How to Make Swiss Meringue Buttercream | My Favorite Frosting!
Vložit
- čas přidán 15. 06. 2024
- This creamy, silky, perfectly sweet Swiss meringue buttercream is a breeze to make and is the BEST thing ever to decorate with. It pipes and smoothes beautifully! You also get a very bright white with Swiss Buttercream so you don't have to cover your cake in fondant. In this video I'm showing you ALL my tips and trick to make this amazing frosting prefectly every time.
PRE-ORDER MY BOOK!
www.amazon.com/exec/obidos/AS...
www.barnesandnoble.com/w/prep...
www.indiebound.org/book/97819...
www.chapters.indigo.ca/en-ca/...
RECIPE: preppykitchen.com/how-to-make...
SUBSCRIBE ► / @preppykitchen
--------------------------------------------------------------------------
ADD ME ON:
Tiktok: vm.tiktok.com/ZMJxw57rA/
Instagram: / preppykitchen
Pinterest: / preppykitchen
Website: www.PreppyKitchen.com
Amazon: www.amazon.com/shop/preppykit...
Facebook: / preppykitchen - Jak na to + styl
So Happy to announce my cookbook! Pre-Order your copy today! preppykitchen.com/cookbook/ ♥
Congrats, John!
Chef, last time i made i failed 😩🥺🥺
the butter didn't blend with the finished cream. My heart breaks to see the butter and cream being separated
Congratulations John.. I need to have your book..
@@sugarfairybaking .
Just finished ordering the cookbook😍
I followed this exact recipe. Here's something y'all need to know: This takes patience! Once you start adding the butter to your meringue, it will look like cottage cheese. It will look horrifying for a few minutes. Let the mixer do the work. After several minutes, the cottage cheese will come together and make a beautiful frosting.
I'm about to make a very important cake and I guarantee that this comment will save me from a ton of anxiety, ty 💗
@@heresyisecstasy how’d it go?
@@leggo3213 I ended up going in a different direction for my cake because my mixer broke! But I'm keeping this for a rainy day after I get a new one
I've made this from his older video and it looks like hell half way mixing but keep mixing! Trust the process it's fun to watch and also if your house is hot like in summer put some bags of frozen veg around your bowl while mixing.
@@heresyisecstasy ahh I see :)
Appreciate how you explain things and really give us an EDUCATION when you create. Love your videos John.
I appreciate that! Thanks for watching!!!
From indonesia
@@PreppyKitchen is there any way I can get you to do a step by step video on your recipe for your Strawberry Tarts! I’m really invested in making them! Love the content by the way.
I love your recipes and you do explain things well but you talk a little bit too much
I agree
At 13.37 he actually does explain that this amount of frosting is enough to decorate a 2/3layer 8 inch cake. And decorate a 3 layer 6inch cake and lots left over for decoration. Or you can decorate 24 cupcakes. I had the same question about how much this frosting can cover, hope this helps others too!
Yes, it generously decorates 24 cupcakes. I made roses on top and I still had enough for a few cupcakes left.
Лучше бы он перевод писал рецепта на русском
@user-pk8ku2up1s why would He do that? He's located in the US. That's where his base is. It's crazy to expect him to translate his recipes into every language...
Thank you 💙💙the comment I was searching for
I really appreciate the detail you give. Such as what will happen if you add too little butter, it's great knowing why we are doing what we are doing. It makes me feel more confident. Especially the advice not to panic at certain stages and just keep going!
Never thought I'd watch a frosting video this detailed, but now I'm SO glad I did. Felt like I was taking a proper baking class - thank you!
It is well worth watching🥰
I’ve said it before and I’ll say it again… You’re adorable, I love your recipes, and thank you!
It’s been almost a year now since I turned my home baking skills into a small business and some of my recipe successes have been with your help!
So I made this last night using a hand mixer. When this man says, it takes patience, he means it. I was whipping for almost 30 minutes and I still did not achieve stiff peaks. So I added a pinch of cream of tartar. I really should've added that sooner and probably a half a teaspoon. I still did not get stiff peaks so I decided to just start adding butter because I was over it! While adding the butter, the mix did curdle quite a bit. I just kept mixing and after adding all the butter and mixing an additional 5 mins or so, it came together. Looks good, tastes good, spreads well. lol
This is exactly what happened to me!! Couldn’t get stiff peaks but I got as close as I could possible I had some traces of fat in my bowls I forgot to wipe with vinegar but it slightly curdles so I popped it in the fridge for a bit and hoping it comes together!
If you reach almost but not quite stiff peaks it still works. Speaking from experience. You can just mix the butter in and it'll emulsify.
This guy is the best! I've made pretty pr0fessional looking (and tasting) cakes thanks to John and without breaking a sweat! His tutorials are brilliant and so helpful when he warns of mistakes that can arise and shows how to correct them. Fab stuff John - keep those great tutorials nd recipes coming !😀❤
Absolutely L.O.V.E. the way you explain the 'why' behind the ingredients used and the techniques - you are a phenomenal teacher, John, and the joy you get from baking/cooking just shines through in all of your creations! Thank you for sharing your gift with us - always look forward to your videos!
He is certainly inspiring.
You're a great writer!
I heard that he was a teacher at school🤗
Yup, what Amy said!
Well said, Amy!
As many years as I've made Swiss Meringue Buttercream, I've always used my whip the entire time. I realize it whips air into your buttercream, but I have also found that you have less fails. This is due to the butter not being able to adequately mix in with the regular paddle. The trick is to use the whisk the entire time (and you'll find the butter incorporates better and faster, and then to prevent your buttercream from having too many bubbles, after you finish the buttercream, you change to the paddle on low and let it run for ten or fifteen minutes. I love your videos, but this is one trick I will have to continue because I've never had a fail with the whisk technique. Keep making videos!! Love your chocolate Cake recipe and I tell people about it all the time, Love you and your videos!!
Do you use softened butter? Everywhere else I’ve seen with SMBC they say to use cold butter. I’ve always had an issue with having little chunks of butter left in my otherwise delicious buttercream. When I saw John using softened butter I thought, ok this is probably my issue, but I’m willing to try your trick as well :)
@@paigeo1383 Yes, room temperature butter is necessary, but not melty and runny butter. When you push your finger into it, it should push in, but still give you a little resistance. Just remember, Swiss Meringue Buttercream will go through a period of looking like cottage cheese (curdled) and might think you have failed, but as they say about SMBC, "you got to whip it, whip it, whip it. Now there is a type of paddle with rubber sides on them that scrape the sides of the bowl (it's a time saver to not have to continually scrape down) You can get them on ebay very cheaply that fit kitchenaid mixers (make sure it fits your type), so you can either switch to the rubber sides paddle, or keep using the whisk and then when it's finished switch to the rubber sided paddle for ten or fifteen minutes to get the air bubbles out (on low).
Mine is currently at the curdled stage. I’m not sure what to do to fix it. I’ve been whipping for 15 mins and it’s still curdled.
@@mykaelahpina4985 if it’s too warm, try putting it in the fridge for 15 min. If it’s too cold, try melting a small portion of the butter cream and whipping it back into the curdled looking one.
These are BOTH tricks I’ve read, after so. Many. Failed. Smbc. I can’t remember if curdled is a sign of too warm or too cold.
@@mykaelahpina4985 happens when the egg whites separate from the butter, thus forming a slippery, curdled buttercream that does not whip together. This happens when you're butter is too cold.
i’ve never seen such a helpful tutorial on how to make frosting or just anything in general. you were so thorough and understandable. thank you so so much
I absolutely adore you John. Your videos are the best! I always feel a sense of calm when I’m watching you and I’ve just purchased your book! I followed your recipe for Swiss meringue buttercream and everything you say about it is 100%. It was my first attempt and I felt as though you were in my kitchen with me taking me through the steps. It turned out perfect so thank you. Seasons greetings from South Wales in the UK to you, your husband and you’re two beautiful boys 🎄🎄🎄
You gave some GREAT tips! I’ve been a cake decorator for 30+years but have only in recent years been using this frosting. I LOVE it! You taught me a couple things I didn’t know. Well done Sir!
Do you cover a cake with it? Like a birthday cake?
@@jenniferogochukwu6886 Yes. I grew up with Italian Butter Cream as cake frosting. Most of the world has lighter frostings unlike the US.
I made a white sheet cake for Easter dessert. I used this recipe for the icing. I tried to make it last year and it failed. But I purchased a stand mixer during the year. Im disabled so I cant hold the mixer for long periods. The recipe was not a fast creation but my goodness it tasted yummy!!! I really dont care for buttercream because its so sickening sweet. This icing reminded me of a professional bakers! I was very proud. The cake did not last long! Thanks. 😁
Only American buttercream is sickly sweet. The rest have a more moderate taste, even though there is a tonne of sugar in them too.
Thank you so much for being so descriptive in all the right places. I’ve never been so successful with buttercream before! It turned out great! Keep up the great work 👏🏼
Making any kind of buttercream for beginners can be so intimidating! Thank you so much for all the tips! I have to remember them for the next time I make Swiss meringue 🥰
Followed your instruction to the letter and it paid off! Just amazing!! Thank you for sharing.
These last months I only made your cake recipes 🤭 they became my favorites! it looks super difficult when you look at the cakes but with your explanations, you see it’s kind of easy :)
Btw, thank you for converting all your recipes to grams
I have used your Swiss Merengue (and frankly speaking almost all your cake recipes) since 2020. It's truly a beautiful buttercream.
Made this for a birthday cake and it came out beautifully. Not too sweet and super shiny. All the tips for reviving worked perfectly.
Swiss meringue buttercream is my absolute favourite, I always use it to frost my cakes. However, my recipe does have a little bit less butter though: 5 eggwhites, 300g sugar and 300g butter. It's a little smoother and still pipes beautifully and holds up really well, but it's not as heavy and buttery. It still gets stiff in the fridge but not superhard, which I like 😊
So for anyone wondering, yes you can actually use a little less butter and the consistensy is still good.
Can we use less sugar?
@@havykhanhnguyen9324 I usually do it with about 260g of sugar and it's fine, but I wouldn't go under that.
Can we use less eggs😂
@@samiafatima3032 hey absolutely you can 🤣 then it's just less buttercream so adjust your other ingredients too 😉
@@nooras865 thanks for replying !!
I absolutely love how you explain every step in such detail. Thanks for this
I love how detailed you are, thank you, I used to hate making pastry but I enrolled in a culinary school and fell in love 😭❤️
John is so amazing...he not only cooks and shares his recipies he does what all the others dont...He shares his knowledge with us...Thank You and I am buying your book..Thank You from Canada the north shore of Lake Superior...lol
How beautifully you explain everything!!..It’s amazing to watch your videos..❤❤
I am so happy to see your wonderful recipe for macaroons. They were my dad’s favorite cookie. He use to bring them home from a French bakery in Manhattan ( late 60’s) that he loved. Anything that came from that bakery was amazing. As children we would be so excited when he came home after work and he had that bakery box tied with red and white twine. Great memories, so thank you ! I’m going to make these and share some with my brothers and sister.
I have followed so many of your recipes down to a T and I swear by all of them. Everyone loves them so much thank you for attention to detail and small tips that help out SO MUCH
It's my go-to frosting and has been for years. I've made peanut butter frosting with it for my dad, I substituted brown sugar for my son's birthday cake, and so many other flavors. There really is no limit to what you can do with this. Vanilla is also wonderful. You explained this so well.
Mmm, peanut butter frosting sounds fabulous. What did you pair it with? I would think chocolate cake
Hi! Do you know how much this video makes?
do you know if i can double the recipe? and if i can, will the temp still be the same (160) for the egg whites and sugar?
Tried your recipe for Swiss meringue buttercream, your instructions were so easy to follow and it was absolutely perfect and tasted so creamy!
I work with Italian meringue, the temperatures in my country are really hot, from 33 to 43 Celsius so buttercream melts😳 when the weather it's cooler I'm gonna try this swissmeringue buttercream. Thank Jonh for all your recipes and good advices
The only chef that I love listening to and don't get tired 😊 You are amazing 👏
honestly, this recipe is more than great and worth experimenting with
John, you saved my Christmas cake! Thank you for this Incredibly helpful video! You do such an amazing job explaining each step, thank you!
Someone who explains they way I learn! Not just the method, but why you are doing what. Thank you!!
I just love your videos and instructions. So far I've made your lemon bars, Blondies and chocolate brownies and they are now my go to recipes for each. I make the Blondies at least twice per month, everyone raves about them and they are my husband's favorite. He begs me to make them every night. Thank you so much. I can't wait to try more recipes.
I truly love this channel! You explain things so well. I am looking forward to trying this frosting. Looks amazing
I tried this yesterday, and it turned out so perfect. I literally made use of every advice you gave and it didn't fail me. Thank you so much John🥰. Happy Baking!
Hiiii! Which brand would you recommend me for the butter and the vanilla scent??
Thanks, John! I love watching you teach- you're very talented and relatable.
John is really a ray of sunshine. And and great teacher.
Absolutely beautiful result - just finished pound cake hearts with this frosting and lemon curd as a filling. Then chocolate ganache, buttercream decor and fresh raspberries. A lovely Valentine's treat for friends.
Yes thank you for this recipe! I’ve been wanting to make this for ages but never got around to it. Definitely going to use it now!
It's such a game-changer!!!
Thank you so much, John. Omg I love baking with you. I have made both italian and swiss Meringue. My husband loved italian meringue buttercream. I enjoyed both.
I am using swiss buttercream for my neices wedding cake.
Once again thank you from Canada 🇨🇦
This is the best video on Swiss meringue buttercream! Thank you for being so descriptive! Tried it for the first time, followed your recipe and tips to the letter and it worked like a charm! And something that everyone needs to know: guys this is not too sweet like American buttercream,it's perfect and fluffy! Spreads like a dream, pipes like heaven! My new favorite buttercream
I made my Swiss butter cream followed his recipe. That’s very easy recipe to remember and it turned out so good. I have no problems with the butter cream as it’s soupy or chunk when we drop butter into beating egg whites. Also, I place some ice bags around the mixing bowl to reduce the warmth as he’s told and it makes perfect butter cream 😊. I’m so happy because I get the compliments for my Xmas green cupcakes 🧁those are good, soft and not too sweet. Thank you. Merry Christmas to John and your family.
Grew up on Swiss Meringue buttercream at our local Swiss bakery. Best frosting ever. Thanks for showing me how to make it - I’m excited to try it!
This video was incredibly helpful, and I watch it every time I want to make Swiss buttercream. Comes out perfect every time. I feel like he touches every question I could have during this process.
I love the way you explain everything. Thank you for these tutorials.
You’re an Angel! You have demystified Swiss Buttercream for me! Thank you, thank you, thank you!❤️❤️❤️
When ever I need a recipe this is where I come. I really want to thank you on how you show us if we think we have messed up not to give up because it will work out! Thanks John for all your wonderful recipes and the wonderful way you teach us!!!!!
I actually feel like I can make it and i won’t mess up! You gave so much information on how to “fix” it. Thank you!
I absolutely love your classes and your kitchen. Thank you from bottom of my heart ❤️
Thank you for the recipe!! My grandpa's birthday is coming up and I will definitely be using this frosting for his birthday cake! Love your videos!
I’ve looked and looked and looked for videos on baking and yours are definitely the easiest to follow and nicest to watch! Also, I love your kitchen! #goals
Thank you! 💕
Swiss meringue is my favorite. I just received your book on Tuesday. I went threw it at work, and I am so excited about the making so many thing already. Fall recipes are first, just in time for the fall, love that especially, as the seasons change, your book has the same sequence. Genius! Keep up the great work!
I have never seen a more perfect dollop! Will make your buttercream asap! Thanks so much for this great class!
I personally use 6 egg whites and 3 sticks of butter 1 salted and 2 unsalted turns out amazing every time 😊
I love how u teach us step by step everything. And ur personality is everything. Have to try this out. Thank you very much 😊 💜
Thank you for this wonderful small batch recipe. Last night I made it, it was easy and I used rose 🌹 water flavoring and it tastes absolutely delicious!! 😋
This by far the BEST icing I have ever made! This along with the moist vanilla cupcakes... Yummy!! Thank You.
Hi John great video!!! A tip from one baker to another, if you use the steel bowl instead of a glass bowl it cools the meringue faster and the butter incorporates nicely. Just a small tip :)
Thanks for the great videos!
Jenny, thanks for the tip, one question please, I live on the beach, is very hot, will it work for me, to decorate? 🥰
@@unetepoderosaoracion I’m in Florida and if your cake will have to be outside I don’t recommend this frosting unless the cake will only be outside for a short period of time
Agree with you. Great tip for all thx. for sharing. When I use my metal bowls I put the bowl in fridge or freezer for a few minutes to cool it down. The metal stays colder longer. Same with hot foods. Of course....Instead of fridge, put it in the oven. I do this when making mash potatoes etc. DO USE HOT PADS WHEN HANDLING THE BOWLS. THE METAL HEATS UP FAST & GETS VERY HOT. I do this if I need to keep the food hotter longer. If ai am putting it on the table etc. I have made little bowl covers I put AROUND the bowlI like a sleevdon't sew very much LOL so I just hand sew & it holds up well. Also you can use whatever color or design materials that go with your tablecloths,napkins etc. Can just use the little sleeve to put a pop of color etc. to everyday meals. I find with kids it can sometimes get a picky eater to eat things when you use their fave character etc. Or just for fun. It covers the metal bowl but still keep things warmer longer or colder. As a nurse for 46 yrs. so far....last 10 yrs. I have worked pediatrics. I have parents with kids who need encouragement to try diff. foods etc. or just to get them excited to get something out of this "cool" bowl. I was fortunate enough to never have had picky eaters with my kids or so far 9 grandkids. Recently the final 3 added to fam. so 12! The youngest age 1 to her big sister 21.LOL I forgot to add I use sports or more specific fave sports teams.I do this when my fave teams are playing hubby's fave team. Also as a military family for generations you can use a specific branch of service material. Same for holidays. It does add whimsy or gratitude on any bowl.They wash well when needed. I also have used quilted type of material I do this some with hot bowls to keep anyone,more specific kids from getting little hands to hot when I let them dish out from the bowls. Works to if I want to keep it hot or cold for longer. Oh also you can get materials that are thermal. Again thx for your tip.
Thank you so much John for explaining so many little tips that will make such a big difference when you’re making the frosting. It looks so delicious! My gosh it’s gorgeous ❤️✍️💌ciao 👋🏻
This video is so amazing! I’ve been struggling with my buttercream and always thought it was the recipe. Turns out I just didn’t have the right technique. This video was very informative and thorough. I made my first batch of perfect buttercream after watching this video
Your tutorials are amazing. Whenever I get frustrated with the learning process I just watch one of your videos and it all makes sense.....thank you
This has been my go to Swiss meringue recipe since your original SMBC video! Thank you for always being my baking inspiration
Hi! Do you know how much this video makes?
One thing I love the most about your videos is how thoroughly and easily you explain everything and I get it. I'm not left wondering or doubting. I trust you completely. You're certainly a pro at this and you don't show off as do some. Thanks so much for sharing your great knowledge with us. XOXO love from Trinidad
I followed this exactly and it WORKED! it's AMAZING!
I remember years ago when I found your channel and I fell in love with your style and now my kitchen is full of copper ❤ every time I’m in my kitchen I think of you lol
I made this today it is the best frosting ever! I can’t wait to try it with chocolate and other flavours! I love your videos so informative yet fun! Thank you! ❤️
Hi! Do you know how much this video makes?
Love making Swiss meringue buttercream!! Definitely will be trying this recipe, from Scotland 🏴😉
Thank you! Hope you enjoy!!
John, I have watched other videos and no one came close to you..you educate..you are a people person.. you simply the best 👍
Pity that I've only just discovered your channel!
Full of useful baking tips!!! 👍👍👍
My baking skill has improved a lot because of your videos.
I followed this exact recipe tonight for the first time. I made a beautiful vanilla bean Swiss meringue buttercream to frost vanilla cupcakes and then made a 2nd batch and flavored it with vanilla and espresso for a light espresso Frosting for my chocolate cupcakes. I normally make a traditional American buttercream for both but your detailed video and instructions made this a flawless process! Thank you so much!
Hi! Do you know how much this video makes?
Yes Please, how much cake would this frosting cover roughly? Would it be enough for a 2 or 3 layer 8 inch cake?
Thank you so much for this recipe and tutorial. I will definitely be making this one. ☺️
I got excited every times trying your recipes and always have good outcomes!! Have been very happy watching your channel and trying your recipe! Thank you for all of your work.
I can hardly wait to try making this frosting - thank you for great tips and tricks!!!
I made it! OMG this is the fluffier creamiest smoothest lightest how many adjectives am I allowed? Best frosting ever.
I love this video, thank you for making the instructions so clear!! Last time I attempted Swiss meringue, it failed, so now I wanna try to redeem myself ! :))
I absolutely love how much I learn from your instruction. Thank you thank you thank you!!!
Any thing you cook , I’m confident that it’s going to come out right 👍🏿I love how you give instructions for all your recipes!!!
Keep up the great work !!💯🙋🏾♂️♥️
As a home baker, starting my little cake business, you answered my questions before I even thought of them. Thank you for filling in all the gaps before I even try making the recipe. This gave me confidence. Thank you!
I’m also a beginner baker and cake decorator and I’m using Swiss meringue for sure! How did your go?
Thrilled to learn this! It turned out perfectly! I needed it for one cake so used 3 egg whites,150grams sugar & 225g butter [+25g passionfruit curd]. Totally awesome! Thank you.
Yes really they're so beautiful😊
Hi! Do you know how much this video makes?
the very best and easy to follow through buttercream recipe ever! here in Brazil we dont usually use buttercream and one of the reasons is the sweet/butter taste it has but this recipe is simply amazing and tasteful, i loved it!
I'm so going to make this today. It's going to be the best frosting for my grand baby's fist birthday smash cake. Today I'll practice for the real thing in a couple of weeks.
Thank you, you are an amazing instructor.
THANKS for the food coloring tip!, That was HUGE TIP ❤
I've watched a lot of videos about Swiss meringue buttercream and your instructions are clear and precise. Definitely going to try this over the weekend.
You amaze me every single time!! Thank you!!! You make everything look so easy!!
I really appreciate your thoroughness with this video!! Thank you so much for all of the tiny details!!
This looks so good and looks really easy to make. Thanks for sharing this
My pleasure 😊
I am about to make my birthday cake with your lemon Blueberry cake recipe and was thinking of a Swiss meringue buttercream flavored with a Blueberry reduction to go with it and boom, you made this video! This is amazing I'll be making this today thanks for the recipe and the troubleshooting tips as well, this is perfect!
How did your B-Day cake turn out?
@@vickiegilliland9116 it was great! the blueberry reduction gave a beautiful purple color to the smbc and there was a soft flavor to it... I loved it!
I love how you you present everything, so happy❤️❤️❤️❤️❤️
Thank you for this recipe. I have made this several times and it turns out fantastic!!!
5 egg whites at room temperature
▢2 cups unsalted butter 452g, at room temperature
▢1 ½ cups granulated sugar 300g
▢1 pinch kosher salt
▢1 tsp vanilla extract
Thank you for the updated recipe video! I've been making your Swiss meringue buttercream by REQUEST the past few years. Everyone I make cakes for loves your recipe! I could just never get the colors to look right. So thank you so so much for teaching us how to color the frosting in this video! This technique is going to bring up my cake decor to a whole new level. 🥰❤
I tried making it and it tasted like biting into a straight up stick of butter. Did I do something wrong?
@@aleeshahardin923 not enough sugar or didn't mix it long enough
You are an absolute lifesaver, thank you so much for sharing your knowledge with us ❤
My dad had his own baking business Now as a grandmother when im not helping in my private job i love making candy and sweet things houses mouses😀for my six almost 7 grandbabas. Your such a sweet kind and very professional man You have brought so much fun and still professionalism and great dialogue to our nice baking experience. Love from Eire.The emerald isle.
Hahaha can’t believe this! I was actually looking for this recipe because I am doing cupcakes next week and this is the best frosting! Thanks so much!
The Swiss frosting looks great John! I'd love to try some new frostings, when all I have done is buttercream icing and cream cheese icing. Thanks for this video! 😋😋😊
Ohhh, I think you're foing to love it!!!
@@PreppyKitchen definitely!
I am so glad I watched this video! I never watch how to videos but felt like I needed to, to make swiss merengue. And omg. So grateful that I found this. I made it for my daughter's birthday cake and it was a hit! Thank you so much for making this video 😊😊 definitely making this frosting for every cake moving forward
I'm watching from Liberia. I love your recipes and teaching. Thanks for sharing and God bless you.
This episode was FULL of great info and tips! Luv it ❤️🌈
So Glad it was helpful!