I’ve made this recipe numerous times and it’s turned out so so delicious. The time it curdled on me was when it was too warm in the kitchen otherwise all the other 3 times was perfect!
I made this today to frost my chocolate cake. So smooth and silky, so easy to frost my cake. And it is not too sweet too! The sweetness is just right. Thank you pretty!
Pls show your viewing audience, Tess, that in real life in your kitchen you use a spatula to scrape out ALL of the ingredient you are adding into the bowl. Like your 12 oz. of chocolate that you are adding in and NOT leaving behind all that you did in the video! For a person who likes to be sooo precise in your measurements, you DID NOT add in 12 oz of melted chocolate!!!
I noticed this too when she made a chocolate cake but didn't scrap out all of the sour cream into the batter 😞 legit there was like probably 1/4 cup soir cream that she left in the small bowl
This buttercream is the star of the show. Amazing! And thank you for showing us how to fix a mistake. My second time making it and both times absolutely blew my family away
I saw all the comments but still watched the video cos I’m like ‘can’t be that bad’ but girl, it was that bad. You need to whip your egg whites for around 10 minutes on a high speed until they reach stiff peaks and are about room temp, otherwise it will melt the butter you put in and the buttercream will have no structure.
Refrigerated meringue butter creams will harden and lose some silkiness, but you just have to bring it back to room temp and whisk it for a few seconds to make it silky again
What kind of chocolate melted here? Lots of Hershey's / Ghirardelli's bars? Nestle's chocolate chips? Also, I would think using a dark chocolate would be best, because the meringue already has the sugar and the best thing about Swiss meringue is that it is less sweet. What are you thoughts? I am baking a cake for my mom's birthday in a couple weeks and definitely want to make good frosting.
Use chocolate use for baking purpose and have coca solids content more than 28%. I can recommend better channel for baking jemma cupcakes and preppy’s kitchen you’ll get amazing recipes with best results. Hope your cake for your mom would turn out best this year👍
i think that's what i'm gonna do, it's already got enough fat from the butter, right? i wanna also add hazelnut milk or maybe hazelnut syrup to make it taste like nutella
I’ve made this amazing recipe multiple times before with success but today my butter egg mixture ended up looking like soup 😢 what could be the reason?
You do. Idk who told her to do this, but every pastry chef since forever waits until the merengue is cool and at peaks. Also, your buttercream doesnt curdle because its too warm, its curdles because its too cold. It stays soupy if its too warm. Hers curdled because of the weird ass method she used with the liquid egg whites she added butter too. Thats not a curdle, thats a broken buttercream.
Actually, the egg whites need to be fully whipped into a meringue BEFORE adding the softened butter, vanilla, and chocolate. The video shows the buttercream as ver thin. Not as fluffy as it should.
Oh no. This video is not the best advice for inexperienced bakers who wouldn’t know any better. No stiff peaks? No wonder the end result looks runny as heck and definitely not pipe-able🙁
Try coca powder and butter mix then add it in meringue also add a little of melted chocolate to achieve a higher level of taste. If it works for you just let me know your experience. Thanks 🙏
I made a white meringue last week for my husband's birthday (not from this person) and it came out amazing! I needed a chocolate version for my son's birthday today and I tried this one. What a waste of ingredients and time. I ended up dumping the entire thing down the sink. Mine "curdled" like she mentions in the video so I whipped it more like she suggested. It still didn't come together. So I put it in the fridge for 10-15 minutes like she suggested. It still didn't come together. Her video is so edited that God only knows how many batches she dumped before getting the result that she did for the video.
If you try any recipe plz well research before I am baking and learned a lot from youtube. I follow professional bakers who are super star in their work like jemma cupcakes, preppys kitchen and some other good channels. Their recipes turns out great 👍
It could help but usually when you put the chocolate in, the chocolate should be cool. Not hot or even warm because it will ruin the butter. It will melt the butter inside your frosting.
I love this! I'm gonna try this one! And yes, I agree I'm not a fan of american buttercream. I hate it when i keep looking for buttercream recipe and they're always american ones. I always exit the video 😂 Good to know bakers like you who don't like american buttercream 😅
Thanks Tessa! Great easy recipe, I'll be using this on my next cake. I'm a cake decorator and I use quite a few recipes from your website. The bread recipes I especially like, more of those pls ;-)
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