i dont understand how your channel is not even bigger than it is. I absolutely love your content! my baking game has increased so much since i found you. THANK YOU
I just made this swiss meringue buttercream and it is amazing! I got it perfect on the first try because of your video and it is delicious! It pipes like a dream, is silky smooth, and not too sweet. Never going back to American buttercream!
Impressive! I learn a lot of baking stuffs and of course science. You help me decide which frosting to use and thank you for experimenting for us, your content are so useful. I hope my cake and will turn out good as yours.
You know I tried to melt that cake in the limited time I had lol - it's gonna take more than a couple hours at 90F or more I suspect - but coming soon!
Came here to learn why my beautiful Swiss meringue ends up looking soupy. Learned that maybe my issue is using margarine / crisco = no casein. With a dairy allergic son, butter isn't an option. Can you suggest an alternate emulsifier that'll work for Swiss meringue buttercream? Great stuff, thank you!
OMGEEEE my nerdy baking heart just LOVES you, your channel and your IG! I just found you today and your cakeculator and am now your new #1 fan!!! Hyperfocus activated! #bingeworthy
Excellent tutorial!!! Please keep them coming!! I'd like to know how to make fondant/gumpaste and modeling chocolate. I would also like to know your opinion of IMBC compared to SMBC.
thank you for making some of the questions i had for a first time frosting person.... i have been looking at around 20 different sites on how to make this frosting and adding white chocolate... and no advises you of the process and why... and then you see numerous questions about the frosting and what went wrong.... even on the kitchenaid f/b sites.... my only question is i need to make this frosting to ice 4 x layers x 9" tin size cakes.... can you advise me on how much i will need to do please....
Thank you so much you really break things down for me. I am have problems with my forsting some time it's to runny. Also can I use store brought egg white?
Hi, I’ve tried your recipe but on the emulsification step my buttercream did not curdled. Do you have any idea why it didn’t curdled ? The visual didn’t change from the meringue step in which are smooth and shiny. Thank you in advance ❤️
I made my first swiss meringue today following your instructions. I never thought I would perfect it from the first try but I did!! Thank you so much your video was so helpful 🌹
I swear you must be educated as a scientist or engineer, I love your precise but accessible application of cooking science concepts to baking. I immediately liked and subscribed before I even finished watching my first video from you. Keep it up, your video quality and content is excellent.
If you are heating the egg whites and essentially pasteurizing them like you say, would you be able to just use pasteurized egg whites from the carton? Or do they have to be from fresh whole eggs?
Why did my Italian buttercream melt? I made cupcakes for a festival, the weather was sunny and around 70 degrees. My buttercream started melting off my cupcakes. What am I doing wrong?
This is just the kind of content I love. Cook Wise and Brilliant are my favorite reads in this genre 😂 having said that would you please consider doing a video on Genoise cake. I made a large birthday cake recently and was able to salvage it but my butter had definitely separated and sunk to the bottom during baking. The bottom of the layers were leathery in consistency and the layers not the best texture after baking. I was able to salvage the cake but only because of the soak. TYFS, stay safe and healthy everyone ❤️
You say that you are a nerd? Well, I am SO happy that you are! You make everything easier for us because you do the hard work and explain it to us so that we become better bakers! I really appreciate your well thought out and videos. No crazy music, we see what you are doing instead of looking at a pair of hands! You demonstrate in real time...I just love ya'!
I would REALLY LOVE to see an Italian buttercream recipe. I have used Italian meringue as a frosting and it is sooooo yummy and would love to try it as a buttercream. Loving your videos. The mixing of baking and food science.
This i by FAR the best explanation of buttercream. I may have binged cooking channels on youtube, and I can tell you - you are the only one who explained it perfectly. Thank you! Please keep making videos!
Hi Adriana! I want to thank you for this video and the written recipe. I have successfully made Swiss meringue on my first go and have done it 4 more times ever since. I’m a pro now! I can’t believe I put it off for so long because I scared of the difficulty 😅 but you made it so easy to follow. Also I used your troubleshooting steps and it worked great in getting my frosting back up to par. Only question is - at the last mixing stage before using the paddle, you say med-low speed. Would that be 4 or 6 on my kitchen aid? Thanks I’m advance!
Hey.... hope you can help me, im in trouble. Thing is, i want to make a birthday cake with Cherimoya Fruit. Its the most sweetest fruit ever and extremely delicious. So i want to make a cake filling buttercream with cherimoya. I tried I'm very small quantities but it always separates and its not smooth at all.... I add the Cherimoya puree after part 3 when the swiss buttercream is ready.
So try to think of it like this. You have your emulsion, which in this case butter (fat) + meringue (water-based liquid). The butter can only hold onto so much water-based liquid before it breaks or is so liquidy that you can't frost with it. The cherimoya puree is also a water-based liquid - so the first thing I would try is to reduce the total amount of water-based liquid. You can try to reduce the meringue somewhat to offset the puree. And you want to mix and mix and mix until it comes together and is very thick like a buttercream after you add that puree. I think I read your question right - but if you mean that you're adding the PUREE in small quantities and it's still breaking, then there's some quality of the cherimoya that I don't know about. I've eaten it... it's delicious but I've never baked or added it to a frosting before.
@@Sugarologie Thanks, i have figured out. What i did was make a swiss buttercream in small quantities to test things up with 1 egg-white only and separate it in 5 parts, then i tested the % of cherimoya, it worked for like 20% cherimoya 80% buttercream, it worked but the flavor was barely there, i increased the % but all of them failed., So i did reduced the water content as you stated. What i did was simmer the chirimoya (when you blend chirimoya its more like soup). I simmered the chirimoya whisking constantly in low heat until i had evaporated about 70% of its water content and i ended up with something like a very thick paste that is extremely sweet, then i chilled it. I added this to my last attempt and it worked like a charm. I ended up using 50% buttercream and 50% chirimoya reduction. It spreads very smoothly and tastes awesome... Though next attempt i will reduce the sugar of the buttercream by at least 70% since the chirimoya reduction is extremely sweet. Also the good thing is that when chilled. its not hard like butter but it still hold its shape.
If only I had come across this video several years ago when I first attempted to make smbc. Oh, the tears that were shed, the swear words that were shouted. The misadventures of smbc were enough to write a one act tragic opera. 😂
7:03 my personal chilling method is actually to use like a bag of frozen pees or something and hold it against the side of the bowl gives lots of control
I love your nod to Steven He with the 'dad joke' emulsonional damage!!! I love dad jokes, I love science baking & my kids introduced me to Steven He this year (so I could prove to them how good they've got it compared to Steven!) ;-) I'm decorating my parents' 50th wedding anniversary cake tomorrow for next Tuesday & I was so happy to find your video on choosing the right buttercream (& now this one on Swiss meringue). Thank you so much! The heat is a worrying factor for a big fancy cake in the middle of summer in Australia!
I am terrified of Swiss meringue butter cream, but you made it so easy and you gave solution for every mistake that could happen which is reassuring to me 😅! Thank you for the detailed information 👌🏻✨ 1Q: what do you do with the egg yolks that's left? Thank you 💜
Custard or fruit curd are options. I've made lime, lemon and even orange curd with leftover yolks. Curd can be used to fill cupcakes, put between cake layers, or put in a pie shell for pies like lemon meringue pie.
You are so amazing!! I had a hard time making swiss meringue buttercream my first time around and got really discouraged :( but I love how you teach and present this lesson!!! My husband is an engineer so I am familiar with a lot of scientific terms although I am not a student myself lol but your way of teaching made TOTAL sense to me !!!!! I am SO excited to try this again!!!! :D Also, I just watched your "NEW" american buttercream video and I am soooooo ecstatic to try it !!!!
In fact I saw an article about not bothering and tried it out myself and it works great. Just cook the egg whites and sugar, cool, add to whipped butter.
Omg this recipe was PERFECT. Thank you! I was so scared for my first attempt. And for anyone else wondering if you can use carton egg whites it worked for me! However, it took sooooo long to whip up.
Thank you so much for this video, I love baking too but I’ve been having a lot of problems stabilizing my frosting, your video was very informative I learned a lot.
I am so glad you experimented on how long the cake/ cream can stay in the heat as I live in a hot, humid tropical country, that was really helpful. Thanks love your channel a lot 👏
I have a question for anyone. I love making lemon and choc meringue pies. My meringue will slide if left overnight. I have tried putting it on pies hot/cold/room temps. Storing pies in fridge and counter. It breaks down. I have been baking for years but this has me beat. So far.
Meringue can sometimes undergo what's called syneresis, which is a fancy word for liquid leaking. What's happening is that your meringue is shrinking and releasing all of the water (and potentially sugar syrup) previously trapped in the whipped egg whites. I always use Swiss meringue for my lemon meringue pies (what you see in the first + second step of this video) and then a torch or a broiler to get the crispy effect on the top. Since the meringue is fully cooked, it's safe to eat whether you decide to torch it or not. And because of the way the meringue comes together it holds onto that sugar syrup so there's no leakage :)
Your channel is seriously the best - I recently discovered it when my husband sent me a link to one of your videos. I recently made your buttercream invention with light corn syrup, and I'm delivering that order today. It is SO good!!! I veganize everything, and that one worked perfectly. My question is about Swiss meringue. I've always used aquafaba as an egg white substitute and it's worked out well in the past. Have you ever experimented with this option making Swiss meringue? If you came out with a vegan Swiss meringue, I'd follow it in a heartbeat!! I'm sure there's science behind why egg cannot be simply substituted with aquafaba and made the same way you'd make your current swiss Meringue...Curious to get your thoughts & expertise!!
Thank you for explaining everything so well .. I too love baking a lot whenever it comes to making a new frosting/icing I'm little bit tensed thinking that it might all mess up.. But trial and error is the key to perfection and experience..
My sugar doesn't melt over the double boiler. When I increase the heat to speed up the process, the eggs starts to cook and still the sugar doesn't melt. What could be the problem pls🥲🥲
Where have your videos been all my life?!? They are FABULOUS!!! I teach physics and am a beginner to baking, so your scientific approach is right up my alley. I was literally wondering today why different recipes gave different temperatures to which they get their egg white/sugar mixture in the double boiler. I am so happy to hear you give the correct temperature and why that is the case. I had planned to make Swiss Meringue for the first time this weekend. I had planned to use a different recipe, but I am now definitely using yours. Is there a particular brand of butter you prefer to make Swiss Meringue Buttercream? I have heard that the fat content matters and I want to be sure I use the right one.
Hi Rachel! I hope this doesn't arrive too late for you but first thanks for the kind words :) I use Costco Kirkland signature butter - I believe it's around the standard 80% ish fat ratio. I know that you can def use higher % French style butters and I think that's a matter of preference in taste - but functionality-wise, since I am using the lower end fat content butter, you should be good to go with any kind you like.
All of the three meringue looked delicious and fluffy. You’re a true scientist when it comes to cooking and I liked how you used the legos too. Thanks for showing us this video.😊😇
Thank you so so so so so much!!! So much make sense now. I’ve been baking for over a year now and I always struggle with getting the right consistency. Thank you again for providing this recipe, I really appreciate it!
Thank you, Thank you, Thank you! I was apprehensive at first to step outside of my comfort zone to try a different and possibly difficult frosting from what I am accustomed too. However, your thorough and clear explanations and great video step by step demonstration as well as the troubleshooting helped me throughout the process. I do not have a sugar thermometer but I was able to use your recommendation to feel the mixture for little sugar grains and my meringue came out perfect. Then I followed your other video on how to color buttercream and get brighter colors through the heating method. Now this I was scared of, because I didn't have time to mess up and go to the store to purchase more butter and eggs as I needed to get this right on the first try as the cake was needed for the next morning. In the end, my buttercream came out delicious, creamy and a beautiful hue of navy blue which was the color I chose for my cake design. You definitely have a teaching talent. I'm definitely now a fan, not just a subscriber. All the best in your endeavors! 🎉
Hey Adrianna, I’ll be making a vanilla cake filled with pastry cream I was wondering if Swiss meringue buttercream is strong enough and a good choice to frost and use as a dam in between my layers? Also do you have a vanilla cake recipe you’d suggest that would pair nicely with pastry cream and Swiss meringue bc? Thank you 😊
I never ever comment on a video but please use the candy thermometer if you are using UNPASTEURIZED egg white. Feeling for the grittiness of sugar is not enough. I did that my first time using a different recipe and my whole family got a terrible stomach virus. Haha we are kind of scarred from that experience but to be extra safe I just use liquid egg whites that come pasteurized in a carton. I’m not sure if pasteurized vs unpasteurized is bakers 101 but I didn’t know and only felt for the desolved sugar.
Ive never been interested in science until now lol just wow. Her voice is so perfect, her delivery perfect, im not annoyed and engage until the end. Subscribed!
Thank you so much Please my question is: After frosting my cake with the swiss meringue buttercream should I keep the cake on the counter or refrigerate it awaiting pickup
Are you following the style of Alton Brown? Your video make me think of his show "Good Eats" I have always enjoyed those episodes and yours are similar!
I'm having trouble with the price of butter here in France, we're currently at 9.10€ to 12.00€ per kg, do you think there's a scientific solution to that one? Cause I'm trying to figure out a cheap way to make buttercream☺️ great video by the way👍
What was the “material” you used to cover your bowl? I would much prefer using that, if it’s reusable, in place of Saran Wrap. Thanks 8n advance for your kind attention to my inquiry.
Can you make spongy cake by using . egg yolk not egg white (bcuz i love to use only meringue frosting) . milk . yougurt . & other initial ingredient like flour, vanilla etc
thaaank you soo much for this (and all your videos)!!! they're so helpful and insightful 😭 scientific explanations and examples (WITHOUT BEING BORING AT ALL HAHA) GAAAH I LOVEEE 😭💖💞 I really feel like knowing the even simple science behind ingredients and processes like these will make one a better baker 😁✨ keep up the good work~! thanks again!!!
guysss help I’m making the meringue from the step 1, I’m whisking the egg whites mixture and it’s not getting fluffier, it’s still a liquid 😿 does anyone know what could go wrong?
I’ve tried a few Swiss meringue buttercream recipes before. Only one came out good but none of them called for cream of tartar. Thank you for this 😊. I’m going to try your recipe next time. Do you have a chocolate version?
I am very frustrated. I followed your instructions to the letter and both times the icing curdled and it was not possible to revive it. URGHHH. I do not know why this is happening.
Hi I'm new on your channel. I just wanna ask what if I don't have paddle attachment is it OK to use whisk attachment when doing the final cue. I'm using hand mixer. Thank you.
Love your presentation and appreciate your scientific approach! Can I use high-ratio shortening in place of some of the butter in this recipe? I use this shortening in other frostings with great success but have never made Swiss meringue. Thanks!
I live in florida and I can't use buttercream because the humidity and heat causes no definition to my piping, can you please give me any advice on a good piping recipe in my situation, thank you so very much for any advice 🙏
I’ve tried two Swiss meringue buttercreams and they’ve both turned out miserable messes despite my use of similar troubleshooting (definitely made the meringue right, my problem is with step two)… no idea what’s gone wrong but this video does make me want to go for a third shot at it
I just made it and actually it’s very stable buttercream, the flavor for me still very buttery 😢 probably adding another flavor would taste less buttery
I wonder if Swiss meringue buttercream could be made with monk fruit sweetener? I wonder if the monk fruit would stabilize the egg whites in the same way.
I AM ABSOLUTELY IN LOVE WITH YOUR CHANNEL (blog and tiktok too)! I love how you talk about the chemistry, safety, and heat transfer in food which makes my inner ChemE ecstatic! This is such an amazing baseline recipe, and I'm definitely going to make this. Kudos, Adriana!
How would a beginner do this without a stand mixer, but a hand mixer instead. It seems to me it would probably take more than 10 minutes or is it less?
i dont understand how your channel is not even bigger than it is. I absolutely love your content! my baking game has increased so much since i found you. THANK YOU
Thank you so much!
I was thinking the same thing!
Exactly what I was thinking
Preach!!
I was thinking exactly the same thing! She’s incredible! Love her channel!
I just made this swiss meringue buttercream and it is amazing! I got it perfect on the first try because of your video and it is delicious! It pipes like a dream, is silky smooth, and not too sweet. Never going back to American buttercream!
Impressive! I learn a lot of baking stuffs and of course science. You help me decide which frosting to use and thank you for experimenting for us, your content are so useful. I hope my cake and will turn out good as yours.
Excellent tutorial. I would love to see what temperature the cake actually melts inside the oven. Very curious. Thank you!
You know I tried to melt that cake in the limited time I had lol - it's gonna take more than a couple hours at 90F or more I suspect - but coming soon!
Im hooked ! 2nd video of yours i watched and im here for it!
Can you give the exact measurements please. Love this video! Thank you!
Came here to learn why my beautiful Swiss meringue ends up looking soupy. Learned that maybe my issue is using margarine / crisco = no casein. With a dairy allergic son, butter isn't an option. Can you suggest an alternate emulsifier that'll work for Swiss meringue buttercream?
Great stuff, thank you!
OMGEEEE my nerdy baking heart just LOVES you, your channel and your IG! I just found you today and your cakeculator and am now your new #1 fan!!! Hyperfocus activated! #bingeworthy
Excellent tutorial!!! Please keep them coming!! I'd like to know how to make fondant/gumpaste and modeling chocolate. I would also like to know your opinion of IMBC compared to SMBC.
thank you for making some of the questions i had for a first time frosting person.... i have been looking at around 20 different sites on how to make this frosting and adding white chocolate... and no advises you of the process and why... and then you see numerous questions about the frosting and what went wrong.... even on the kitchenaid f/b sites.... my only question is i need to make this frosting to ice 4 x layers x 9" tin size cakes.... can you advise me on how much i will need to do please....
“EMULSIONAL DAMAGE”🤣💜
Thank you so much you really break things down for me. I am have problems with my forsting some time it's to runny. Also can I use store brought egg white?
EMULSIONAL DAMAGE 🤣🤣🤣🤣 perfect
For replacement of cream of tartar with lemon juice, does it have to be equall or some other ratio?
what about using browned butter? other than getting the butter back to soft but not runny temp, any issues in emulsifying with the meringue
Hi, I’ve tried your recipe but on the emulsification step my buttercream did not curdled. Do you have any idea why it didn’t curdled ? The visual didn’t change from the meringue step in which are smooth and shiny. Thank you in advance ❤️
I have a paddle attachment but it does not have the rubber spatula edge; will it still work?
Where do I find your cakealator
How do you edit this recipe with pasteurized eggs?
I made my first swiss meringue today following your instructions. I never thought I would perfect it from the first try but I did!! Thank you so much your video was so helpful 🌹
Ahh that’s so great - I love how you got it on the very first try 😊
How much does it take totally to make it ?
@@Tamilwishingtales Around 1 hour or maybe less.
1hour in stand mixer??? I use. Electric mixer doesn’t it take more than an hour for me.
Thanks for reply
@@Tamilwishingtales No I meant the whole process from making the meringue to whipping it takes 1 hour or maybe less.
I swear you must be educated as a scientist or engineer, I love your precise but accessible application of cooking science concepts to baking. I immediately liked and subscribed before I even finished watching my first video from you. Keep it up, your video quality and content is excellent.
she is education as a scientist. She says that in a few videos including this one.
This is exactly why I love baking. I studied chemical engineering so the sciencey stuff really appeals to me! Love your channel!!
Emulsional damage 😂
Thank you for this very informative video. I’m making it for the first time for my mom’s birthday cake!
I’m not a scientist but I like logical explanations. This is so helpful.
If you are heating the egg whites and essentially pasteurizing them like you say, would you be able to just use pasteurized egg whites from the carton? Or do they have to be from fresh whole eggs?
hey, people uses from the carton as well
You killed me with Steven He and the emulsional/ emotional pun.... omg....😂😂😂....🤣🤣🤣
This video is 5 stars but that is definitely the highlight 😂😂😂
Why did my Italian buttercream melt? I made cupcakes for a festival, the weather was sunny and around 70 degrees. My buttercream started melting off my cupcakes. What am I doing wrong?
My butttercream always looks like its sweating. How can i stop that ? and also how can i get my buttercream thick?
I wish I saw this video 10 mins before , cz my buttercream is a soup rn chilling in the freezer 😌
😂
This is just the kind of content I love. Cook Wise and Brilliant are my favorite reads in this genre 😂 having said that would you please consider doing a video on Genoise cake. I made a large birthday cake recently and was able to salvage it but my butter had definitely separated and sunk to the bottom during baking. The bottom of the layers were leathery in consistency and the layers not the best texture after baking. I was able to salvage the cake but only because of the soak. TYFS, stay safe and healthy everyone ❤️
You say that you are a nerd? Well, I am SO happy that you are! You make everything easier for us because you do the hard work and explain it to us so that we become better bakers! I really appreciate your well thought out and videos. No crazy music, we see what you are doing instead of looking at a pair of hands! You demonstrate in real time...I just love ya'!
I would REALLY LOVE to see an Italian buttercream recipe. I have used Italian meringue as a frosting and it is sooooo yummy and would love to try it as a buttercream. Loving your videos. The mixing of baking and food science.
This i by FAR the best explanation of buttercream. I may have binged cooking channels on youtube, and I can tell you - you are the only one who explained it perfectly. Thank you! Please keep making videos!
As a biologist and avid baker I loved that bit! Subscribed!
Thanks you're the only one that know how to explain the whole process.thak you ❤
Hi Adriana! I want to thank you for this video and the written recipe. I have successfully made Swiss meringue on my first go and have done it 4 more times ever since. I’m a pro now! I can’t believe I put it off for so long because I scared of the difficulty 😅 but you made it so easy to follow.
Also I used your troubleshooting steps and it worked great in getting my frosting back up to par.
Only question is - at the last mixing stage before using the paddle, you say med-low speed. Would that be 4 or 6 on my kitchen aid? Thanks I’m advance!
Also, any idea why my SM has granules in it? Like clumped up sugar or egg??? So weird my last batch did this
Hey.... hope you can help me, im in trouble. Thing is, i want to make a birthday cake with Cherimoya Fruit. Its the most sweetest fruit ever and extremely delicious. So i want to make a cake filling buttercream with cherimoya. I tried I'm very small quantities but it always separates and its not smooth at all.... I add the Cherimoya puree after part 3 when the swiss buttercream is ready.
So try to think of it like this. You have your emulsion, which in this case butter (fat) + meringue (water-based liquid). The butter can only hold onto so much water-based liquid before it breaks or is so liquidy that you can't frost with it. The cherimoya puree is also a water-based liquid - so the first thing I would try is to reduce the total amount of water-based liquid. You can try to reduce the meringue somewhat to offset the puree. And you want to mix and mix and mix until it comes together and is very thick like a buttercream after you add that puree.
I think I read your question right - but if you mean that you're adding the PUREE in small quantities and it's still breaking, then there's some quality of the cherimoya that I don't know about. I've eaten it... it's delicious but I've never baked or added it to a frosting before.
@@Sugarologie Thanks, i have figured out. What i did was make a swiss buttercream in small quantities to test things up with 1 egg-white only and separate it in 5 parts, then i tested the % of cherimoya, it worked for like 20% cherimoya 80% buttercream, it worked but the flavor was barely there, i increased the % but all of them failed., So i did reduced the water content as you stated. What i did was simmer the chirimoya (when you blend chirimoya its more like soup). I simmered the chirimoya whisking constantly in low heat until i had evaporated about 70% of its water content and i ended up with something like a very thick paste that is extremely sweet, then i chilled it. I added this to my last attempt and it worked like a charm. I ended up using 50% buttercream and 50% chirimoya reduction. It spreads very smoothly and tastes awesome... Though next attempt i will reduce the sugar of the buttercream by at least 70% since the chirimoya reduction is extremely sweet. Also the good thing is that when chilled. its not hard like butter but it still hold its shape.
If only I had come across this video several years ago when I first attempted to make smbc. Oh, the tears that were shed, the swear words that were shouted. The misadventures of smbc were enough to write a one act tragic opera. 😂
7:03 my personal chilling method is actually to use like a bag of frozen pees or something and hold it against the side of the bowl gives lots of control
I love your nod to Steven He with the 'dad joke' emulsonional damage!!! I love dad jokes, I love science baking & my kids introduced me to Steven He this year (so I could prove to them how good they've got it compared to Steven!) ;-) I'm decorating my parents' 50th wedding anniversary cake tomorrow for next Tuesday & I was so happy to find your video on choosing the right buttercream (& now this one on Swiss meringue). Thank you so much! The heat is a worrying factor for a big fancy cake in the middle of summer in Australia!
I am terrified of Swiss meringue butter cream, but you made it so easy and you gave solution for every mistake that could happen which is reassuring to me 😅!
Thank you for the detailed information 👌🏻✨
1Q: what do you do with the egg yolks that's left?
Thank you 💜
You can make a custard 😁
Custard or fruit curd are options. I've made lime, lemon and even orange curd with leftover yolks. Curd can be used to fill cupcakes, put between cake layers, or put in a pie shell for pies like lemon meringue pie.
Can I reduce the amount of sugar in this?
So thorough !! Thanks for sharing!! Could you also show us more about Italian meringue and that emulsion ? Please
Love your scientific approach to consistent baking. 👨🍳
You are so amazing!! I had a hard time making swiss meringue buttercream my first time around and got really discouraged :( but I love how you teach and present this lesson!!! My husband is an engineer so I am familiar with a lot of scientific terms although I am not a student myself lol but your way of teaching made TOTAL sense to me !!!!! I am SO excited to try this again!!!! :D
Also, I just watched your "NEW" american buttercream video and I am soooooo ecstatic to try it !!!!
Is there even any point on whipping the egg whites to stiff peaks since once you add the butter is going to deflate the meringue anyways?
In fact I saw an article about not bothering and tried it out myself and it works great. Just cook the egg whites and sugar, cool, add to whipped butter.
Omg this recipe was PERFECT. Thank you! I was so scared for my first attempt. And for anyone else wondering if you can use carton egg whites it worked for me! However, it took sooooo long to whip up.
Thank you so much for this video, I love baking too but I’ve been having a lot of problems stabilizing my frosting, your video was very informative I learned a lot.
I am so glad you experimented on how long the cake/ cream can stay in the heat as I live in a hot, humid tropical country, that was really helpful. Thanks love your channel a lot 👏
If I made the thick and stable cream cheese frosting which is super scary and detailed to do then no way I can mess this up 😅😂
I have a question for anyone. I love making lemon and choc meringue pies. My meringue will slide if left overnight. I have tried putting it on pies hot/cold/room temps. Storing pies in fridge and counter. It breaks down. I have been baking for years but this has me beat. So far.
Meringue can sometimes undergo what's called syneresis, which is a fancy word for liquid leaking. What's happening is that your meringue is shrinking and releasing all of the water (and potentially sugar syrup) previously trapped in the whipped egg whites. I always use Swiss meringue for my lemon meringue pies (what you see in the first + second step of this video) and then a torch or a broiler to get the crispy effect on the top. Since the meringue is fully cooked, it's safe to eat whether you decide to torch it or not. And because of the way the meringue comes together it holds onto that sugar syrup so there's no leakage :)
@@Sugarologie thank you can't wait to try this. Looking in cupboard right now. I'm also thinking why didn't I think of that? Lol
Your channel is seriously the best - I recently discovered it when my husband sent me a link to one of your videos. I recently made your buttercream invention with light corn syrup, and I'm delivering that order today. It is SO good!!! I veganize everything, and that one worked perfectly.
My question is about Swiss meringue. I've always used aquafaba as an egg white substitute and it's worked out well in the past. Have you ever experimented with this option making Swiss meringue? If you came out with a vegan Swiss meringue, I'd follow it in a heartbeat!! I'm sure there's science behind why egg cannot be simply substituted with aquafaba and made the same way you'd make your current swiss Meringue...Curious to get your thoughts & expertise!!
I am working on a vegan version, though it's not yet "sugarologie-worthy" so once it passes my quality control, I'll write up the recipe :)
@@Sugarologie wahoo!!! Can't wait!
I’m a chemist and I just got into baking and this channel is IT!!!
Bro,this is hands down most explanatory and helpful swiss meringue buttercream recipe ever, I thank you from the heart❤😊
Thank you for explaining everything so well ..
I too love baking a lot
whenever it comes to making a new frosting/icing I'm little bit tensed thinking that it might all mess up..
But trial and error is the key to perfection and experience..
My sugar doesn't melt over the double boiler. When I increase the heat to speed up the process, the eggs starts to cook and still the sugar doesn't melt. What could be the problem pls🥲🥲
Thank you. THANK YOU SO MUCHHHH. You saved my buttercream. Thank youuuuu
Hey pls let me know what you do with leftover egg yolks ,i really like swiss meringue buttercream but the wastage of yolks really bothers me...
I usually just buy egg whites from a carton instead of using actual eggs
Make Mayonnaise. That is what i do. No wastage.
Just what i needed. tHanks, i will mix a Cherimoya puree to it and hope for the best
Where have your videos been all my life?!? They are FABULOUS!!! I teach physics and am a beginner to baking, so your scientific approach is right up my alley. I was literally wondering today why different recipes gave different temperatures to which they get their egg white/sugar mixture in the double boiler. I am so happy to hear you give the correct temperature and why that is the case. I had planned to make Swiss Meringue for the first time this weekend. I had planned to use a different recipe, but I am now definitely using yours. Is there a particular brand of butter you prefer to make Swiss Meringue Buttercream? I have heard that the fat content matters and I want to be sure I use the right one.
Hi Rachel! I hope this doesn't arrive too late for you but first thanks for the kind words :) I use Costco Kirkland signature butter - I believe it's around the standard 80% ish fat ratio. I know that you can def use higher % French style butters and I think that's a matter of preference in taste - but functionality-wise, since I am using the lower end fat content butter, you should be good to go with any kind you like.
@@Sugarologie Thank you so much!
All of the three meringue looked delicious and fluffy. You’re a true scientist when it comes to cooking and I liked how you used the legos too. Thanks for showing us this video.😊😇
Thank you so so so so so much!!! So much make sense now. I’ve been baking for over a year now and I always struggle with getting the right consistency. Thank you again for providing this recipe, I really appreciate it!
How many egg white did u use? Amount of eggs? Plzz reply
It's all listed on my website underneath the video. have something called the Cakeculator which lets you choose what cake you want to decorate as well
Thank you, Thank you, Thank you! I was apprehensive at first to step outside of my comfort zone to try a different and possibly difficult frosting from what I am accustomed too. However, your thorough and clear explanations and great video step by step demonstration as well as the troubleshooting helped me throughout the process. I do not have a sugar thermometer but I was able to use your recommendation to feel the mixture for little sugar grains and my meringue came out perfect. Then I followed your other video on how to color buttercream and get brighter colors through the heating method. Now this I was scared of, because I didn't have time to mess up and go to the store to purchase more butter and eggs as I needed to get this right on the first try as the cake was needed for the next morning. In the end, my buttercream came out delicious, creamy and a beautiful hue of navy blue which was the color I chose for my cake design. You definitely have a teaching talent. I'm definitely now a fan, not just a subscriber. All the best in your endeavors! 🎉
Can you make a Swiss meringue“butter” cream frosting without real butter? I’m allergic to casein. 🤦🏻♀️
Hey Adrianna, I’ll be making a vanilla cake filled with pastry cream I was wondering if Swiss meringue buttercream is strong enough and a good choice to frost and use as a dam in between my layers? Also do you have a vanilla cake recipe you’d suggest that would pair nicely with pastry cream and Swiss meringue bc? Thank you 😊
I never ever comment on a video but please use the candy thermometer if you are using UNPASTEURIZED egg white. Feeling for the grittiness of sugar is not enough. I did that my first time using a different recipe and my whole family got a terrible stomach virus.
Haha we are kind of scarred from that experience but to be extra safe I just use liquid egg whites that come pasteurized in a carton. I’m not sure if pasteurized vs unpasteurized is bakers 101 but I didn’t know and only felt for the desolved sugar.
Ive never been interested in science until now lol just wow. Her voice is so perfect, her delivery perfect, im not annoyed and engage until the end. Subscribed!
Thank you so much
Please my question is: After frosting my cake with the swiss meringue buttercream should I keep the cake on the counter or refrigerate it awaiting pickup
Just found you. Love and subscribed. THANK YOU
Are you following the style of Alton Brown? Your video make me think of his show "Good Eats"
I have always enjoyed those episodes and yours are similar!
So awesome! I’ve made this multiple times and it’s delicious! If I wanted to make this lemon flavored, how would I do that?
I'm having trouble with the price of butter here in France, we're currently at 9.10€ to 12.00€ per kg, do you think there's a scientific solution to that one? Cause I'm trying to figure out a cheap way to make buttercream☺️ great video by the way👍
Very informative information. Thank you. Can I use egg white from a box, and what's the quantity. Thank you 😊
What was the “material” you used to cover your bowl? I would much prefer using that, if it’s reusable, in place of Saran Wrap. Thanks 8n advance for your kind attention to my inquiry.
Can you make spongy cake by using
. egg yolk not egg white (bcuz i love to use only meringue frosting)
. milk
. yougurt
. & other initial ingredient like flour, vanilla etc
Any tips on doing this with mirengue powder?
thaaank you soo much for this (and all your videos)!!! they're so helpful and insightful 😭 scientific explanations and examples (WITHOUT BEING BORING AT ALL HAHA) GAAAH I LOVEEE 😭💖💞 I really feel like knowing the even simple science behind ingredients and processes like these will make one a better baker 😁✨ keep up the good work~! thanks again!!!
guysss help I’m making the meringue from the step 1, I’m whisking the egg whites mixture and it’s not getting fluffier, it’s still a liquid 😿 does anyone know what could go wrong?
I’ve tried a few Swiss meringue buttercream recipes before. Only one came out good but none of them called for cream of tartar. Thank you for this 😊. I’m going to try your recipe next time. Do you have a chocolate version?
My buttercream comes out too hard to do the coating easily, ut tastes amazing and i love the look when the cakes is done but my arm hurts scraping it
I am very frustrated. I followed your instructions to the letter and both times the icing curdled and it was not possible to revive it. URGHHH. I do not know why this is happening.
Hi I'm new on your channel. I just wanna ask what if I don't have paddle attachment is it OK to use whisk attachment when doing the final cue. I'm using hand mixer. Thank you.
Love your presentation and appreciate your scientific approach! Can I use high-ratio shortening in place of some of the butter in this recipe? I use this shortening in other frostings with great success but have never made Swiss meringue. Thanks!
Subscribe? Don’t mind if I do! Great explanation of how but also why!
I just have a hand mixer. Will it work the same way since i don't have a paddler attachment? Thanks!
I live in florida and I can't use buttercream because the humidity and heat causes no definition to my piping, can you please give me any advice on a good piping recipe in my situation, thank you so very much for any advice 🙏
My meringue was sticky like marshmallow fluff. Did I overwhip or is that normal?
Hi Does adding lemon flavour / juice impact buttercream because of the acid ?
Sometimes I feel like I'm the only one that hates the taste of Swiss and Italian buttercream sigh 😕
Nah, everyone has their preferences... life is short, eat what you love 💕
I’ve tried two Swiss meringue buttercreams and they’ve both turned out miserable messes despite my use of similar troubleshooting (definitely made the meringue right, my problem is with step two)… no idea what’s gone wrong but this video does make me want to go for a third shot at it
I just made it and actually it’s very stable buttercream, the flavor for me still very buttery 😢 probably adding another flavor would taste less buttery
Brilliant idea with the steamer basket! Thanks for the great tip!
Thank you, butter cream has been the bane of decorating for me. I have never been pleased with how it has turned out. I will try this next time.
I wonder if Swiss meringue buttercream could be made with monk fruit sweetener? I wonder if the monk fruit would stabilize the egg whites in the same way.
I AM ABSOLUTELY IN LOVE WITH YOUR CHANNEL (blog and tiktok too)! I love how you talk about the chemistry, safety, and heat transfer in food which makes my inner ChemE ecstatic! This is such an amazing baseline recipe, and I'm definitely going to make this. Kudos, Adriana!
I hope you make it! I hope I make it a little less intimidating because it's so good that everyone deserves to taste it ;)
How would a beginner do this without a stand mixer, but a hand mixer instead. It seems to me it would probably take more than 10 minutes or is it less?
Hi ❤️
Do I have to use the waterbath method even if Im already using pastorised eggwhites?
For SMBC & IMBC can pasteurized egg whites be used or is the use of fresh eggs required?
I've made Swiss meringue butter cream only one time and it tasted like straight butter. What the heck did I do wrong?