That has to be some of the most beautiful buttercream frosting I've ever seen omg I don't even need the cupcakes, just gimme a spoon and the bowl you made the frosting in!!!
Hi, I have pureed strawberries frozen, I put them in the Vitamix, and blended until smooth. Will I get a pretty good texture from that if I attempt to cook it, now?
Hi Dan, I recently discovered your RUclips channel and I love it ! I always have a hard time with buttercream but you convinced me to try again. Is it possible to make it ahead of time and store it in the fridge ? And if I do should I whip it again or it might fall apart ?
HI Laurène. Thank you for checking out my channel! You can certainly store buttercream in the fridge. When you are ready to use it you can bring it back to room temp and whip it with the whip attachment until it is smooth and fluffy. Enjoy!
Hi Dan! First, thank you for your time! I checked out your website to get your recipe. I must say, I was impressed with all the info you share with us! I have a question. Can I used dried raspberry powder to lightly color and add flavor to your basic SMBC recipe? If so, when/how do I add it in and do I Omit the vanilla?? Thank you so much! ~Jules
Is it possible to use palm oil shortening instead of butter, for someone who can't eat dairy? I've never made Swiss Meringue buttercream before, but that looks divine!
Hi Ashley! Swiss Buttercream recipes do vary a bit in the amount of sugar that they contain. I usually go for a higher amount ;) So yes, you can reduce the sugar a bit, in this case you'd be okay reducing the sugar by up to 2 ounces. As always, experiment and find what works best for you. Happy Baking! -Dan
is there any chance that i can make chocolate swiss meringue? i reckon melted chocolate will destroy the texture? but plain cocao powder will probably make it a but bitter?
Hey Emely! You can definitely add melted and cooled baking chocolate to Swiss meringue buttercream; people do it all the time. Id recommend using semi sweet or bittersweet chocolate and using about 6-8 ounces chocolate (per pound of butter) depending on taste. Enjoy!
Hello! Yes, cold butter won't work in a Swiss buttercream- you'll want to use soft butter. You can fix it by gently heating the bowl with a kitchen torch, or gently heating the bowl over the stove, and then continue beating with the whisk attachment.
Hello! You can airbrush SMBC. I'd recommend spreading some buttercream onto a sheet pan and airbrushing that as a test for your color. It's always best to do a test swatch before going for the entire cake!
That is a great idea! I haven't tried it, but Im sure that you could reduce the mango puree in the same way. You may want to add the mango to the finished buttercream in stages since you may not need to use all of the puree.
Hi Dan, Hi Renee,Please help I applied Swiss maringue buttercream on my cake and after few hours now I see cracks on my cake , what should I do to prevent from cracking please advise I have to give cake tomorrow morning 😭😭
Don't forget to follow me on Instagram!
instagram.com/bakedbydan/
That has to be some of the most beautiful buttercream frosting I've ever seen omg I don't even need the cupcakes, just gimme a spoon and the bowl you made the frosting in!!!
Dan, that looks really good. Adding that Gran Marne does something to those berries. 😊
thank you so much for sharing! One question, which one you prefer the most? Swiss Meringue or Italian Meringue?
Hi, I have pureed strawberries frozen, I put them in the Vitamix, and blended until smooth. Will I get a pretty good texture from that if I attempt to cook it, now?
Hi Dan, I recently discovered your RUclips channel and I love it !
I always have a hard time with buttercream but you convinced me to try again. Is it possible to make it ahead of time and store it in the fridge ? And if I do should I whip it again or it might fall apart ?
HI Laurène. Thank you for checking out my channel! You can certainly store buttercream in the fridge. When you are ready to use it you can bring it back to room temp and whip it with the whip attachment until it is smooth and fluffy. Enjoy!
Berry good idea thanks
Thanks Dan...looks yummy :)
I love it!! I'm going to try it tomorrow. we'll see!! 💖
Hey Dan,
I just made this and it came out perfectly.
Thanks for sharing it keep up the great work mate.
Hey Andrew- Im glad that you liked it. Thanks for checking out my channel!
Hi Dan!
First, thank you for your time!
I checked out your website to get your recipe. I must say, I was impressed with all the info you share with us!
I have a question. Can I used dried raspberry powder to lightly color and add flavor to your basic SMBC recipe? If so, when/how do I add it in and do I Omit the vanilla??
Thank you so much! ~Jules
Probably a lame question, but can you do this with blueberries? I love blueberries.
Is it possible to use palm oil shortening instead of butter, for someone who can't eat dairy? I've never made Swiss Meringue buttercream before, but that looks divine!
How many sticks of butter do you put in the strawberry meringue buttercream?
Thanks for the demo. Can I make it with less sugar? or it has to be egg white : sugar= 1:2 ?
Hi Ashley! Swiss Buttercream recipes do vary a bit in the amount of sugar that they contain. I usually go for a higher amount ;) So yes, you can reduce the sugar a bit, in this case you'd be okay reducing the sugar by up to 2 ounces. As always, experiment and find what works best for you.
Happy Baking! -Dan
Baking With Dan can you keep posting
Love it❤️😍💕!
You are a creative person
I have a question can i put all or half of the amount of strawberries as you said?
HI Juju. You certainly could. Feel free to add more or less to taste. Happy Baking! ~Dan
Baking With Dan
thank u so much👍
is there any chance that i can make chocolate swiss meringue? i reckon melted chocolate will destroy the texture? but plain cocao powder will probably make it a but bitter?
Hey Emely! You can definitely add melted and cooled baking chocolate to Swiss meringue buttercream; people do it all the time. Id recommend using semi sweet or bittersweet chocolate and using about 6-8 ounces chocolate (per pound of butter) depending on taste. Enjoy!
Hi Emely, You could try making a small amount of chocolate ganache and fold that into the buttercream.
Can i frost this and use later?maybe 2weeks before the party?
I made this and the butter became chunky and separated from everything else. It resembles pink curdled milk. I used cold butter, is that the problem?
Hello! Yes, cold butter won't work in a Swiss buttercream- you'll want to use soft butter. You can fix it by gently heating the bowl with a kitchen torch, or gently heating the bowl over the stove, and then continue beating with the whisk attachment.
do you use fresh or frozen strawberries?
Hi Mark! Either will work. Frozen work well when strawberries aren't in season in your area.
-Dan
Hi Dan, can I airbrush on SMBC will it work perfectly?
Hello! You can airbrush SMBC. I'd recommend spreading some buttercream onto a sheet pan and airbrushing that as a test for your color. It's always best to do a test swatch before going for the entire cake!
Baking With Dan sure, I'll try and will let you know. Thank you for replying.
Kaukab Razvi is
can I try this with mango?
That is a great idea! I haven't tried it, but Im sure that you could reduce the mango puree in the same way. You may want to add the mango to the finished buttercream in stages since you may not need to use all of the puree.
I like the name! LOL!
Aren't eggs in the USA already pasteurized? Do we really have to go through this step?
Hi Dan, Hi Renee,Please help I applied Swiss maringue buttercream on my cake and after few hours now I see cracks on my cake , what should I do to prevent from cracking please advise I have to give cake tomorrow morning 😭😭
How many egg whites
Will this work for raspberry?
EasiPat yes