Swiss meringue buttercream FOR BEGINNERS | Your complete guide

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Master the 3 key steps + watch me make some intentional mistakes so you know how to fix them.
🧁 RECIPE IN VIDEO (makes about 6 cups of frosting - enough for a 6 inch 3 layer cake or more than 2 dozen cupcakes)
1 cup (242g) egg whites, fresh
2 cups (400g) granulated sugar
1/4 teaspoon cream of tartar or 1/2 tsp lemon juice
2 1/2 cups (566g) unsalted butter, softened to cool room temp
1 teaspoon (4g) vanilla extract
1/2 teaspoon (2g) salt
🍰 NEED ANOTHER QUANTITY/FLAVOR OF FROSTING?
TRY MY CAKECULATOR (It creates a cake + frosting recipe for you)
cakeculator.sugarologie.com/
⏱ TIMESTAMPS
00:00 Intro
00:26 Part 1: How to make Swiss meringue
01:54 Visual Cue Part 1: How to know your meringue is done
02:41 Part 2: How to emulsify butter and meringue for Swiss meringue buttercream
02:50 What even is an emulsion??
03:39 What is room temperature butter?
04:18 How to add butter to Swiss meringue
04:57 Visual Cue Part 2: How to know you've made Swiss meringue buttercream
05:35 Why is my Swiss meringue buttercream curdled or broken or separated?
06:25 Why is my Swiss meringue buttercream soupy or not coming together?
07:06 Part 3: Smoothing and Flavoring
07:20 How do I make my Swiss meringue buttercream taste less buttery?
07:37 Visual cue Part 3: How do I know my Swiss meringue buttercream is ready to use?
08:00 How do I store Swiss meringue buttercream? Can I freeze Swiss meringue buttercream? Can I keep Swiss meringue buttercream in the fridge?
08:34 Is Swiss meringue buttercream stable in hot temperatures? How long can I leave a cake out with Swiss meringue buttercream?
🥣 TOOLS USED
BPA-free freezer containers for frosting storage, 32oz
amzn.to/3HPTm8u
✌🏼 I'm pretty active on social media - I'm a LearnOnTikTok partner and post fun stories on Instagram about my baking science experiments - come say hi!
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INSTAGRAM / sugarologie101
TIKTOK / sugarologie101
PINTEREST / sugarologie
WEBSITE www.sugarologie.com
THE CAKECULATOR cakeculator.sugarologie.com
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Happy baking, friends ♥️
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This description may contain affiliate links. I get a small commission at no extra cost to you.

Опубликовано:

2 июн 2024

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Комментарии : 411

@kingofcurrywurst5287 Год назад

i dont understand how your channel is not even bigger than it is. I absolutely love your content! my baking game has increased so much since i found you. THANK YOU

@Sugarologie Год назад

Thank you so much!

@mishawyatt1194 9 месяцев назад

I was thinking the same thing!

@Kookeencream 6 месяцев назад

Exactly what I was thinking

@felipepimentel2588 3 месяца назад

Preach!!

@MissMtaBehboo Месяц назад

I was thinking exactly the same thing! She’s incredible! Love her channel!

@magdaladmarttino9552 4 дня назад

I’m not a scientist but I like logical explanations. This is so helpful.

@lauramathews3151 Год назад

You killed me with Steven He and the emulsional/ emotional pun.... omg....😂😂😂....🤣🤣🤣

@S-K. Год назад

I swear you must be educated as a scientist or engineer, I love your precise but accessible application of cooking science concepts to baking. I immediately liked and subscribed before I even finished watching my first video from you. Keep it up, your video quality and content is excellent.

@erin6692 Год назад

she is education as a scientist. She says that in a few videos including this one.

@_salma4 2 года назад

I made my first swiss meringue today following your instructions. I never thought I would perfect it from the first try but I did!! Thank you so much your video was so helpful 🌹

@Sugarologie 2 года назад

Ahh that’s so great - I love how you got it on the very first try 😊

@Tamilwishingtales Год назад

How much does it take totally to make it ?

@_salma4 Год назад

@@Tamilwishingtales Around 1 hour or maybe less.

@Tamilwishingtales Год назад

1hour in stand mixer??? I use. Electric mixer doesn’t it take more than an hour for me. Thanks for reply

@_salma4 Год назад

@@Tamilwishingtales No I meant the whole process from making the meringue to whipping it takes 1 hour or maybe less.

@sblove86 Год назад

This is exactly why I love baking. I studied chemical engineering so the sciencey stuff really appeals to me! Love your channel!!

@whitneya7578 Год назад

Emulsional damage 😂 Thank you for this very informative video. I’m making it for the first time for my mom’s birthday cake!

@rc9638 2 месяца назад

If only I had come across this video several years ago when I first attempted to make smbc. Oh, the tears that were shed, the swear words that were shouted. The misadventures of smbc were enough to write a one act tragic opera. 😂

@Aramat-of-joy 8 месяцев назад

Thank you soooo much!!! Can’t wait to try it!

@jbtaydri 2 года назад

Loved this! Thank you!!

@MindiLynn3 18 дней назад

I love your information! Much appreciated!

@mikecathy3875 Год назад

Thank you for all the insight !

@kelseyclarke9488 Год назад

Thank you! Super helpful video

@User-mq5fz 2 года назад

Love love love!!!!! Amazing video as always!🥺💘

@bernielove49 Год назад

Yay I can’t wait to try this frosting thanks for sharing the why and how 🙌🏼💓

@debragrubbs1038 Год назад

Thank you for all the info!!

@Midge421 Год назад

Brilliant idea with the steamer basket! Thanks for the great tip!

@michaelamc4676 2 года назад

Your brilliant. Thank you for this video .

@cooklikesasha Год назад

I love your videos! love that you teach the science behind baking! I'd love one on baking breads!

@debjudisch5548 Год назад

You say that you are a nerd? Well, I am SO happy that you are! You make everything easier for us because you do the hard work and explain it to us so that we become better bakers! I really appreciate your well thought out and videos. No crazy music, we see what you are doing instead of looking at a pair of hands! You demonstrate in real time...I just love ya'!

@WheeheeXDD Год назад

Thank you for the scientific and clear explanations!

@saraprevost 6 дней назад

I'm definitely learning quite a bit can't wait to put this to action!

@TheFutureDoc24 Год назад

Exactly the video I needed right now. Gonna use this recipe!! Thanks!

@nooriyaabdool8490 2 года назад

Love it. Well explained 😊

@samanthamazur9444 Год назад

Amazing video. I will absolutely try Swiss meringue buttercream now!!!

@anushasagarika7779 Год назад

Well explained. Thank you.

@Foxriverstratergy 8 месяцев назад

Thank you so much. This helped me a lot. You're detailed explanation is awesome

@m.bustock5265 8 месяцев назад

OMG this video is amazing! Fun science at its best! Will be making this!

@harjeetkaur-fr9os Год назад

That looks so easy with ur elaborate explanation.

@womanandthesoul Год назад

So entertaining! I am a fan! Thank you

@TheAndrewRitchie 5 месяцев назад

Thank you! Best demo I’ve seen on Swiss meringue buttercream to date!

@MountaintopKitchen Год назад

Love your scientific approach to consistent baking. 👨‍🍳

@_ka1yan_c0ast97 Год назад

This was veryyy helpful thank you

@staceypruss2532 Год назад

Thank you, this was so helpful. First try success!

@stillpickinganame5350 10 месяцев назад

What a great video! Very easy to understand and with many interesting facts of the science behind everything. Thank you so much and keep up! ❤

@kelsey6556 Год назад

I LOVE your channel. Thank youuuuu!!!!

@kimiaaakk Год назад

Thank you so much, this video is so informative ❤

@medsurgcutie 7 дней назад

First time making swiss meringue buttercream and I followed this recipe. It came out great! Thanks so much.

@torikilgore5568 Год назад

THANK YOU THANK YOU THANK YOU. This is exactly the kind of instruction I need to try this again. Flawless.

@Susie_86 9 месяцев назад

This recipe and your techniques totally saved my life!! I can't thank you enough! 😊

@angelicamoodley 2 года назад

Awesome video, super helpful and interesting. I'm just starting to get into baking again and never really had an interest in the science behind baking before and this is a lovely intro into that science mixed with useful and practical advice. thanks so much 😊

@pariaparbfp1174 Год назад

You're instructions are the best. Keep up the good work😊

@giuliamangaka8712 8 месяцев назад

Thank you. THANK YOU SO MUCHHHH. You saved my buttercream. Thank youuuuu

@pamelalandrum82 9 месяцев назад

Excellent.. enjoyable, and very informative. Thank you.

@paulinapelonio 2 года назад

this is so entertaining to watch! and it's great that i learned so much! thank you for this video :)

@bonnieharris5719 Год назад

Excellent instruction very easy to understand very helpful

@melisasani880 9 месяцев назад

Thank you so much for such insightful video I never knew that points and happy have learned a lot from you❤

@evelynmok2654 8 месяцев назад

Thank you for such a detailed frosting tutorial! I was able to make this frosting following your clear cues and instructions. You are a Godsend. ❤🙏🏻🤗

@isabellacullen1349 2 года назад

All of the three meringue looked delicious and fluffy. You’re a true scientist when it comes to cooking and I liked how you used the legos too. Thanks for showing us this video.😊😇

@thomaskelly6273 9 месяцев назад

Top notch video’s !!! Love you channel.❤

@priya5411 Год назад

Thank you so much for such a detailed explanation of everything. I made it today, and it came out the perfect and exact quantity that I needed.

@cml222444 9 месяцев назад

You ….. ARE A GENIUS…best Swiss meringue video I ever saw!

@AmberU 6 месяцев назад

Im hooked ! 2nd video of yours i watched and im here for it!

@1DrBar 4 месяца назад

Excellent information presented in a clear detailed way - I'm fortunate to have found your channel.

@kenichi1903 2 года назад

Impressive! I learn a lot of baking stuffs and of course science. You help me decide which frosting to use and thank you for experimenting for us, your content are so useful. I hope my cake and will turn out good as yours.

@carolmelancon 3 месяца назад

Fabulous content and I love that your cool shots/editing blend in seamlessly and enhance rather than detract from your videos.

@silog21 Год назад

Your channel is so amazing!

@duetoronomy 11 месяцев назад

That fact that you addressed my problems with visuals and solutions was a whole other level of baking channels. My kids thank you and I sub❤

@11auty 2 года назад

This was amazing! Thank you so much, so informative and covering every potential issue!

@Sugarologie 2 года назад

You're so welcome!

@wandaparedesabad3620 2 года назад

Thank you so much for this video, I love baking too but I’ve been having a lot of problems stabilizing my frosting, your video was very informative I learned a lot.

@valerielowes4303 Месяц назад

Brilliant video and the visual clues are fantastic. Taking the fear out of swiss meringue buttercream. Great tutor!

@Xosweetmia 2 года назад

Thank you so so so so so much!!! So much make sense now. I’ve been baking for over a year now and I always struggle with getting the right consistency. Thank you again for providing this recipe, I really appreciate it!

@heatherpayne78 Год назад

I love your nod to Steven He with the 'dad joke' emulsonional damage!!! I love dad jokes, I love science baking & my kids introduced me to Steven He this year (so I could prove to them how good they've got it compared to Steven!) ;-) I'm decorating my parents' 50th wedding anniversary cake tomorrow for next Tuesday & I was so happy to find your video on choosing the right buttercream (& now this one on Swiss meringue). Thank you so much! The heat is a worrying factor for a big fancy cake in the middle of summer in Australia!

@LomasLifestyle 5 месяцев назад

Honestly the best frosting ever

@NoThanku00 Год назад

I would REALLY LOVE to see an Italian buttercream recipe. I have used Italian meringue as a frosting and it is sooooo yummy and would love to try it as a buttercream. Loving your videos. The mixing of baking and food science.

@ashleyorme2377 Год назад

Thank you SO much for this! You answered all the questions I had and more. Definitely the most helpful video I have found!

@Sugarologie Год назад

Glad it was helpful!

@dwainte 2 года назад

This i by FAR the best explanation of buttercream. I may have binged cooking channels on youtube, and I can tell you - you are the only one who explained it perfectly. Thank you! Please keep making videos!

@cynthiastauffer8012 Год назад

You are so amazing!!

@Optimist788 2 года назад

This is just the kind of content I love. Cook Wise and Brilliant are my favorite reads in this genre 😂 having said that would you please consider doing a video on Genoise cake. I made a large birthday cake recently and was able to salvage it but my butter had definitely separated and sunk to the bottom during baking. The bottom of the layers were leathery in consistency and the layers not the best texture after baking. I was able to salvage the cake but only because of the soak. TYFS, stay safe and healthy everyone ❤️

@antoniettadipalma9819 11 месяцев назад

Love your video . Very well explained and easy to follow. Love swiss meringue!😂😀

@isabelcastillo2394 Год назад

This is my favorite buttercream. I fell in love with the science of baking many years ago. I joined your channel. ❤

@treyondaren3542 Год назад

Just what i needed. tHanks, i will mix a Cherimoya puree to it and hope for the best

@Kwelar Год назад

If you are heating the egg whites and essentially pasteurizing them like you say, would you be able to just use pasteurized egg whites from the carton? Or do they have to be from fresh whole eggs?

@samihahali2195 9 месяцев назад

hey, people uses from the carton as well

@jamifitz 2 года назад

So thorough !! Thanks for sharing!! Could you also show us more about Italian meringue and that emulsion ? Please

@chaeyoungisoppar8316 Год назад

thaaank you soo much for this (and all your videos)!!! they're so helpful and insightful 😭 scientific explanations and examples (WITHOUT BEING BORING AT ALL HAHA) GAAAH I LOVEEE 😭💖💞 I really feel like knowing the even simple science behind ingredients and processes like these will make one a better baker 😁✨ keep up the good work~! thanks again!!!

@graceedo8042 2 года назад

New subscriber here and I love your channel!🌺 You're amazing at explaining things and the science behind it. Keep up the amazing content 🥰

@cathyd7511 Год назад

Totally giving me alton brown vibes. Love how you break things down to the molecular level. You're awesome! keep doing what you do. I'm subscribed 👍👍👍

@TheTastyClassics 2 года назад

Wow very nice 👍🏻👍🏻👍🏻

@danielapagliaro8025 2 года назад

Great video explaining this process. It helps me so much. Thank you

@Sugarologie 2 года назад

Glad it was helpful!

@marjapulan 3 месяца назад

Yaaay!!!! Finally mixing the science behind it! I always have problem with frosting and piping. Glad i found your channel. Thank you soooo much! Watching from the Philippines😊

@jeffpetrimoulx6806 7 месяцев назад

Thank you, butter cream has been the bane of decorating for me. I have never been pleased with how it has turned out. I will try this next time.

@ErikaNani 9 месяцев назад

I made it today, first time making it and it turned out so delicious. I used it for macarons. You channel is AMAZING, thank you!! ❤

@BR-yy3ko Год назад

OMGEEEE my nerdy baking heart just LOVES you, your channel and your IG! I just found you today and your cakeculator and am now your new #1 fan!!! Hyperfocus activated! #bingeworthy

@dornaniknam2260 Год назад

You are amazing.

@as3plamoniatox Месяц назад

Love this channels.. ❤

@lenorbradley8549 Год назад

I know already how to make it. I just like to watch how you explain it. It feels like I am in class. Love your channel. I might been catching up on all your videos 🤫

@reaxtagu Месяц назад

just made my very perfect swiss meringue and it turned out gorgeous!!! your instruction really helps to educate me on the basic science behind baking and i learned so much from just watching this one video! can't thank you enough

@farhanaruhomutally867 Год назад

I am so glad you experimented on how long the cake/ cream can stay in the heat as I live in a hot, humid tropical country, that was really helpful. Thanks love your channel a lot 👏

@olivia_rda4357 Год назад

You are so amazing!! I had a hard time making swiss meringue buttercream my first time around and got really discouraged :( but I love how you teach and present this lesson!!! My husband is an engineer so I am familiar with a lot of scientific terms although I am not a student myself lol but your way of teaching made TOTAL sense to me !!!!! I am SO excited to try this again!!!! :D Also, I just watched your "NEW" american buttercream video and I am soooooo ecstatic to try it !!!!

@tazeenahmed5042 Год назад

Thank you for explaining everything so well .. I too love baking a lot whenever it comes to making a new frosting/icing I'm little bit tensed thinking that it might all mess up.. But trial and error is the key to perfection and experience..

@Zarumee 10 месяцев назад

Just did you recipe today! My brother and his soon-to-be-wife wanted me to bake something gluten-free for their wedding, and I was looking for some frosting to go along with it and found your videos! This video in particular was fantastic, very well written and perfect step-by-step. It turned out incredible. I'm so glad you also add the metric measurements! They loved the little pastry I did, too, and I added the zest of one lemon to the buttercream which was super tasty, too. Thank you so much for this video! 🙌🙌

@janeevanz Год назад

I loooooove it it’s science 🧬 and baking at the same time🧐

@jenniferlaurenreynolds2990 4 месяца назад

This video was great! I'm a fan of a hairdryer when it's cold and ice packs under the bowl (while whipping) when it's to hot. But I love having the actual temperatures to target.

@kavindyabasnayake1443 Год назад

i want to make a cake and frost it with swiss meringue and this video was helpful thanks

@nevashanaidoo1873 Год назад

awesome...

@CasaCatherine Год назад

Nice! ❤

@TheEmperorjun 7 месяцев назад

❤❤❤wow...very scientific, informative and definitely demystified the myths and other misconceptions...thank you mam❤❤❤

@RMCMichigan Год назад

Holy cow, that was a great video!

@Sugarologie Год назад

😁 thank you!

@Tammygotsushi 2 года назад

This is the first video I found of your and I love it! The way you explain the science behind the baking is incredibly useful! Thanks.

@Sugarologie 2 года назад

Hellloooo welcome 🥰

@lindavafidis2643 3 месяца назад

I was in all sorts of trouble with my Swiss merengue, i had made it before and it was ok but today because of pressure it was all wrong. I would have binned it had it not been for your video. Thank you thank you thank you. I have looked at more of your posts and am totally convinced you are the light in my baking life. Out with all the others. I feel a confidence now that i can fix this and if I cant you can help me to do it. Please keep experimenting and explaining in your very clear way how to get results without panicking. Looking forward to my next adventure with you. Thank you again.i am about to make my granddaughters wedding cake.