Silky Smooth Swiss Meringue Buttercream Frosting - The Scran Line
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- Опубликовано: 11 июл 2024
- Ever wondered how cake makers get those perfect cake edges on cakes? They use Swiss Meringue Buttercream Frosting!
Grab the RECIPE here: www.thescranline.com/
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About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
#BakeWith #StayAtHome #WithMe 
Хобби
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Love this basic baking series, thank you! I failed making this buttercream once before but I can’t wait to try again using this one!
You are so welcome Estelle!
Thank you, thank you for your time and your advice. In my country, confectionery schools and courses are too expensive. And that this type of tips are at hand, opens many doors. Thank you very much.
Made several batches of this on the weekend, turned out wonderfully!
It's just PERFECT for my parents...im trying this pretty soon.. THANK YOU SOOOOO MUCH
Thanks for this recipe! Yummy and informative! And for telling us what we can do with the yolks, super helpful for people like me who don't plan ahead! Your recipes are always amazing, and your colorful videos always make me happy!
I just made this, SMBC always alluded me and I really thought this was something that I'm probably never going to get right but I just proved to myself that I can. Thank you so much for an easy to follow video, it was no over complicated💕
I can't believe you used a hand mixer!! AMAZING job!!💜😍👏👏
Haha! Thank you!
Thank you Nick, for all the tips!!!😍😍😍😍
My pleasure!!
Thank you for this video, just what I needed as I wanted to make macarons soon (maybe today? 😅) because those tasty things are way too expensive for the amount I like to eat 'em. I knew you already have a swiss meringue buttercream recipe but this def. gave me more confidence to try (again...)! God bless you (and your family) Nick
Thanks chef for sharing
While I've always been into baking, I've only just started really getting into cake/cupcake decorating. These videos are exactly what I need right now! Thank you!
I'm so glad!
It's wonderful, like you are. Thank you! Don't be scared. I've never had it fail yet.
Thank you so much! N x
My favorite frosting ever. Thank you for sharing.
It's so delicious! N x
The easy , fast and helpful recipe ever thanks a lot ❤️❤️❤️
My pleasure! Glad you liked it!!
Thank you for sharing. Looks mmmmm. And I love your new videos. Step by step👏😉
Thanks! More to come!
Love your videos, Nick. I started baking with the ‘rona, and your videos have helped me out a lot, especially the basics videos.
Great to hear! N x
I love your channel so much. So creative and very friendly too. Sometimes, I just wanna be your apprentice haha ♥
2:16, 😂🤐 You don't have to be shy, you can show yourself Nick.
4:50... Nick.. you straight up need to sleep, you're all over da place
All in Good Fun, Great video though ! Cheers 😜
I know haha
I've made this before and it is amazing ❤
Yay! Isn't it? :)
I had only ever eaten american buttercream and never knew there were multiple kinds!!! I am so happy you made this video
Oh there are dozens of different types of frosting! :0) N x
yooo this is super helpful thanks
Glad it helped!
I love you works❤️
Thankyou!
I love your videos, you are super talented! Saludos desde Mexico 🇲🇽💕
Thank you so much!!
I will use both frosting
Thanks for sharing this cake recipe yummy
Most welcome 😊
Itsss amazing
Thanks! x
I love you soo so much all the live from Algeria my best teacher ❤
Thanks Nick!!
Am I first?!?!
No I think I'm second
Thank you for watching! N x
@The Scran Line
Np you're videos are always *amazing* !
Nick.....😲😲😲😲😲🔥🔥🔥🔥🔥🔥🔥🔥!!! I will never use another SMBC recipe ever again! 💚💚💚💚💚💚💚💚
Haha thanks Beth!
@@thescranline 👐😙😉💚.
Nice vid. Is this enough to ice a 3 layer 8in round cake? And a 4 layer 8in round cake? Also how many cupcakes will this frost?
You mentioned that you initially didn't like Swiss buttercream because it's so buttery tasting. What changed? How did you adapt your recipe to make it taste better (trying to figure out where I'd start experimenting if I ever wanted to make and change that aspect of it)
How many portions of your Swiss Meringue Buttercream can you fit in the Kenwood mixer? I'm making the Oreo double stacked cake for my son's 3rd birthday and just want to save time 😊 I'm loving Sugar Rebels by the way so many fantastic recipes! 😋
If I was going to make this with mint extract how much do you think I should add?
What could cause it to separate after it's done? I've tried several methods but any frosting I've made using either egg whites or egg white/meringue powder separated no matter how closely I followed directions or how well I whipped the ingredients together.
This is not really related to this but can you try a gravity defying cake? You are an awesome designer so I think you’d be absolutely phenomenal at a gravity defying cake!
My go to cake design is rustic coz I couldn't make a smooth frosting for some reasons 🙈 This would help me hopefully!
Good luck! And theres nothing wrong with rustic :)
Thank you so much for the encouragement. I am a homebaker and learned baking mostly from tutorials like yours. Happy baking and stay safe!🥰
Mine turns out grant and flat. I’ve used the best quality butter , frosting mix from cupcake jemma and a good kenwood stand mixer :/ i don’t know what I need to do
What is your opinion on ermine frosting? Made it? Like it?
I've never made it before but I'm keen to try it!
@@thescranline I made it yesterday. You should try it. It is not to sweet and "behaves" so well
So helpful and not intimidating. Thank you.
Amo sus vídeos ...pero no entiendo ciertos ingredientes 😞😞😔😔por fa sustitutos ...
It curdled. Help. How to fix this?
Do you HAVE to use unsalted butter? Cause I don't wanna go to the store again today to get some, but if I have to I will 😂😂
Hi Nick. I can’t open the link for the recipe.
It says, “Forbidden”.
Tried it as well but got the same error 😔
Try now x
Is this the icing like coolwhip??
I've actually never tried cool whip so i can't say but maybe someone else can help out if they see this comment? Sorry!
Made this earlier today, it tasted awesome but when i added the butter my frosting got clumpy and kinda separated. anyone know why??
Did you continue to whip it? I think that’s normal
And plz without eggs this cream you made?
First!!
Nick, your link isn’t to the recipe isn’t to a site link, but looks more like a link to the directory to your site which is forbidden. Just a FYI
Sorry about that! Try now :) x
The Scran Line Yep! Works perfectly!
Can you post the actual Measurements of the ingredients please.
Plz you send ingridians write in RUclips?
Nick makes a RUclips channel in Portuguese plese
Have you checked the "CC" option?
Copy-paste the CC info into Google Translate.... that will help you
Hello
Ur egg yolk are so orange- and ur butter is very yellow
Must be better products where u live
Or its just the camera
Both haha