Perfect Swiss Meringue Buttercream / How To Make Soft And Fluffy Buttercream / VERY EASY RECIPE
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- čas přidán 17. 09. 2021
- Hi guys, Today I am sharing my Swiss meringue buttercream recipe with you all. I switch between Italian and Swiss Meringue very often as I love the taste and consistency of both buttercream. This recipe is slightly easier and safe to make than the Italian Meringue. Hope you can try it out! :)
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Ingredients -
170g sugar (3/4cup)
120g Egg White (1/2cup)
400 g butter (approx 2 cups/3.5 sticks)
1. Place bowl of sugar and egg whites over pot of simmering water. Whisk constantly until mixture reaches 65C-70C (takes about 3 min). Sugar should be fully dissolved (you should not feel any sugar granules when rubbing mixture between finger tips).
2. Whip the egg whites for 10 mins until stiff peaks.
3. Gradually add in butter with a spatula while whisking the meringue.
4. After all the butter is in, continue to whisk for 6-8mins.
5. If the buttercream has split and looks grainy, melt 3 tbsp in the microwave and add it to the buttercream and whisk again.
6. If the buttercream is too liquidy, then chill the bc in the fridge for 15 mins.
7. Whip on low speed to get rid of large air bubbles.
mix the buttercream with a spatula to get rid of large air bubbles.
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Beating it on low is such a genius idea! Thank you for sharing :)
🤗perfect swiss meringue buttercream recipe 👍thank you😊💕
버터크림 레시피 잘보고갑니다.감사합니다 💕
レシピありがとうございました💕
So glad you liked it 💕💕💕
Omg! Fantastic video, I found your channel by watching one of your vintage cake tutorials. Love it! I’ve always been hesitant about making Swiss meringue buttercream, but your video makes it so easy and not complicated. Thanks for the video. Keep up the great work.😁❤️👍
That's soo sweet!! So glad you are enjoying my contents😊😊
Thankyou for this recipe. I will give it a go. In the past my buttercream always fails because its too grainy or runny. You've offered some great tips so Ill follow your advice thanks
Awesome, let me know how it turned out. :)
Thank you so much for this recipe! I tried it n it worked really well for my vintage design cake like the one in your video. Piping was easy, n it was very stable, wasn't runny at all. If it became a little soft, I just put it in the fridge for 15 min n it's back to not being too soft. Very unlike other recipes. Please do share more❤️❤️
Hi, is it enough to cover 6 inch 3 layers cake?
@@AINonymous_sí! a mi me sobró un poco y casi lo rellené todo de merengue
You deserve more viewings. ..this was perfect. Thanks
Ahh thank you soo much!!🥰
Do you use vanilla extract for flavor or leave it out? How is the taste without the vanilla?
Thanks from India.. Tamil nadu... 👍🏻👍🏻👍🏻👍🏻👍🏻
Hey!! Just wondering what type of sugar you use, is it icing sugar?
Hi can i use pasteurised egg white’s for this recipe thank you 😊
Which buttercream fo you use the most for cakes? This one or the italian???
Would this recipe work with aquafaba instead of egg whites ?
Hi, is this recipe enough to cover 6 inch (3 layers) cake?
I want to make buttercream for 6 inch (3 layers) cake, but i dont want it leave so much leftover buttercream. Is it okay if i use 3/4 of this recipe.
Thank you in advance.
Beautiful 👍👍
Thank you !💕
seems legit so im going to try it STEP BY STEP and i'll update yall
Is this enough to decorate a full 6 inch cake?
is it enough to decorate an 8inch vintage cake?
Thanks so much for this tutorial!! do you find this buttercream stiff enough for all kinds of decorations (e.g. flowers/roses), and does it melt eventually? If so, would American buttercream be preferred?
Yes absolutely. Most versatile buttercream, more so than american buttercream.🙂
How much buttercream does this makes i mean total? After incorporating every ingredients?
Which one is sweeter? Swiss meringue or Italian meringue? anyway both look so smooth and silky!! love it
I would say my swiss recipe is sweeter but you can easily reduce the sugar and adjust it to your liking.🙂
Is it stable for hot climates?
Yeyyyy❤
💕💕💕
Se ve magnífica esa buttercream de merengue suizo. Muchas gracias. He traducido algunas recomendaciones en los comentarios, para cuando necesite usar esta receta, ya tenerla traducida. Gracias. #FromArgentina
Ami se me cortó 😔👍🏻
hi! thank you for sharing this
I would say that Italian is more stable and holds well in hot temp. However, for most people its all about which they prefer making the most. Swiss is easier to make and doesn't require thermometer... 😊
@@MinteaCakes thank so much i would try both and choose the one i like the most 🥰
can i add food coloring in SMBC?
Hey! Here from TikTok. Do you always use that kind of Buttercream on your cakes?
Hi, Yes this and Italian Meringue Buttercream which is also on my channel.🙂
1:31 Agregue la mantequilla gradualmente asegurándose de que la mantequilla esté completamente incorporada antes de cada adición.
IMPORTANTE: la mantequilla debe estar a temperatura ambiente (20 - 25 C).
2:04 VELOCIDAD X 2. Continuar batiendo y agregando la mantequilla.
2:21 Una vez que se haya agregado toda la mantequilla, bata la crema de mantequilla durante 10 minutos adicionales a velocidad media-alta.
2:35 CONSEJO: Si la crema de mantequilla está demasiado dura, derrita 3 cucharadas de crema de mantequilla en el microondas y agréguela nuevamente a la mezcla.
- Si está demasiado blanda, colóquela en la nevera durante 15 minutos y vuelva a batir.
3:03 Por último, batir a baja velocidad durante 2 minutos para eliminar las burbujas de aire grandes.
3:26 Termine con una espátula para obtener una consistencia más suave.
Weldone, pls can margarine be used in place of butter?
No you can't
Does this have a buttery taste? I don’t really like American buttercream because of the buttery taste and sweetness, so I’m experimenting with different frosting.
It does not! i like this better than the buttercream
It's barely sweet and it doesn't taste too buttery!You will like it
hiii!! what cake size can this recipe cover?
Yo hice un vintage cake de 6”, que rellené casi todo y me sobró. Así que pienso que se puede usar 3/4 de la receta (para un vintage cake).
How many cupcakes can I ice with this amount of frosting?
Is this what you use to frost and pipe vintage cakes?
Yep
Is it ok to use carton egg whites or should you actually get them from whole eggs?
Carton egg whites can be used, however you’ll get twice the meringue volume if you use fresh eggs.
Does this buttercream taste buttery? I’ve tried different types of buttercream but it’s too buttery.
sorry I want to ask, does this recipe use salted butter or unsalted butter?
It's always unsalted butter❤️
could I add cream cheese to this recipe?, and if I can, how can I do it?
Yes you can, just add equal parts room temp cream cheese and buttercream and beat well with electric whisk.😊
Instead of cooking the eggs myself could I just use pasteurised egg whites?
You don't cook the egg, you just need to dissolve the sugar. Its called double boiler, once the sugar is dissolve you can set it aside to let it cool before beating
how many eggs did you use? and what kind of butter? 😊
Unsalted butter and I used roughly 5 eggs. :)
@@MinteaCakes thank you 😊
Do you have baking lessons or a website?
Better imbc or smbc ?
Personally IMBC as I noticed it produces less air bubbles and is slightly more stable. :)
Is it stable ? Even when at room temperature?
Yes upto 23C and you can leave the decorated cake in room temp for 4-5 hours easily.
what size/sizes of cakes does this cover ?
I would say 6 inches cake and little more for decor😊
@@MinteaCakes will I be able to cover a stacked two 8 inch cakes?
Everytime I add butter it become watery 😢
I'm stuck at the soft peak stage after it's taken off the heat. I've been whipping it for 30 minutes, and it won't get to stiff peaks. I've chilled it for 10 minutes, it's not working.
Has anyone else had this issue with buttercream? After a little research I think maybe my hand mixer is just too slow. It's a KitchenAid, but it's half as fast as others I've seen.
I’ve had to hand mix it before so I’m not really sure why it’s not working hmm
Maybe you cooked the egg white. I’ve done that once, you can’t whip it if it’s cooked😕 it smells like boiled egg
I have been whisking my buttercream for 30 min but its still runny and not stiff . Should i add butter or not or just make another batch????
Sorry for the late reply. I would recommened to chill in fridge for 30mins and whisk again. Chill again if it is still runny. If you over chilled, then take melt 2 tbsp and buttercream and add it back and whish again.
Also your meringue might still be hot before you added the butter. Ideal temp of meringue before you add butter should be and 25-32C and the butter itself should be and 20-22C. Hope that helps xx