This recipe is MERINGUE BASED, super light and melt in the mouth. It is similar to SMBC, but much quicker and easier, which is why we love it! Any questions, ask away!! Tigga 💗
*For US-based bakers, here are Tigga Mac's ingredients converted:* *For approx. 6 cups of frosting:* 300g (1 1/2 cups) white granulated sugar (Domino and C&H brand are best) (If using superfine Baker's sugar, use only 1 1/3 cups for volumetric or 300g for weight) 180g (3/4 cup) pasteurized egg whites (from a carton) 240g (2 cups) powdered sugar, unsifted ok 120g (1/2 cup) vegetable shortening (I used Crisco, some bakers love Wal-mart brand) 500g (2 1/4 cups) unsalted butter, room temp 1 TB vanilla extract *For approx. 3 cups of frosting:* 150g (3/4 cup) white granulated sugar (Domino and C&H brands are best) (If using superfine Baker's sugar, use only 1/2 cup + 2 1/2 TB for volumetric or 150g for weight) 90g (1/4 + 1/8 cup) pasteurized egg whites (from a carton) 120g (1 cup) powdered sugar, unsifted ok 60g (1/4 cup) vegetable shortening (I used Crisco, some bakers love Wal-mart brand) 250g (1 1/8 cups) unsalted butter, room temp 1/2 TB vanilla extract
I tried to make this yesterday and couldn't get stiff peaks from the egg whites!!! should they be room temp or right out of the refrigerator? I still was able to use after adding butter, crisco and 10x but definitely couldn't get stiff peaks! HELP!
Tigga Mac Buttercream 180g pasteurised egg whites 300g castor sugar 240g icing sugar 120g creaming/vegetable shortening 500g unsalted butter 1Tbs Vanilla essence Put egg white and castor sugar into bowl, whisk into stiff peaks (around 15-20 minutes). Add icing sugar (sifted) whip until combined, minute or two. Combined softened butter and shortening and add to sugar mixture. Whip until combined and add vanilla. Whisk around 10 min. Change to paddle attached to smooth and remove air bubbles, around 10 minutes. 2 days at room temp, store airtight in fridge for 2 weeks max, freeze airtight for 2 months.
Omg, this SMBC is sooo much easier than the heating method and I'm completely in love with Solite. This new way of making SMBC, is a bloody game changer. Love you Tigga ☺️
Muchas gracias. This recipe worked a treat. It was my first ever egg white butter cream. And it is for my friend's birthday plus big crowd. Nothing like a bit of pressure, hey? Thanks so much. Love it♡
I took this recipe and your idea for the Bingo and Bluey cakes to make cake for a dear ones 8th birthday. I've never made a Swiss buttercream before and it was awesome! So much easier too smooth and get level. A million thanks! 🎉
I have made buttercream in the past and always struggled with it splitting and not turning out, I made this today and it was so easy and turned out amazing, thank you for sharing this recipe
More videos like this please!! I like to watch your videos while i work because your accent is so cute!! So satisfying to listen to, and also i love learning about desserts and how everything works together. Love your videos!!
This is AMAZING! I used it for the first time over the weekend to make my daughters birthday cake and Oh my gosh it was not only easy, it was PERFECT!!!!!!!!! I actually subbed the egged whites for Aquafaba because I was struggling to find the egg whites and it worked so well! So silky smooth but also held its shape so well. I wish I could attach a photo of the beautiful layered sponge I made because of this recipe, literally so grateful you shared and find the way you explain things SO helpful! Now just need your sponge recipe so I can make my own sponge next time 🤣
Amazing!!! Thank you so much for your comment. Really makes our day! And yes how amazing is aqua faba! I haven’t personally used it in this recipe yet but glad to know it works!
it's so generous of you to share this recipe :) thank you! I made a Halloween cake today using this.... my baking needs work but my buttercream was en pointe. Baby steps 😂
I have this exact brand of egg whites in my fridge and I didn't think they were pasteurised. I'm totally going to make this kind of buttercream now. Thanks for your video!
Glad to know I can use the egg whites. I'd never thought that you could that with the meringue. Usually you have to be gentle with the beaten whites. I am definitely going to make this! I have the same color mixer. However, I don't have a pretty bowl like yours.
Cool beans! I like this recipe. I've been looking for something that I can do that is easier than Swiss buttercream and better than American buttercream. I used to teach cake decorating many moons ago and truly appreciate you talent! Thanks, Tigga for the great recipe!
I made this this week for a 2-layer half sheet cake for a birthday, but I had to make it kosher pareve, so I used margarine. It worked, but it definitely wasn't as stable as it is with butter. Still really delicious, though! Thanks for the recipe!
Thank you! I've been wondering how I could make my buttercream smoother! COOL! I loved your face when you looked back at the camera after you put the stuff in the microwave.
Tigga I made your icing for a wedding cake I delivered yesterday...it was delicious and so easy. I used to make an icing so close to it I can't tell the difference, but one of the ingredients was discontinued, and yours is a fantastic find to replace it. Thank you for being so generous as to share it freely. I have seen others far more complicated and they wanted folks to pay for it. You are a treasure!
I'm so happy I found your video!! After watching a bunch of your videos I came to the conclusion that my icing game was weak sauce. This will punch it up! thanks for sharing :)
Hello, just new to your channel and to the world of buttercream. I just followed your video & made my first ever batch of buttercream! Gotta say I’m so chuffed! Turned out beautifully, it’s smooth & silky & luscious! Thanks so much. Great to see a fellow Aussie on here too after the tons of US videos I’ve watched ❤ 🇦🇺
Super excited to have discovered this, cooling SMBC to add the butter here in Dubai is a NIGHTMARE and of course humidity hits peak in the month of my daughter's birthday (arghhhh!) Saved me a ridiculous amount of time on the usual fridge cooling in between whipping!! A HUGE thank you!
This video was so amazing and easy to follow👍👏🙌 thank you for sharing 💗 I usually use American Buttercream but I struggle with the texture sometimes, I will definitely try this one!😁💖 and by the way your cakes always look absolutely stunning 👍👏💯💗
Trying this recipe next time FOR SURE!! Also lurrrrrve your mixmaster & bowl!! Just found your channel, subscribed & now binge watching!! (Making me very hungry!!)
Awesome! I’ve been watching your shorts for a little now and was kinda looking for a good buttercream recipe. That looks like a lot of effort but also looks like it’s definitely worth it😂. I might give it a go next time! Thanks for the video 👍
Have just about finished making this (I am at the last 10 mins of whipping with paddle attachment) and just wanted to say I also thought “omg that looks like a lot of effort” but let me tell you it’s not! If you have a stand mixer it honestly does all the work for you. I love the fact that you don’t have to whip/mix things separately then combine and mix again, you literally just throw it in. So really do give it a go, it’s so much more effortless then it seems :-)
@@tiggamac thank you so much for sharing your recipe with the rest of us. I love baking but have never attempted a cake with icing etc. After completing this though you made me look like a professional cake maker! Lol, I wish I could show you a photo! Thanx again 🙂❤️
Hi Tigga, Thankyou so much for sharing. I can’t wait to try this tonight. Can I please ask how long your SMBC will last at room temp and also how long it’ll last in the fridge? Thankyou 🙏🏼💗
Omg. I tried this and it was amazing. I felt like such a pro. The buttercream was silly and smooth and just amazing. Thank you for sharing this with me. It was a mish to find the egg whites but one corner store, 4 supermarkets and ringing 2 others I finally found some. This is seriously amazing. I used cremelta for the shortening of you ate from NZ.
I think this will be perfect for me! American buttercream is too sweet but I usually end up using it because it’s easy. So is faux SMBC but I always end up adding more powdered sugar because it’s not quite sweet enough. It will also be less expensive for me to make with the shortening replacing some butter. Excited to try it!
@@cshell9137 it makes a ton of frosting. If you're not making a multilayered cake, you could probably cut the recipe in half and have plenty for a small cake.
So excited to use this !! Love your tiktoks :). Just wondering tho, do you have any advice for those who have more simplistic, beater type mixers. Can I use the beaters instead of whisking ?? Also not sure what to do in place of the paddle? Thanks !!
I am looking so forward to trying this. Thank you for sharing it! Do you have a chocolate version of this? Also, could this be done with brown sugar to make brown sugar frosting?
I just saw your Also no oven. You spoke about negative comments. I looked you up just so I can assure you that I find you WONDERFUL! I like every post i see👀. Don’t even worry about naysayers. You are a sweetie 🥧 pie. Don’t ever repeat anything they say again. Don’t repeat their negative comments again! Your Senior friend Ms. McGee
So glad you have shared this recipe as original buttercream is just too much for me! Just wondering does it have to be whisked or can you use your standard mixer?
I love watching your videos! Is it possible to use an egg white powder or meringue powder in this recipe I'm finding it difficult to find packaged egg whites! Thanks
Amazing buttercream! Tried for the first time this past weekend after a failed attempted at traditional swiss meringue. Added a tsp of instant expresso powder and it was so perfect!
Questions: using a Kitchen Aid stand mixer, at what speed do you mix/whip the sugar and egg whites…the highest #? Next regarding the shortening… do you use a veggie based shortening or a beef based shortening? I thought I remembered somebody saying the beef based makes a better icing. Thank you & good day!😊❤
I made this on the weekend, thank you so much I've never had so much success with an icing before!! Would love to know if you could have the same success with half the quantities I have so much icing in the freezer now😅
I can't wait to try this! 😋 but doesn't the warm butter shortening mixture heat your eggs whites? Or is it not hot enough? Lol silly question I know but I've had it happen before & my icing was grainy 😢
This is amazing!! Literally just watching your entire buttercream video collection last night to prepare for making a friends wedding cake in a month. Super nervous 😂 but your content has been so helpful! And the Tigga Mac crossover is great as she does so many large stacked cakes, that I can probably trust this to work well if I do it right. Can I just ask, how does this compare sweetness wise on your scale? I’m not a fan of super super sweet frostings. Thank you!!! Love your hard work
Great video! Thank you for sharing the recipe. Do you regularly use this icing for wedding cakes and/or under fondant as well. I have been making a hybrid SMBC but it is always so incredibly soft. It just seems too soft. Is this recipe slightly more firm?
Hi! Love the recipe, I’m excited to try it! Can you please give an idea of how much this recipe makes? I have to frost and fill a 4 layer 9” cake and a 4 layer 6” cake, how far would this recipe get me?🤍
Hi. Love your videos! I am doing a wedding cake for my son's wedding. I was wondering if this is your "go to" buttercream? I have made and experimented with Italian Buttercream, but it doesn't seem very stable at room temperature for very long. I had considered going to a traditional American Buttercream until I saw your video. Is this what you use on your wedding cakes and is is stable enough to for the cake to sit at room temperature for a good while? Also, I am making the cake about a 2 days before the wedding. Would you recommend keeping it refrigerated until it is set up for the wedding? Thank you for your input.
Thanks for the great recipe….but I have to ask where do you get your adorable headbands/wraps? I know they are your signature look and I just love how cute and versatile they always are!
This is probably a really late comment but can you fridgerate this buttercream? I'm planning on making my sister's 30th bday cake and am going to use this awesome recipe! Love from NZ!
Hey Tigga I follow you on tik tok and I’m subscribed I think this buttercream recipe was amazing🌸💗could you possibly post a fondant recipe I really need one but your fondant looks the best by far 🌈xxxx Layla
This looks so good, but think it would take forever if ya don’t have a stand mixer (just an electric hand whisk). Any thoughts on if you wanted chocolate buttercream how you would change the recipe (like if cocoa powder is an extra dry ingredient; or would you add melted choc?) 🤔
hey I had a question for the buttercream I found the recipe but what and how should I do it if I want to have a chocolate flavor or a fruit flavor or something in my buttercream how should I do that please? because I'm going to make a mini cake today I'm really a fan of yours x
Can this frosting be used for fondant covering cake?? If yes what are the things to keep in mind?? Also plz do let me know if it's a stable buttercream recipe for covering a cake..
Love this buttercream! Also thank you for your update on Instagram to microwave the fresh egg whites in small bursts with the sugar! Has certainly made life just that bit easier!! What I would like to ask, is where do you get your mixing bowls from? The ones you're using for your ingredients?
Hi! Just wondering why heating the egg whites and sugar helped? My buttercream took 50mins to pass the flip test, I was wondering if allowing the egg whites to come to room temp would speed up the process.
@@yoellephilogene9461 there was a shortage on the pasteurized egg whites, so we had to use fresh egg whites which need to be heated to a certain temp for food safety. I was doing it in my mixer over a pot of boiling water, when Tigga posted on Instagram her use of small bursts in the microwave ☺️ Hope this helps
Thank you for this!! A few questions: - if we can’t find shortening - then what’s the measurement for the butter? - I thought all eggs in Aus were pasteurised? Could you please make a quick video on piping bags? I fail at them so hard! Thank you so much!
