitchen so if we use the syrup right away, does it need to cool down in the freezer for a while first?
Hands down best Swiss Meringue buttercream ever tried! So so stable! Can I make a cream cheese frosting out of this?
Yes, you can. Just add it at the end and mix for a further minute :-)
you should do a book - I'd buy it !!
Thank Lorraine :-)
I just want to thank you for letting us know about this wonderful recipe I use it for all my buttercream never ever had a problem until today. I made a batch up and I spilt it in 2 so that I could have half chocolate and I wanted to colour the other half green to pipe grass so I added the chocolate and that was perfect I went to put the other half back in the mixer and it had split strange I thought as the first half was fine so I thought no problem I will just do as you have told others put it in the fridge I also put my mixer bowl and paddle in the fridge as well and left it for about 30 mins got it out put it back on the mixer added the colouring and went and watch the TV for 15 mins and it's perfect don't know how this happened but thank you for all of your tips and videos they are brilliant and such a help so once again thank you
Lynette Galbraith that's great Lynette! I'm so pleased. It has split on me as well and as upsetting as it is it can be fixed. Thank you for sharing your experience:-)
Can I use corn syrup in substitute for the glucose syrup?
Thank you!
Welcome! :-)
Thanks, I am really obliged
This is a simple and easy recipe. Thanks for sharing! I made it and kind of too sweet for me so wondering if I can cut back sugar amount?
I haven't tried it with less sugar. There is a great blog article written by the original creator of the recipe at this link. She goes through a detailed explanation of recipe and each ingredient thecakeblog.com/2014/06/no-meringue-swiss-buttercream-recipe.html :-)
Cupcake Savvy's Kitchen thank you! I'll go check it out.
wow amazing . I made this a couple of minutes a go and it was just amazing. thanks a lot for sharing it with us . god bless you. ha ha im so happy again thanks a lot.!!! :)
mahdi samani fabulous!
hi Cupcake savvy
i have tried this recipe and omg! its amazing.
please could you advise me on a few of the following questions : )
could i use less sugar maybe 400g ?
how long does this buttercream last at room temperature or in the fridge?
can i freeze the buttercream once its made?
i really appreciate it.
your macaron recipe is amazing!!
I am so pleased you are finding some of the recipes useful :-) The original creator of this recipe has written a fabulous blog article which answers all your questions and more. You can find it at thecakeblog.com/2014/06/no-meringue-swiss-buttercream-recipe.html
What does the glucose do to the buttercream? I've never seen this included before. I'm definitely going to try it out 👍👍👍
Excelente!!!
Does anyone know what the purpose is of the corn syrup is? Does it help to bind everything or aid stability?
Surya De Mey it’s optional but it helps to stop the sugar from re-crystallising.
Thank you so so sooo much for this video and recipe!i hope i can do it
+Lilirose You are welcome! It has been adapted from Summer Stone's recipe. She has written a great blog article on it explaining it in depth. It makes for great reading. You can find it at bit.ly/1XGrHui :-) Good luck with it!
+Cupcake Savvy's Kitchen You are very kind!Thank you for this information☺️I wish you everything best🌹
:-)
This looks great...can I use it to fill and crumb coat cakes under sugarpaste? Many thanks for sharing.
Yes definitely.
Cupcake Savvy's Kitchen Fabulous! Thanks for your reply 😃
Oh good! Thx for such a quick response
+Sonia Uwanawich Welcome :-)
I have a 2 tier cake to build in a couple days, and haven't worked with fondant before, nor do I have the time to practice with it, so instead I was going to make a buttercream frosted cake, but was requiring a solid buttercream.
Once a cake has been frosted, will putting it in the freezer for a short period, allow you to gently handle/touch the cake, much like you would with fondant??
Yes, just ensure it is fully set/solid and you will be fine...gently does it. It will still need LOTS of doweling. Good luck and thanks for watching :-)
+Cupcake Savvy's Kitchen i dont have corn syrup or glucose. can i subsitute it with gelatine instead?
Unfortunately gelatine is not a substitute...you can make it without the glucose...the consistency will only be very slightly different :-)
What is the method for smoothing out sides of cake with this recipe? Buttercream is a warm bench scraper and Swiss meringue is pop in fridge then go over with a room temp bench scraper. What do you recommend for this recipe?
Thankyou! for immediate reply :)
You're welcome :-)
Will this syrup version work if you substitute white sugar for brown sugar? Seafoam icing/buttercream.
Hi there! New subscriber from Phoenix,, besically from India...so glad to see your chennel..gonna love it..💟💟💟
Welcome! :-)
Hi sweetie, l made this smbc today n it's a clear thumbs up to summer stone , goes perfectly well with everything.. thanks u so much for saving me from American buttercream..but definitely l find it little bit denser but perfectly pipiable..l used to love n my favourite Frosting was always my whipped cream forsting,,now smbc also added to my favourite list ...thank you savvy n of course thank you summer stone💟👏😘
I'm so pleased you like it! Summer Stone is an absolute genius! :-)
Thank you for such a simple, but explanatory video! Just wondering at what stage would you add gel colouring? I am hoping to make a Christmas cake next week & need to colour parts of it red. Also, what size cake would this be able to ice?
You add the colour at the end and mix for a further minute. It should be enough to layer and cover a 7 inch cake. It freezes very well so you can make a double batch to be sure and freeze the leftovers.
I love this buttercream recipe especially when used a few days after making it! :) Can I possibly do a chocolate version of this?
Yes, definitely, just add melted cooled chocolate :-)
+Cupcake Savvy's Kitchen how about cocoa powder?
I want to try this now but I wonder if I can possibly do this without a candy thermometer? Pls notice this 🙏🏼😃
Yes, you can definitely do it without a candy thermometer. The temperature ensures the egg white are safe to eat so if you do not have a thermometer, you can use carton egg whites that have already been pasteurized. Also, when you are heating and stirring, just make sure the sugar is fully dissolved and you will be fine :-)
THANK YOU SO MUCH!!! So grateful for your reply! I would love to use the "carton egg whites" to be on the safer side however it is really not common here in my place :( I may need to preorder it online just to have one. But I will try it with the raw egg whites today and see what happens! Bless you. 💜
Hi! Thanks for sharing this recipe. :)
I opt to use this to cover a cake, would this also be great be in covering cakes?
The last time I tried using SMBC to cover my cake turned into disaster. :( i cant smooth out the buttercream because of the bubbles from whipping up the buttercream or maybe mainly the meringue. :/ help please. Thank you!
I can't believe I just found this video. A few weeks back my whisk broke so I couldn't make the SMBC that I planned to make with all of my egg whites. In this video I noticed you don't even use a whisk!! After reading many of the comments I'm really excited to try this. Just 1 question though. Does the butter need to be at rm temp or cold or ?? Just for reference the SMBC recipe I currently use has me using butter that's on the cooler side...
Tammie Martinez room temp is fine! Good luck and welcome!
@@CupcakeSavvysKitchen Thanks for the info as well as for the reply. I clicked on the link that you shared. She's got a lot of interesting recipes but for some reason I can't leave a comment to ask any questions. If I can't ask questions and get a reply back on any platform I won't stick around. Hopefully it's a glitch on her website... ?? If you have any info on that can you please share as to why?
How much does this recipe make?
Can I use this recipe on a layer cake to put stamp and write a name after ? My last swiss meringue buttercream recipe was not firm enough
Will corn syrup work in place of glucose? Thanks.
I'm curious about the glucose syrup in this recipe, traditional SMBC does not have that in it, does it help stabilize it? Thank you for any input! Dora
The glucose makes sure the sugar crystals do not re-crystallize :-)
It's okey for the hot county? Isn't melted quickly?
Thanks for easy steps to make smbc.....can I add cream cheese to this recipe....
+Lubna Rafiq Absolutely! At the end, you can add around 1/2 cup to 1 cup and beat for an extra 1-2 minutes till smooth. :-)
THAT'S AWESOME I'VE YET TO TRY THIS 4 FEAR OF BEATING UP MY NEW KITCHENAID STAND MIXER FOR 10MINS JUST TO "WHIP" & Then add butter & WHIP AGAIN 3-5MINS!!!!! VERY COOL RECIPE THANK YOU!!!!!!! ♡♡♡♡♡♡♡♡♡♡
+Cherokee Miller You're welcome! :-)
I have made swiss meringue buttercream before and turned out good but it wasn't firm enough. I've not tried your recipe yet but was wondering if I could replace some of the butter with butter flavor crisco. also I'd the glucose the same thing as corn syrup? tia! (:
You can use Light Corn Syrup for the glucose. There is a very good blog article on the recipe at the following link which was written by the original creator. Well worth a read...I am sure it will answer a lot of your questions thecakeblog.com/2014/06/no-meringue-swiss-buttercream-recipe.html
Hi!
want to use this stable SBC to frost cupcakes, can I add instant 3.4oz pudding mix (ie. 3.4oz pudding powder mixed with 8oz milk)to lighten the texture
You can but that amount is far too much and the buttercream will end up watery and soft. Try adding around 1-4 - 1/3 cup in total :-)
I want to use this recipe to pipe and ice a cake. (No point in making two different SMBC recipes) To ice a cake you need thinner buttercream, what should I do to thin it out. Should I do what you do with American Buttercream, keep adding little bits of milk until it's the right consistency?
Yes, you can do that but please don't add more than 1 tablespoon at a time because if it gets too thin there is no turning back. Thanks for watching :-)
Hello! Love the video! Can I make this recipe using kitchen aid hand mixer? I don't have a stand mixer yet. :)
Thank you! Yes, you can use a hand mixer, it will just take longer but it can certainly be done :-)
Will try this recipe for my 2 tier cake next week! :)
+Joannalyn Ting That's great!
O dear , all your recipe are great just like you my dear
Thank you so much :-)
thanks for recipe...will this recipe work for piping flowers
Yes it will :-)
You are an angel and I LOVE your videos! 😇
+Alicia Arden Thank you! :-)
I’m not sure if I did something wrong with this but it is an awful SMB to try and ice a cake with! It just clumped up like butter and wouldn’t smooth over the cake at all! It’s the texture of whipped cream but more stodgy. Wouldn’t recommend if you need to frost a cake with it. Might be ok for piping details etc but still mine was not smooth at all.
Thank so much you for the recipe , one question are the eggs pasteurized this way?! I'm always worried about that. Thank you
+zeinaam atallah Yes, the heating stage is what will pasteurize them. It is important to bring them to the right temperature before taking them off the heat. I also like to use Carton Egg Whites from the refrigerator section of the supermarket which are already pasteurized. Fresh egg whites are fine as well, as long as the correct temperature is reached. Thanks for watching :-)
Wow this looks good and it is so much easier than the traditional swiss meringue buttercream. I have a question, usually in a meringue based buttercream there should be no bits of egg yolks at all in the egg whites, is it the same in this recipe? I always have a problem with separating eggs.
+nashrah ismail Same with this recipe. You can use carton egg white if you like. I do and they are great. :-)
thanks for the video! Can you do one for cream cheese frosting?
You're welcome! For cream cheese frosting, all you need to do is add the cream cheese at the end and mix for a further minute :-)
+Cupcake Savvy's Kitchen Thanks for the fast response! How much cream cheese would I add to this recipe? I'm needing a stable cream cheese frosting for carrot cake cupcakes
Start with around 3/4 cup :-)
Hi!!!!! ¿Podrías hacer un tutorial de cómo hacer una Buttercream de queso crema estable que sirva tanto para cubrir una tarta, como de relleno y decoración, porfavor?
Gracias!
Simplemente puede agregar queso crema a esta receta. Necesitarás experimentar con cuánto agregar
@@CupcakeSavvysKitchen ok! Muchas gracias
hi there.
I love the look of this recipe 😊
how does it hold up in the heat versus American buttercream?
I have 100 cupcakes to do for a wedding this coming Saturday and although it's not very hot here, (I'm in the UK) It's been so humid and been really struggling with ordinary buttercream melting!!
thanks x
HI Grace, it holds up well. I would advise to keep the cupcakes in the fridge for as long as possible. Summer Stone created this recipe. You can read her explanation at the following link. She also talks about how it holds up: thecakeblog.com/2014/06/no-meringue-swiss-buttercream-recipe.html Thanks for watching :-)
Hi! If I wanted to make this with cream cheese and white chocolate, should the cream cheese and melted chocolate be cold or room temp.? And should i add them at the end or at the beggining? Thanks!
They should both be room temp and added at the end one at a time. Good luck! :-)
Some people say to cream the cream cheese together with butter for more stable buttercream, and adding flavoring at the end... Have you tried this way? I saw your video with this recipe and caramel, I would substitute the caramel with the white chocolate in this case, but how much cream and chocolate can I add? If I add too much and it breaks should I chill, add more butter and beat again? Thanks for quick reply!
Hi! This is amazing! Thanks so much! I want to add different colors. Does the gel food coloring work?Also, at what step should I add the food coloring? Can the buttercream sit out for awhile or do I need to add the gel colour and pipe right away? How long can the buttercream sit out before it separates? Thanks so much!!!
Please please tell me eggless ratio of this preparation becoz we are vegetarian.
thanks so much for your
+damith and sand Kwt You're welcome :-)
Can I colour it and if so what type can I use gel or powder
Sure can! You can use either.
Hi 😀 and thanks for sharing your expertise.
For Thanksgiving I'm planning to do a mocha cake for my children and in the past I already tried the SMBC, which I ❤... my question is if I need to cover a two 9" cake, how much frosting (ingredients) would I need???... Thanks😋
If you are using this recipe, you will need to double it :-)
Hi...do I have to wait for the syrup mixture to be at room temperature before adding to the butter?
Love this 💜 Btw, i just want to ask if he butter is cold, or room temp?
Le Michel great question. I’m curious too!
Room temperature!
I want to add white chocolate to this. How and when do I do this? And how much chocolate?
About 1/2 cup melted at the end then mix for a further minute.
Instead of vanilla extract, can I use coconut extract, to make it coconut flavored SMBC?
Definitely! :-)
Hi... What if i dont add glucose? Will it stay stable?
I wanna ask if im going to put wilton white food coloring does the texture of swiss buttercream will change? Also can i put shortening?
You can use both the colour and some shortening if you like. With the colour, the texture will not change if you use modest quantities.
Thank u for replying and sharing 😊
Hay thak u for this lovely video, as i live in a highly humidity country will it work there? Plz let me know.
Yes it will but you may want to swap out some of the butter for shortening for even more stability.
@@CupcakeSavvysKitchen what can b done if shortening is not available.
This looks great. Can you provide a measurement if I wanted to add melted chocolate to flavour this? How many grams of chocolate? Maybe you could do a chocolate version of this?
Anywhere from 100-200g depending on how chocolatey you like it :-)
+Cupcake Savvy's Kitchen thank you very much.
hi thanks for sharing, will be try your method today. Just wondering, can this be done to Italian meringue buttercream as well?
I'm sorry but I haven't tried it with Italian meringue :-)
Cupcake Savvy's Kitchen ok no worries, just wondering anyway :)
Can i add things like jam in to make it strawberry flavored? I assume puree would make it too watery
Yes you can add jams and spreads :-)
waaaooooo you r just amazing...
how come I didn't find you earlier.. 😃😃😘
Not sue! ;-)
Goodevening! Does it melt when it's too hot? Thankyou!
hi, previously you mention that u used carton egg whites, but how if i dont use carton egg whites will it be fine if i cook for 72C then directly cool it down, im just concern due to food safety, thanks :)
I totally understand your concerns. You can read a great Blog article from the creator of the original recipe at this link. Load of information on the recipe thecakeblog.com/2014/06/no-meringue-swiss-buttercream-recipe.html
If i want to make this chocolate SBC, would you suggest adding cocoa powder or melted chocolate? And around how much as per this recipe?
can I use it icing gel colour? and how long can I keep it in the freezer?
Yes, you can colour it with gel. It will keep around 2 months in the fridge although mine never lasts that long! :-)
Hi. Looks good.. And practical. If I need to use the buttercream immediately can I still use the glucose and whip it while it's hot, and add the butter later when it's cooled down? Like the traditional way. And will it still be more stable?
The purpose of the glucose is to stop the sugar from re-crystallizing. if you need it straight away just place the syrup in the freezer to quickly bring down the temp.
Cupcake Savvy's Kitchen OMG I tried it yesterday and it's amazing. The best. Never using another recipe ever again! So happy!
YAY!!!!!! Fabulous! :-)
Will this work under fondant if i wanted to.use it as a filling or to cover the hole cake with it thank yiu
Yes, you can use it as a filling and also cover the cake.
Hi just found your page and have been going through your recipes. Which is your go to buttercream? Is the Swiss more stable than the Italian? Thank you
They are all delicious and very stable. Lately I am loving the condensed milk buttercreams ruclips.net/p/PLKwc-pEBWMUP81qK4DdMMvKx2ciXu_gkP
if I live in humid country, will this buttercream hold their shapes well enough on cakes? or should I stick with shortening and icing sugar frosting instead? thankyou
The original creator of the recipe has written a great blog article answering many questions about it. You can find the article at this link thecakeblog.com/2014/06/no-meringue-swiss-buttercream-recipe.html
just asking if i use the syrup i mean the sugar eggwhite mixture promtly do i still have to put in fridge b4 using it? or just room temperature?
It will need to be slightly cooler than room temperature. You can place it straight in the freezer for around 20 minutes if you like and that will bring the temperature down quickly :-)
Could i use pasteurized eggs?. If so do i follow the same method thank you
Hi, can I use this hybrid Swiss maringue buttercream under the fondant for humid days?
Yes you can.
I have three questions and i really hope that i can have a solution because i have struggled for a long time :
1. Can i replace some sugar with some vanilla pudding mix to make the syrup, so it will be more stable or not easy to melt ?
2. Can i continue beating the buttercream to make it more white in colour or it will start to split if i overmix it, just like whipping cream ?
3. How many cups or grams of frosting are made in this recipe so i can decide the amount of ingredients to make a large or small portion of buttercream
I really hope that you can answer all the questions, i know there are a lot of.
1. There is no need, it is very stable and firm as it is. It wouldn't work anyway ;-) 2. Yes, you can continue beating. If it splits at anytime, you just refrigerate for 15 minutes then beat continuously for another 15 minutes. 3. This will make around 4 - 4.5 cups :-)
Cupcake Savvy's Kitchen oh i see thanks for your reply, i can finally make sure my buttercream is stable and firm because i have used a lot of buttercream recipes but they are not good enough. Some are too sweet or some will split when mixing the syrup with the butter.
Ng Ronald if u want a whitter buttercream u can either use all shortening instead of butter or if u r using butter add a tiny amount of purple food colouring it cancels the yellowy shade of the butter resulting in a whitter final product :)
oh i see, thanks !!!!
what if i use powder gelatine mixed with butter to stabilize it?
I love this recipe. How to make this mocha flavor?
For Mocha, you can add 1 teaspoon of instant coffee granules that have been dissolved in 1 Tablespoon of water mic for 1 minute then add 1/4 cup melted cool dark chocolate or 1 Tablespoon Cocoa Powder.
Cupcake Savvy's Kitchen thanks so much dear 😙
Does the room temperature where we mixing this buttercream has impact on how long to beat until it is done? Thanks.
It's best to make it in a cooler room. If the room is too warm, the buttercream will be on the softer side :-)
Hello, can i use it for cover my layer cake? And to cover with sugar paste? Thinks
Yes you can :-)
Interesting!
+Greitcha Smith Thank you!
hi, nice video, and such a innovated way to making swiss meringue buttercream, but just wondering whats the different on the taste and shape holding and all kind things between swiss and Italian meringue buttercream?? which one you will more sugeest?
I prefer the Swiss because I don't like the idea of pouring hot syrup into the mixer while it's running! ;-) Italian is more stable than Swiss, but this method brings more stability into the Swiss :-)
Cupcake Savvy's Kitchen thank you very much for reply me, just have one last question, how about the taste? Is there will be different in your recipe to normal method Swiss? And the tasted between Swiss and Italian which one will be better?
They taste very similar but this one has a firmer texture. I prefer it to Italian but having said that, they are both nice :-)