Amazing scientific explanation! Swiss meringue is my go to buttercream, love the texture and flavour, but I have always been disappointed when trying to colour it. Definitely trying this on my next bake!
I've never used heat to emulsify the color into the SMBC. Instead, I use the balloon whisk attachment on my hand held mixer to help incorporate the color. This is an intriguing idea though but would cause a bit more prep time.
I’ve colored the butter before adding to the frosting. You need to use candy oil based colors. It works pretty well but you have to soften the butter and then let it harden up after.
I’ve tried it with Italian buttercream and it worked.🙂 but I was scared so I took a small amount and microwaved it, then added to a larger amount of the buttercream.
Hello! I love your channel. It’s so helpful always. I microwaved buttercream and left in the fridge overnight. But it buttercream is still bit runny. It didn’t become hard as normally buttercream become in the fridge. Is this still possible to save? 😭😭😭 I don’t know what went wrong…..
So I'm having the same issue right now. It's Swiss meringue buttercream. It's so runny and it doesn't really seem too cold. If it's runny wouldn't it need to get colder rather than get to room temperature to whip up? I left it whipping for 15 minutes and it's just still liquid
@@aliciafalendysz6231 I added normal white smbc to runny smbc. It became thicker then beat it for a while. That’s how I saved my runny smbc. Hope it works for you.
@@aliciafalendysz6231 try to add some regular sm buttercream to the liquidy mixture just like bounjour cakes said, incorporate it slowly then rewhip it - I’ve definitely been where you are and sometimes it’s so hard to get it to come together it just stays soupy no matter how much you whip or trouble shoot
my friend has an allergy to milk proteins- is it even possible to form an emulsion with margarine? like "can't believe it's not butter" style? he's not lactose intolerant, he goes into anaphylactic shock
Oh no! I would leave it in the fridge for a little while longer. It may be runny still because the butter has not hardened up to the point where it can properly make the buttercream again.
This video was insanely helpful. I went to a professional culinary school for pastry and baking, and they never addressed this issue. I will definitely be using this method to create brighter buttercreams in the future!
Me too. Have you tried it? My guess is that you would have trouble getting the color right and if there's oil in the food coloring, it might impede the whipping process.
Interesting. I always thought that the color was less intense because of all the air whipped into the egg whites. Like when you color taffy it's intense but it gets lighter and lighter with each pull due to the addition of air in little microbubbles. I figured that when heating the frosting it would melt and pop all of those bubbles, making the color more saturated.
@@Jellybeansatdusk I'm not experienced with taffy making but I'd assume it's because unpulled taffy is just more translucent than unwhipped butter, so more of the pigment shows through the whole batch before you start working air into it. Butter is more opaque so most of the pigment you're seeing is only on the exposed surface of it while the rest is hidden underneath.
@@blaze5847 that’s actually the opposite. Um pulled taffy is brighter and darker in color (more saturated) and when you pull it it becomes lighter and less saturated due to the air bubbles being added to it. But now that I’ve re-read the original comment it actually makes sense. Basically, the opposite of what you said 😅 but it’s totally not your fault bc I’m pretty sure most people aren’t super familiar with how taffy pulling works
@@Jellybeansatdusk No, I understand how taffy pulling works as a process (just that I've never personally hand made taffy from start to finish myself so there may be some nuances I'm missing 😅). That's what I meant in my comment when they were comparing the process to taffy. The air bubbles introduce opacity into the previously translucent sugar syrup which is what lightens the colour by obscuring the pigmentation further in the mix (similarly to how cola foam is a pale brown colour despite liquid cola being a dark brown/black). Whereas with butter, it's already quite opaque so whipping air into it wouldn't affect the colour as dramatically since the colour of buttercream is just the colour of the pigment that's visibly exposed at the surface.
@@blaze5847 it is to do with color, not quite as much opacity. Yes, that does happen! But in the case of the buttercream, the opacity isn’t changed either way so it can’t be quite the same process 😅
Will it work the same way for italian meringue buttercream? Cause the ingredients for swiss and italian buttercreams are the same. Thanks for the video💖 pls reply🙏
hello, may I ask something? after the color darken, how long do you think it would last in room temperature? I did this technique and the result was superb, the color was so pretty, but I feel like it is much easier and faster to get melted than regular SMBC without heating it. I hope you reply to this one, thankyouu 🙏🙏
This is a neat idea. I'm glad you showed us that putting the colour in at the beginning of beating the meringue, because I had that same question. I also wondered how much volume it lost, so I also appreciated that you showed that Another thing I'm wondering though, is if letting it sit in a air tight container for a few days would get the same bright colour as heating it does. I know that letting the icing sit with colour in it does intensify the colour, I'm just not sure if it would intensify the colour to the same extent as heating it does. So I'd be interested to know that. Anyway, this was a good video 👍
Yeah so that's a great point. Eventually the color will diffuse over time, but I didn't look at that. By agitating and heating, we are essentially speeding up the diffusion process. It may take a week, or even longer to get the same result just by going with timed diffusion. :)
Yes you can! It's not going work as well with whipped cream, dairy or non-dairy. That ingredient is mostly water, so you can just add coloring to it without heating and that's pretty much the color you're going to get with it :)
Hey. So not sure if you tried this - but have you ever tried adding the food color to the egg whites before beating with the sugar? I would think this would have the same effect to distribute the color since egg whites are mostly water. Only issue would be youd not be sure of what color you get unless you knew the exact amount through testing. Cool trick on the microwave one either way. Learned it a long time ago and came to your conclusion also
Yeah so that works and gets you most of the way there - the only issue then is getting to the water in the butter, so you may be good if you’re not looking for a super intense color
Hello, thanks for this video! Another hack I just discovered is to put a TINY amount of purple color into the naturally yellow (from the butter and vanilla) Swiss meringue buttercream to make it white (same a hair colorist would do to get a brassy tone out of hair). I'm making a chocolate cake with "candy cane" in between the layers, so want WHITE and RED. Using both your "hack" for the red, and the purple to get white this afternoon. Wish me luck!! :D (When watching your video I was struck by how white your buttercream is, and directly after you added all that butter too - no idea how you managed that lol)
Butter has a yellowish colorant added to it, otherwise it would be much closer to pure white. I wonder, how much trouble would it be to make your own butter without the colorant? Or is there a storebought butter with no color added?
How did you get your swiss with butter so white? Did you add white coloring? I tried to get a bright yellow color but when using a Wilton yellow it came more orange than yellow
Worked just as she demonstrated. My navy blue frosting came out wonderfully. Thanks so much for this video. Now I have a new favorite frosting recipe and a new favorite method to color my buttercream. Oh btw, your cakeculator for the big batch of swiss meringue buttercream worked perfectly as well. Thanks again! 💙
Unfortunately this didn’t work in my latest batch ☹️ Not sure why, but the buttercream just wouldn’t seem to re-whip into anything usable. No matter what temperature changes or beating I did tonight, the colour and some of the buttercream’s water content slowly separated from it, making the buttercream a slippery lumpy mess. This didn’t happen with the other half of the buttercream that I didn’t melt all the way (used the second method where I heated in increments till I was happy with the colour intensity). Other than breaking the emulsion by melting, I wondered if this was related to the fact I messed up the meringue a little when making it (overwhipped the whites and insta-cooked some of it when adding the syrup) or has something to do with the high humidity at home at the moment.
Why is my buttercream so soft after heating and cooling in the fridge ?? Its not as stable as it was and i cant pipe properly with it What might be the problem?
Thank you so much for this! This is everything I needed to know and you explained it so well. I'm making a dark Navy Blue tomorrow (8-12-21) and I'm SO nervous!!! Any advice? If you get to this in time of corse! LoL
You got this - you can definitely make a navy blue as dark as you like with this method;) Make your SMBC, add your gel color and slowly microwave to achieve the hue. Then place in the fridge to firm up and it will go back to its creamy emulsified state. Let me know how it turned out!
I can see that heating does deepen the color and how much time or heat you use also deepens the color. I like that it is simple enough to fix the melted, soupy mess by just chilling the buttercream for a bit and whipping it again to emulsify it. My question is, have you noticed any difference in the way it performs. Like maybe when piping or making flowers the buttercream melts way faster, or the stability isn't as strong as it can be when it isn't melted and emulsified again
I do all the time - I use colourmill - it’s much more expensive than gel color and requires a bit more than gel but it works very well and the colors are spot on
@Sugarologie could you not melt the butter then add the colour before adding it to the egg and sugar mixture.. let it cool..and only whip it the once? Seems like hard work to whip it melt it and re whip it xx
I have a question tho, would it be possible to make a swiss meringue buttercream but with ghee instead of butter? Because ghee is actually just cleared Butter without the water content right? Wouldn’t that make the color darker without the need of heating it in the microwave 🤔 But again the texture of ghee is very different and a bit too soft so idkk
Oh I like this question. So to my understanding ghee is just the butterfat - in which case if I'm right you will have the emulsifier present (located in the fat). The purpose though of the emulsifier is to connect water and fat though, and if you lack any of the water you may get a lessened color, because at that point we're just working with the water from the meringue. Although it may work, you'd just have to solidify the fat in the fridge before emulsifying.
Hey Adriana! I've heard about this method but have never tried it. This is awesome and you explained it perfectly. I understand emulsifying oil and water because I make bath and beauty products and use an emulsifier in different products. Like in a bath bomb that contains oils or butters, you need to add an emulsifier like Polysorbate 80 so that there isn't a nasty oil slick floating on top of the water and it helps colorants like Mica's not stain or make a ring around the tub. Love how the different heating times creates the ombre effect! So cool to see the melted buttercream come back to its beautiful fluffy consistency. Great breakdown and info!! Big ((Hugs)) and Love from Texas! xoxo : )
So you just need it to melt a little - I’m not sure about timing, but once you see it start to melt pull it out and stir :) you’ll start to see the effect pretty rapidly
Hi thank you for this great explanation, I'm plannig to make ombré purple SMBC and I heard that it's hard to get the perfect color using the purple food coloring , what do you recommend can I mix red and blue? And how can i make the purple shades?
Such a helpful video! One question, though - can you add food coloring to chocolate SMBC? If that's the case, would you add the melted chocolate or food coloring first (can you even microwave chocolate SMBC)? Thanks in advance. :)
Hi, thanks for this very helpful tip. Can I ask if microwaving it would effect the stiffness of the buttercream? Would it still pipe well? Thanks a lot. Obsessed with your channel.
Hey Adriana does this method to color work for all your frosting for all your buttercreams in your cake u latir including the condensed milk one and cream cheese frosting?
Why whip soft butter in, when you know you're going to destroy that whipped texture by heating it and have to re-whip? What happens if you put melted butter into the meringue along with color, mix well, cool, and then whip?
After you add color to the meringue with this process, can you put it back in the fridge or freezer until ready to use? Do you have to use heat again to bring back the vibrancy? Or can you just use it like you would uncolored meringue when taking out from the fridge or freezer? Thank you!!
I wonder if I can do this method without the milk powder & powder egg whites.. 🤔 and funny, I made a red velvet cake today, I’m going to try this method
Haha that was probably my video too. Yeah, so they both work although the immersion blender is my preferred way now. It's much quicker and you're less likely to destroy the butter proteins, which causes the final buttercream to look a little greasy. :) Is it this one? ruclips.net/user/shortshv1ov7xoln4?feature=share
I’ve tried twice this method but for some reason after my meringue buttercream is whipped again, there’s a little water in my buttercream, I don’t understand why.
This video save my day as im stuggled ai much to reach the red color smbc update leter send pic after i will try this idea 😊 Update.... i tried this idea today and it came out such an amazing red color thank u so much for this idea really saved my day...
Ok so I just tested this out with my smbc. I put all of my frosting in a double boiler and heated it the same way I heated the egg whites. It works just like the microwave! Right now it's chilling in the fridge and I'm going to heat it up again once it's done so I can get a couple shades darker.
I just found your video and it is great. I used a different microwave method before to try and get a deep black, but I could never get it darker than a dark gray. Would it have worked to have done the melting and hardening in the refrigerator over and over until I got to the depth of black I wanted? Is there any point where the buttercream just get bad from being melted and hardened over and over?
You can and probably the color will diffuse over time but there is a portion of water in the butter that has to accept color, which is easily accesible when the butter melts a little :)
@@Sugarologie i see..... can i do this then? Melt the butter first, add food coloring, mix, chill it and then whip it a little so its fluffy. THen mix eggwhites with food coloring too... THen mix them together? no need to microwave them then. WIll it work?
@@treyondaren3542 possibly - but be sure to make the butter dark enough to offset the white color of the meringue you add later ;) oh and don’t heat the butter past 170 ish if you can, that will make it harder to emulsify later on
@@Sugarologie i see... but does it gives the same result as using the microwave on the butter Before making the frosting and also adding coloring to the eggwhites?... Or does microwaving the frosting after its made makes a chemical something happen that makes the color more vivid?
Incredible!! No questions left unanswered. Ive heard about this trick before but i was always scared to heat my buttercream! Thank you thank you thank you! 🤩
Amazing scientific explanation! Swiss meringue is my go to buttercream, love the texture and flavour, but I have always been disappointed when trying to colour it. Definitely trying this on my next bake!
Aww yeah definitely try it and thank you!!
I've never used heat to emulsify the color into the SMBC. Instead, I use the balloon whisk attachment on my hand held mixer to help incorporate the color. This is an intriguing idea though but would cause a bit more prep time.
I’ve colored the butter before adding to the frosting. You need to use candy oil based colors. It works pretty well but you have to soften the butter and then let it harden up after.
I try that...
Candy colors are expensive
I was thinking to color the butter first 🤔
This is a very interesting video about intensifying colour in buttercream. Thanks for sharing it!
This video was super helpful!!!! Thank you so much!
I’m so excited to watch this xD
What about Italian buttercream?
I’ve tried it with Italian buttercream and it worked.🙂 but I was scared so I took a small amount and microwaved it, then added to a larger amount of the buttercream.
Would oil based food coloring work better than gel?
I’m trying this today and I’m so nervous! Wish me luck 🍀
Aww you got this...just work with a small amount first and work slowly - you'll get it
Has anyone used colormill for this frosting? Or any oil based food coloring?
Could you add food color when heating the eggs?
Would this work with Italian meringue buttercream as well?
My black turned back into a grey color when it cool
Hello! I love your channel. It’s so helpful always. I microwaved buttercream and left in the fridge overnight. But it buttercream is still bit runny. It didn’t become hard as normally buttercream become in the fridge. Is this still possible to save? 😭😭😭 I don’t know what went wrong…..
You just need to let it come to room temp then re- whip it until it comes together
So I'm having the same issue right now. It's Swiss meringue buttercream. It's so runny and it doesn't really seem too cold. If it's runny wouldn't it need to get colder rather than get to room temperature to whip up? I left it whipping for 15 minutes and it's just still liquid
@@aliciafalendysz6231 I added normal white smbc to runny smbc. It became thicker then beat it for a while. That’s how I saved my runny smbc. Hope it works for you.
@@aliciafalendysz6231 try to add some regular sm buttercream to the liquidy mixture just like bounjour cakes said, incorporate it slowly then rewhip it - I’ve definitely been where you are and sometimes it’s so hard to get it to come together it just stays soupy no matter how much you whip or trouble shoot
@@aliciafalendysz6231 ...hopefully she answers
my friend has an allergy to milk proteins- is it even possible to form an emulsion with margarine? like "can't believe it's not butter" style?
he's not lactose intolerant, he goes into anaphylactic shock
Tried this method and my smbc dint come together again. It remained runny even after whisking 10 minutes may be it just work for abc.
Oh no! I would leave it in the fridge for a little while longer. It may be runny still because the butter has not hardened up to the point where it can properly make the buttercream again.
I'm having the same problem should I put it in the freezer? It's a double batch but it has sat in the fridge overnight
I’m in love with this channel. I stumbled on it today by accident I’ll keep watching. Very good research that’s uncommon
This video was insanely helpful. I went to a professional culinary school for pastry and baking, and they never addressed this issue. I will definitely be using this method to create brighter buttercreams in the future!
Check out Ann Reardon on How to Cook That. In two different videos, she debunks this hack.
As soon as you mentioned microwaving it, I wondered about adding it to the meringue, but during the heating process.
Me too. Have you tried it? My guess is that you would have trouble getting the color right and if there's oil in the food coloring, it might impede the whipping process.
Interesting. I always thought that the color was less intense because of all the air whipped into the egg whites. Like when you color taffy it's intense but it gets lighter and lighter with each pull due to the addition of air in little microbubbles. I figured that when heating the frosting it would melt and pop all of those bubbles, making the color more saturated.
It would seem that way, but when you add the air back into it and re-emulsify it it stays super vibrant so…? Confused lol
@@Jellybeansatdusk I'm not experienced with taffy making but I'd assume it's because unpulled taffy is just more translucent than unwhipped butter, so more of the pigment shows through the whole batch before you start working air into it. Butter is more opaque so most of the pigment you're seeing is only on the exposed surface of it while the rest is hidden underneath.
@@blaze5847 that’s actually the opposite. Um pulled taffy is brighter and darker in color (more saturated) and when you pull it it becomes lighter and less saturated due to the air bubbles being added to it. But now that I’ve re-read the original comment it actually makes sense. Basically, the opposite of what you said 😅 but it’s totally not your fault bc I’m pretty sure most people aren’t super familiar with how taffy pulling works
@@Jellybeansatdusk No, I understand how taffy pulling works as a process (just that I've never personally hand made taffy from start to finish myself so there may be some nuances I'm missing 😅). That's what I meant in my comment when they were comparing the process to taffy. The air bubbles introduce opacity into the previously translucent sugar syrup which is what lightens the colour by obscuring the pigmentation further in the mix (similarly to how cola foam is a pale brown colour despite liquid cola being a dark brown/black). Whereas with butter, it's already quite opaque so whipping air into it wouldn't affect the colour as dramatically since the colour of buttercream is just the colour of the pigment that's visibly exposed at the surface.
@@blaze5847 it is to do with color, not quite as much opacity. Yes, that does happen! But in the case of the buttercream, the opacity isn’t changed either way so it can’t be quite the same process 😅
Love this explanation from the scientific perspective. Thanks for sharing!
Glad it was helpful!
You're so cool! I love that you have the patience to educate us 😁 thanks, Adriana! 🤗
Awww I'm learning with you all too! 💕
Will it work the same way for italian meringue buttercream? Cause the ingredients for swiss and italian buttercreams are the same. Thanks for the video💖 pls reply🙏
It should though I've never tried - it's the same basic idea for the frosting
hello, may I ask something? after the color darken, how long do you think it would last in room temperature? I did this technique and the result was superb, the color was so pretty, but I feel like it is much easier and faster to get melted than regular SMBC without heating it. I hope you reply to this one, thankyouu 🙏🙏
This is a neat idea. I'm glad you showed us that putting the colour in at the beginning of beating the meringue, because I had that same question. I also wondered how much volume it lost, so I also appreciated that you showed that Another thing I'm wondering though, is if letting it sit in a air tight container for a few days would get the same bright colour as heating it does. I know that letting the icing sit with colour in it does intensify the colour, I'm just not sure if it would intensify the colour to the same extent as heating it does. So I'd be interested to know that.
Anyway, this was a good video 👍
Yeah so that's a great point. Eventually the color will diffuse over time, but I didn't look at that. By agitating and heating, we are essentially speeding up the diffusion process. It may take a week, or even longer to get the same result just by going with timed diffusion. :)
Hey! What if I don't have a microwave, can I double boil my buttercream??
Also, does this work on non-dairy whipping cream??? Thanks!!
Yes you can! It's not going work as well with whipped cream, dairy or non-dairy. That ingredient is mostly water, so you can just add coloring to it without heating and that's pretty much the color you're going to get with it :)
@@Sugarologie Thank you so much for answering!!
You are literally AMAZING! I love the science behind all of this!
Hey. So not sure if you tried this - but have you ever tried adding the food color to the egg whites before beating with the sugar? I would think this would have the same effect to distribute the color since egg whites are mostly water. Only issue would be youd not be sure of what color you get unless you knew the exact amount through testing. Cool trick on the microwave one either way. Learned it a long time ago and came to your conclusion also
Yeah so that works and gets you most of the way there - the only issue then is getting to the water in the butter, so you may be good if you’re not looking for a super intense color
Aaààa
Kudos, excellent video with intelligent explanations! I wish more people would put as much thought and care into their videos.
That is just so nice to say. Thank you so much!
Hello, thanks for this video! Another hack I just discovered is to put a TINY amount of purple color into the naturally yellow (from the butter and vanilla) Swiss meringue buttercream to make it white (same a hair colorist would do to get a brassy tone out of hair). I'm making a chocolate cake with "candy cane" in between the layers, so want WHITE and RED. Using both your "hack" for the red, and the purple to get white this afternoon. Wish me luck!! :D (When watching your video I was struck by how white your buttercream is, and directly after you added all that butter too - no idea how you managed that lol)
Butter has a yellowish colorant added to it, otherwise it would be much closer to pure white. I wonder, how much trouble would it be to make your own butter without the colorant? Or is there a storebought butter with no color added?
How did you get your swiss with butter so white? Did you add white coloring? I tried to get a bright yellow color but when using a Wilton yellow it came more orange than yellow
It’s an off white color naturally. My butter is pretty pale though - it’s from Costco if that helps
Worked just as she demonstrated. My navy blue frosting came out wonderfully. Thanks so much for this video. Now I have a new favorite frosting recipe and a new favorite method to color my buttercream. Oh btw, your cakeculator for the big batch of swiss meringue buttercream worked perfectly as well. Thanks again! 💙
What happens if you use melted butter in the Swiss buttercream? Thanks for the tips!!😘
Unfortunately this didn’t work in my latest batch ☹️ Not sure why, but the buttercream just wouldn’t seem to re-whip into anything usable. No matter what temperature changes or beating I did tonight, the colour and some of the buttercream’s water content slowly separated from it, making the buttercream a slippery lumpy mess. This didn’t happen with the other half of the buttercream that I didn’t melt all the way (used the second method where I heated in increments till I was happy with the colour intensity).
Other than breaking the emulsion by melting, I wondered if this was related to the fact I messed up the meringue a little when making it (overwhipped the whites and insta-cooked some of it when adding the syrup) or has something to do with the high humidity at home at the moment.
Can we do this with Italian meringue?
Does this technique work for Italian meringue buttercream? Or I have to do something different
thank you so much this is so helpfull!
Is it possible to double boil the buttercream because I don’t have a microwave?
Yes you can... I tested out that too and it works great.
Hi
Can you do this same trick with american buttercream ? Or does it work only with SMBC?
So I believe it will work as some people have told me that on Instagram - I’ve not tried it myself yet tho ;)
Does this technique work with American buttercream or other buttercreams? Or just Swiss meringue?
the emulsifier in swiss meringue is proteins in the egg whites and butter i thought
Why is my buttercream so soft after heating and cooling in the fridge ??
Its not as stable as it was and i cant pipe properly with it
What might be the problem?
Thank you so much for this! This is everything I needed to know and you explained it so well. I'm making a dark Navy Blue tomorrow (8-12-21) and I'm SO nervous!!! Any advice? If you get to this in time of corse! LoL
You got this - you can definitely make a navy blue as dark as you like with this method;) Make your SMBC, add your gel color and slowly microwave to achieve the hue. Then place in the fridge to firm up and it will go back to its creamy emulsified state. Let me know how it turned out!
@@Sugarologie when microwave is not available any option can you advice.thanks in advance.
I can see that heating does deepen the color and how much time or heat you use also deepens the color. I like that it is simple enough to fix the melted, soupy mess by just chilling the buttercream for a bit and whipping it again to emulsify it. My question is, have you noticed any difference in the way it performs. Like maybe when piping or making flowers the buttercream melts way faster, or the stability isn't as strong as it can be when it isn't melted and emulsified again
Why not add the gel color to the egg white and sugar mix over the double boiler and then whip it?
What if you just whipped the color in the stand mixer?
hey! just wanted to know if its possible to use oil based food colouring in swiss meringue buttercream? or only gel? thanks!
I do all the time - I use colourmill - it’s much more expensive than gel color and requires a bit more than gel but it works very well and the colors are spot on
@Sugarologie could you not melt the butter then add the colour before adding it to the egg and sugar mixture.. let it cool..and only whip it the once? Seems like hard work to whip it melt it and re whip it xx
I really love your videos😍😩 so informative 💕
Wow! I studied your videos before making my first batch of Swiss Meringue buttercream! I nailed it! Awesome! Thank you! Love the science!
So well explained! Thank you ☺
I have a question tho, would it be possible to make a swiss meringue buttercream but with ghee instead of butter? Because ghee is actually just cleared Butter without the water content right? Wouldn’t that make the color darker without the need of heating it in the microwave 🤔
But again the texture of ghee is very different and a bit too soft so idkk
Oh I like this question. So to my understanding ghee is just the butterfat - in which case if I'm right you will have the emulsifier present (located in the fat). The purpose though of the emulsifier is to connect water and fat though, and if you lack any of the water you may get a lessened color, because at that point we're just working with the water from the meringue. Although it may work, you'd just have to solidify the fat in the fridge before emulsifying.
@@Sugarologie thank you for answering!✨
How you do that without a microwave?
Hey Adriana! I've heard about this method but have never tried it. This is awesome and you explained it perfectly. I understand emulsifying oil and water because I make bath and beauty products and use an emulsifier in different products. Like in a bath bomb that contains oils or butters, you need to add an emulsifier like Polysorbate 80 so that there isn't a nasty oil slick floating on top of the water and it helps colorants like Mica's not stain or make a ring around the tub. Love how the different heating times creates the ombre effect! So cool to see the melted buttercream come back to its beautiful fluffy consistency. Great breakdown and info!! Big ((Hugs)) and Love from Texas! xoxo : )
Just grab an immersion blender instead of all.this crap
😉
Hello, this a great advice and your chanel is lovely! What do we do if we do not have macrowave? How long should we keep it in the oven for example?
So you just need it to melt a little - I’m not sure about timing, but once you see it start to melt pull it out and stir :) you’ll start to see the effect pretty rapidly
Have you ever experienced bitter buttercream after coloring? I don’t know what have i gone wrong, i use gel color 😩
I haven’t …but the brand I use is Americolor
thank you so much for this!
Guys if you don't have a microwave a double boiler works just as well!
Hi thank you for this great explanation, I'm plannig to make ombré purple SMBC and I heard that it's hard to get the perfect color using the purple food coloring , what do you recommend can I mix red and blue? And how can i make the purple shades?
Such a helpful video! One question, though - can you add food coloring to chocolate SMBC? If that's the case, would you add the melted chocolate or food coloring first (can you even microwave chocolate SMBC)? Thanks in advance. :)
Hi, thanks for this very helpful tip. Can I ask if microwaving it would effect the stiffness of the buttercream? Would it still pipe well? Thanks a lot. Obsessed with your channel.
Hey Adriana does this method to color work for all your frosting for all your buttercreams in your cake u latir including the condensed milk one and cream cheese frosting?
Why whip soft butter in, when you know you're going to destroy that whipped texture by heating it and have to re-whip? What happens if you put melted butter into the meringue along with color, mix well, cool, and then whip?
After you add color to the meringue with this process, can you put it back in the fridge or freezer until ready to use? Do you have to use heat again to bring back the vibrancy? Or can you just use it like you would uncolored meringue when taking out from the fridge or freezer? Thank you!!
I wonder if I can do this method without the milk powder & powder egg whites.. 🤔 and funny, I made a red velvet cake today, I’m going to try this method
I tried using an immersion blender to darken the color and it worked just fine too. Thanks for the scientific explanation. Makes a lot of sense 😊
I read somewhere that using a stick blender could accomplish the same thing without heating. Is that true?
Haha that was probably my video too. Yeah, so they both work although the immersion blender is my preferred way now. It's much quicker and you're less likely to destroy the butter proteins, which causes the final buttercream to look a little greasy. :)
Is it this one?
ruclips.net/user/shortshv1ov7xoln4?feature=share
@@Sugarologie 🤣 thank you for the link. I'm thinking it was you 😂
Hi there. I was wondering also if you can use candy coloring to color the Swiss meringue, being as though candy color is oil base.
You can. It works.
@@nlc6275 thank you so much! I will give it a try
I’ve tried twice this method but for some reason after my meringue buttercream is whipped again, there’s a little water in my buttercream, I don’t understand why.
This video save my day as im stuggled ai much to reach the red color smbc update leter send pic after i will try this idea 😊
Update.... i tried this idea today and it came out such an amazing red color thank u so much for this idea really saved my day...
I just tried this on my Italian marangue buttercream... I worked beautifully. Thank you so much for this tip.
Thank you so much ❤❤the best video that explain really good
Not what if you don't have a microwave and what natural colors can you use to achieve a better color for frosting
Any tips if you don't have any microwave? Can i use my oven?
I'm wondering the same thing!
Ok so I just tested this out with my smbc. I put all of my frosting in a double boiler and heated it the same way I heated the egg whites. It works just like the microwave! Right now it's chilling in the fridge and I'm going to heat it up again once it's done so I can get a couple shades darker.
Would this work with Italian buttercream?
And what if you don't have a microwave can you heat it some other ways?
That does explain why i couldnt get the intense red color i wanted and ended up with pink instead
I just found your video and it is great. I used a different microwave method before to try and get a deep black, but I could never get it darker than a dark gray. Would it have worked to have done the melting and hardening in the refrigerator over and over until I got to the depth of black I wanted? Is there any point where the buttercream just get bad from being melted and hardened over and over?
Will this also work on italian buttercream?
Can I use powder colouring?
Does this work with cream cheese frosting too?
can you do this with Italian buttercream as well?
What is smbc ??
Swiss meringue buttercream
Can we use the same method for cream cheese frosting too to get that deep red color?
Excellent tutorial
Why thank you
Thank you thank you thank you!!! ✨
Very helpful! Thank you 😊
So very informative and most importantly very understandable! Take you for taking the time to share this video🌸
So informative! Thanks 😊👍
Amazing video. 🤩❤️👏
Great videooooo
Very good to know. Thank you!!
this was super useful !! thank you so much
🤯🤯
I'm curious if coloring early makes a difference.
She did it! Lol
Fantastic explanation.
Got a question..... Cant you add the food coloring to the eggwhite from the start????
You can and probably the color will diffuse over time but there is a portion of water in the butter that has to accept color, which is easily accesible when the butter melts a little :)
@@Sugarologie i see..... can i do this then? Melt the butter first, add food coloring, mix, chill it and then whip it a little so its fluffy. THen mix eggwhites with food coloring too... THen mix them together? no need to microwave them then. WIll it work?
@@treyondaren3542 possibly - but be sure to make the butter dark enough to offset the white color of the meringue you add later ;) oh and don’t heat the butter past 170 ish if you can, that will make it harder to emulsify later on
@@Sugarologie i see... but does it gives the same result as using the microwave on the butter Before making the frosting and also adding coloring to the eggwhites?... Or does microwaving the frosting after its made makes a chemical something happen that makes the color more vivid?
Wow congratulations, smart girl! Thank you for your generosity sharing the trick!
Incredible!! No questions left unanswered. Ive heard about this trick before but i was always scared to heat my buttercream! Thank you thank you thank you! 🤩