How to make Swiss Meringue Buttercream / Swiss Meringue Buttercream Recipe
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- Опубликовано: 15 фев 2020
- I'm sharing with you how to make Swiss Meringue Buttercream. This Swiss Meringue Buttercream recipe is the softest and silkiest buttercream recipe you'll ever taste. It’s perfect for making layer cakes and pipes beautifully onto your cupcakes. SUBSCRIBE bit.ly/carinayt for new videos every Sunday
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ABOUT
Welcome to Recipes by Carina! I'm a professionally trained Chef, amateur food photographer, and a lover of creating videos! Food, cooking, and baking is my passion, time spent in the kitchen is my favourite thing to do. I love creating recipes just as much as making old classics. If you're wanting to learn how to cook I'm here to teach you, from easy and simple recipes to others that are more advanced. If you have any requests for recipes you would like to see on my channel let me know. Happy cooking!
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EQUIPMENT FOR THIS RECIPE
Stand Mixer amzn.to/2vvKzsY
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SWISS MERINGUE BUTTERCREAM RECIPE
Ingredients
5 Egg Whites
1½ Cups | 300g Sugar
2 Sticks | 1 Cup | 225g Butter
1-2 tsp Vanilla Essence
Instructions
Add the egg whites and sugar to a heat proof bowl over a pot of simmering water. Heat while stirring with a whisk for about 5 minutes or until the sugar has dissolved. Feel the mixture between your fingers and it should be smooth.
Pour the egg white and sugar mixture into the bowl or your stand mixer or a large bowl if you are using a hand mixer. Beat on low speed with the whisk attachment until the mixture becomes opaque. Turn the speed up to medium high and beat for about 10 minutes or until the meringue has reached the stiff peak stand and is at room temperature.
With the mixer on low add the butter a tablespoon at a time, waiting until it is fully incorporated before adding the next. Add in the vanilla essence and scrape down the bowl to make sure everything is evenly combined.
Notes
If the buttercream looks broken just continue mixing and it should come together.
If the buttercream is loose and soupy place it into the fridge for 15-20 minutes before mixing again.
Substitute the vanilla for any other flavour you would like to use.
The buttercream can be stored in the fridge for 1 week or the freezer for 2-3 months. Let it come back up to room temperature and whip it again before using.
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Хобби
I just made this !! I’m 12 years old and this recipient worked perfectly thank you so much
Same.even me
@@sirishareddy8277 shes saying thats its easy enough for her to do it even when she is younger. Atleast thats what i think. Im also 12 and i love baking so this gave me confidence to actually try this recipe 🥰
Irma Paz Ramos how I wish I could of started when I was younger to bake I’m in my 20”s and I just started getting interested in baking .
@@sirishareddy8277 😂😂😂😂😂
really? what did you make
Just made this and my family loved it! My fiancé never eats cake frosting was so good he had 3 cupcakes that I topped with this frosting.I used a hand mixed and it took me about 20 maybe 30 minutes to whip to meringue. I also added and additional 1/3 stick of butter which really helped keep its texture.
Good recipe, i tried it and muy swiss buttercream was delicious, thanks for sharing the recipe with the world!
This is far from basic! Love it. Will try on cupcakes. Thanks for sharing Carina!
You’re welcome 😊
Wow! Really good video! Great you are talking about the mistakes and show how its looks like and how you can fix it. Really useful for beginners. 🤗
I bake alot. I've always had a problem with buttercream. Thank you so much your cream turned out fabulous.
i have never seen such adetailed cooking video like this and i am very thankfull for putting mesurment with cups
Thanks for the recipe! It seems like you use a lot less butter than most recipes. Just curious what is the reason and is it stable? I find most smbc too buttery so I’m looking forward to try your recipe! Thank you :)
A complex recipe made simple! Thank you
For me to see if I can get this, I took the measurements and divide it into 3 parts and make it and boom I was super happy bcs I have seen what am making on my birthday 29th which is just next week..
Bcs I won't throw it away, I added red velvet colour to it.. so as to have 2 beautiful colours on my cake
Thank you so very much for I love what am seeing or having here with me 😘😘😘
Sally’s Baking Addiction did this recently too! I must try it.
Not too difficult to make and much more silky than American style buttercream 😊
Thank you for this recipe. I just needed enough buttercream to frost a 6” 3 layered cake. All other recipes I see are usually made with a pound of butter.
Wow it worked it's gorgeous thanks for teaching me xxxx
Wow 🤩 this just worked perfectly👌 nice recipie, my mom also loved it😋 so much, thanks a lot 👍
Great video!! After decorating does the cake need to go into the fridge and stay cold till serving? Thank you
Perfect ! Thank you !
I loved to try this, thanks for sharing
You're welcome 😊
I just made this recipe and i just came out of my mother what a super easy recipe 🙂
You are my favorite chef 👩🍳 and the best 👍🏼👌🏼👏🏼thanks
You’re welcome! Thank you so much 😊
Amazing! Following you now on Instagram. I'm gonna try this and tag you lol. New baker here. Thanks for showing us how it's done. Much love, from Aussie!
Yay that will go perfect with my cupcakes 🧁
So perfectly, I hope you enjoy them!
Looks so smooth ♥️
Thank you so much for the recipe, it really works! My buttercream is very smooth :)
You're very welcome 😊
Is it stable enough??
Hello Carina,
Thank you for your cake videos.
I am used to hearing and seeing people use 450g butter for 300g sugar, and 5 egg whites.
But your recipe says 225 g of butter.
So I wanted to know if it was a mistake or that's the recipe and why you use that amount of butter for your swiss meringue buttercream.
Will be expecting a quick responds.
Thank you.
@NESSA H I think you have done something wrong since when I made it everything was fine.
I've followed the exact recipe. Works Perfectly fine
Nessa H yeah me too, I put in the fridge for 10 min, and back again 15 min
@NESSA H happened to me too
@NESSA H u must have added the butter too soon
Love your recipe😍
All the way from Solomon Islands 😍
Thank you for giving step by step detailed inputs. One question how do you counter humidity /30deg weather for SMBC and can we make it stiffer or slightly firmer for piping flowers? Do tell thanks x
thanks for this Awesome!! recipe!
You're welcome 😊
Hi Carina , just made this SMBC … HUGE SUCCESS 😍 so good not too sweet perfect for my chocolate caramel cake i used your recipe for salted caramel as well .. hv u ever double this recipe? Thank you so much , love from Kerikeri ❤️
I hope this gets to you quickly, but what size eggs did you use and do you happen to have a metrics measurement for how many grams we need for egg whites? thank you so much!!
Hi, thank you for the recipe. 🤗 would it be ok if i use pasteurized egg whites instead?
This is really the best swiss meringue I ever made
Very nice recipe you shared with us .thank you so much ,I want to ask a question I have hand electric beater not stand mixer then Can I use to make this icing or not.?
Yup it will work with a hand mixer 😊
Thank you for sharing
Love this 💗
I can mix it through 10 min and more Haha. Fortunately I have a stand mixer too. Thanks for the recipe
thanks for the tips and tricks mine was soupy and I realized its because I didn't let it cool!
Hello! Can this be used to make buttercream flowers and roses?
Please do a Italian meringue buttercream too!
This is a really delicious cream.I made it yesterday. I am 11years old
Yummy yummy yummy yummy yummy 😋
It's so delicious, I hope you try it out 😊
@@recipesbycarina can I get the ingredients and recipe in writing please
Amazing recipe! Love the way you explain everything in detail. How can we turn this into a chocolate Swiss meringue buttercream?
You're welcome 😊 I would cut down the butter by weight with how much melted chocolate you add
@@recipesbycarina thank you
Thank you for the recipe🤤🤤 If I want the cream to have a fruity flavour, can I replace extract with fruit puree?
It might make the butter cream a bit more runny and to get optimal flavor you might have to add a bit more but to fix that just whip it a little higher and for a bit longer to get optimal consistency.
hello ! can i add less sugar so that it is not too sweet?:) also , can i add cocoa powder / other flavouring to change its flavour?
Hi Carina. 🙂
Just one question. Will it turn out well if I use a hand mixer? I don't have a stand mixer with the whisk attachment.
Thank you! I made Swiss meringue buttercream for the first time. It holds the shape much better than whipped cream. Here is what I just made.
Oh. No way to attach photos.
@@bei_us42 :(
Hello Karina wanted to ask you how much time can we let the butter cream in the freezer can you freeze it and use it after two weeks? Thanks 😊
Your voice made a giggle all the time🤭😂
Hi....yours is the first Swiss buttercream recipe I have watched, and it looks amazing. Can I ask how long a cake coated in this will keep, and would it have to be kept in the fridge? Many thanks from the UK
Thank you so much for the recipe..
Can you just answer me whether egg whites cooked are still warm while pouring into stand mixer?or does it need a bit cooling?
Put them in after taking off heat, whip on low until it's white and COOLED. It need to be room temp before adding butter x
it tastes soo buttery
Nice!! Can I use powdered sugar instead?
Is it normal for the buttercream to taste mostly buttery? I know it’s a buttercream, but I just want to make sure :D
Hello carina, can I make use of pasteurised eggs please?
i do not have mixer but i would like to make a home-made cake. can i use blender (its for fruitshakes) instead of mixer?
Hello can I cut down the sugar by half? Will it affect the stability of the smbc?
I like the frosted bowl
Hi, I have oilbased colours. Can i put it in this kind of buttercream or is the gel colours the only ones I have to use. Thanks
Is this stable enough to make a rosette cake? I’m new to baking and and would love to try your recipe!
Also, can you add cocoa powder to this to make it chocolate? If so, how much?
Do you use unsalted butter? Or salted butter?
Yum yum 😋 yummy
Hi really awesome recipe....pls give me tips how to mix dark colour in swiss meringue cos when I mix colour it's become watery I need advice tq
Can I add gel food coloring? Will it affect the texture?
can i use this under fondant?
Thanks for posting. Do we need to wait until the egg and sugar mixture to cool down before whisking ?
Nope you start whisking straight away, it'll help it cool 😊
Recipes by Carina thanks
Do you have any advice on keeping your buttercream from sweating?
Can we add liquid colouring for this?
Hello carina.
Can we use margarine instead of butter?
Your sponge cake looks delicious can you please share your recipe
Loved this recipe😍..I just want to know whether it is unsalted or salted butter used?
You can use either 😊
Better to use unsalted
Is this stable for piping as well like russian piping tips?
Thank you for this recipe........it’s really helpful
But can I use white butter for my Swiss meringue buttercream?
Yes
Tried this recipe and it was amazing, thankyou
Can u please shared chocolate swiss meringue buttercream frosting recipe?
Probably add some cocoa powder
Can we change the butter with white butter or unsalted butter?
do you use caster or granulated sugar?
Is this easy to color with gel food coloring?
Can we use not fully melted but can we use slightly melted butter in this
Hi, I was wondering what would would happen if I used a paddel attachment instead of a whisk attachment. My whisk attachment broke, so I can't really use it. Hopefully it will be fine using a paddel attachment, but pls let me know!
Is there a specific type of butter I should use? Salted? Unsalted? Certain brand?
I loved your video💗 i just have one question, after you did your crumb coat, did you put the cake in the fridge to decor later? I put mine in the freezer for 2 hours and my cake started sweating ☹️ maybe i leaft it there too long?
I put mine in the fridge for 30-40 minutes, add another coat then fridge again for 20 minutes before decorating.
Maybe you put the buttecream on the cake while the cake is still hot?
Can we use pasteurised egg?
You used salted butter or unsalted butter??
Satisfying
Will it be the same if I’ll only use violet food coloring instead of a gel coloring to make it whiter ?
Use only a tiny amount of violet color.
Can someone recommend me what buttercream to make for a lettering cake?? There’s sm i cant decide... which one taste better?
Hello! Can I like do half of this recipe? If so hm eggs should I use?
Is it need to store my meringue buttercreamin cake in the fridge ?
Hey, thanks for this great video. I hope you can reply to my question asap. I was wondering if this would be enough frosting to frost a 2 layered 8 inch round cake?
Yes it should be depending on how thick you want the buttercream on the cake 😊
Recipes by Carina
Oh okay thank you. Also, how much frosting do you think I should put in between the layer?
Yummy 😋
I hope you try out the recipe 😊
Should I double the recipe if I'm using 8 inch cake tins?
How much do I use for a tall 8 inch cake for the layers and outside
Great video. My wife and tried doing a buttercream recipe just by reading it. We did not know it was the "Swiss" version. It did not turn out right. Seeing it helps a lot. Do you ever do the "American" buttercream why or why not?
American butter cream is the traditional butter and powdered sugar one. She has a recipe titled Vanilla butter cream that should help x
@@natalielord6917 what is the difference between the two?
@@silas537 American buttercream is simply made with softened butter and powdered sugar. Very sweet. Swiss meringue is made by first making a meringue with egg whites and sugar and then adding butter. It’s less sweet and very fluffy
@@natalielord6917 thankyou so much! i’m baking a cake right now for a welcoming party and ur reply came at a clutch
Hi can i use margarine instead of butter?
Hi my question is can this measurement will frost 2 stack of 8 "dia". Pls answer my question because I have to do this recipe
is it ok if i put caramel flavor with vanilla?
Does purple POWDER coloring work aswel?
I need to make this for piping.... Do I need to put it in the fridge until it gets cold before piping?
Hello! Is the butter needs to be in room temp. like really really soft?
At 5:50 she says it needs to be at fully room temperature and if it was really really soft the butter wouldn’t be that stiff around the knife so not to soft or your meringue is gonna be gloopy
Can I frost a cake right away with this buttercream?
Are you using salted or unsalted butter?
Wow, i got an idea