3 EASY Buttercreams 9 Ways! |Cheater Swiss | Stabilized Whipped | American | PLUS How to Use KOOLAID
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- Опубликовано: 9 июл 2024
- In this tutorial I am showing you some really unique and easy ways to make buttercream! 3 buttercreams made in 9 different flavors! A cheater version of Swiss Meringue, a Stabilized whipped using marshmallow fluff, plus 7 different flavors of American Buttercream. Some of them may include some ingredients you would not expect. Like Koolade, dehydrated strawberries and brown sugar! Sound interesting?? Then I invite you to watch this tutorial and give then a try!
Cheater Swiss Meringue=
24 oz. room temp unsalted butter
24 oz. sifted powdered sugar
2 tsp vanilla
1/2 tsp salt
6 oz. pasteurized egg whites
- whisk the egg whites and powdered sugar to combine with whisk attachment. Turn on high for 1 minute. Add salt and vanilla. Add the room temp butter in chunks slowly. Switch to paddle and mix for 8-10 minutes until white, light and fluffy. Use immediately or store in a covered container in the fridge. Rewhip after it has come back to room temp before using.
Stabilized Whipped Cream=
1 Pint heavy cream
1 C. sifted powdered sugar
1 tsp vanilla
2 Tbs. marshmallow fluff per cup of the whipped heavy cream
Chill mixing bowl and whisk attachment in freezer 10 minutes before using. Beat cream until frothy. Add the powdered sugar and vanilla gradually and whisk to stiff peaks. Add fluff and whisk to incorporate. Use immediately or store in a covered bowl in the fridge. This should not be left at room temp and is very climate affected. I would recommend using it fairly soon after making it.
Crusting American=
4 sticks room temp unslated butter
2 lbs sifted powdered sugar
3-6 Tbs milk, water or heavy cream if needed
1/4 tsp salt
2 Tbs clear vanilla
Mix the butter with a paddle attachment for 8-10 minutes till light and fluffy. Add the salt and vanilla. Start to slowly add the powdered sugar. Mix on med-high for another 8 minutes. From here you can use as is or add some other flavors as I did in the video. You can also experiment with other flavors. I also like to sub out 1/4 of the vanilla for almond extract.
Music=www.bensounds.com
Intro=Vecteezy 
Хобби
Me encanta tu trabajo !!! Gracias por compartir 😃
Thank you so very much for going over these not talked a lot about buttercream recipes!!!!
You are so welcome!
I love your video !Thank you so much for sharing !🙏❤
You are awesome! Thank you for sharing
You are the best! I was always wondering about your American buttercream.
So interesting, I had to subscribe. Welldone and thanks for sharing.❤️✅
I love this one so much I had to save so many good techniques. Thank you for sharing and keep on caking 💜
I hear you on the makeup/hair part...no time for that! Especially when getting into the decorating lol hair goes up out of the way & clothes that I don't mind getting messy lol But, you're beautiful and thank you for the awesome tips! Love your recipes & little cheats. Time savers are always welcomed in the cake decorating world!🤩
Oh you are my kind of girl Angela! THank you so much for watching my videos and knowing exactly where I am coming from:)
Thank you so much Mary, is ❤❤❤😊great !!!
Love your video. Thanks for sharing the tips! ❤️
You are so welcome! THanks for watching!
Thank much
Thnx from algeria
Hi thank u how long does the whipped cream last thanks
Yay, a face to the brilliance. Love the cheat Swiss meringue buttercream. I never thought to buy the carton whites. Will free up room in my fridge too. Heading to google to get info on this product and branding in Australia. Really great video. I couldn't do vids with my bird vocalising - Macaw 😆
Shell you crack me up:):) A Macaw is definately louder then a parakeet!
Hey
In Australia it’s ‘pure egg’ brand egg whites.
Hope that helps. ❤️
I usually easily find it in woolies.
It’s mostly out of stock at the coles 😅
Atleast my local coles never has it available.
Nice to see your face too:-) Thanks for sharing buttercreams with us!!:-)
AWW thanks:)
I only use Swiss cheaters buttercream! It is sweet, but not as sweet as American. It is our preference, but I use ganache for my occasion cakes
Hi Mary love your work, why can’t l get my buttercream smooth on my wedding cake. I am using a Swiss meringue buttercream with half butter and half shortening Wait for your reply
Thanks for sharing, Please can you help with the fondant recipe.
I have a tutorial on that too;)ruclips.net/video/m3CwzdDM4MI/видео.html
Thank you so much. Love the demonstrations for each.
New subscriber and am happy 😊, please show us the fondant will be so glad thank you.
Maybe I will and just make sure that Liz gets all the credit for coming up with it:)
Mary these were ALL great tips and good to have for many cakes.
One thought at 12:30, the warmed buttercream should be cooled before added back into the big batch though correct ?? 😊
I actually don't and it is fine since it isn't really hot, but it makes sense and may actually be better! Maybe I wouldnt have to add more powdered sugar. Good call!
I wish you was my neighbour you are amazing 🤩 xx
Oh you would get tired of me and my cakes:)
I live in Puerto Rico, the temperature in this island is very hot during the entire year😞 am going to try all your recipes🤩 for now I just can use American buttercream , and if it’s too hot the butter will melt no matter how much powder sugar I add😭 cross my fingers , hopefully 🙏 I can use your recipes 🥳🤩
HI!! Actually this recipe was originally done with high ratio shortening. You can sub it for the butter entirely or do half and half. With the high ratio it is as humidity resistant as any buttercream could ever be:) I am talking about the American I should point out. THe other ones you can't do that with unfortunately.
😍 Love it!!!! I have a question 🙋♀️
You use the pasteurized egg whites directly to the bowl?
No need to cook them before the preparation?
Thanks, I learn so much from you
Right!! The cooking only needs to be done with eggs not in the carton. THat is how they are pasturized and the carton ones already are!
How do you make the chocolate mouse
Please can you do a tutorial on your fondant recipe
ruclips.net/video/m3CwzdDM4MI/видео.html
Oh the Kool aid one is a must try for me. Never heard of it. I wanna try it!
I was thinking. Instead of marshmallow fluff...could you use melted marshmallows?
This video was so informative.
Thanks lady! Seriously good with the Kool aid:):) I don't know if you can use just melted marshmallows? Is there something added to make it fluff I wonder. Worth googling!
I‘ve tried the marshmallow fluffy( home made 117degree sugar sirup-Italian buttercream way)
And I add butter, is really stabile! What do you think about it?
I think it sounds yummy and worth a try!
Mary how long do you keep the Swiss merringue buttercream for?
I keep it for about a week in the fridge or up to a month in the freezer.
how long would you say the cheater swiss merginue is safe to leave out at room temperature? do you use it for weddings where it stands for ~6-10 hrs before being consumed?
I typically use American for weddings because of the climate I live in. Very humid during wedding season;) I wouldn't leave any buttercream out for that amount if time honesty:( I would say maybe 2-4 hours tops in an air-conditioned room. If it has not been used yet, I would leave it out maybe 2 days in a sealed container.
Mary how long can you keep the Swiss buttercream? The same time as normal buttercream? Must it be kept in the fridge?
You need to keep it in the fridge and I would not keep it more then a week.
Hi, if we cannot get mashmello fluff, what can we use instead?? Appreciate if u reply pls. Thanks
Here is another recipe you could try;) "How To Make Stabilized Whipped Cream - Live Well Bake Often" www.livewellbakeoften.com/how-to-make-stabilized-whipped-cream/
Great tips. Thank you...was just wondering, do you also thicken the Swiss meringue buttercream with powdered sugar?
Actually I have not! If you have, does that work well?
@@sophisticakesbymary I haven't either but maybe it's something I could try, though come to think of it, it might alter the smooth texture of the meringue buttercream 🥺
@@naledimogotsi818 yeah I think you are right:( I would love for it to be more humidity resistant but I think it is what it is.
@Sophisticakes By Mary so basically all the variations you showed us in the video. It was for the American buttercream? Right?
Thanks a lot ❤️
@@sheemahussain2249 I think you could do all of them for a Swiss or Italian too. I just typically use American.
You no your Swiss buttercream how much would I need for an 3 ,7 inch cakes x
One recipe should do it
It doesn’t seem like these recipes make enough for a cake. Do you double or triple these recipes?
You are correct! The American recipe I actually quadruple. I just didn 't need that much for this video:) ruclips.net/video/X0MioKuiELk/видео.html This is the link to how I do that.
Bonjour Mary très réussi ces crèmes au beurre 👍. Pourrais je avoir les ingrédients en français svp afin de l'essayer svp?
SALUT! Merci :) Je fais mes recettes dans des tasses donc je ne les ai pas en onces malheureusement :( Pourriez-vous peut-être Google traduire à partir de la vidéo ? J'aurais aimé avoir plus de temps pour faire toutes les demandes de traduction moi-même :(
Les recettes sont dans la zone de description :)
Kindly show us fondant without marshmallows. TIA
I actually only make it with marshmallows since I have found that it works the best for me. I know there are other recipes without it, but I don't want to show something that I am not very familiar with. Does that make sense?
Îl mi-o buttercream non e puffoso n-o l-o S-o perche
Mi dispiace, ma ho provato a tradurre la tua domanda su Google ma non si è tradotta bene:(