Easy Swiss Meringue Buttercream
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- Опубликовано: 24 авг 2024
- YEP, at 4:34 I said a cup and a half of butter is 6 sticks (it's not). YEP, I realize that 1 pound and a half of butter is six sticks. HUMAN. Correct recipe quantities below:
2.5 cups granulated sugar
10 egg whites
1.5 pounds (6 sticks) salted butter (yes you can use unsalted butter then add salt to your liking)
1 tsp salt (OPTIONAL)
2 tsp Pure Vanilla Extract
I have been using this recipe for more than 2 yrs now (sans the salt) and earlier this yr i decided to cut down the butter to 5 sticks and i'm loving it.. just perfect.
Have u tried using powdered sugar. Looking for a no cook recipe.
@@MsJcmJcm check out “sugar geek show”’s recipe on easy buttercream. they basically use pasteurized egg whites (from a carton) which means it’s already heat treated and safe and powdered sugar so it’s quicker :)
@@MsJcmJcm or, u could use egg white powder (meringue powder). it’s normally in the baking aisle and on the back it’ll tell you to add a certain amount of water to make one egg white and just make enough, and no need to heat it just use powdered sugar instead :)
I really appreciate this wonderful online training I'm receiving here thanks to you all, pls keep it up,love y'all.
I started my baking career by following her techniques and followed this recipe step by step. Since 2016 my Swiss meringue buttercream has not failed me and in my patisserie I follow these methods, thanks to you!
I made this this weekend for my daughter’s 6th bday cake and cupcakes. It was delicious! I used unsalted butter though. Also I was able to frost 24 cup cakes and a 4 layer 8in cake (two 8in cakes cut in half). To color the frosting I added CANDY coloring (not gel) at the end and it worked wonderfully.
I don't understand how 2-8" layers became a 4" cake?? Do you know something I don't?
I've made this recipe, i replaced the sugar with xylitol for my mother who can't have sugar. Worked beautifully. Thank you for sharing!
Thanks for this comment. Wondered if you could substitute somethings else for the sugar as i want to get off of sugar and this has helped me to know that i can us Xylitol.
Great Idea.
Is your measurement of xylitol is the same with the sugar?
This is one of the best tutorials I’ve ever seen on this type of icing. Thank you!💗
OMG Im so glad I find you🤗
finally someone who show us how to make a reasonable amount of frosting🙏👏👏👏👏❤
You think this is a reasonable amount of frosting? I was thinking this is enough for five cakes? Is this really the amount for one cake? It’s becoming clear to me I know nothing about baking……😥
@@janepowers6711well I decorated 24 cupcakes and I have a little leftovers that I put in the freezer for another day. I hope it helps you. Yes I rather a lot that less and be short. I hate when I am almost finishing and the frosting is over🥴😫 disaster!
The absolute best Swiss meringue buttercream recipe out there! The instructions were so detailed and guided, thank you for such a well throughout video! Fellow chef here, I knew this one would be good just because the chef jacket :)
Btw, this recipe does not have a heavy butter flavor it is absolutely perfect, got so many compliments and added cocoa powder in after the vanilla and it was delicious!
❤How much coco powder did you add?
I love listening to you explain the technical aspects of everything. You're very smart!
Thank you so much!
@@SweetWiseInc how many grams of butter is six sticks
I've finally made my first successful Swiss buttercream. Thank you you temperature readings.
I have tried this recipe twice and I love how the time is much less than another video I saw which to at least 1 hour and 40 min to get the heat out to add the butter. This is SO much better and taste great too. Thanks!
First time making SMB. I usually do the Italian. Made this today using 100% powdered egg whites with creme of tartar. First time using powdered egg whites too. Came out perfect! Silky buttercream. Thanks for the recipe.
I have used your recipe three times with great results. Two bits of advice:
(1) Empty all the butter into a large bowl and mash it around with a rubber spatula until it's creamy. While the meringue is mixing and cooling, I begin scooping a little into the butter and incorporating it by hand with the spatula. When this is added back into the main batch of meringue, incorporation is quicker and it begins picking up volume. Probably cuts the process 15-20 minutes.
(2) I find that a bit of citrus extract gives this recipe an extra lift. I don't add enough for the flavor to be recognizable, just to add a slight floral tang. I've experimented with lemon, lime, grapefruit and orange. When experimenting, use a small amount of icing, don't risk the entire batch. Flavor a sample and let it sit for a while. Lemon intensifies and has a very strong aroma. Orange was very floral. Personally, I like the grapefruit best, because it isn't as recognizable. The lime extract was disappointing.
You are so sweet.
Is it to sweet for 2 1/2 cup sugars you think ?
Hey we
Thanks
Thank you so much for sharing this tip!
Thank you so much for explaining all steps fully. It was wonderful. It was as if you were here holding my hand and walking me through each and every step with confidence while making the icing. The icing for my cake turned out fantastic. I received a lot of rave reviews. I gave my friends your RUclips info. Have a wonderful day.
Thank god for this lady! I made this recipe , because I saw it on Martha Bakes, but she didn't address the deflation issue. I knew I did something wrong, but this is the first tutorial out of like 15 to address that issue. Job well done!
She explain it better and does it more better than other people in RUclips.
Oh my god ,made this for the first time and this is the best tasting buttercream ever! Yum, thanks for this recipe.
Awesome video! Thank you! I have been using the SMBC for all my wedding cakes and all kinds of cake projects... worth to try it!
Great video. I have made swiss buttercream a few times and the first time I made it it came out great. The other two times I had to tinker with it and put it back on the double boiler for a minute. Last time I made it this past weekend I put the butter in too fast and I couldn't save it. You explained in your video how important that step is to go slow. So now I know. Thank you.
Ive just made and used this SMBC for a wedding cake and the result is awesome!!! It's silky, smooth and not to mention delicious!!! Thank you for sharing!!!
Can these be use on a cake that will stand in a garden wedding?
Love Love Love this recipe! .... I've made it several times and it's by far the easiest ever!... Thank You for sharing! ..I watched the video and went by the measurements you used and it was PERFECT!..
hi, I have discovered today the nice recipe today. thank you so much. I'm learning from you tube how to make cakes and topping materials. and designing flowering on the cake. . hope after watching more videos from your channel, I heav.t yet try to bake a cake. I hope soon I will try my first backing cake. ok, have to earn more huge amount of success and fame on youtube. loves from pakistan👍👍👍🥪😘
Thank you so much! I think you are the only person (that i've found so far) who makes a point about how the meringue will turn to liquid... I tried 3 times and it turned to liquid every time I added the butter, I did continue to mix for another 30 mins before giving up... I will try it again knowing that I have to make sure the meringue has completely cooled down... And I use a hand mixer so it wasn't fun... really appreciate you including your experience with the recipe... ^_^
I hope you did not throw it away!! All you have to do if it won't come back from a liquid is put the mixture into the refrigeration for 10 or 15 minutes, then bring out again and start mixing. It should come back.
Lovely! The texture amazing and the taste very smooth!!!
Hi-1st attempt @ making swiss meringue buttercream & it was fabulous😆. Thanks for ur detailed instructions.
Thank you, I found you to be very informative and you are a fine teacher.
Meghan
Easy to follow!Il Allows time to copy down, correctly.Dearall
powder puff
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7
Excellent tutorial! You hit the important points. Thank you!
This is far better swiss butter cream that I have seen on you tube because of the uniform is important. I love it Thank you for sharing it.
you had me at reducing dishes ❤
That was the best rationalization for eating cake I've ever heard! Hallelluja! Pass me another slice!
MARIE ANTOINETTE SAID: LET THEM EAT CAKE!!
It’s nice the way you are explaining and saying the measurements
YOU ARE THE BEST!!! Thank you for sharing your recipe.
Margie- I like it light and fluffy. Some people will say switch to the paddle to avoid air pockets that may leave a less smooth surface when you apply it to the cake, For some reason, I've never had a problem with that when using the whisk, and I just like my icing fluffy and light.
Thank You for a brilliant explanation of SBC!
I made your Swiss merengue buttercream,using the thermometer,and works perfect,was so delicious,I use to cover the wedding lemon cake and was fabulous,thank you very much.
I am a domestic helper here in Hong Kong..I love so much baking and cooking.always willing to learn a new idea of other senior.because of my status I can't buy my on time to do.
Now i know the perfect timing . Thanks 😊
How?
Thank you so much your recipe is just what I was looking for. So tasty and easy to make it.
you are the only person that adds salted butter... it just tastes so much BETTER with the salt... but i'm going to try your quantities... usually it's 8 egg whites and 2 cups (1lb) of butter, which i find dense and just greasy feeling. and one thing i'd like to add, ROOM TEMPERATURE means a really REALLY warm room... like an incubator... if you can't easily stick your finger in the butter, it's too cold. which i found out the first time... and the second... and third.
I miss Kathy 🥺☹☹🥺🥺 she was so good at explaining and teaching
Thinking I might come make some more videos...what would you like to see? I'd love to hear your requests!
@@SweetWiseInc Hey! I'm not her but can you make Eclairs, madelines, macarons and pablova? I kinda wanted to learn this recipes. :)
@@SweetWiseInc the Italian version. Regular American buttercream. Ermine buttercream
SHOULD HAVE SHOWN THE FROSTING PART OF THIS CAKE!!
Butter and sugar together are my own personal brand of heroin.
I made it, it turned out great! Thank you so much for your instruction! Have a wonderful day!
Beautiful job,Thanks for sharing GOD bless you
This looks it's going to practice and more practice but worth it!
Ack! I had to go back and watch. I inadvertently said a CUP and a half when I meant a POUND and a half. The recipe is correct on the sweetwise website. My apologies, and extra points to you for catching it! Add only 6 sticks, or a pound and a half!
Sweet Wise
Would you be willing to add this change in text on the video?
Sweet Wise did you use unsalted butter?
i go with your advice
Sweet Wise that's what noticed too! Thank you for correcting.
this was a great tutorial. thank you.
I like this recipe, and that you are able to make it ahead and freeze it.
Your really experienced masha allah
I meant do know
Made your recipe..it came out beautiful...thank you so much!!!
I've been watching videos and hearing the bakers say that they like the Swiss meringue buttercream the best for piping the icing for decorating a cake. After watching this video, it sort of appears to be very light and fluffy, but I'm not sure if that would be best for making icing flowers and other decorative things with various tips....seems like regular buttercream might have more body to it to keep it's shape. Since I have never made this before, and really don''t know, I thought I would ask you for your thoughts on this. Thanks!
I'm wondering about this, too. I want to try it, but it seems very light. Maybe refrigeration would help?
I made a Swiss buttercream for the first time. It was huge and fluffy, and white and perfect. Love at first look/ taste. I made it again, and this time it shrunk in size. It had already been off the stove and cooled and beaten. I was just adding some fresh lemon juice slowly, as the recipe called for. I dont know what happened. I'm making a Victorian cake now. Not enough for whole cake.
Thank you for your very good explanation i'm Jennifer from Mauritius i made some buttercream today and i made perfectly just as you explained and this is the first time that i ever made it thank you again
I love how easy this recipe is. Can I use it under fondant? Will is hold well underneath?
Dear Sweet Wise , thank you for this Buttercream . Can You please write me just how much from each product I need for this cream ? Best wishies . Anna Pogosyants from Berlin
Thanks so much for that video. I always make American BC but you make it look so easy to make SMBC and your instructions are so clear. I'll will attempt to make it for my next cake.
Finally someone who explains what happens
You say 1½ cups butter, or six sticks...six sticks are 3 cups?? Did you mean 1½ lbs?
+Susan Palmiere Yes, I've corrected myself a number of times in the comments- 6 sticks. 1- 1/2 pounds. My apologies.
Can you do a basic fondant icing (not mallows, please), thank you!
I really like her she knows her stuff and her pink tunics a gd idea although im not a pink lover its perfect fr her
Thanks for this great method, I tried it and it came out great...
Great job on the how to. How can i modify the receipt so i can use Swiss Merinque for buttercream flowers and decor?
Temp is in Farenheit. It doesn't really work well with hot temperatures or high humidity.
That's a great point. What would you recommend to use as icing in places with a lot of humidity?
Sweet Wise mam you said cup and a half of butter and then you said six stick of butter that is equal of 3 cups, 11/2 cup or 6 sticks of butter which is which thank you.
Yes, if I didn't have over 600,000 views on the video I would reshoot it, but I address this consistently that I did misspeak in the video. The recipe is written on my website. It IS 6 sticks, 1 1/2 cups butter. I apologize for the error.
Sweet Wise thank you mam i do enjoy your show, we do some error sometimes thanks for the reply.
You make it very easy. I live the recipe and the taste
An excellent illustration. Thanks for sharing
How well does this buttercream holdup under fondant?
Which Buttercream do you recommend for a wedding cake: Swiss Meringue or Italian meringue? And why? Thank you
Italian meringue is basically less sweet and texture is like a thicker whipped cream. Idk about Swiss meringue but if you like more sweet id stay away from Italian buttercream
once you get the egg part it is best to scrape the bowl and switch to the paddle, at Med. speed, the again scrape down the bowl and beat with the paddle at High speed. both times for 3 min. The Whip is "tearing" the eggs...
Thank you for this. I'm making my wife a birthday cake fir a big party. Wish me luck 🤞
Buen Merengue
Si alguien quiere ver la receta explicada paso en Español, puede ver el vídeo en mi canal
Un saludo desde España
I don't understand your language 🤨🤨
He said he's going to post the same recipe on his channel
Google translate 👁️👄👁️😔😂
thanks for the recipe, can this icing be useful for ruffles, Swiss roses and so, thanks in advance
Houmuch butter
ijust made this and oh wow best frosting ever.. thank you so much!!
This recipe is perfect. My first time was a success. However, I'd suggest using UNsalted butter because the salted butter plus the salt was too much. Other than that, it's perfect.
Hooip your egg hooites. Hee hee you remind me of Stewie, the baby from Family Guy.
ha ha ha ha ha !!!!!!
I’m going to make this for my grandson’s birthday next month. I haven’t ever tasted either Swiss or Italian meringue buttercream frosting; what does it taste like?
Really fluffy and buttery. I wouldn’t recommend it though. Try American buttercream.
Silky smooth and not as sweet as others I’ve made.
So funny , your hand gestures are like whisk attachments!😁
Very well explained
could I have the receipt in writing please, thank you..
I personally love this icing, but my family members say it tastes like they are eating a stick of butter. Is there a way to decrease the butter?
I have the exact same problem !
Lynch Léonie me too
It might be because you are not using unsalted butter. Try only unsalted butter and do not add any salt to it, it should taste great.
You can replace part of the butter (or all) with a high ratio shortening. It is a special shortening that does not have the greasy mouth feel that regular shortening has.
Very Easy to follow! Thank you so much!
Thank you so much. Learnt a lot and will try it
vse ctez- Why? Are you trying to make it "healthier"?
+Sweet Wise I think they just want to make a smaller batch.
what do we do if its too runny
+Alina Altaf keep mixing
Sweet Wis
Sweet Wise fgutvvbjfv gbbb good me John I
I'm laughing so hard because I'm a huge Family Guy fan. "Whip" and "white" is pronounced with a silent H. They are pronounced "Wip" and "wite" look up "Stevie family guy cool whip" to see what I'm talking about.
+KevKevAllen hahaha.. i also thought about family guy
I knew this was going to happen xD
πλεξιμο
You may pronounce it that way, but it's not correct.
Really? Isn't that rather a petty reason to hate someone?
I tried this and it came out really fantastic.Thank you.
Does this taste like elite icing I’ve been trying to find that recipe for it, it’s kinda like whipped cream but it doesn’t melt if left out and it has a stiff form but tastes like whipped still
I wonder if any gelatin is used
Hi Susan, you just ask my question 😂. Have you got the receipt of elite icing? Am also looking for that recipe. I love the taste of whipped cream and when left out, it doesn’t melt.
Thanks for sharing! how much melted chocolate, can I add, for chocolate SMBC?
Hi. Thank you for the video. I appreciate it. You're nice and clear with explaining things.
When separating egg whites and yolks, how can you preserve what you're not using? How long do they keep and how do you keep them - separated yolks and whites? Could you use egg white substitutes? If making cakes for seniors or someone that is supposed to watch their sugars, but does not like the diabetic or sugar substitutes, is there anything comparable to use to regular sugar?
I absorbed love this recipe. Thank you for explaining the process step by step.
I would like to add white chocolate to the SMBC and was wondering if you had a video on how to?
can it be done well with a lot of less butter and probably less sugar?
Swiss meringue buttercream has much less sugar than standard American buttercream. If you add any less sugar or fat, the consistency will change and most likely would not be usable as an icing. You can replace the butter with shortening, but regular shortening would be rather greasy tasting so use high ratio shortening and perhaps replace about 1/4 to 1/3 of the butter with the high ratio shortening. It will stablize the buttercream a little more and will not have a heavy butter flavor. It is also possible to replace it completely with high ratio shortening. The high ratio shortening is not greasy like Crisco or other types of shortening.
Perhaps stevia would make you feel better?
No definitely not. It won’t taste right. It is much healthier than icing sugar and butter.
Can this be used under fondant?
Yes
great job💪💪👍👍👌👌i like this cream
Good
Hola me podria decir la receta en español plis
Patricia Gonzalez yo también quisiera saber la receta 😉
10 claras de huevo, 2 1/2 tazas azucar comun, 1 cta sal. 2 ctas extracto de vainilla, 1 1/2 libra (680 gr) manteca salada.
10 claras de huevo
2 1/2 tasas de azucar granulada
1 1/2 tasas de mantequilla. (6 barras).
1 cucharadita de sal
2 cucharadas De vainilla
what's the difference between Italian meringue buttercream and swiss meringue buttercream besides the procedure
Nothing
the Italian meringue recipe requires a hot sugar syrup and the swiss meringue dosnt.. Swiss meringue is made differently watch videos and see the difference I was also confused at the start.
Pammy Dean Italian meringue is made by heating the water and the sugar until you get a syrup (I forget what temperature). Meanwhile, you beat egg whites until you get medium peaks (I think) then you slowly add the syrup to the egg whites, then you add the butter. It's a slightly different technique. Although, I did think that Swiss meringue had egg yolks as well.
Pammy Dean A. Qk
a lil bit comfusing
thank you very much for your recipe and also for all details you showed it was just la bless.. big hug for you and i m grateful
merci pour cette belle meringue facile a réaliser
Sorry , adding salt and using salted butter , that's crazy!
I use unsalted butter and do not add any extra salt and it's delicious.
I used the salt and salted butter and it was salty! I will try it with unsalted butter and no salt!
No! Even sweet things need salt. It brings out the flavour.
hi pleas one stick of butter how many grams it be thank u
I think its about 125g but im not sure because I'm from the uk and we don't have sticks of bitter
1 stick = 113 gr.
it's a perfect buttercream taste really good! thumbs up🖒but i just reduce the sugar to 2cups instead of 2 1/2 thanks a lot!!!
I made this and it was off the chain delish!!! Thanks so much!
can you write the ingredients
Alaa Al
In the video looks like she have 6