Stop using store-bought frosting! You'll love Swiss Meringue Buttercream
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- Опубликовано: 30 сен 2024
- Swiss meringue buttercream is better in flavor and texture than American Buttercream. Once you try it, you will want to use it on all of your cakes, cupcakes, cookies, everything!
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Having made that many times as semi-pro home baker, I can say that very often a SMB will deflate and “break” as you’re whipping the butter in. Don’t fret! It will come back together beautifully as you continue to whip. If not, just put it in the fridge for about ten min and whip again. This is my go-too frosting. Pro tip, you can skip heating it if you use pasteurized egg whites (in the carton) and whip a little extra to break down the sugar crystals. In either case, if the frosting is too yellow for your liking, add ONE drop of blue food coloring gel and it will be a beautiful white wedding cake-worthy masterpiece! Happy baking!
great tips! thank you for sharing with us.
I make this in a 40 qt mixer w as much as 18 lbs of butter per batch. I warm the egg whites slowly to the correct temperature on a convection burner. Warming slowly is so important then it works magic
Can we put it on a cake and leave it at the fridge for tomorrow?
@@rme1383 yes, or at room temperature. If you have filling that has to be refrigerated. I’d like to know what her experience has been.
This was a great value add to the post! Thanks for sharing the tip about pasteurized egg whites!
We choose store bought because it’s a lot easier than all the work going into make homemade icing/frosting.
I've made icing that was delicious that didn't require all these steps. This video is not convincing to make it homemade
Store bought frosting is super nasty
@@ccm0533 can you share the recipe
@@ccm0533 yeah, please share the recipe
So it's not meringue it's just buttercream. It just requires powdered sugar (3 cup), soft butter 1/3 c to 1/2 c), vanilla (1/2 tsp to 1.5 tsp) and milk (1 to 2 tbsp) Mix the sugar and butter first then gradually add in the vanilla and milk. The measurements can be changed, you may want to add more milk if too thick. But it always comes out good. I use a hand mixer
Quality, yes. But I'm lazy, and broke. So pre-made it is 😂
Same😂😂
Still cheaper to make your own quantity/ quality/ price 🤷♀️
@@wehubb this was two years ago, I don't even remember this first of all. And secondly I dont even like Swiss merangue buttercream, and third I'm still broke so imma keep buying from the store
You can actually make buttercream that tastes basically the same as store bought using powdered sugar, milk, vanilla extract, and butter. You just mix and it comes together. Not sure if it's cheaper than just buying the store bought stuff or not though.
I love this frosting! Tip: If it gets flaky after some time in the fridge, you can just heat it up a little bit in the microwave and stir it again for about 5 Minutes.
My guy, if I was gonna use store bought frosting, having to clean that many dirty dishes will NOT change my mind lol
Haha... American buttercream is a lot simpler to make and uses less dishes.
@@Thats.So.Landrum am I missing something? It just uses one extra pot. And it's for boiling water.
@@prosquatter I was just trying to point out that you don't have to make this specific recipe, there are simpler versions. I would make this, I don't care about an extra pot (and I don't have a dish washer). I was trying to encourage them that there were easier recipes to start with.
That looks so good!!! 😋❤️
Can I do it in a normal old type mixture grinder?
Plz tell me.
Because in every videos they just warn not to do it in mixture grinder.
And now I just confused.
So tell me can i?
This is the frosting my Grandmother made, so delicious!💕
I would prefer this because it holds alot less preservatives and chemicals you can even pick the type of sugar you're using! Love it!
Yes, you surely can!
Can u use icing sugar/powdered sugar/confectiiners sugar?
@@izzydoesvids11Confectioners sugar has starch in it, so don't use that. It will probably ruin the meringue. Powdered sugar should theoretically work but you'll still want to dissolve it fully into the eggs. I think the disadvantage is you can't feel powdered sugar so you can't test with your fingers to see if it's dissolved.
I think icing sugar is just a term for powdered and confectioners sugar alike.
Hii.. I'm from Sri Lanka and can someone tell me....is this butter cream suitable for hot weather?
Hi! This buttercream is stable at room temperature and in warmer weather but should be kept out of the heat and sunlight and served with the first 2 hours. It is more stable than whipped cream frosting but not as stable as shortening frosting or traditional buttercream.
@@Natashaskitchen thank you so much ☺️
That looks WAY too easy! Does it set like a typical frosting or more like a meringue?
It’s more like a frosting than meringue after the butter is added. But tastes so much better!
@@Natashaskitchen I might have to make some tonight, you know, just to have around in case ...!
❤
@@anikejulien7273 It is on the top of my frosting list now. Obviously Natasha makes it look easy, but I think you'll be happy with the result, no matter!
I didn’t like Swiss meringue that much when I tried it. While it has great texture is tasted like straight butter.
Of course we all have different tastes and preferences, I think what made it work for me is to make sure you get the egg whites and sugar to glossy peaks. Whipping the butter in adds more air to it and lightens it significantly.
Don't worry I never buy store bought frosting. It's gross!! So not worth the calories AT ALL!
I agree 😀. Thanks for watching
Wow, that looks delicious. Heres the one I use.
2 sticks of butter room temp , 5 cups confectioners sugar, table spoon of water, 2 table spoons of half and half. Pinch of salt, vanilla cap full. Mix, on high butter,water,milk,vanilla, then 1 cup of confectioners sugar at a time, it's great on cup cakes. There, a cream cheese, flip.. half block of cream cheese, room temp, cut into chunks.
Use it when your blending the wet, then the powerd sugar. 🍰
Thank you so much for this recipe will sure try it one day when I am baking!!!!
My pleasure 😊 and thank you for watching
@@Natashaskitchen omg thank you so much for liking and replying to me, it means the world to me
Store bough tastes terrible! Freshly made is delicious! Your recipes are always a hit!
Thank you. This one is my favorite!
I have a question can you also use the same recipe to make chocolate frosting
You may use this recipe natashaskitchen.com/chocolate-buttercream-frosting/
Thank you! thank you! I’ve found my new favorite frosting 🧁❤️
Glad to hear! You’re welcome 😊
I dont the have the $ to buy a stand mixer ☹ Guess it's Betty Crocker frosting for me lol
You can make this with a hand held mixer but it will just take longer.
@@Natashaskitchen Oh, sweet!😁👍 Thank you
Please give me the recepies correct quantity, I will definitely try this. 🙂
Here’s the recipe natashaskitchen.com/swiss-meringue-buttercream-recipe/
Thank you 😊
Hi I love it can you post the the right amount of ingredients please. And does this icing stay soft or does it harden
Here’s the recipe natashaskitchen.com/swiss-meringue-buttercream-recipe/ it should be soft.
@@Natashaskitchen Hi Tasha I love your recipes🥰I would love too make the icing that goes hard after you pipe your patterns. Thanks Tasha 💖
Honestly speaking i love homemade buttercream frosting but i've gluten allergies from dairy products and don't eat eggs since my teenage days so can you please tell me any substitutes of an eggs and sugar
Unfortunately, I haven’t experimented on any substitutes yet go advise.
Hi! Unfortunately for Swiss meringue buttercream the eggs and sugar are key ingredients. It wouldn’t be Swiss meringue without them. I haven’t tested any substitutions for traditional buttercream (which does not use eggs but uses sugar). I’m sure you’ll find a recipe out there with a good search, I just don’t have one for you. Sorry I can’t be of more help.
@@Natashaskitchen it's okay and thnk u
You realize we need the amount of ingredientsright
The link is in the description. You can also find all my recipes on my website, natashaskitchen.com
Omg she looks like brunette Meredith Grey 😱
Thanks for the compliment
What is the recipe for this how much of each ingredient
The recipe link is in the video description :)
Could u please tell me the measurements so that I can do it.
You can find the written recipe in the description box. You may click on the 3 dots and click description.
How many egg whites and how much sugar please? And can I do this frosting a day ahead and put in the fridge, thanks Natasha
I found your full recipe, my bad, I don’t know how to “use” RUclips yet, thanks again
You can refer to this recipe natashaskitchen.com/swiss-meringue-buttercream-recipe/ the instructions on making this ahead is un the recipe too.
Thanks a bunch, Natasha
Plz tell the measurement of egg whites and sugar
Here’s the recipe natashaskitchen.com/swiss-meringue-buttercream-recipe/
Thank you this is just what I need it I’ll try thank you again 😍
You’re welcome! I hope you love it!
I like it with cream cheese instead of egg whites 🤷🏼♀️
Can you use Splenda? I am diabetic.
I haven’t tested using splenda but feel free to do an experiment
That’s more of an ITALIAN meringue as she said heat to 160°F… SWISS meringue is heated to around 240°F. Also, Swiss meringue is more stable and keeps it shape better than Italian.
Swiss meringue is good. However, in my opinion Italian meringue is much better
Love it! I wonder what your making Friday!😻🤔
What are the measurements of ingredients?
Here’s the recipe natashaskitchen.com/swiss-meringue-buttercream-recipe/
Ughhh I wish you told us the measurements 😅
Here’s the written recipe natashaskitchen.com/swiss-meringue-buttercream-recipe/
Thanks
It might be a good recipe for you and many others to use, but not everyone will think the same. So maybe instead of telling people to STOP buying store bought frosting, you should just say that if anyone wants to try your recipe they can. You don't know the schedules of EVERY person in the world. Not everyone has the time to make homemade frosting and No offense but buttercream frostings usually have to remain refrigerated. Not something to use if you are making something for a bake sale or a large gathering.
How much of everything do we put
Here’s the recipe natashaskitchen.com/swiss-meringue-buttercream-recipe/
Wow, it looks something different. Thank you for sharing it. Will definitely go with this recipe very soon. ❤🎀
You’re welcome! Please update us on how it goes.
@@Natashaskitchen surely will ❤
Good job 👍 🇵🇰
Wow that looks so delicious 😋 😍!! Beautiful texture reminds me whipped cream!
Thanks! I hope you can try this soon.
Kindly let me know the quantities used. How much butter, sugar , egg whites
the groups of ppl who have a stand mixer and know what SMBC is and the group of people who buy store bought frosting are two circles miles away from each other
Hi ,where I can find quantity?
Here is the recipe link, natashaskitchen.com/swiss-meringue-buttercream-recipe/
Will like to get to you. Love your video
Thanks for watching!
How many days can store in the fridge ? Please
You can cover and refrigerate for up to 5 days. Bring back to room temperature to re-whip before piping.
@@Natashaskitchen Thank you so much for answering.!! I love all your recipes. Hi 👋 from Temecula, Ca.
Lovely and amazing as usual . Measurement of ingredients please . Thanks
Here you go natashaskitchen.com/swiss-meringue-buttercream-recipe/ 😀
Now, if I could only afford a mixer ... although my super-sized right arm says otherwise :)
Mam you share your reacipy in gm egg whites sugar &butter I am also working in bakery only I am craft students
Can't I have the full recipe
Here’s the recipe natashaskitchen.com/swiss-meringue-buttercream-recipe/
No sugar?
Once you make your homemade frosting (which can also be frozen) then taste the store bought ones, you will taste all the chemicals in that store bought one. It takes maybe 15 minutes to make a delicious batch of frosting with 4 ingredients.
Hi Iam Deepa how to make whipping cream homemade please share me recipe❤❤ then I am a big fan of you say hi Deepa😊😊
Mmmm…😋😋
what are the mesurements???
You may find the recipe when you click the 3 dots then click description
Where can I find the actual measurements?
Here’s the recipe natashaskitchen.com/swiss-meringue-buttercream-recipe/
@@Natashaskitchen Thank you! Also, I was wondering how this would work in the fridge vs. Room temp and if it would work well under fondant?
I just love you and all of your recipes! This one is amazing! Thank you
God bless you and your family 🙏🙏🙏. good hands always I am happy to see your new videos
What is the recipe? I don’t see it anywhere.
You can find it on my website, natashaskitchen.com/swiss-meringue-buttercream-recipe/
Cool
How much of each ingredient do we use? It doesn’t say and you didn’t mention it. I would like to try this.
The written recipe is in the description. You can click on the 3 dots and select description. I hope that helps!
Wish we could save the "shorts" videos....
U can’t save them but u can text them to yourself. That is how I save them. Just use the share button then put in your own phone number and send. Works great!!!!
Please how long can this butter cream last after it is done out of the refrigerator and can I use icing sugar in place of normal sugar?
I was going to ask for the quantities for this recipe but I found it on your website. This frosting looks amazing and I will surely try it!! I don't like very sweet frosting so I think this will be perfect
Please give it a try. We’d love to know what you think of it!
Is that your normal voice or are you trying to do a Julia Child voice but without the accent ?
My aunt Flossie called it 7 minute icing 🧁. She taught me.
🥰👌👌👌
Honestly I tried it about a week ago and I’m NEVER looking back.
That’s great! It really has that effect. Haha
You are beautiful, you speak very well 👏👏👏👍👍👍😍😍😍
You always amaze lady👏Can you plz show us how you’d make flavored syrup for coffee? 🙏🫶
What's the recipe
The link is in the description 😊
You can pack it and freeze it. Slightly Unthaw and beat back to peaks even when you think it’s separating. Keep on whipping! Very versatile.
Yes that will work!
Bruh, I'm a regular baker and aint nobody got time for that 😒
I've missed watching your videos ever since Facebook locked my account and I haven't bothered trying to get back on don't want to
Does it work with a hand mixer ?
Yes, it will just take longer, you’ll have to let it beat longer.
Recipe for MYOCARDIAL INFARCTION 👍
Recipe please...
It is also in the description below this video natashaskitchen.com/swiss-meringue-buttercream-recipe/
It looks delicious, May I know the measurement of ingredients please 🙏
Here’s the written recipe: natashaskitchen.com/swiss-meringue-buttercream-recipe/
It looks good but is it okay to eat something with egg whites that are not cooked?
That’s a good cake frosting love it❤️❤️
What’s the recipe for that please so I can make it too.
Enjoy! natashaskitchen.com/swiss-meringue-buttercream-recipe/
Have got the recipe please x
Yes, it’s linked in the description. You can find it on natashaskitchen.com
@@Natashaskitchen got thank you so much, I’m going to give a try this weekend x
Yep, store bought> fluffy poison!
i really like u netasha thanks am from ethiopia
I’ll stick to my store bought frosting cause its easier,quicker and less dishes lol….but This frosting looks delicious, even better!
It's easier than you think.
My mother made that frosting. Knew what it was before you said they use it for wedding cakes. The best, frosting! My mother made it without thermometer, and with a, hand mixer.
I’m sure her frosting and cake is delicious!
I used store bought frosting once. There are so many kinds of easy to make and use frosting. One of my favorites is boiled flour icing.
YUM! Swiss meringue buttercream is honestly one of my favorites. Not to sweet. Just perfect. Thanks for sharing!
It's so good! Thank you for watching Sarah 😀
I know myself so much that I can tell if i will try to make this the outcome should sweet omlette 😂
I can’t eat frosting it’s just way to sweet 🤮 how does this taste?
Ooh omg is this better then using heavy cream?like the stability of it? Because IDK why if I use heavy cream it kinda melts after awhile so if this 1 doesnt it would be awsome
This is more stable than heavy cream.
natashaskitchen.com/swiss-meringue-buttercream-recipe/
Is there a list of ingredients somewhere? Neither the video or link to the recipe has the amount of butter needed listed. Also, do see whether the butter should be salted or unsalted.
The link to the written recipe is in the description below the video. 😊
@@Natashaskitchen your written recipe DOES NOT include how much butter only that you mix it 1tbsp at a time. Also, SALTED or UNSALTED?
I have also , injoyed makeing a 5 layer cake,
A couple of extra eggs. That makes the cake more dense. After it's cool. Put a cutting board on each side of the cake. Use dental floss unwaxed. Saw the cake in half. If there's a CROWN saw it flat. On each layer I use a thin white icing, and a jar of jam. Small jars, from say the world market stores. Dutch jams work well. Each layer a different kind of jam. Then on top a white icing cap. Then I slice strawberries thin, making a pattern. On the outter ring on top.
I use tooth picks, to pin on perfit medium strawberrys. Each slice should have a whole berry pinned. When placing on the table.
Use a paper, doilies that look like snow flakes.
Lay one on top.. 2 feet above the cake, tap chocolate power, or powder sugar thru a flour sieve, remove, paper , pattern, should look pretty cool.
You are quite the baker, way to go! 👏🏼
@@Natashaskitchen can I tell you my secret.
@@Natashaskitchen well what the heck. I'm the person who answerd ( better crockery letters from women. ) I'm a straight Male, who was the one who bought out better crockery back in the 70s. Better croker cake mixes are my patents.
And Duncan Hines cake mixes. In the 70s I used to make millions more cake mix boxes. And ship the EXTRAS to the Ukrainian, western Germany, and pretty much gave them away to help kids get a birthday cake. My farms in the 70s planted every grain know on earth. I was the first to plant Russian rye , German grains, under plow I contoled 40.000 square miles of farms. Bisquick, General mills. Post cereals, Quacker oats , banquet 99 cent frozen dinners , add most of the bread you buy in stores I had something to do with. Lions pride, Aunt millie, my job was to fill all stores with bread. Frozen foods, frozen pizzas, if, dig my work up. I used the name in 1975 Adam Hickmen , I'm the person who spent 3 years, designing, the worlds first food stock market called the comedies board in new york.
1972, to 1975 I crunched numbers and made deals with most of the worlds leaders. Note I'm not bragging, I gave most of the BILLIONS made to the vadican , gave the Pope 100s of millions.
Gave my friend mother Teresa, many billions.
Cooking, baking, feeding 100s of millions of people keep me busy. Haha, I love your food, your videos bring happiness to people...dont forget that.
I don't understand but look good in the end
I really wish I had a stand mixer! This is a LOT of work for a hand mixer.
Yes, it can be a lot of work with a hand mixer. They make different brands of stand mixers that work well for this and that aren’t quite as expensive as a Kitchen aid. Amazon has a few options.
Very nice recipie Natasha! Thanks! Have a good day and goo week! Have a good month! 👍👏🍴
Thank you! You too!
@@Natashaskitchen Thanks! 🙂🙂🙂
Yummy!
So good!
AWESOME 👍❤️✨️✨️✨️
THANK YOU🌹
Please include the measurement of sugar and egg whites.
Here’s the recipe natashaskitchen.com/swiss-meringue-buttercream-recipe/
☁️❤☁️
Looks delicious and please pray for my parents because they have covid
done 🙏
@@HisDearMissK thank you dear miss k
What's the recipe?
Here you go natashaskitchen.com/swiss-meringue-buttercream-recipe/
@@Natashaskitchen Thank you so much. I'm going to try this. Thanks for sharing ❤️
❤❤❤❤❤❤