Like Swiss meringue buttercream but... EASIER 

Yeah! I discovered this channel because of Tigga Mac, and now I'm a fan

Symbiosis

Some people don't like store bought icing. I don't. it's to sweet and more unhealthy then homemade frosting. About the Knife. If people are trying to open a business, they are not gonna use a knife to smooth out buttercream.

Oh thats a fantastic tip, and getting ingredients to the same temp makes them combine better too right?

Wsounds like an awesome tip. Would it be a good idea to try this with pasteurized egg whites too?

@@marsfeathers Yes! I'll normally let the egg white mixture sit out for an hour or so before I make the buttercream. Otherwise the butter can get too cold and seize up in chunks, rather than emulsifying. You can fix this, though, by warming the bottom of your mixing bowl over a burner for a few seconds and re-whipping.

Hi can you share your recipe thanks

That's a great tip!! I'm gonna try that to see how it works

Is this buttercream uve shown here stable enough for hot temperatures? I live in a hot climate. Thank u in advance for ur response.

​@@TreciaEdwards Traditional SMBC isn't stable in hot and humid temps however this mock SMBC in the video will work. Italian Meringue Buttercream which is trickier to make is more suitable to that climate.

Recioe

SAME WITH ME I LOVE THEM BOTH! 💜💜

Many people use the same recipe.

Do the highest. We're not really concerned about the texture of the final texture of the meringue since it mostly deflates when we add butter. The more important thing is to ensure all your sugar is dissolved, which happens more readily at a higher speed. You may want to stop once or twice to scrape down the bowl to catch any sugar granules that may have flown up though. :)

I've tried Costco (Kirkland signature) and Target brand. In these particular buttercreams, it's not nearly as important to whip the egg whites to the highest volume possible. It's probably enough to loosen the egg white proteins a little so that it can distribute a little more evenly within the butter. So going along those lines, a meringue powder should work.

@@Sugarologieany tips on getting them to whip up? I made sure to clean my bowl super well and used target brand and C&H superfine. They’re just slush 😓

@@sherb9841 Are you using a stand mixer or hand mixer? If you are using a hand mixer, what kind of bowl are you using? Did you remember to wipe down your bowl, mixer, and spatulas with vinegar before starting? This will help remove any oils, proteins, or residues that can cause your eggs not to whip. Also, avoid plastic bowls as they can hold/trap oils/fats/water. Check your rubber/silicone spatulas for cuts that too will hold oils/fats/water. Good luck..You've got this!

​@@Sugarologiehow much meringue powder would uou use if you chose to use it instead?

Seriously.... Heat up eggs whites in a double boiler on your stove... 🤦‍♂️

That’s a common saying in the US…

@@julietteferrars3097 I know, but Tiga says it in all her videos and I’ve never heard sugarolgie say it before

Have you tried Aquafaba? It’s the liquid from cooked chickpeas. Edit. Stupid autocorrect

​@@leonardhatcher3272 I think you mean aquafaba (I'm guessing that was an autocorrect error 'cause my phone wanted to change it too 😅)

@@katiekawaii stupid autocorrect is stupid.

Try russian buttercream sometimes called sweetened condensed milk frosting.

It’s mostly the same in the U.S. I believe. It’s raw flour you have to watch out for here 😬

Hi, any advice for shortening over here in the UK? not sure what that is called in or supermarkets... thanks

@@deedee6820 The full name for it is vegetable shortening, and it looks like you guys have it under the brand names Trex, Flora, White, or Cooken. It’s just a solid white fat. In the U.S. it more commonly comes in a tin but butter-like sticks appear to be the more common form in the UK (at least that’s what Trex appears to come in 😊). Nigella has an article all about shortening that might help if you need more info, good luck!

@Rose Posie thank you. I'll have to try find some to try out! :)

According to the Minnesota Department of Health, ""It is common for chickens, ducks, and other poultry to carry Salmonella and Campylobacter. These are bacteria that can live naturally in the intestines of poultry and many other animals and can be passed in their droppings or feces. Even organically fed poultry can become infected with Salmonella and Campylobacter." "Live poultry may have Salmonella or Campylobacter germs in their droppings and on their bodies (feathers, feet, and beaks) even when they appear healthy and clean. The germs can spread to cages, coops, bedding, plants, and soil in the area where the birds live, and to the hands, shoes, and clothing of those who care for them. People become infected with Salmonella or Campylobacter when they put their hands or other things that have been in contact with the birds or their environment in or around their mouth." "Thoroughly cook eggs, as bacteria can pass from healthy looking hens into the interior of normal looking eggs." According to the National Veterinary Institue of Sweden, "Basically, salmonella is a faecal-oral infection. Infected birds can clear themselves of infection after some time, but some excrete bacteria in droppings for several months. It is practically impossible to rid a salmonella infected flock from the infection when kept on permanent bedding." "Several serotypes have the ability to invade, i.e. they have the ability to infect inner organs and not just the gastrointestinal tract. This leads to increased risk of eggs becoming infected in the fallopian tube of the hen. S. Enteritidis has a high ability to invade, but even S. Typhimurium, S. Hadar, and S. Heidelberg have some ability to do so. The infection can thus be passed on to humans via infected consumption eggs or to the chicken if the egg is to be hatched."

In tigga's video, sugarologie posted the measurements in the comment section.

I believe the only sugars we have in the US are cane sugar and something else I can't think of. or maybe it's only cane.

It's called superfine here. Still not available everywhere though.. The brand Domino has one. Some stores sell their own brand but mainly higher end ones like whole foods.

​@@imasocialbutterflful Try superfine granulated cane sugar. Domino brand has one

Yes, that is what your doing in the original recipe. Originally your to heat your egg whites and sugar over a double boiler, when sugar is dissolved, eggs are pasteurized. I still do it this way, because the ones in the carton, don't always work... They separate and cause a massive fail..

What is the reason behind the added shortening?

Tigga Mac says you can use all butter. The shortening is to lighten the butter flavor and the color, but if you don't mind those then all butter should work!

@@lacquerluster thank u for response. I also wonder what reason for adding both kinds of sugars?

Yeah, the addition of shortening grosses me out. I guess it’s for stabilization? But regular SMBC is just a classic, can’t beat it in my opinion. It’s the perfect balance.

I'll have to check it out! Liz's work is fantastic 🥰

@@Sugarologie ❤

she mentioned it was tiggamac's recipe

@@nicolle2126 that explains why! I must have missed her say that

It's around 0:44 until the end of the video where she mentions it. Tigga Mac recently tried one of her frostings also. Hopefully a Collab is near❤

@@sunflower78575 that would be awesome if they did!!! Can you image the food baby they would come up with!?

She says its tigga mac recipe twice and even uses tiggas catch phrase of Ookie Dookie in the video too... Lol

You should constantly keep stirring.

Any !!! Lmao... 😅

Whipped cream would be best if you don't want to sweet of a frosting.

she linked to it in the top comment

Watch Preppy kitchen he shows in detail how to get deeper coloured Swiss meringue buttercream.

She says so in the video... 🤦‍♂️

Partly depends on what country you live in (some countries have stricter safety guidelines for eggs making it more or less safe to consume them raw) if you are making this and all of it will be eaten that day and it will be kept cooled until eaten you can probably get away with non pasteurised egg whites as long as your country has middling laws on egg safety their will be some risk but it should be pretty low especially if everyone has a strong immune system but their is still a risk you might be better off using a different recipe if you can't find pasteurised egg whites and don't feel comfortable taking that risk.

It also depends who is eating this? Is it for home use, or for sale in a bakery? Nobody really cares what or how you eat at home. You can also pasteurize your egg whites, making it safe for a cake that's for sale to the general public. Also, they have now discovered that it's the flour that was the carrier of salmonella, not that eggs can't, but the flour does, way more than eggs do... We bake our cakes, so not usually a problem, it's just that's the concern with raw cookie doe... 😊 Hope that helps..

No heating the egg whites! Though that's if you do not use raw eggs. if you use already heat-treated eggs, your good to go!

Shortening is flavorless, solid cooking fat that is made with hydrogenated vegetable oil. In the US, it is called Crisco. It looks like in the UK, it is sold under the brand names Trex, Flora White, and Cookeen.

@@jewelsbarbie Thanks! So to me it sounds like basically a more solid version of margarine? Does it have any health benefits over butter, why would you choose it over butter? If you didn't want a buttery taste?

@@PriyaPans I’m not completely sure why some recipes use shortening over butter. 🤔 One of the reasons might be that it is completely flavorless, and it doesn’t have any milk solids. I do know that butter is definitely the healthier option.

@@PriyaPans so I just googled it and it says- Shortening has no flavor and can make baked goods rise higher and be lighter, which depending on what you are baking, may be preferable to using butter. 😊

@@jewelsbarbie Interesting and it's vegetarian/lactose intolerant friendly.

Because it makes the buttercream taste less buttery which some people prefer.

There are different types of buttercream. The buttercream your talking about is American buttercream. The one in the video is a hybrid buttercream of American and Swiss meringue. There are also lots more.

Don't worry, you're not doing anything wrong - pasteurization is a process that exposes egg products to high temps over an extended period of time. Every company is different and will likely have a different protocol, but usually what happens is that some proteins break down during that process. There's usually enough proteins behind to whip in some air, but it will be drastically less than using fresh egg whites with all their proteins intact. Same goes for heating egg whites over a water bath - it retains more intact egg white proteins than commercial pasteurization processes. In this recipe, it doesn't matter how much volume you get from the whipping step, just try to make sure all the sugar is dissolved. In other recipes where volume is key (chiffons, macarons, etc.) the recipe should specify that fresh egg whites be used to retain the highest volume possible. :)