Like Swiss meringue buttercream but... EASIER
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- čas přidán 4. 06. 2023
- RECIPE HERE: • TIGGA MAC: BUTTERCREAM...
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Love that you and Tigga Mac honor each other credit each other and work together! Including helping the baking community.
Yeah! I discovered this channel because of Tigga Mac, and now I'm a fan
Symbiosis
For the pastry chefs in the comments - for standard swiss meringue, I usually just mix sugar and egg whites together and let it sit in the fridge overnight. The time allows the sugar to dissolve, and they whip up perfectly the next morning. Add butter, and you're good to go.
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
Tigga Mac's recipe here ➡️ czcams.com/video/Gp7nyLDZ20Y/video.html
Is this buttercream uve shown here stable enough for hot temperatures? I live in a hot climate. Thank u in advance for ur response.
Omg, the crossover I didn’t know I needed! 😆 I love watching Tigga Mac, and she recently tried out one of your frosting recipes too! It’s so cool to see you guys shout each other out
SAME WITH ME I LOVE THEM BOTH! 💜💜
That cake is gorgeous. Great color combination.
Love the way you mix science and baking! So cool!
Aw it’s so awesome to hear you talking about Tigga :)
I've seen Bake My Day (Mimo) use a similar recipe as well!
To officially declare- your inventions are an artful and scientific technique, not a hack. And should never have been or should be included in hack explanation videos 🙌🏼
Yes. I started using Tigga Mac recipe, and it’s amazing. It’s not really sweet and it very creamy and stable. It’s the best 😊
This is the type of collaboration and support we want!
I LOVE TIGGA! And she did yours too, that’s such lovely camaraderie
My two favorite cake channels boosting each other. 💙💜
Thanks for your excellent demo.
i love your approach to baking scientific and so fun
Australian buttercream!! love it!!
I love her too!! 🥹🫶🏽
Oh, that smooth texture looks _stunning_ 😊
Bakers superfine 🤓
I'm so hungry for cake now
Just briefly pulse your granulated sugar in the blender, smoothie mixer or food processor, and you’ll have a close equivalent to caster sugar. Add nothing. Caster sugar is the same disaccharide sold as table sugar, just finer ~grind. Smaller particle size=faster mixing/dissolving. Expats have known this for years. In our house, we just make and keep a separate container of it. Totally worth the effort. Give it a go.
I need to try this ASAP!
HEAVEN.
I believe that Mimo uses this recipe too, or a version of it!! Trying it this week..how stable is it in heat?
Beautiful and yummy ❤
As soon as you said “okie dokie” I was like wait, there’s something Australian afoot here
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
I made this buttercream today - it was super smooth and piped beautifully, BUT I would advise anyone who's sensitive to the taste of shortening and also hates it (like me) to leave out the shortening. I thought the amount of butter would offset any of the shortening taste but alas, it was still there. I'd even added LESS shortening than the recipe called for! I tried adding more vanilla extract but it didn't work. I ended up adding about a tablespoon of milk powder, which helped offset it a little bit, but not completely. It was also extremely sweet. I think I'll stick with a regular SMBC :(
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.
Genius
Aww you and tigga need a for real collab vid!
Can you try to do a quality vegan butter cream using chemistry? I believe only you can do it 😢
This is how most Aussie's make icing 😊
Hey I used to make a frosting like this before I knew how to make swiss meringue- i fused American recipe w/ egg whites
I saw this first recipe from sugar geek show.
Mmmm, looks delicious, I’ve been trying to make Swiss meringue buttercream lately though the first time the eggs were too hot and melted the bowl and the second time the eggs got slightly cooked
You should constantly keep stirring.
L❤ve the homage To Tiggamac
I love tigga mac
THOSE IVING VOLOURS THO
For anyone in the UK- you can just use ordinary eggs for the egg whites. No salmonella here, our eggs don’t need to be pasturised or cooked 👌
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! :)
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"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."
Where do you get your egg whites? All of the egg whites I've found around here do not whip, I assume because they're heated at a higher temp. Would a meringue powder work for this?
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?
At what speed # do I whip the sugar & egg whites (for 15 mins)? No one ever mentions what speed to use on the KitchenAid mixer. THANKS to anyone who can answer😊
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. :)
If I was being shipped to space, and could only take two foods with me to eat for the rest of my life… it would be buttercream and beef jerky. Not together of course 😅 but I can eat both in large quantities with no regurts!
Liz Marek from SugarGeek show has the same recipe too.
I'll have to check it out! Liz's work is fantastic 🥰
@@Sugarologie ❤
Me sobbing coz pasteurized egg whites don't exist in my location
Seriously....
Heat up eggs whites in a double boiler on your stove...
🤦♂️
This looks like the @tiggamac buttercream recipe. Using the hybrid of butter and shortening makes it less sickening which is great
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
I loooove Swiss meringue and it’s my all time favorite cake frosting. My son is allergic to eggs though and I have yet to find an alternative with the same silky but sturdy frosting. Do you have recommendations?
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.
Yes been using this like over 4 years but my client's never noticed if it icing are buttercream they like it not to sweet
Way too early ❤️
Pasteurized egg whites say on the box that you shouldn't use them for meringue. I found this out after trying to use it several different times for whipped egg whites and it kept separating.
I did not know you guys didn't have caster sugar in the US...
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
Did you love it? When Tigga Mac shared this beautiful recipe with all of us, I couldn’t wait to try it, it pipes like a dream! 😋🥹🫶🏽
For info's sake - at least 2 of the 3 sugars are bone processed - this could impact their dissolution. Also, not veg safe, in case that is useful.
Does anyone know the yield this recipe makes please? Also is there an advantage to using part granulated sugar vs all powdered like Liz Marek’s recipe?
In my country we dont have something like pasteurized egg whites
I wonder if aquafaba would be another possible substitute. Cheap too!
Would you say this is less buttery tasting than a typical swiss meringue buttercream?
I think BakemydayMimo uses this recipe as well.
Could i use Dixie Crystals granulated sugar? Thanks.
Curious how you achieved the colored icings? I assume using your immersion blender method? I’ve tried using the microwave method to darker colored icings with the pasteurized egg white smbc but it never comes back together again when I rewhip.
Is it as stable as Swiss meringue in heat?
can i do this with normal sugar?
Will this be gritty from the sugar?
I can't find shortening in Australia 😭
Is it possible to make Swiss meringue without sugar? Using only honey as the sweetener?
Does this crust?
Hi! Love your content. I have a request, I’ve been trying to make 3 leches cake and better my recipie but every sponge cake I make doesn’t capture the milks as fast as I’ve seen others. Could u help me?
Does it crust?
Good day can I get the recipe please
What would be the best frosting to use for a cake with fresh fruit that is 3 layer cake?
Whipped cream would be best if you don't want to sweet of a frosting.
No thermometer 😭🙏
Can you pasteurize egg whites at home?
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..
How do you color it so vividly? I can only get pastels.😢
Watch Preppy kitchen he shows in detail how to get deeper coloured Swiss meringue buttercream.
Soo essentially a French Meringue Buttercream?
Where is the recipe and amounts?
I have never see of another like swiss meringue buttercream that uses BOTH granulated & powdered sugar. What is the reasoning for using two different types of sugars?
Does adding the bit of shortening make it more shelf stable?
Where can I find the quantities for the buttercream like swiss merengue but easier?
In tigga's video, sugarologie posted the measurements in the comment section.
Kiss
What kind of cake is tasty with swiss merengue buttercream?💕
Any !!! Lmao... 😅
In my country there is no pasteurised egg whites you can buy….. can we just use regular old egg whites or does everyone freak out if you do? 😅
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..
But, Icing sugar makes it too sweet for my taste. I prefer the old way
Where's Andrea?? 😢😢 It's been too long without learning
Is the recipe anywhere for measurements?
she linked to it in the top comment
Could I grind down traditional sugar?
She says so in the video... 🤦♂️
This looks way easier than other meringue buttercreams. Does meringue powder work on place of egg whites?
I'm from the UK - what exactly is shortening?
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.
So, no heat? 😮
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!
Why you are using shortening.
Because it makes the buttercream taste less buttery which some people prefer.
How come peoples don't use reg'lar icing spread with a reg'lar silverware knife?
What next?
Rap icing!?!
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.
This is Not Buttercream, I hate the taste of some of these frostings they try to say are buttercream! Buttercream is just that, Butter, powdered sugar and cream! It may not pipe as well but it taste the best ever! I only use it to frost my cakes and cookies! I only make them for my family !
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.
I keep trying to use pasteurized egg whites but can’t get them to whip up. I am successful when heating the separated egg whites over a water bath. What am I doing wrong?
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. :)