A couple of tips on Swiss Meringue Buttercream. Egg Whites: You have to make sure none of the yolk, even a tiny amount, is in your egg white mixture. Your egg whites will not whip up even with the tiniest amount of fat in it. I personally use my stand mixer bowl when I'm "cooking" my egg white mixture so I save on dishes. You have to make sure that your mixing bowl does not have any fat residue on the sides, as this also will prevent your eggs from whipping up.Meringue stage: I've found that whisking at a medium high speed, will take longer for my meringue to whip up, but helps keep the shape. I usually have it on the mixer for 15-20 minutes. My mixer seems to get very tired if it whip it on super high the whole time, even my pro Kitchen Aid. Patience is a virtue with this for sure but I've heard great feedback from clients about how smooth the texture is, and compared to American style buttercream, it's not as sweet.Butter: I've been taught and most accustomed to using cold butter while doing my meringue. After the whites are whipped up, I switch to the paddle attachment and add cold butter, but into 1 tablespoon pads and just toss them in slowly. I think I'm going to try room temp and see how it goes though. After you add the butter YOUR BUTTERCREAM WILL CURDDLE. It's just part of the chemistry when adding a fat to a liquid. You essentially need to create an emulsion between fat and water. It's pretty much forcing butter to mix with water since naturally, they like to stay separate. When you see the curdling happen, just keep it mixing and it will eventually come together. Can't say how much time will go by for sure, but it's just part of the process.These are just tips I've learned in my experience with Swiss Meringue Buttercream. I can agree that it's better than boiling water and sugar into a syrup and adding that to egg whites while whipping :( not good. It's so versatile too...you can literally add any type of flavor in any form, powder, puree, juice, extract, and it will blend in so well. It takes color very well also. Have fun!
For my mom's buttercream she boils together milk and flour then chills that and mixes it with butter and sugar. But one time she steeped rosemary in the milk and strained it before adding the flour, it was with a lemon cake, and it had a slight rosemary flavor that just worked so well with the lemon.
Crazy Pig Lady That's a "cooked" frosting. Definitely my favorite kind. Not too sweet and easy to pipe with. It takes a little longer to make but is sooo worth it.
alexandria vicente omg ikr. My mom doesn't like super sweet things either and I haven't had one dessert of hers that isn't good. She has a side business but she also doesn't have a ton of time so sometimes I get to help😁
I am delighted to learn that i can make this two weeks earlier 😍 this will be really useful for me. I am gonna make a cake for my engagement party, wish me luck guys 🐣
Oh. My. Goodness. I could not be more proud of having made this!!! I flavored mine with espresso and cocoa powder and it's super delicious!! I couldn't bear to beat the air out of it after I took a taste but maybe I'll try that another time :) -THANK YOU so much for your wonderful content!
Hi Nick, thank you so much - I learned to make macarons easily with your recipe, and now the Swiss meringue buttercream. I've used your recipe for my sons birthday cake and it was so easy to do! Your recipes are so reliable and straightforward. Thanks again :)
I'm so excited you shared this recipe! I've never tried making Swiss Meringue (classic Buttercream is my preference) but this looks AMAZING and so creamy!!! 😊💕👍🏻
I finally subscribed❤️❤️ been following you guys on instagram since I can remember. Love your videos. They have helped me out during dark times. Thank you
Hi Nick, love your videos and I have a question how is this different than the regular buttercream frosting and could you please do a video on the different ways to frost a cupcake and the differences between them? I am a beginner in making cupcakes and it would really help to get all the information I could get. 🙂
Hello there! May I know how much is the yield for the frosting? Roughly for how many cupcakes? Also, do you know roughly how many batches I need to make for a 6 inch 3 layered cake? Thank you!
Hi, I just foundout about your channel, I watched one of your video, I really like it and just hit subscribe button. It’s easy yet so creative. Hope you’ll make more tutorial video soon. Thanks😁
Nick, how warm should the egg whites feel to know they are safe to eat? I don't have a thermometer & will be using it on a cake for my 1 year old's cake smash
Hi Nick, absolutely love your channel! We're celebrating Easter this Sunday and I am making a buttercream rosette cake for the first time ever and would like to use your SMBC recipe. How much extra do you think I should make for a 9" four layer cake? It will probably be about 6" tall. I've made SMBC several times so I'm quite comfortable with it, but I'm not sure how much extra to make for the roses up the sides of the cake and across the top. Maybe 1.5x or 2x???
When did you put the Cream of tartar in the mix? And why do you put this in?? Love you and your channel!! I have made a lot of your cupcakes and they al where vers tasty. Now I'm going to try macarons verhaal soon👍🏻😄
Hi Nick, great video again... I was wondering about storing this kind of buttercream, I tend to keep it in the fridge but is it OK to stay out over night (in case of limited fridge space)?? thanks
Hi, 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 😭😭
Hi Nick! Do you ever use meringue powder for your swiss meringue buttercream? You mentioned it as an alternative in your royal icing video, but I was wondering if you could use it for buttercream/cake frosting too. Thanks!
+Chop Chop make sure you use the right equipment! I use this recipe twice a week and never have problems and I get multiple messages everyday from people who have made my macarons and cupcakes who love them!
I've tried experimenting with SMBC by piping it on cupcakes and leaving it put of the fridge overnight and it actually didn't melt! It's quite humid here where I live so I hope this helps
Hi Nick, thanks for sharing, I am going to try this! I have a question regarding adding different flavours to this frosting. How would I add fruit flavour and how much, so it would not become runny?
Olivia boil the fruit down to a paste then use the concentrated fruit as flavoring. Eg. Strawberries plus sugar. Cook until its thick then use that like a tablespoon. If you dont want that lol then just buy fruit flavoring
Hi nick you have an amazing channel And I made your recipe But I have a question is there any deference between low quality butter and a and normal or high quality butter If so will it effect the taste of it. @thescranline. Hope you reply 😴
Amazing video once more :D Never tried this kind of buttercreme but I'll definetely will 👍🏻 have you ever tried German buttercream? It is based on a vanilla custard and is incredibly smooth, rich and has not this pure sweetness like the American but tastes rather creamy :) if you are interested in an awesome recipe let me know :D Keep up the great work 😊
Hello! If my Macarons are around 3.5cm diameter, how many do you think I can fill with this recipe? I have my own Swiss meringue recipe but I would love to know. Also, have you ever made French meringue buttercream? I would love to try it as it uses up my egg yolks from the Macarons but I don’t know the difference taste wise..
Hi nick I made the swiss meringue Buttercream it came out nice &beautifully thanks for the recipe,just have one question can I add cream cheese on this frosting tnxz ❤️
Hi Nick I've literally just made this frosting, I followed the recipe on your website, and it didn't say to add butter. So I haven't added any butter but it tastes amazing! Do I need to add butter? Or not
Thanks for the tute. I’m wanting to use this for a cake then stick fondant cut outs I’ve made onto the cake. Would Swiss meringue buttercream be ok for this? Thanks.
This varies from kind to kind; usually the average weight should be printed on the box(if you buy it from a supermarket). In general, eggs are between 40-60g, so it would take betwen 4-7 eggs for this recipe. Also, the ratio egg yolk->egg white is roughly 1/3:2/3. Meannig, a 60g egg has about 40g egg white. Hope this helps
I have a question! Since the meringue will deflate anyway after adding butter, will the frosting be fine if I were to reduce the sugar by half the amount? Thanks!
Vanee Ganesh he actually uses quite a low amount of sugar. The general rule is to double sugar conpared with whites. So his is probs perfect. The deflating whites have nothing to do with the sugar it will still defla te after you add the butter.
