I am so glad I accidentally found your channel! Your videos are so clear, well thought out and super helpful! I am currently binge watching all of your amazing videos! Thank you so much! I am planning to join Skillshare so I can learn more from you!
Hi there! Thank you so much for your wonderful feedback :D. I am so glad to hear you're enjoying the videos, and that they're clear and helpful! Appreciate the support :)
Thank you for sharing the recipe. I tried this today - half the quantity. It was perfect, smooth texture and not overly sweet. The half quantity was adequate for two sponges. Thank you for the clear instructions.
Hello from New Zealand to the Philippines! Thanks so much for subscribing, and good luck with your hand mixer - you will definitely be giving your arm a workout but I promise it will be worth it :D
Your swiss meringue butter cream is so much easier thn the typical swiss meringue butter whereby normally thy boil the sugar first and added up the sugar syrup into white egg whisks
Hi there! Glad to hear you found this easy :). I believe the other type of buttercream you're referring to is an Italian meringue buttercream :) - it's different to a Swiss merigue buttercream and the method as you mentioned is a little more complicated!
really enjoying your tutorials. Thank you for making everything look so easy. I would like to ask a question regarding SMBC...how can we color this icing because more than often we are in need of colored buttercream. Looking forward to your reply.
Hey !Your subscriber from India❤️ following you from quite a long time and i found your videos really helpful thnk u sooo much for such simply explained and helpful videos. I wanted to know : Q.1 Will it be possible to make this SMBC with an electric hand beater ? Q.2 Will this quantity be enough for forsting as well as layering a chocolate cake ? ( don't worry i will follow your how to make black SMBC) recipe as it has black coco powder in it, I won't need anything else to use it in my chocolate cake isn't it? Much love from India❤️🇮🇳
Hello Pinak! Thank you so much for the wonderful feedback :) so glad to hear you're enjoying the content! To answer your questions, firstly yes you can use an electric hand beater, you may just have slightly sore arms after you're done as it does take quite a bit of mixing! And secondly, the quantity for this recipe is enough to ice a 6 inch 3 layer cake, so you can increase or decrease the quantities based on the size of your cake :). And you can use the buttercream as is, but for a chocolate cake I would recommend folding in 225g of melted dark chocolate, then leave it in the fridge for 30 mins to firm up. After it's ready you can then add black cocoa powder and some gel colour to achieve the black look (only do this for the outer layer of frosting - the inside can all just be the chocolate frosting without the black cocoa and gel colour) and then use that on your chocolate cake. It is an amazing tasting frosting with the chocolate in it! Hope that helps :)
Hi MK! i love this recipe and have already used it for several cakes! Do u have any ideas on how many regular size cupcakes i could pipe with 1 batch of this recipe?
Hello Elaine! So glad to hear this recipe is working well for you :). Hmmm good question - I don't really make cupcakes so I can't say for sure, but to give a rough estimate I'd say about a dozen cupcakes!
Hi wanted to know how many kg cake can this recipe cover??? Can i use this recipe to cover wedding cake?? Can I also use this recipe to cover cake for fondant covering? How do I reduce the sweetness? Wil it be stable at room temperature.. Thank you 😊
Hi Thomas! Yes you can use this for wedding cakes its a great stable recipe for using under fondant too :). 1 batch of this recipe is enough to cover a 6 inch 3 layer cake (not sure about kgs sorry!). It isn't a very sweet frosting so I wouldn't recommend reducing the sugar as the sugar helps with stability. Also I'd recommend using my updated recipe which is linked in the description box. Hope this helps! :)
Hi Advani! Thank you so much :). Hmmm it really depends what you're after. I prefer SMBC because it's less sweet and is great for decorating. ABC is also great for decorating but is sweeter than SMBC. For certain techniques ABC works better because it is a crusting buttercream (e.g. applying stencils to a cake, using Russian piping tips), and it releases less moisture so when working with materials that are sensitive to humidity (e.g. sugar sheet, wafer paper etc.), it's better to use ABC. Hope that helps!
Aww thank you so much! Unfortunately the sugar shouldn't really be amended as this may change the consistency of the meringue, but this buttercream isn't too sweet anyway :)
How to make the butter creams or whipped creams that you have shown in your videos, if I don't have the stand mixer like you. I just have a electric hand mixer :(
Hi Sasha! Caster sugar is basically fine white granulated sugar, but not as fine as icing sugar. I wouldn't recommend substituting it with icing sugar as icing sugar often has other ingredients in it. You can use regular sugar, but you'll need to keep a close eye on your mixture to ensure your egg whites do not overcook as the larger sugar particles will mean a longer cooking time to dissolve. You can also grind regular sugar to make the particles finer and use that :)
Hey, I'm going to make 3 layer 6 and 4-inch cakes, I'm not going to use this for filling or crumb coating, how many quantities of this recipe do I need as a frosting?
Hey! Your videos are great, wish you ever more success ❤️ Just wanted to know what Vanilla Extract you use? I’ve been looking for a good one without alcohol
Hello there! Thank you so much for your support, and so glad to hear you're enjoying the videos :). Lately I've been using the Hansell's brand vanilla essense which is alcohol free and it works great :)
Hi you made the process so simple and easy to follow. The amount of ingredients you have used to make the buttercream meringue, what size of cake will it be sufficient for? M planning to make a 3 layer cake ( not sure if the cake tin size at the moment).
Hi Manisha! Glad you found the video helpful :) this recipe will ice a 3 layer 6 inch cake. Anything larger and you will need to increase the quantity of the recipe. Hope that helps!
Thank you so much for your videos, it’s so easy to watch you. I found your channel when I was looking for sugar sheet technique. Love the way you explain. I wanted to ask you with this buttercream and the amounts on the recipe, is it enough to do, let’s say the last marbled cake that you did a week ago here on the channel? Is it enough to crumbed the cake and make the marble sheet? If not what would you recommend, double?, triple the recipe? I really want to try this technique. Thanks in advanced
Hi there! Thank you so much for your feedback, I'm so glad to hear that you're enjoying the videos :). And great question! This recipe will be enough to lightly crumb coat a 6 inch 2 layer cake and do the marble effect around the cake. Anything bigger then you'll need to increase the quantity :). Hope that helps!
Love your videos, descriptive and straight forward. Thank you. Question please: Can I use magarine instead of butter and use hand mixer? I have tried this and after putting in the magarine, it starts to look like they're separating and could easily slide off, even after leaving it to mix for a while. Any tips to avoid this please?
Thanks Stephanie! Glad you're finding the videos helpful :) Hmm I think the separating may be happening due to the margarine. It's probably best to stick with a butter for this. And yes you can totally use a hand mixer for this, but it will take a while so you just need to be patient with it (your arms may get a bit sore!). Hope this helps :)
@@stephanietarfa9834 no problem! There may be other recipes where margarine can be used, but there may be a difference in the amount of liquid to fat ratio or something like that which leads to a better result :)
Hi there! You can definitely keep it in a container on the bench, but I would recommend giving it a quick whip before you use it as this will remove any air bubbles :)
Thank you! Do you use the paddle attachment to get the air bubbles out and how long for? I tried it on the weekend for a few minutes but they were still visible when I was icing the cake 😊
@@genevievesavage2607 ahh yes the air bubble problem! 😅 The best way to get rid of air bubbles is to mix it using a paddle attachment on a very low speed, or my preferred method is to just use your hands to mix the buttercream for a minute or so with a spatula/spoon and this works great! :)
Hi there! Yes you can except it will take longer for the granulated sugar to dissolve so you just need to keep a close eye on your egg whites to make sure you don't over heat them. Other than that the process is the same :)
Hello Reina! Yes this is a nice stable buttercream that will hold up well in humid climates. Just be sure to refrigerate it after it's been applied to the cake so the buttercream can harden up before removing it for your event :)
@@SJ-pi3se Hmmm did you mix it by hand or in a mixer? It's best to mix it in on a low-medium speed in a mixer, and remember to scrape down the sides of the bowl and mix it again. It could also be the gel food colour. Wilton is a great brand though so perhaps you needed more of the gel colour or needed to mix it for longer? :) Hope this helps!
Hi there! Unfortunately you will need to use castor sugar for this recipe :). You could use the meringue for decorations but I'm not sure how well this will hold up!
Hi..I am ur new Subscriber...liked ur sugar sheet video and in the middle of watching that video hv immediately subscribe to ur channel 😉😊 my question is... Is thr any substitute for egg white?? I really wanna try this but I don't eat egg..😐
Hi there! So glad to hear you enjoyed the sugar sheet video and thank you so much for your support :). Hmmm good question! I've never tried any substitutes myself so can't vouch for any, but I had a quick look online and it seems as though people use a combination of protein powder and some kind of milk (e.g. soy milk or almond milk). I'm not sure how this will affect the taste, but here's a recipe you can check out: ffeabysawsen.com/sawsens-egg-free-swiss-buttercream-sebc-recipe-vanilla2/ Hope that helps :)
I want to know if I want to add butterscotch sauce in it what cream shoul I use for my cake?? Is it butter cream or whipped cream better?? Or I should just spread it on the cake instead of mixing it with the cream??
Hi there! I haven't tried with whipped cream, but you can certainly mix the butterscotch sauce straight into this buttercream recipe (as well as my American buttercream recipe) once it is finished :). I usually do this with caramel or melted chocolate, and it works great!
I made this and it was yummy but there was a slight graininess From the sugar. Am I able to substitute for powdered sugar and cook that with the egg whites?
Hi Sara! The graininess will be due to the initial castor sugar not melting enough into the egg whites. Simply heat the mixture for a little longer until it's super smooth and then you shouldn't have any grains in your final buttercream :). I've never tried with powdered sugar so can't say sorry!
Hi Shafiya! :) Yes that's correct, but as you whip the egg white and sugar mixture after it's been heated, it will cool down itself. So you can start whipping it up right after it's been heated up. Hope that helps :)
Hi Connor! Hmmm I think it would be too soft as SMBC doesn't really 'set' or develop a crust. So it may make the macaron shells too soft, and make them slide more/harder to handle if that makes sense :)
Assalamualaikum...thank you for your recipe...what is the quantity if i want to use white choc instead of dark choc? Another question is tht which one is more stable in hot weather...italian or swiss meringue? Thank you. May Allah bless you MK.
Wassalaam! I'd recommend using about 3/4 of the amount of white chocolate, taste the buttercream, and then if you feel it can be sweeter/stronger in flavour then you can add the remaining quarter :). And Italian meringue buttercream is the most stable of all :). Thank you so much for your duas - I wish the same for you :D
Hi there! Great question :). Yes it is safe to consume as the egg whites are heated up to a temperature (around 160 degrees) that kills any harmful bacteria in the egg whites :). Hope that helps!
I need toask 2 things If we want to make smbc in chocolate then we have to add chocolate in substitute of butter ? And 2 How we will add chocolate Melted chocolate?
Hmmmm I'm not too sure about this as I haven't tried it myself sorry! I have heard people using margarine in buttercreams, but it needs to have a high fat content (more than 60%). So a pretty solid margarine like that may work :)
Wassalaam :). Unfortunately you cannot as this may change the consistency of the meringue. I'm not sure if you've tried the recipe yet or not but this SMBC recipe isn't as sweet as an American buttercream, so you may find it okay :)
Salam sister first time in your channel a lot of information thanks. Can I reduce the amount of sugar I tried it with is amount of sugar it turned out veeeery sweet if yes what is the minimum amount I can use with out loosing the texture of the cream thank you
Wassalaam! So glad to hear you're enjoying the videos :). Hmmm I'm quite surprised that it's turned out really sweet, as this buttercream shouldn't be very sweet (which is why I love it!), so perhaps double check the quantity of caster sugar used? Also, did you use unsalted butter and caster sugar as opposed to normal white granulated sugar? You can't really reduce the sugar as this will change the consistency of the meringue, but you can reduce it slightly (about a 1/4 cup less). Hope this helps! :)
@@omasmaa3291 The only difference is that caster sugar dissolves more easily as it is finer grains of sugar so its easier to use when melting in egg whites, though technically this shouldn't impact the sweetness of the buttercream. Hmmm I'm still not sure why it's come out so sweet! The only thing I can think of is too much sugar - perhaps try weighing the sugar in grams (it should be 320g) as opposed to using a cup measurement as sometimes cup measurements can differ. Compared to other buttercreams, swiss meringue buttercreams are generally a lot less sweeter, but perhaps it still may just be too sweet for some palettes :). Last resort would be to just use a little less sugar. Hope it works out better for you next time around :)
Can I make some up (un coloured) and put it in the fridge to use over a couple of days ? If I bring it back to room temp and give it a good mix and add a colour then use ? Will it be ok to do that please ? Thanks .
My meringue never stiffs up no matter for how long I mix it. It only gets runnier. I don’t know what I’m doing wrong. 😩😩 and I have tried is sooo many times.
Hi there! Ohh no I'm sorry to hear that! A common problem could be that you're mixing the egg whites at too low of a speed. Try increasing the speed. Another thing to help stabilise the egg whites you're using is to add a little bit of lemon juice to the egg whites. Also, make sure there are absolutely no egg yolks at all in your mixture, or no fats left on the mixing bowl you're using otherwise this can prevent your meringue from whipping up properly. Hope these tips help!
Great question! I wouldn't recommend using salted butter, as this can leave quite a sharp taste in the buttercream. If you don't mind that sharp taste that you can get with sweet buttercreams, then you can go ahead and use salted butter :)
