Swiss Meringue Buttercream
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- Опубликовано: 24 авг 2024
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Learn how to make perfect Swiss meringue buttercream in this easy step by step video.
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I followed your recipe step by step and I found the best Swiss meringue buttercream recipe! Perfect with the sugar level, consistency and texture! Thank you
That’s awesome...congratulations! 👏🏻👏🏻👏🏻
After fighting with meringue all day yesterday its clear I need a new plan so I'm going to give your method a try. Thanks for sharing.
You’re welcome....let me know if you have any questions. Good luck!
@@ShortCakes heeyy i have a question :)) can i use Margarine instead of butter??? Thank youu
@@ShortCakes and also can i add powder flavoring like cocoa??
sxnflxwxr_sca cocoa yes...margarine, well technically yes. The chemical make up is different so you may have a softer consistency.
The best most honest video I've come across doing Swiss butter cream thanks sooo much for sharing.!!
My pleasure...so happy to hear you liked it. Thank you!
Thank you u showed everything so perfect!
You are very welcome! 🥰
I made this buttercream, tried some piping techniques on the plate and left it on the counter for overnight and the following afternoon. It's super stable considering that I'm in the warm weather here in the Philippines
Yes, I love it for piping. Indoors should be totally fine. Enjoy!
Thanks for sharing this recipe. This is my go to butter cream from now on 😊
❤️
This was an excellent video. Thank you especially for the curdled stage info. I would have thought it went bad and thrown it out if I had not seen this first.
No problem!
Wow perfect! Thank you for sharing your Recipe
You’re welcome!
Excelente video,soy de CDMX gracias por compartir,aprendo mucho de sus videos,lo siento no se inglés,pero entiendo perfecto sus videos🤗
Muchas gracias! Estoy tan feliz de saber que estás aprendiendo de nuestros videos. Estoy en el proceso de hacer otro, así que asegúrese de suscribirse y haga clic en el timbre para recibir una alerta. ¡Ten un día maravilloso!
Thank you so much! I am so happy to hear that you are learning from our videos. I am in the process of making another so be sure to subscribe and click the bell to be alerted. Have a wonderful day!
I made this buttercream and when I added all the butter the buttercream came together but it slid around the bowl and wasn’t as smooth as yours. I kept mixing for about 25 minutes and it still was the same. My butter was at room temperature and the meringue was completely cool
I have had that happen before I mix on med-high to get it emulsified. You need to mix it at a higher speed. Once you get that emulsion turn it on low to mix for about 5-7 minutes to get out all of your air bubbles.
Hey I tried this recipe today but I used margarine instead of butter and it came out perfect .... Butter is quite hard to get in my country ... Thank you so much ❤️🥰
You are welcome!
@@ShortCakes I'm not too sure what I did wrong but I tried you vanilla sponge cake as well but it didn't rise while baking it came out really dense almost brownie like 🤷
Check that your leavening agents are good and active. Make sure all your ingredients are at room temperature, Follow directions carefully. Give it another try. 🙂
Very easy to understand ❤️love this recepie❤️
Thank you!
Thank you very much for the Swiss Meringue Buttercream recipe I tried it and it comes perfectly very good. Thanks a lot.
You are most welcome...happy to hear it! 💚
Hi , we can use this to frost a cake ? Can we also cover it with fondant ?
Yes, definitely for covering a cake. You can cover with fondant but I recommend not very thick covering and not over 75 degrees because the buttercream can melt and the weight of the fondant will sag.
Looking forward to visit you often to watch again more video. I'm so glad that I learn out of your very good frosting.
Thank you! ❤️
I've never made smbc and i want to try, because why not? But I'm curious, what about when you've iced your cake? When you get it out of the fridge for consummation is it stiff like stick of butter on the cake /with all that butter in it/? . Or when you let it come to room temperature it becomes creamy again?
When you take out of the refrigerator it will be hard like butter. Just let it come to room temperature and it will be creamy smooth again.
Thank you so much!
My pleasure…have a great day!
This look like the cream in the cream filled long john donuts at the amish stores 😋
This recipe was amazing. I did revise the recipe by using one cup of sugar. The consistency was amazing and it tasted like whipped cream. Thank you for this amazing recipe! Do you have an Italian meringue buttercream recipe step by step video?
Glad you liked it. Using less sugar definitely won’t hurt the final product. I don’t have IMBC recipe but I have made it before. Honestly, there is no difference in the end result. Only the way you bring the ingredients together.
Short - Cakes thank you!
You’re welcome!
I just love the recipe
Thank you so much! Glad you are loving it. 😊
Thank you soo much I love this recipe ❤
You are very welcome!
Thank you for this recipe! Easy to follow and encouraging!
Elizabeth Graves, you are most welcome! Glad you enjoyed it and found it helpful.
Can this be used for a 4 tier wedding cake to do texture as you would with standard buttercream?
Yes
I am definitely going to try this
Awesome!
Thank uuuuuu so much for all the tips making the Swiss meringue buttercream. It really works 👍👍👍👍
You are very welcome! So glad to hear your success with it...💜
I am going to have to try this. I have tried to make swiss meringue buttercream twice now, and messed it up....hopefully third time is a charm!
You can do it!
@@ShortCakes I'm going to try to remedy the recipe I made last night...all was going well but then it started to curdle....the recipe I used asks for 7 egg whites, 2 cups of sugar, and only 3 sticks of butter. All was fine until the butter and it didn't seem to thicken up at all...any suggestions?
Try my recipe first and follow the steps exactly. You can use three sticks of butter instead of four.
@@ShortCakes I will let you know how it turns out!
Please do!! I promise...if you follow the steps exactly you can do this. 💜
Thanks
You’re welcome!
Thank you so much! I did it and it so yummy! Simple and Amazing recipe. very good presentation.
Wonderful! 💜
instead of putting the mixture of the egg whites and sugar into the freezer could I still put it in the fridge instead??
Yes, you can absolutely do that!
Good job!
Thank you! **takes a bow** 😄🥰
I tried this recipe, so my buttercream turned into curdled though both the meringue and butter were at a room temperature. But the climate is so cold🙁,and my kitchen is cold as well. Can you help me to find out how to solve this problem?
Thank you❤️❤️
That is completely normal. Keep mixing…it will come together. This is very much a temperature sensitive recipe. If you have a microwave next time slightly warm your butter up to where when you touch with your fingers the butter is soft and indents easily. Then make your buttercream. This will help since your kitchen is cold.
Tank you so much
Anytime!
hi, is it possible to make this using a handheld mixer? I don't have a mixer like yours
I believe so, though I have not tried. Several people have mentioned it in the comments before.
@@ShortCakes thank you so much!
You’re welcome!
yes I now try my meringue frosting
I love this video.Thank you so much.It is helpful for me
So happy it is helpful for you, Farzana! 💜
You are the best , thanks for such Adorable recept
Thank you, Mohammed....enjoy! 💜
Thanks for sharing😍 I tried this and comes so perfect! will the texture change if i add mangoes?
Depending on how big the pieces are that would definitely add texture. If you do a purée your texture will be good. Only add in 1/2 increments so you are not breaking down the buttercream with too much liquid. I believe most purées that I do I add up to a 1 1/2 to 2 cups.
Hello.I love the video. How do you store this buttercream? Can you put it in the fridge or freezer? Does it go spongy when piping?
Great for piping! Store in refrigerator or freezer.
@@ShortCakes thank you so much 😊
Anytime!
Thank you so much for fast reply. ❤👍
Anytime!
elle a l'air excellente. Merci pour cette recette !
Hey tu peux me dire la quantité de beurre en français sil te plait
Merci ... j'espère que cela vous plaira!
salut! Je recommande une recherche rapide sur Google pour les conversions de cuisson. J'espère que cela aide!
I will try it’s good
Hope you love it!
Thank
You’re welcome 😊
Thank you very good tutorial
You’re welcome...glad you liked it!
Can I use half butter and half shortening in this recipe? I'm looking for a good recipe, I live in a very warm city here in Mexico and I normally use the American buttercream but I read in a lot of forums that Italian meringue buttercream is better for warm cities and I just discover your swiss version and personally I prefer this recipe over the Italian meringue buttercream but I don't know what to do, I'm thinking about changing the quantity of shortening on my American buttercream recipe to make it more stable or trying this recipe but adding shortening and see if this works, what do you recommend me? I'm sorry for the bad spelling and thanks for the video c:
Hello....the most stable is going to be the American buttercream by far. You can get away with all shortening in that one. For SMBC you can sub some of the butter for shortening but I have only seen some other blogs where other bakers have tried it. More like 6 tablespoons to a cup of butter ratio. Not sure how much more you could push those limits. Either way, I don’t think you will get the stability you are looking for. I live in Texas on the Mexican/American border and the way I get around the heat is to layer my cakes with SMBC and then cover my cakes in a form ganache. Provides a great brick wall because in summer months I use a 4:1 ratio of cream to choc. Then I cover in fondant. If you are not familiar with fondant or set on buttercream I would advise the ABC.
@@ShortCakes thank you so much, this was the answer that I need it and thanks for the fast response c:
Perfect
Thank you!
Just browsed ur you tube channel and thanks for sharing. I will try this. New subscriber here. One good thing i noticed was that you really answers all question. Not like other vlogger they don't answer. By the way can i used hand mixer? Thanks. Keep sharing and more power!!!!
Welcome and thanks for watching/subscribing! There have been several people on this thread that have mentioned using a hand mixer. I have never tried it but it seems it may work. Will definitely take a bit longer but just watch your consistency and keep it in line with what I show in the video and you should be good. 🙂
@@ShortCakes thank you so much for answering!!!!!
Anytime!
I am going to try it
Enjoy!
I changed my mind when I seen so much butter
Give it a try before making assessments. You may be pleasantly surprised!! There is a reason why pastry chefs worldwide use Swiss meringue buttercream as there go to. ☺️
It's a buttercream, honey. What did you expect?
Love it
Thank you! 💜
Thankyou!🤩🍥
You’re welcome!
Will this recipe for smbc cover a three layer cake? And pipping too?
Depends on the size. 4 inch…yes. Depending on the amount of piping you are doing 6 inch and great you need to make multiple batches.
Hi thanks for sharing, first time makinh smb... Will it not be tadting too buttery?
It’s a true buttercream so you will get some butter flavor but make sure you put in enough extract of whatever flavor you are using and it is perfection! Enjoy!
Nice recipe...thanks a lot for sharing....but can u tell me the butter quantity in grams plz?
A quick Google search for a conversion calculator will help you in a pinch.
Just curious, can I replace butter to shortening?
You can but it is not going to taste good.
I loved this recipe!! And this is by the the best tutorial I have seen for smbc!! And I have done lots of research because I've had several failed attempts. Just one question are you able to add more sugar? So it's not so buttery? And still keep same consistency? Thank you so much!! You should defgkeep making more videos!
Thank you so much, Yeline! You can add more sugar if you want but I would try 3 sticks of butter instead of 4. Hope that helps.
How long to whip if I use an electric hand mixer? Will this be too thick to mix in a hand mixer?
It will take a long time with a hand mixer.
You are sooo sweet I will watch all your veideos , you are very helpful and nice.🙏
Thank you so much, Mina! Happy to help!
Omg glad i found this video b4 sunday, which is when i plan on baking! This explains what i did wrong the last time i tried to make this buttercream ! I hope i can still do it with a handmixer 😱
Awesome! Wishing you the best of luck. There are people on this thread who have successfully made this with a hand mixer. Just settle in a chair because you will be there awhile. Where there is a will there is a way, right? :)
Looks adorable! Thanks for sharing your gorgeous video, I would ask you something about the texture of the egg whites when I whisk it individually or with sugar; why it breaks down and never gets fluffy and thick? Dose that because I beat it in low speed all the time?
Hello, Noorah....yes, you answered your own question. To build up a meringue you need speed and time with your whip. Use your stand mixer on a high speed. Takes a few minutes...this video with 5 egg whites took about 7-10 minutes. Hope that helps!
Many thanks for your nice reply! One more question please; what is the benefit of heating sugar with egg whites before mix it? if you said you want to disslove the sugar, then i would say what if i make substitue with iceing sugar instead of granulated sugar!
Noorah Alhomaydhi....we cook it to dissolve the sugar and pasteurize the egg whites. I would recommend Lauren Kitchens no cook Swiss Meringue Buttercream if you want to make it with icing sugar.
Just made this using your recipe. It’s delicious and easy. Thanks for sharing ! 🎂🍰
Thank you! So glad you like it!
I tried making this just now but with no luck. I figure 2 things must have gone wrong. 1.) When beating the egg white to stiff peak it wasnt really at stiff or as stiff as in the video. 2.) I use salted butter cause that's all I have in central America, Bze. I ended up with a soupy & runny mixture. Anyhow from reading the comments it seems a few minutes in refrigerator and back to beating should help but that didn't work out for me either. So I'll turn this runny butter mixture into a cake with a flour and baking powder.
Better luck next time for me.
The salted butter is not a problem. Make sure your whites stick to the side of the bowl. Please explain to me the problem you are having that indicates the unsuccessful attempt. I can help you better that way.
I think my egg whites was not that stiff enough when I started to add the butter. I think patience is a virtue here cause I was adding the butter too fast out of excitement to see this cream come to perfection. I will give it a try again tomorrow. Can you tell me exactly what the temperature of the butter should be ? I know you say room temperature but my country is very hot and the butter gets really soft to liquid on it's own. We only have a cheap blue Bonet butter here.
I don’t recommend margarine as there is more water in it than real butter. Your butter should look like mine in the video. I live in a hot tropical climate which is why I place my sugar egg white mixture in the freezer about 10 minutes before I whip into meringue. Make sure your meringue sticks to the sides like in the video. Butter should be fairly firm but not cold. You don’t need an exact temperature. Just follow the visuals in the video....mine is left out when I first start to make the butter cream and you can see it is still firm but it will melt some where my fingers touch. Give it another try!
Your egg whites should not have any yolk(fat) and your bowls and beaters should be extra clean with no traces of fat. This is what causes failed meringue.
This is true but not always the case to a failed meringue. It is good you bring up this point because it is definitely something to look out for. Thank you!
This looks amazing!! It looks like whipped heavy cream, can you tell me the difference of taste and textures of this from milk cream? Thank you!
vivi s....thank you! This is whipped with egg whites so there is a lot more structure than heavy cream would provide. You can see that when you whip up the meringues....also sticky until you incorporate the butter. Give it a try, I am sure you will love it!
I like the way it looked before the all that butter was added is there anyway it can be done with out all that butter? not bc of the fat lol but more bc I'm looking for a very white look not so much yellow cream. ??
Without the butter it is just a meringue and not buttercream. You can leave it like that and use it. It is very sticky so keep that in mind. Otherwise, if you still want a buttercream but the color is your concern you can use white food coloring and a small hint of purple to achieve your white result.
@@ShortCakes thank you so much.
You’re welcome!
Hi there! great video! I've tried making SMBC couple times already but they always end up tasting like sweetened butter. It tastes so so much more buttery than regular american buttercream. What do you think I should do? Thanks so much
Hello! This is a common complaint. Usually the issue is not adding enough flavoring and/or whipping it enough making it lighter and more flavorful. Give those both a try. Enjoy!
This was a very nice video. I have noticed that most instructions I have seen for SMBC suggest whipping the hot sugar/egg mixture immediately and cool it that way. Do you find that cooling first changes the end product in an appreciable way?
Hello Eric....you are correct, and you can totally do that! Most instructions are to put it straight onto the stand mixer and let it mix on high for about 10 minutes, or until cooled. I find that since I live in a very hot climate my buttercream was always pretty soft and I would have to pop it into the refrigerator to help it come together. Then I figured out that if I cool it completely first it 1.) takes less time to mix and come together and 2.) is more stable right away so I can use it on my cake quickly once finished. :)
Hi, I plan on making a chocolate version of this. I am making a 3 layer, 8 inch cake. Would two batches be enough to frost and decorate? Just swirls around the top and bottom edges is what I plan on doing. Thanks for the video.
Depends on how much you put between the layers but if you are only doing the swirls on the top and bottom (not covering the whole cake) then two batches should be enough. You can always make three and save the rest (freeze).
Thank you. The day I made this comment, I couldn’t wait for your reply and ended up making two batches anyway. Lol. I had plenty of frosting left even after I put a cup of frosting in between the layers. Including the crumb and final coat of frosting and the decorations on top and bottom. I had about two cups of frosting leftover that I froze. The cake I made unfortunately wasn’t for me, so I couldn’t enjoy the frosting and cake together. But after I was done making the cake, I had a spoonful and it was delicious! I’m not a fan of chocolate, but I wouldn’t mind eating this on a cake at all! I will be making a lemon version of this soon. Thanks for sharing and replying back to me. Blessings!
Shanelle, wonderful...happy to hear it all worked out for you!
Hi , I ur love video, but I av a question , I tried the SMBC it came out beautiful but wen I crumb coated the cake and put it into the fridge. When I tried to apply the second coat it just slide of . Can u tell me what happened.
That usually happens from the difference in temperature between the room temp buttercream and the cold buttercream from the cake being refrigerated, condensation usually being the issue. No worries...just let the cake sit a few minutes before starting your final layer of buttercream and it will integrate better.
Can you please please recommend a specific butter and vanilla extract when I do this the taste of butter never goes away it just tastes like pure butter
It depends on what is in your area. A good quality butter that I like is Plugra but can be pricy. Challenge butter is a good alternative that I use and like the results. Also, please note this is a true buttercream frosting...so to tase butter to some degree is absolutely the point. However, it is often true that most people who have this complaint can remedy the problem by adding more of your flavor of extract you are using.
Think you
Thank you
My pleasure!
Hello mam, new subscriber here. Thanks u for sharing your knowledge,i will try to make that kind meringue buttercream frosting, i hope it will work as well and stayble.. God bless
You’ll do great...God bless you too!
Hello! I tried making buttercream before but why does it taste too buttery? Is it maybe because of my butter? Idk if it's slted or unsalted cause all it says is buttercup, that's also the label.
Is it real butter that you are using? Make sure to add your extract. There are usually two reasons people think it tastes too buttery. The first is because they don’t add flavor (extract) or not enough. The second is simply because they don’t realize what a true buttercream tastes like. There are a lot of “buttercream’s” out there with little to no butter at all so our palates are not used to it. Once this recipe is whipped up and has flavor is is ultra smooth and a flavorful buttercream taste.
Hello! Can I make this a couple days ahead and store in the fridge before frosting my cake?
Absolutely! Allow it to come to room temperature and rewhip it well.
Short - Cakes great thank you! I made this yesterday & it came out perfect! ☺️
Awesome...you’re welcome!
Thank you for the vid
The sugar, does it have to be organic or it can be any white sugar?
Any granulated sugar you like. Organic is just my preference.
Good afternoon! Did you use icing sugar or the regular sugar for baking?
Hello...I use granulated sugar.
Hello ma'am. I'm really happy to see this video. I want to ask..with regards to the meringue. If I'm not going to add butter in it, its still good to frost the cale right? So i could have a creamy pure white frosting.
Hello! Yes, you could frost the cake with just the meringue once it is cooled. It will be very sticky but will work. Consider adding flavor...if you want a pure white for vanilla you will need a colorless imitation vanilla. 🙂
Short - Cakes Thank you so much! I'm very much happy to try it! 😊😊😊 Have a wonderful day!
You’re very welcome. Have a great day as well!
What can i do to make this more stable in a 29°C humid weather? I've tried making this twice and it just melts and turn soupy and deflates. First try was grainy. Second was ok but a not as fluffy as yours so i put it in the fridge for a bit but when i whipped it again it deflated.
Lyka Enriquez, the only reason it would be grainy is if your sugar is not melted properly. You can use the finger test as I have demonstrated (watch for the frothy stage too) or use a candy thermometer and go to, at the very least, 140 degrees. There have been some studies showing that 160 degrees makes it a bit more stable but probably not what you are looking for. That being said, this is not a traditional American style buttercream loaded up with shortening and powdered sugar so there are downfalls to that. This is not a cake you want sitting out in high temps. To make this properly make sure that your syrup stage (once everything is heated and combined) is completely cool before you whisk it. That is why I put mine in the freezer for about 10 minutes. I live in a tropical, very humid environment also. If my weather stripping is old on my doors and it rains this buttercream will not come together because of the high humidity. So, easy fix...just check your weather stripping to be sure and fix it if you need to. Your electric bill will be better too... :) Once cooled, whip it. When you get to the stage you put the butter in it will deflate some, that is normal. But it will not be soupy and it will come together if you follow all my steps. That brings me to my last point....I use this buttercream for my orders but it is too hot here. I get around this by torting and filling my cakes with this buttercream, then I cover my cakes in ganache. The ganache is great because it serves as my brick wall making it possible to use this elegant buttercream in my desserts. Hope this helps....don't give up. Try again...you will get it.
That was a great video I will watch it again. Thank you for easy steps
You are very welcome!
Love, love this video! Thank you for making it look so easy! Definitely going yo try this!
Thank you, Letty!
Hello and thanks for sharing this video. Please I will like to know if I cover my cake with fondant by using this Swiss meringue butter cream. Thanks
Yes, you can cover your cake with fondant once it is covered in SMBC. I recommend chilling your cake thoroughly once you have it covered in the buttercream. Then roll your fondant fairly thin so it is not too heavy. Keep it in a room 70 degrees or colder.
Hi, thanks for the great video. Btw I tried twice but I think something wrong with my meringue, why it still liquid although I kept mixed it?
Likely if you have tried this twice with the same results you have a humidity issue. Check your weather stripping, make sure doors, windows are closed. I live in a humid area and that totally affects it this way.
Oh ya! I remember the doors and windows weren`t closed. I will try again. Thank you so much!
You’re welcome 😉
Amazing tutorial👍👍thanks!
Thank you, Liliana! I am so glad you enjoyed it.
Cara buat kek cawan gebu
Are you asking about cupcakes?
Is this recipe or frosting will stand to high humidity? Since we have hot weather in our country thank you
If you mean can you make it with high humidity yes and no. I live in high humidity and when my weather stripping is bad I can tell when I make this. But when seals are working properly there is no problem with this recipe.
I am really gonna make this cream for my family destert 😝😘
You'll all love it...enjoy!
Thank you for vid
You’re welcome!
Great recipe. First time I tried it the bowel was still hot under, I added my butter and I got instant soup 😂😂😂I threw it out ☹️second time around, I made sure to cool in the fridge first and then mix. It’s my go to buttercream now. Thank you 🙏🏽
Lol! Yeah...that is why I use the freezer. So glad you love it! 🥰
Can you use an electric mixer for this if you don't have a stand mixer?
It would take a very long time because the speed does not get as high. I believe someone on this thread has tried it so give it a go!
@@ShortCakes ok thank you!!
Thank you so much for this video. Is it possible to freeze this buttercream?
Hello Demi....it is very possible to freeze this buttercream once made. I always freeze my leftovers so there is no waste. When you are ready to use it just remove from the freezer and let it thaw. Place back in your stand mixer and whip thoroughly to bring it back to a nice creamy, fluffy state. You're ready to go!
I like how making the cream
Great...enjoy! 💜
Hi! Will this be enough to frost 24-36 2oz cupcakes? Or I have to double the recipe?
Double the recipe.
Thank you for sharing this video...btw can i keep this in the fridge until needed?thanks
Yes, you can....even the freezer. You need to let it come to room temperature and then you will need to rewhip it to bring it back together again.
Hi short-cake thanks for sharing your recipe just few questions before making it plz
1. Which sugar did you used caster or granulated
2. How much butter in Grams plz
Regards
Granulated sugar or caster is fine. Caster is not necessary as you will be dissolving it so it does not matter either way. A quick Google search “cups to grams” will bring up several conversion calculators for you. Happy baking!
@@ShortCakes thankyou for your quick reply will let you know soon how did it go
wow mam thank you..
You’re welcome!
Thanks!! Once it comes out the fridge does the butter need to be the same temperature as the mixture? We live in a very cold climate and I have trouble making buttercream. I shall try this. Thankw
If your climate is cold I suggest not putting your sugar/egg mixture in the refrigerator. Make sure your butter is at room temperature first. Then once you are done making the sugar/egg mixture put it right into the mixer and follow the directions from there.
Short - Cakes thanks so much!!
Welcome!
Thank you so much for sharing this easy looking recipe
I want to ask is this only for joining cakes in steps to stick together or can also be used to cover it all?
Hello Oluwatosin...you can use this buttercream any way you like....to fill cakes or to cover completely. ☺️
Can I add 🍋 without it ruining the fluffy soft texture?
You can add lemon juice to the meringue before you whip it up.
Nice recipe ,please if don't have butter around can I use margarine and how many grams can I use thanks.
I have not tried it but you would definitely have to change the ratio of margarine as the water content is higher than butter.
hello.i make in advance smbc for future use( am I doing it right??)....
How to correctly beat it again.? thank you so much
Hello mae gako...you can totally make this in advance. There are a couple ways. The first way is to just make the syrup and once you take it off the stove to cool you can just store it in a container in the refrigerator. When you are ready to make it the rest of the way pull it out and whip it up and follow the rest of the directions for adding in your butter and flavors. The second way is to completely make the buttercream recipe all the way through....you can wrap it up and save it in the refrigerator or freezer. When you are ready to use it again set the buttercream out and allow it to come to room temperature and then whip it until it is fluffy and smooth again (should take several minutes).
Hey i saw so many videos and they put hot egg white and sugar mixture directly to the mixer and they do not freez it so its important to freeze it ?
You can do that too! This is just my way of speeding things up a bit and allowing for a more stable buttercream to work with right away when it is done mixing. Otherwise where I am it is very hot and it is too warm to work with to my liking. All preference based...do what works for you!
Hi can I use the meringue for cake frosting before adding the butter
Of course....it will be really sticky though. I would add your extract flavoring.
@@ShortCakes thanks. I like the way its smooth and glossy really appealing. How is the taste, is it too sweet. If so, can I adjust the amount of sugar to my liking.
Maryam Ali Faraj Awadh Alkizim you can adjust the sugar to your tastes.
Around how many cupcakes can you cover for this recipe?
Depends on how much frosting you put on each cupcake. I use quite a bit to be aesthetically pleasing....a dozen cupcakes per batch.
OMG thank you for sharing 😍😍
You’re very welcome, Berliana!
Hi, I love your Video. My question is if I can reduce the butter? The result will be same? Thank you so much .
Thank you so much, Mina! You can reduce the butter by one stick. I have done that and the results were still very good.
Hi. What about reducing sugar?
You can definitely reduce sugar. Just try a little at a time...maybe a 1/4 cup and see how you like it.
@@ShortCakes Great. Thank you so much
You’re welcome!
Thank for share this recipe..how long this cream can last?? if stored properly..
It will last a couple days at room temperature, 2 weeks in the refrigerator, or 3 months in the freezer.
hello plis , мне очень нравится ваши рецепты,а можно с переводом ваши рецепты
Спасибо за просмотр. К сожалению, у меня нет времени переводить на разные языки. Но я установил свои видео там, где сообщество может сами себя переводить. Пожалуйста, дайте мне знать, если это не работает.