Swiss Meringue Buttercream- Rosie's Dessert Spot
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- Опубликовано: 13 авг 2024
- In this tutorial, I demonstrate how to make delicious and velvety Swiss Meringue Buttercream. This video also demonstrates how this delicious frosting performs when coloured, piped as a rose, and how it looks when it covers a cake. Enjoy!
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SWISS MERINGUE BUTTERCREAM RECIPE:
215 grams egg white
430 grams caster / super fine sugar
400 grams unsalted butter works nicely. For a richer frosting, you can add a tad more.
1 teaspoon vanilla essence / extract. I used Queens Vanilla bean extract with real vanilla beans in the liquid to add interest and flavour.
In these video tutorials, I normally use Bakels Premixes to save on time.
(Bakels is a bakery grade cake premix. Another great one is Allied Mills)
If you prefer to bake from scratch, I do have a range of awesome cake recipes here which convert to cupcake recipes very nicely too.
MUD CAKE:
• Walking Dead Cake Tuto...
WHITE CHOCOLATE MUD:
• White Chocolate Mud Ca...
CHOCOLATE BUTTER BASED CAKE:
• Super Moist Chocolate ...
RED VELVET BUTTER BASED CAKE:
• Easter Egg Basket Cupc...
VANILLA BUTTER BASED CAKE:
• Moist Vanilla Cupcake ...
I use these butter based cakes above because they are sturdy under fondant and stable at room temperature, as are the muds.
SOFT SPONGE CAKE:
• Naked Rustic Garden Fl...
AMERICAN BUTTERCREAM RECIPE (great under fondant):
• Vanilla Buttercream Tu...
HYBRID BUTTERCREAM / SHORTENING AND BUTTER BASED BUTTERCREAM (not ideal under fondant, but great for warmer conditions):
• Hybrid Vege Shortening...
ULTIMATE GANACHE RECIPES:
• How to make chocolate ...
Thank you guys for watching! It is a miracle that this video has even made it to you guys lol I recorded this same recipe 3 times, not even kidding. The first time my SD card corrupted, the 2nd time I dropped my hard drive and literally lost ALL my videos (I had 6 lined up. I know, ouch). 3rd time lucky!! Buuuuut now i have no videos lmao so I am going to be working hard the next couple of weeks to get some delicious and artful cakes coming your way.
I don't know if you can tell, but I am using iMovie here from a Mac machine I came by, and let me just say.. I am ADDICTED to this program. Soooo much better than Movie Maker, which is what every other previous video has been made with. Hopefully you guys enjoy the difference as much as I do!
Thanks so much again for tuning in guys! If you are after the recipe, it is near the very top of the description box. But if you can't be bothered scrolling up, I will pop it here for you as well ;)
SWISS MERINGUE BUTTERCREAM RECIPE:
215 grams egg white
430 grams caster / super fine sugar
400 grams butter works nicely. For a richer frosting, you can add a tad more.
1 teaspoon vanilla essence / extract. I used Queens Vanilla bean extract with real vanilla beans in the liquid to add interest and flavour.
PIPING TIPS USED:
104 (for the rose)
1M (for the cupcake rosette)
356 (for the smaller rosettes on the cake)
With love,
Rosie
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Хобби
Your voice is smooth as the cream you make !!
hahahah that you!
OMG!!! Such a great recipe .. I have been trying recipes from a lot of youtubers and all of them didn't work out...I was a little sceptical abt this recipe but I tried it and it worked!!! I was so happy.. I also used a hand mixer instead of a stand mixer ... I love this recipe .. it melts in ur mouth.. highly recommend 😊😊
You are so welcome! thank you for the super awesome feedback lovely :D xx
Hi, dear Rosie! I've achieved an spectacular result with pasteurized egg Whites! All the cakes I make are frosted with swiss meringue buttercream made with pasteurized egg Whites! Way easier to measure... Same process, same smooth texture... Give It a try...love your work... You are an inspiration to me! I make cakes as a hobby... I'm a lawyer actually!! Greetings from Manaus, Brazil!
Hi Julia, that is awesome, thanks so much for letting me know! I actually wanted to give it a go with egg white from a carton, so that's really useful info x) thanks for the gorgeous comment!
You can really use egg whites from a carton? That's good to know since I have some already lol Thanks for that information!
Julia Sardinha do you also heat the carton egg whites since they are already pasteurized?
I was searching for a proper video to learn how to make frostings .. very happy to find you ❤️
Your voice and explanation are both great! Learned a lot from you. Thanks! 🥰
You are the best rosieee since I found your channel I can't stop watching you ❤❤❤❤
Sweety.. The eggs are not rore,when you heated them in the double boiler you you have made them safe for eating, so there is nothing to worry about.. I have been using this buttercream for years without no health issues....love what you made..
lol! Thanks hun :) it's the impression that liquid egg whites give me haha, I can't help it x) but you are right, once it's heated it's totally fine
What a great tutorial for buttercream, piping and decorating ~ you've got it all going on and I cannot wait to give it a try!
This is the first video I have seen, you being in it. Your work, your detailing, your way of teaching is as beautiful as you are! Stay blessed ♥️
awww hahah thanks so much 😊 you are very kind!
I'm happy to see you jumping on to the SMB train! It's my preference as well, however it's tricky with sending cakes to clients because people are used to refrigerating cakes. I always make sure to tell them leave the cake at room temp if it's served the same day, or to take it out in the morning until time for the event, otherwise the cold buttercream will taste and feel like a stick of butter lol. There is an egg free tutorial on RUclips using whey protein if you are afraid of raw eggs. I've had great results using it. 🤗
Ohh no way! Thanks Mona, I will have to look into this. haha I hate to admit it, but it is waaaay superior to regular icing sugar and butter icing x)
@@Rosiesdessertspot the channel I saw it on is called FFEAbysawsen
Lovely point. Do you think this will hold up for a spring wedding or will the American buttercream hold up better?
Or just use Aquafaba!! So much healthier and cruelty free!!
Loved this tutorial. I have been wanting to try SBM, but I didn't know how well it took to colors. The tutorials that I have watched previously just left it white when they showed me how well it piped, and one said it was difficult to color and illustrated some complicated ways to color it. I love working in colors so I never tried it, thinking it was a tricky buttercream to color. So I was excited when you just popped the jel into the frosting and it came out beautifully...I am excited to try this on my next batch of cupcakes. I am a novice cake decorator, something I wanted to play with in my retirement, so I do appreciate you simplifing this for me. Thank you!
Thats awesome to hear, I'm glad i could clear that for you ;D let me know how you go! Unfortunately the comment was cut short, I can't see the full text for some reason :/ but good luck with the frosting! it really is delicious xx
I have tried doing this today and it turned out so perfect 👌 thanks alot for your wonderful swiss meringue buttercream. I just can't stop eating it..so delicious!
yessss glad to hear it lovely! thanks so much for letting me know :)
You're so talented and skilled😯😯 I love watching your videos.... Love from Nigeria😍😍😍
thank you so much for the recipe🙏🙏 And girl you're extremely gorgeous.❤😍
Hi rosie! Im a big fan of yours from India, have been a slient observer of ur videos for over an year now. I got to learn so many techniques feom you. The simplicity and to the point in ur tutorials is what i like the most ! Keep going girl! Wanted to ask if we can use SMBC under fondant.?
Love it, you such a good chef❤️❤️❤️, thank you to your channel💕😍
Thank's rosie its a big help for begginers like me!!😘😘😘
I love you Rosie!!!!❤️🥰⭐️
BEAUTIFUL buttercream.
I used this recipe and I love it☺️ thank you
Omg I was waiting for this video!!!! Thank you so much ❤️❤️ and congrats on your Kenwood Chef 😘 Spoil that stand mixer girl 😂👏🏻
Lmao thanks hun! Ahhh I am so in love with it! Glad this cute came in handy :D
Hi, with the measurements you did for this buttercream, would this be enough to frost a whole cake inside and out? If so how big the cake?
I usually cover an 8" inch cake no problem with that amount of Swiss meringue buttercream and am left with extra x
Thank you for sharing your recipe 😍 i will try it soon ❤️ from Philippines
yay! Glad to hear it lovely :) happy baking xx
Really helpful 👌
Thanks so much you do awesome work
Thanks Rosie...I learned a lot with this tutorial...have a good week!!!!😗😌😌
Thanks so much Raquel, glad to hear it :D you too
Thanks, really cute this cake
Always a great recipe to have on hand! Thanks 🍰
glad you liked it!
Will this buttercream hold decorations? And will it hold up in the heat?
same question
Sorry... a little late here but absolutely yes. I always use it for my cakes and cupcakes
I'm making this buttercream right now and I have followed every step of the video, and used the same quantities, I weighted everything, but it's not becoming a buttercream, I keep beating and beating, I put it in the freezer to try to make it whip better and it doesn't turn to that smooth buttercream, its a thick soup. I'm starting to think 400 grams is not enough butter for the recipe, I'm gonna get another block of 200gr and see if it works. I'll update if it works!
Generally the ratio of egg whites,sugar & butter is 1:2:3. She did use less butter than the standard recipe here.
Awesome tutorial rosie. I watch every week! Id love to see you do an anti gravity cake!
thank you so much Angela!
Thank you so much!! The only recipe that worked for me!! It’s delicious too.
I have a question, how many cups does this batch yield? I’m trying to see if I’m using too much buttercream on my cakes because I always run out
Belleza total 😍
I am just curious abt wht you do with all the leftover yolks…. I don’t wanna waste them ..so cud you tell me wht you do with them
You can make creme patissiere, creme diplomat, french buttercream, german buttercream, custard, lemon curd etc.
@@rozhinjalilzadeh3788 thank you so much ... but i was thinking more like everyday dishes that doesnt take that time..thank you for the suggestions tho
Please, how match butter? Think you like your technique
Thank you so much for sharing this recipe it is soo very helpful.
thanks so much for the comment lovely! Glad you liked it :D
I just watched your vanilla buttercream tutorial. How do you choose which buttercream to use? Thanks!
Hola Rosie gracias x tu clase ne encanto
Mi Pregunta se puede usar para para el fondant
Hello Rosie🌹🌹does the egg whites cook while over pot of boiling water or is it still raw by the time you add it to cakes etc... It looks so delicious! I love your tutorials
i really like ur voice that is why im ur subscriber here and in facebook...
aww hahah thank you lovely!
Thanks for the useful video . Can we use magarine ? If i want chocalate flavour , how to make it?
thats the best tutorial ive watched, such simple and clear direction, thanks soooo much for sharing
thanks so much Kerwin, that's awesome to hear
@@Rosiesdessertspot great...its now on my shopping list 👌
Thanks for making it look so easy. How does Swiss meringue differ from Italian ? Thanks for sharing and as always keep on caking
Can I use my fondant accents directly over this swiss meringue buttercream..?? Or these will slide down..? Thanks ☺️
Hi Rosie, is there a buttercream or frosting that does not get hard when putting on refrigerator? Also my italian buttercream cracks when putting it on fridge to cool off so I can decorated ... pls I need your adv.
Hi Rosie from Hervey Bay. Can this be made without a sugar thermometer please? Great tutorials thank you.
Ruby Keiss hey ruby from my experience as a bakes yes you can you can feel the mixture with your fingers as soon as you feel the sugar has melted you can start using the mixture dont over heat otherwise you will end up with cooked eggs
@@rourou9665 Hi there, thanks for the tip. I gave it a go last year and it worked thankfully😊
I love swiss meringue buttercream. Ever since I first made it I can't go back to American. Anything but American buttercream. I recently discovered condensed milk buttercream which is amazing but my favourite is creme mousseline 😍
Ahh awesome, I have yet to try this condensed buttermilk. Sounds delicious!
Rosie's Dessert Spot whip 500g unsalted butter until light and creamy then add 400g condensed milk and whip till creamy and smooth. Couldn't be easier and there's no icing sugar grit 👍
How does it hold up
I liked the condensed buttercream, but it was so soft I was concerned with my decor losing its shape. Fortunately, the party was in the winter and I was able to keep the cakes refrigerated. I ahve never tried swiss meringue. How would you compare it to the condensed milk buttercream in functionality?
Thanks for the tutorial god bless your work am very happy thanks
Thank you so much hun :)
Good day, may i ask if this recipe good for covering a 8inch of cake? And if i want a coffee flavor how many teaspoon of coffee should i add? Thank you so much
Rosie thank you so much for this!! Have you tried using Aquafaba instead of egg whites? I’m wanting to make a vegan version? 🙏🏼
I made Swiss meringue buttercream recently and found that it tasted so much of butter that it would have been better on a dinner roll. Is that how it’s supposed to taste? I normally work with a cream cheese/whipped cream frosting because I don’t like the sweetness of American buttercream, but I thought I’d give the Swiss meringue a try and was kind of disappointed.
Sorry to hear that hun! it could be you needed more sugar in the recipe? or if it tastes too buttery, maybe taste a little away? I add some for richness to be honest, but the sugar balances it out beautifully.
Rosie's Dessert Spot
thanks for the response! I’m hoping the recipe I tried was just a fluke, I’m gonna give your recipe a try here in a few days. Hopefully it comes out right this time because I just love the way the Swiss meringue buttercream pipes!
Love your videos by the way, been watching for a few years now! I’ve been baking for a while now but just recently found the courage to start up my business and your videos have been so much help and inspiration! Thanks for the awesome videos!
Kara,
Colorado Springs, Colorado
Kara Warren I made this once as well using a different recipe and it was too buttery for my liking. But as you said American buttercream is too sweet. If you’ve tried this recipe can you let me know how it turned out xx
Hi Rosie I just love ur recipes and the way u decorate your cake. I do not like whipped cream frosting and American butter cream is too much of sugar for my kids.
Also am little sceptical abt gvn them raw eggs. So which other alternative is there for frosting instead of ganache, and cream cheese.
Need your help. I got 2 birthdays cmng up soon
I would love to try it, thank you so much 😊
Hi there, thank you smooch for this video. I have been searching on RUclips for a while and this is very clear and helpful. I have a question though, how long in advance can I pipe the buttercream and does it need to kept in the fridge? Does it harden? It won't be for eating, just for decorating. I would appreciate the help. Thanks :)
I'm not a huuuge fan of "raw" egg whites (even if these are technically safe to eat), that's why I always use vegan royal icing (meringue powder isn't that easy to find here) BUT I'm definitely gonna try this!!! It looks so smooth and easy to spread!!
We do use this butter cream in India as well... Mostly in Opera pastry
Instead of whipped egg whites can you use heavy whipping cream instead and then add the butter? Would this make a buttercream with the same consistency?
Hello Rossi,
I can't find your receipt. Please tell me how many grams/ or cups of butter that u used ? Thanks
Nice! I want t try this buttercream next!
yay! i think you will love it ;)
Amazing 😉 explained!!! Thanks a lot, I was scared to make this Swiss meringue buttercream but now I’m going to make it for sure!!!!
yay! Glad to hear it Cristina :) I sometimes have problems from time to time with it not thickening up. I put the whole mixer bowl into an ice bath and use a spatula to evenly distribute the coldness, and then whisk it again and it fluffs up to perfect consistency every time. Just in case you come by this problem! It seems to be a common one, especially on those warmer days.
Thank you rosie
no worries at all Sam :) thanks for your comment.
After designing should we put the cake in fridge or can we leave it outside
Hey .
I just love your video . Can you plz help me out this?( which gel food colour is gud n which brand food colour u r using)
Hi 👋 dose this frosting works under fondant cake?
can you help with measurements for 4 layer round cakes...x 9" tins please also how do you add white chocolate to the mix How much does your recipe make please.
Thank you Rosie. Just made some using another recipe, can you use a spatula to smooth it out and get rid of air bubbles? I had air bubbles in mine, but hands down the best buttercream I’ve ever had
Hi hun, yes you can, even by hand whipping it wish a spoon or going back and forth with a spatula, pressing out the excess air.
Hi. Your video is amazinggggg.... and good explanation. But how much butter you use? Thanks
Oh i have found it in description box 🤭
Can you stop mixing after the egg whites turn stiff peaks just right before adding the butter, just asking
Maravilhoso , muito lindo 😘
Separating the egg from the yolk on top of the main bowl..... We got a badass over here
So if you don't really use this recipe for your cakes what frosting do you use ? I like this also but it melts fast here in Arizona and American buttercream is to sweet I agree it is good for vibrant color though.
Hey Christy, I usually use American buttercream as it is much easier to make, less expensive and faster. And I had a thing about raw egg, but I have overcome it thanks to this frosting haha. For warmer climates try maybe going for chocolate ganache :) behaves much better than butter based frostings.
Can we make ganache by adding melted chocolate to swiss meringue butter cream?
very nice recipe )) Thx
Hello is it okay to use this swiss meringue buttercream with a decoration of fondant on top of it?
The one i made is not thick enough.. I put it in the fridge for 15 minutes.. But it stil not thick. Then i put in the fridge again for 1 hour. Still not thick enough. Please help to assist me😢😢😢
Did you find a solution?
Hi Rosie, I tried to make this recipe and it never came as a buttercream, I whipped it for a long time and never passed from a soup ☹️ what do you recommend me to change or do?
I putted it in the freezer for some minutes and it didn’t work. Regards
Hi!! Is this frosting good for number cakes?
Hi Rosie...
Thank you for your beautiful recipe..
I am not sure why but my sugar and egg whites are not "fluffing" up!!
Is there any way I can save this mixture??
Pls help....😱
Hi .. are u using a hand mixer?.. If yes then the white mixture will not fluff up but beat it for a 20 mins and then slowly add in ur butter then it will stiffen up..See that there's not even a tiny drop of yolk
Lovely as always Rosie! Butter is really hard to find here. Can I use Margarine or Shortening?
Hi hun, thanks so much for the comment :) I would say shortening would work better than margarine.
Thanks so much Rosie. Would try that and let you know how it turns out.
What's the difference in taste between this and the hybrid buttercream?
Do you let the egg whites cool completely before adding it to your mixer?
Hi, I have actually started doing this! :) The last time I made this frosting, I let the egg whites cool down for 10 minutes before putting the mixer on. It worked wonders for my butter, the whole frosting was done within 10 minutes. I would definitely recommend you do, even if it's only a 10 minute cool off time.
Thank you for this video, can a person decorate a cupcake with smbc and freeze it decorated? Thank you. And does SMBC freeze well?
Hi Jess, thank you for your comment :) you can freeze the cupcakes pre-decorated, that won't be an issue. As long as they are frozen air tight so the moisture / condensation doesn't get to the cupcake and the decorations. I would pop them in their cupcake box with the mid on and then wrap that in plastic wrap a few times, and you should be sweet. I wouldn't recommend freezing this frosting, as it is a bit messy to bring back to smooth consistency once frozen.
Rosie please make video about the difference between American butter cream and swiss Meringue butter cream
hey if I wanted to make it taste a different flavour like raspberry what could I do
Hello, can this withstand humid areas?
Lo puedo usar para fondan
Hi there, your swiss meringue buttercream cream looks really nice! But when i try out your recipe just now, my SMBC was very runny. Maybe its because of my country hot weather. Is there anyway to help it?
Hi hun, this can happen. Pop your container in the fridge for 10 to 15 minutes and then whip it up again. This will fix it . Warm weather will cause this or if your meringue is too warm / if your butter is too soft.
@@Rosiesdessertspot thanks for your reply! I will give it a try next time! Thanks alot.!
Thanks for the video. I can use this buttercream for a fondant cake?
Hi hun, i would recommend using ganache or American buttercream under fondant. Lots of people use Swiss Eringue buttercream, but I personally don't. It's not a crusting buttercream.
Very beautiful!! But will this work in hot humid areas???
hi hun, unfortunately hot and humid conditions might cause this frosting to melt a little. I would recommend going with a chocolate ganache frosting or vegetable shortening based frosting.
Rosie's Dessert Spot can I replace the butter with shortening?
Does it melt in hot temperatures?
Amando
Thanks for the recipe, but why does the cream on a cake start cracking once in cools in the fridge? And how could that be fixed? Thanks 😊
You mean on the bottom where the cakeboard is connected to the cake? If so, then because it's pretty much a thinner layer of butter and if the cakeboard bends just the slightest when taking it out, it will crack. I bought plexiglass rounds to put them under the cakeboard to keep it absolutely from not bending. If it does crack a little, just warm up your fingertip and smooth it out
💐
Looks delicious how many eggs are 215g 🤔🤔🤔🤔🤔
Can we use eggwhites from the carton
omg we've got d same stand mixer
Hi, Rosie. Your Swiss buttercream meringue looks pretty and elegant, just like you.
ahh thanks buddy!
Hi Rosie you din't mention that butter should be salted or usalted pls ans
Hi hun, thanks for letting me know! Unsalted is best x
Can I use a hand mixer
Will it melt after the cake is iced?
I love this video, can I frost a wedding cake with this instead of buttercream as there is eggs in it. Would it smell eggy. Would it hold up if I have to add fondant ruffles onto the cake. Thank you.
Hey hun, thanks for the comment :) You can definitely use this on a wedding cake on the outside and the inside, however I wouldn't recommend adding fondant ruffles, the icing is actually kind of soft. It sets hard in the fridge, but it doesn't crust once it is outside. the ruffles might be a little heavy for the soft frosting and fall off.