How To Make Swiss Meringue Buttercream
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- Опубликовано: 12 сен 2024
- #swissmeringuebuttercream #smbc
This swiss meringue buttercream tutorial has some priceless tips and trips for success. Swiss meringue buttercream is a delightfully light, creamy and silky buttercream. It's far less sweet than traditional American buttercream, made with icing sugar. Those who don't like buttercream because it's too sweet, will often enjoy smbc. This buttercream is highly stable and pipes beautifully for cupcakes and cake decorating. Swiss meringue is a little more finicky to make, so people often give up quickly when attempting it. I made several failed batches, but in this buttercream tutorial I've given you everything you need to be successful. Pay close attention to the pro tips, you'll save yourself some time, money and frustration. If you decide to purchased an infrared thermometer, It's worth investing in a quality one, it will last for years. I've included the Swiss meringue buttercream recipe below. Please ask me if you have any questions, I'd love to see the results of your efforts. All the best!
Dana
Updated Recipe:
5 egg whites
1 3/4 cups (or 2 if you like a bit sweeter) of granulated white sugar
3/4 pound of room temperature butter or 1.5 cups
2 teaspoons Pure Vanilla extract
1 teaspoon table salt
This recipe makes enough buttercream to cover one 6" cake or 18 cupcakes.
I've been asked where I got my thermometer. It's a Fluke 62 Max IR. It's a good quality one, not cheap and it's durable. I ordered in from Fluke Direct Canada. I've noticed the prices are much higher lately since the Covid situation began. My original thermometer was $50 from Canadian tire, but you can't even get one there for under $100 these days. I replaced this one when I dropped and broke it.
Thank you so much!!! I've made several batches and thrown them away.. I've been pulling my hair out!!! I'll try again with your tips :)
I really hope it works for you. Sometimes you need to whip it a lot longer than you think. Temperature is so important Good luck. Thank you for watching.
@@TheCrumbCakeKitchen thank you so much again! Fingers crossed! :)
@@TheCrumbCakeKitchen p
@@TheCrumbCakeKitchen , hi tried doubling the recipe but it took really long to melt d sugar. It didn't even melt. I still went ahead and mixed it to stuff peaks , wat do I do with it now. I didn't bother to add the butter cuz it still has sugar granules .
I finally bought a thermometer and am going to try this recipe. Thank you, Dana! Your videos and creations are exceptional.
The third time I've made this the previous 2 from another recipie. This time it has worked a treat. Fab thank you
This is exactly what I needed, thank you so much for this clear explanation. I can't wait to see more videos of this nature.
What a wonderful tutorial. I am inspired to try this recipe with confidence now. Thank you, Dana!
Awe Jenny you are so sweet.
That was an awesome tutorial! So in-depth and the secrete you show on how to master buttercream is so smart!
Thank you, thank you , thank you!
PS- you video is so well shot and clear.
Such a professional video!! Thank you!!
Thank you Sharon!
Might be helpful to discuss the addition of flavorings and color... chocolate, rum, coffee, etc.
This is my family’s favorite. They won’t eat American buttercream especially the one made with shortening. I actually use slightly less sugar.
This is my families favourite too. I like that you can play with the sugar. I like it less sweet, but the kids like a little more.
Thanks so much. Easy to follow . Greetings from Sri.Lanka.
You are welcome! Thank you
Thank you for sharing your recipes and tips.
I made my very first batch and it was a success.
How do you get rid of air bubbles in the Swiss meringue buttercream?
I like the way explain step by step
Thank you very much!
Excellent video Dana. Concise and informative. I’ve made smbc many times. Dislike ABC icing intensely. That’s an excellent tip regarding the infrared thermometer. And makes perfect sense. No guessing. Would a regular long needle baking thermometer work as well??
And, by the way, you have a lovely voice. 🇨🇦 🥰 🇨🇦
Thank you June for watching. I think a long needle thermometer would work, great idea.
The Crumb Cake Kitchen
I definitely try that next time. I usually go by the feel of the bowl. But with a thermometer, a no brainer. Clever girl!!
Dana Wanted to ask what infrared thermometer you use. I’ve searched, and prices run the gambit from unbelievably expensive to reasonable to cheap. Being a hobby baker, I’m not looking to spend big bucks. Thanks
@@Clarky1951 Hi June, I use a Fluke 59 Max infrared thermometer, it was on the pricey side. I was able to purchase it on sale and prices have skyrocketed recently. My first thermometer was Mastercraft from Canadian Tire. It cost around $60 and worked well, but one day I dropped it. I decided to spend a little more for a rugged design since I use it so often. Hope this helps.
The Crumb Cake Kitchen
Thanks Dana. I’m going to be making my grandson’s bday cake soon. I’m going to try my probe thermometer first to see how accurate it is. I’m pretty sure it will do the trick. Will keep information on the brand you recommended on hand.
can you tell me the brand of the better plzz ,thnx for your amazing job
Honestly I typically use Superstore butter. It tasted good and it’s the best price.
My merengue was good but after the butter which might have been too soft because after that it got runny... I just don't know what to do, I did a big batch ...
Hi, 5 eggs white equivalent to how many gram? There various sizes of egg and thought measuring egg white in term of gram will a better outcome. Appreciate comments. Many thanks!
Hi. I’m sorry I don’t measure my eggs in grams. I use large eggs only and I’ve never found an issue with making buttercream. Stick with large size eggs and you should be fine. Whenever I can, I try to keep it as simple as possible. 😊
Hey 👋 there. Can we use hand mixer? With this recipe?
Hi, you can use a hand mixer, but it will take a long time and you may not want to do it again. 😊
1. What is is the shelf life of a Swiss meringubutter cream as we are putting raw eggs n cooking it until sugar dissolves
2. How to store it and reuse it please?
I would say five days refrigerated. To reuse, bring out if fridge and let it warm to room temperature, then whip again. It must be room temperature though before you do. 🙂
how many servings dose it make?
Can i use o ly 2 sticks of butter?
For this recipe it wouldn’t be enough. You will need 4-6 or the buttercream won’t have enough form or taste as good. Thanks for asking.
Can I make this ahead of time and store it? If so how long?
Yes you can. Take it out if the fridge a few hours before you need it. It must be room temperature before you rewhip it in the mixer. It will last one week.
Oh thank you very much that you answered, yes it is cold here, I live in fort mc murray alberta, even the butter is not refrigerated it is still hard to make butter creamy . Is it ok if I microwave butter a little bit to soften it? I really want to make beautiful flowers out of swiss meringue buttercream,
Yes! If you can, soften it on the defrost or soften butter setting. I'm in Calgary so I feel your pain. You should be able to push your finger through the butter with no effort, but like I said, not melted so much that's it's a liquid. Please let me know if it works out, if not, we can try something else. Are you using a thermometer? Thank you.
@@TheCrumbCakeKitchen i got candy thermometer but everytime i am using it it stop on 118 or it is not hot enough, I dont know, if my work is not going well I panic, i buy no name butter at superstore does it matters too? i will try again today, I been hoping that there is baking class here in Fort mc murray, I really want to learn baking but no luck, I just watched videos on yutube hundred times just to learn the techniques how to make of something.thank you very much for your time
@@orchidsmania01 It's important that you reach the required temperature while cooking the egg mixture for two reasons. First, so it's safe to eat and second so the mixture is smooth and the sugar is completely dissolved (not grainy). If the mixture is grainy, it will affect your final outcome. I use Superstore no name unsalted butter as well. You don't need to buy expensive butter. Swiss meringue can be a real pain until you get it figured out. Try doing the steps we talked about, and don't give up too soon, I threw away so many batches that I now realize I could have saved. :)
@@TheCrumbCakeKitchen oh it was smooth to the touch already, my meringue turned good but i am having a problem after i mixed the butter
I made another smbc today and I used my candy thermomether, yes it reached 16OF but as always once i put the butter the meringue deplate and did not come back to what it was before, not successful again
may i know what is the right temperature of room temperature butter? they say that i have to get the butter out of the fridge in room temp for an hour but the sides of my butter are melted at that point. i dont want to waste ingredients anymore :(
You must live in a warm climate. Your butter should be soft enough to push your finger through it easily. Squishy but not melted.
Can I double na recipe? Will it turn out okay??
Yes, I often double or triple the recipe. You need a big mixer for a triple batch though.Thanks for asking.
Please can use salted butter?
+alline joyce yes then just omit the salt. 😊
My sugar won't dissolve! I don't know what I'm doing wrong, I've been standing there stirring for like 40 minutes on the stove and it's still grainy
Hi. Are you using a thermometer? All I can think of is it’s not getting hot enough. Sugar dissolves quite quickly over 100 degrees. What type of sugar are you using? 😊
Butter
gr?
I tried two times already the first on its ok the meringue turns good but when I add the room twmpwrature butter it is like curds and the butter wont get smooth so I just throw it, i watch lots of video on how to make swiss meringue butter cream
And they do same thing so i tried again the meringue itself turned good, when i add the room temperature butter just the same thw first one i did, i keep whipping and it turned out the meringue is stiff that i am havinbf the hard time to make flowers out of it, I am so frustrated
I bet you’re frustrated. I remember when I started making it. Is your room cold? The butter should be very soft to touch but not at all melted. In the winter here I usually have to soften the butter since the pantry is cool.
does the type of butter make a difference?
I haven’t found any difference.
@@TheCrumbCakeKitchen aww :( ive used blue bonnet butter and ive wasted so many batches..ive tried the putting in the fridge or melting over a small pot if the butter was too cold etc..nothing never works :( maybe will try ur temperature with the meringue...what would u considered room temperature butter? :)
what brand of butter were you using?
I use Beatrice and Dairyland most of the time. I occasionally use Superstore butter as well, I don't notice any difference. Thanks for asking.
Can we escape the egg white
Hi. You need the egg white for Swiss meringue. I’ve tried pasteurized whites and they don’t work as well either. 😊
What if i dont have a paddle because i use hand mixer?
That's fine, the whip just adds a little more air to the buttercream. A hand mixer will take longer because it's not as powerful, so just be patient. Thank you for asking.