If anybody's wondering- when i made this i swapped out all the butter for regular shortening (without butter flavor or yellow food coloring) and added a little more sugar and vanilla, and it tasted great! So if you're looling for a shelf stable, dairy free, alternative, this works amazinggg!!
The last time I made it, I swapped some of the butter for shortening, just cuz it had to sit out longer for a party and it was BETTER. I love SMBC over regular BC. TFS!
I love the update version. Question: what happens if you do all salted butter or half unsalted and half salted? Would it turn out nasty? Have a great day, Mimo 👋🏼❤.
Thanks a lot Mimo! Last year I used your old recipe for my daughter’s birthday cake and it was a hit! I have a question, how would you do a cream cheese Swiss meringue buttercream? Or how you do a cream cheese frosting?
Just curious: has anyone tried making this recipe with dairy-free butter? I’ve made it before (with regular butter) and it was fantastic and got lots of compliments
Hi, Mimo. Thanks for sharing. I tried to make tiramisu once and needed to find pasteurized whole eggs but I couldn’t find them in any stores. Maybe I should have just tried pasteurized egg whites instead? Although maybe it wouldn’t be authentic anymore.
Hi love, I think if it needs pasteurized whole eggs, you wouldn’t be able to see to use the egg white version. I think in that case, then you would have to actually pasteurize them yourselves and which you would just double boil them on the stove top.
MOM i mean Mimo!!! My butter says to keep refrigerated (i don't bc its not spreadable but i only have out a quarter pound at a time so it goes very fast) would you worry? Also, we don't have pasteurized eggs here, maybe the carton ones like you show are but if i can't find pasteurized things what would you then recommend? Same recipe but keep cake in fridge? Make a vat of butter cream and just sit down and eat it?? (ehehehh) I am in Canada and our eggs aren't pasteurized, i know in the states they have to be...
😂🙈🙈❤️. So unfortunately, if you don’t have pasteurized egg whites, you’re going to have to pasteurize the process yourself in which you separate the egg whites and the egg yolk and then you double boil it on the stove top. I tried this method one time using Martha Stewart swiss meringue recipe, and it tasted absolutely delicious, it just took much longer to do. So if you ever did want to try this, I would definitely google her recipe because it was delicious.
Soooo what about chocolate Swiss meringue buttercream? Also in Trinidad I don’t think I’ve ever seen pasteurized egg whites sold like that :( Please share a normal vanilla and chocolate buttercream video
If anybody's wondering- when i made this i swapped out all the butter for regular shortening (without butter flavor or yellow food coloring) and added a little more sugar and vanilla, and it tasted great! So if you're looling for a shelf stable, dairy free, alternative, this works amazinggg!!
Already know your process, but love supporting you any way I can, lots of love!
Thank you! You’re the best
The last time I made it, I swapped some of the butter for shortening, just cuz it had to sit out longer for a party and it was BETTER. I love SMBC over regular BC. TFS!
My go to buttercream recipe! Everyone loves how light it is not too sweet
Thanks for sharing🤗🤗
You are so welcome
My fav baker!!! 🥹
🥹❤️
Thanks for sharing! I love your cakes and recipes!
Delicious!
Just looked up your recipe this morning. ❤❤❤❤
❤️❤️
This is great! THANK YOU!
I have used this recipe 2x now and it's absolutely delicious!!! Thank you so much for sharing :D
I love just sitting down and watching a long mimo video ❤ brings joy to my day 😌💗
This is beautiful! Thanks Mimo
Yum yum yum!!!
Thank you for the easy Mimo version.
God Bless you and your family. I stand with my extended Lebanese family and those suffering in Gaza and the West Bank.
LOVE IT
Tfs
Thank you 🙌😍
I love the update version. Question: what happens if you do all salted butter or half unsalted and half salted? Would it turn out nasty? Have a great day, Mimo 👋🏼❤.
Thank you so much, if you would do half salted, I really think it would double on the sweetness, but it would be too salty.
So good, so easy!!
It really is!
@@BakeMyDayMimo I went to culinary school and I almost exclusively use your recipe now. It's awesome!
HI MIMO I LOVE YOUR CAKES!!❤❤
Hi love
Thanks mom
Thanks a lot Mimo! Last year I used your old recipe for my daughter’s birthday cake and it was a hit!
I have a question, how would you do a cream cheese Swiss meringue buttercream? Or how you do a cream cheese frosting?
Yummy
Just curious: has anyone tried making this recipe with dairy-free butter? I’ve made it before (with regular butter) and it was fantastic and got lots of compliments
Hello,
Since buttercream melts easier in the summer, what do you use instead?
Fabulous instruction by the way.
Thank youuu
mini: “so yes i was snorting in powdered sugar.”
my brain:🐽💨
😂
Paula Dean would be SO JEALOUS of all that butter. Lol
Hi, Mimo. Thanks for sharing. I tried to make tiramisu once and needed to find pasteurized whole eggs but I couldn’t find them in any stores. Maybe I should have just tried pasteurized egg whites instead? Although maybe it wouldn’t be authentic anymore.
Hi love, I think if it needs pasteurized whole eggs, you wouldn’t be able to see to use the egg white version. I think in that case, then you would have to actually pasteurize them yourselves and which you would just double boil them on the stove top.
@@BakeMyDayMimo Thank you!
MOM i mean Mimo!!!
My butter says to keep refrigerated (i don't bc its not spreadable but i only have out a quarter pound at a time so it goes very fast) would you worry? Also, we don't have pasteurized eggs here, maybe the carton ones like you show are but if i can't find pasteurized things what would you then recommend? Same recipe but keep cake in fridge? Make a vat of butter cream and just sit down and eat it?? (ehehehh) I am in Canada and our eggs aren't pasteurized, i know in the states they have to be...
😂🙈🙈❤️. So unfortunately, if you don’t have pasteurized egg whites, you’re going to have to pasteurize the process yourself in which you separate the egg whites and the egg yolk and then you double boil it on the stove top. I tried this method one time using Martha Stewart swiss meringue recipe, and it tasted absolutely delicious, it just took much longer to do. So if you ever did want to try this, I would definitely google her recipe because it was delicious.
@@BakeMyDayMimo thank you! You're awesome as always 💞
@3:21 did you mean mixer ?
How about if I want to just decorate one cake , do you have a smaller measurement for that. Thanks!!
Wow! How many batches were you making? did I count enough sticks of butter for 5 batches??
Sorry if I'm asking a silly question. Maybe you did say in the video but I was watching with the sound off.
okay my new thing is long form Mimo videos 😅❤
WTH!!! I just searched for your old one today😩
lol. I’m sorry. This one is better
Who else came in under a minute 👀👀👀
❤️
Whst did you add before sugar
Weight of butter?
You can BUY EGGWHITES?! I didn't know! I don't think this exists in germany
Soooo what about chocolate Swiss meringue buttercream?
Also in Trinidad I don’t think I’ve ever seen pasteurized egg whites sold like that :(
Please share a normal vanilla and chocolate buttercream video
That’s a lot of BUTTA
Yes it is 😂
Hey Mimo! just wanted to let you know Aldi sells cheaper butter than kroger just if that matters 🤍