Swiss meringue buttercream FOR BEGINNERS | Your complete guide
Vložit
- čas přidán 15. 06. 2024
- 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!
--------------------------
INSTAGRAM / sugarologie101
TIKTOK / sugarologie101
PINTEREST / sugarologie
WEBSITE www.sugarologie.com
THE CAKECULATOR cakeculator.sugarologie.com
--------------------------
Happy baking, friends ♥️
-------------------------
This description may contain affiliate links. I get a small commission at no extra cost to you.
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
Thank you so much!
I was thinking the same thing!
Exactly what I was thinking
Preach!!
I was thinking exactly the same thing! She’s incredible! Love her channel!
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.
she is education as a scientist. She says that in a few videos including this one.
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 🌹
Ahh that’s so great - I love how you got it on the very first try 😊
How much does it take totally to make it ?
@@Tamilwishingtales Around 1 hour or maybe less.
1hour in stand mixer??? I use. Electric mixer doesn’t it take more than an hour for me.
Thanks for reply
@@Tamilwishingtales No I meant the whole process from making the meringue to whipping it takes 1 hour or maybe less.
This is exactly why I love baking. I studied chemical engineering so the sciencey stuff really appeals to me! Love your channel!!
Hi. I just had a Swiss buttercream split disaster and your post on how to fix it SAVED ME and my husband's birthday cake too!! Thank you thank you, ever grateful for your help and expertise. ❤
Emulsional damage 😂
Thank you for this very informative video. I’m making it for the first time for my mom’s birthday cake!
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'!
You killed me with Steven He and the emulsional/ emotional pun.... omg....😂😂😂....🤣🤣🤣
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❤
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!
Love your scientific approach to consistent baking. 👨🍳
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!
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.
First time making swiss meringue buttercream and I followed this recipe. It came out great! Thanks so much.
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. ❤🙏🏻🤗
Brilliant idea with the steamer basket! Thanks for the great tip!
This recipe and your techniques totally saved my life!! I can't thank you enough! 😊
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 ❤️
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 👏
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.
THANK YOU THANK YOU THANK YOU. This is exactly the kind of instruction I need to try this again. Flawless.
Exactly the video I needed right now. Gonna use this recipe!! Thanks!
Thank you! Best demo I’ve seen on Swiss meringue buttercream to date!
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! 🙌🙌
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.
Omg this recipe was PERFECT. Thank you! I was so scared for my first attempt. And for anyone else wondering if you can use carton egg whites it worked for me! However, it took sooooo long to whip up.
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.
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.
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
I’m not a scientist but I like logical explanations. This is so helpful.
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.😊😇
Fabulous content and I love that your cool shots/editing blend in seamlessly and enhance rather than detract from your videos.
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 😊
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..
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.
Thank you. THANK YOU SO MUCHHHH. You saved my buttercream. Thank youuuuu
Brilliant video and the visual clues are fantastic. Taking the fear out of swiss meringue buttercream. Great tutor!
Thank you for the scientific and clear explanations!
I'm definitely learning quite a bit can't wait to put this to action!
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! ❤
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😊
I love your videos! love that you teach the science behind baking! I'd love one on baking breads!
I AM ABSOLUTELY IN LOVE WITH YOUR CHANNEL (blog and tiktok too)! I love how you talk about the chemistry, safety, and heat transfer in food which makes my inner ChemE ecstatic! This is such an amazing baseline recipe, and I'm definitely going to make this. Kudos, Adriana!
I hope you make it! I hope I make it a little less intimidating because it's so good that everyone deserves to taste it ;)
Thank you so much. This helped me a lot. You're detailed explanation is awesome
You ….. ARE A GENIUS…best Swiss meringue video I ever saw!
That looks so easy with ur elaborate explanation.
This is my favorite buttercream. I fell in love with the science of baking many years ago. I joined your channel. ❤
Yay I can’t wait to try this frosting thanks for sharing the why and how 🙌🏼💓
You're instructions are the best.
Keep up the good work😊
Excellent instruction very easy to understand very helpful
I love your information! Much appreciated!
Excellent information presented in a clear detailed way - I'm fortunate to have found your channel.
Love love love!!!!!
Amazing video as always!🥺💘
Thank you SO much for this! You answered all the questions I had and more. Definitely the most helpful video I have found!
Glad it was helpful!
I just made this swiss meringue buttercream and it is amazing! I got it perfect on the first try because of your video and it is delicious! It pipes like a dream, is silky smooth, and not too sweet. Never going back to American buttercream!
Thank you soooo much!!! Can’t wait to try it!
This was amazing! Thank you so much, so informative and covering every potential issue!
You're so welcome!
You are a really great teacher thank you so much
Amazing video. I will absolutely try Swiss meringue buttercream now!!!
this is so entertaining to watch! and it's great that i learned so much! thank you for this video :)
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 !!!!
Thank you so much! I was having problems to get my swiss meringue buttercream right and when it looked like cottage cheese I kinda panicked and freeze. These tips are amazing, is the best explanation I´ve found! Hope your channel keeps growing!
Your brilliant. Thank you for this video .
i tried this for the first time today (both making and tasting), and holy. its definitely a bit more time and effort but honestly, its worth it. i was a bit worried it wasnt going to come together as my meringue was juuust a little on the loose side, but once all the butter was added i whipped for like 30 more seconds and it firmed up very suddenly in a matter of seconds. it was super cool to watch
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!!!
Im hooked ! 2nd video of yours i watched and im here for it!
Excellent.. enjoyable, and very informative. Thank you.
OMG this video is amazing! Fun science at its best! Will be making this!
Honestly the best frosting ever
So thorough !! Thanks for sharing!! Could you also show us more about Italian meringue and that emulsion ? Please
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 👍👍👍
Thank you! Super helpful video
Thank you for all the insight !
I really enjoyed this video and wish you had been around when I was teaching Food and Nutrition GCSE .I would have used you as a resource all the time.
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 🤫
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.
Hellloooo welcome 🥰
Thank you so much for such insightful video
I never knew that points and happy have learned a lot from you❤
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!! ❤
Thank you, this was so helpful. First try success!
Love it. Well explained 😊
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.
This is the best buttercream education I have ever received. Thank you for breaking down the pro/cons and science behind the process.❤
Well explained. Thank you.
New subscriber here and I love your channel!🌺 You're amazing at explaining things and the science behind it. Keep up the amazing content 🥰
Just what i needed. tHanks, i will mix a Cherimoya puree to it and hope for the best
Thank you so much, this video is so informative ❤
I LOVE your channel. Thank youuuuu!!!!
Great video explaining this process. It helps me so much. Thank you
Glad it was helpful!
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
Your channel is so amazing!
Top notch video’s !!! Love you channel.❤
Thank you for all the info!!
Love your video . Very well explained and easy to follow. Love swiss meringue!😂😀
Loved this! Thank you!!
So entertaining! I am a fan! Thank you
This was veryyy helpful thank you
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!
My chemist self is geeking out with your video!!! I LOVE this and the way you presented the info
Aww that’s so nice, thank you!!
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. 😂
❤❤❤wow...very scientific, informative and definitely demystified the myths and other misconceptions...thank you mam❤❤❤