swiss meringue buttercream (smbc)
1 c sugar
4 large egg white
1 1/2 c butter, slightly cold and cubed
1 tsp vanilla
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200 grams sugar
4 large egg white (1 whole egg with shell - 55 to 68 grams each)
337. 5 grams butter, slightly cold and cubed
1 tsp vanilla
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** i used bakers best (margarine) in this video. if you want real butter, i prefer magnolia unsalted. both are tested. magnolia taste better.
** can frost 7"x 5" cake or 8"x3" (with design like swirls on top)
chocolate swiss meringue buttercream
1/2 c sugar
2 large egg white
3/4 c butter
1/2 tsp vanilla
150 gms melted chocolate
** 19 to 20 swirls
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**butter is slightly cold and cubed. still firm too touch but not super hard.
** tested chocolate swiss meringue buttercream and left it in room temperature for 3 days. it's very stable. but please take note that i made it february 2020. (medyo malamig now sa pinas)
**i usually use smbc for my chilled cakes. i actually used this for our next cake which i will be sharing next......uhmmm. basta.😅 ill edit it first) in short, i honestly dont know how long it will last if left at room temperature. my bad, sorry.
**buttercream is buttercream.....if the weather is TOO hot, whether you take the risk which i do not recommend (naman!😁) or replace some shortening with your butter, which i am not a fan.
it's worth to try. not too sweet and silky. 😊
i love smbc and imbc.😊 and hope you'll like it too. ❤ goodluck and happy baki...ng? happy frosting. 😂❤
background music:
New Start by LiQWYD / liqwyd
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22 фев 2020
