Great job...one of my favorite buttercreams too! Couple of tips for your audience...you can use the paddle vs. the whip while incorporating butter to reduce air in the buttercream (but you need to use the whip for the egg whites as shown). If you want your buttercream to whiten more vs the yellow color, just add a drop (a very small amount or it will turn a greyish color!) of purple gel color. Always appreciate your videos and happy to see you back!
Thanks a lot for the extra tips David! I've just pinned a comment with some extra tips and tricks and you may also like to add any of your extra tips there for others to benefit from :D. Glad you're enjoying the content and it's great to be back too!
NOTE: In the video I say 4 egg whites, but I've recently tried with 5 and I like it ever so slightly better! So have updated the quantities to 5 egg whites :) Extra tips and questions answered below! Feel free to add your own tips as a reply to this comment for others too :D - Before whipping your meringue, make sure the bowl you're whipping it in (and any attachments you're using) are free from any fats/oils. To be extra sure, you can rub a little lemon juice or vinegar around the bowl to get rid of any residue from previous mixtures you may have made in it. This will ensure that your meringue whips up nicely as fats prevent this from happening! - If your buttercream is quite firm once made and you can't seem to get rid of air bubbles, simply heat a small amount of the buttercream in the microwave then add it to the rest of the buttercream and mix it in. This will help your buttercream become super smooth. I like to hand mix mine with a spatula before using it too. You can also heat your entire buttercream mix in the microwave BUT DO THIS VERY SLOWLY (so like 10 second bursts at a time and give it a mix in between each burst until you've got the desired consistency, otherwise you'll melt your buttercream!!) - When making the chocolate buttercream, I stated in the video that to achieve a firmer buttercream, pop your buttercream into the fridge for 20-30 mins then use. You can let the chocolate cool down a bit and then add it into the buttercream which will make it less soft, but even when adding warm chocolate, the frosting is still pipeable and will hold well without placing it into the fridge, the fridge step is more for if you're say decorating layer cakes (or piping flowers) and need a firmer frosting to hold everything together :) - You can easily colour SMBC with gel colours - When storing SMBC in the fridge for later use, ensure that it's kept in an air tight container as it's prone to picking up that 'fridge after taste' if you have other savoury foods stored in your fridge.
If storing the buttercream in the freezer (will keep for several months if stored in a freezer zip lock bag) then thaw in the refrigerator or on the counter and rewhip with the paddle on medium high. Sometimes (depending where you live and the current season it is) the buttercream is thoroughly thawed, but not soft enough to work with for smoothing on a cake. In that case, simply put the mixer bowl over a boiling pot of hot water (don't let the bowl touch the water) for 5-10 seconds at a time and allow the buttercream on the bottom to soften and mix in the mixer again at medium high. Repeat until you get the perfect consistency. Better to be short spurts over the water than too much so you don't make it runny but if that happens, refrigerate for a little while to firm up (doesn't take long since it is mostly butter) and remix. I find making the buttercream in advance and freezing it is well worth the effort since there are so many other things to do on the day of filling/crumb coating/final coating/decorating a cake.
To minimize the yellow color from the butter in the buttercream and make your buttercream whiter, add a SMALL drop of purple gel coloring. Don't add too much...it will then color your buttercream a greyish color.
How stable is this in the outdoors on cupcakes? I'll be having a bake sale this weekend and really worried I'm going to have droopy frosting on my cupcakes. Tried the chocolate version it's absolutely devine. I didn't have enough butter so did half butter/ half margarine and it tasted just as delicious. I do think I will reduce my butter next time to 350gms but otherwise it was absolutely light and fluffy yet so creamy just like whipped cream. Thank you once again for this ultimately delicious frosting.
Hi I'm Zubeida from SA. I'm self taught when it comes to baking. Here unfortunately people don't like sharing recipes. So glad to see that your cakes and icing are flop proof. My family loved it. Thanks a million 😊.
Hi Zubeida! Thanks so much for your wonderful message, I'm so so happy to hear you and your family are enjoying the recipes :D If you manage to find a spare minute I'd be so so grateful if you can kindly leave a review for the recipes you've enjoyed on my blog, it really helps my content reach more people :D thanks again for trying out the recipe :) much love from NZ to SA!
I used this recipe for my 1st time making SMBC and it absolutely did not disappoint! Made the vanilla version along with your Vanilla Cake recipe. Used the egg yolks to make a delicious pastry cream (cos I couldn't just waste them) to use as a filling in my cake. Absolutely divine. Thank you so much. Tracy from South Africa
Finally!!! Someone that actually teaches the right way! Omg I’ve been making cakes off tutorials and such but man there are alot A LOT of things and by things I mean “ secrets” that ppl will not share! In fact the first person that ever gave me a buttercream recipe was “supposedly “ a Walton ex instructor… well she told me to use crisco, casted sugar and instead of butter 😅she said to use flavored butter as an vanilla liquid flavor? Well to use the butter one… yeah… I don’t know if that’s an actual thing but that thing was NASTY and I have over the course of 4 years experimented and because a lot of ppl that do what you do go on on talking and talking and I get bored 😢, I just want to know how to do it! I even bought the boxed buttercream and is not the same. I’m self taught and I mean I’m not great but I do my best! However! I want to keep baking because I enjoy it mostly! I like giving cakes away but it’s been somewhat challenging because of ppl not sharing the right way to do so. I thank you and tm first thing I’m gonna bake and probably cry when I finally get this right 😂. Thank you and I’m gonna keep watching more of your beautiful work! You made my night!! ❤
You are an absolute amazing baker and person. Thank you for you videos and sharing your knowledge in the most beautiful and approachable way. I am a complete amateur and I made it buttercream with you last night and it turned out astonishing! I can only thanks God that i found your channel and you are the best teacher ever!
I’m Brazilian watching your channel from USA! I love the way that you explain the techniques! I love Swiss buttercream because it’s not over sweet like American buttercream and the texture is perfect but I only use it for icing. As a Brazilian, I normally use different types of “brigadeiro” between the layers. I will make my daughters cake in two weeks and certainly I’ll use your recipe for SMBC. Thank you for sharing with us!
Nice video! I make this icing using vanilla paste, so I have the specks, and white chocolate for my red velvet cheesecake. Awesome! Tooting my own horn. I enjoy your videos!
Yay! So so happy to hear you enjoyed the SMBC recipe Ayesha :D If you manage to find a spare minute I'd be so so grateful if you kindly leave a review on my blog, it really helps my content reach more people :D thanks so much again for trying the recipe :)
I'm watching from Nigeria. It gives me great joy watching any of your videos cos it's well explained. Please kindly send the measurement you used in the video. Thank you so much.
Thank you so much for your lovely comment! I am so happy to hear you're enjoying the videos :D and the measurements can be found in the description box of the video :) much love from NZ to Nigeria!
Thank you, what quantities would be needed to frost 4 teir 8 inch cake and a video on frosting ingredients scaling up or down for different size cakes would be very helpful, I'm sure plenty of people would be interested
The good thing about Swiss Meringue is it freezes very well and stores there for a long time. I typically make the largest batch I can and store any leftovers for my next cake. The amount you use will vary by design...for example, if using fondant, you would use far less than if you were decorating with a comb design.
Hi there! :D Do you mean a 4 layer 8 inch cake? If so then I usually make 2.5x the original batch (so just multiply each ingredient by 2.5) and yes as David has kindly mentioned, you may need more or less depending on the design you're making so for example, if you're piping decorations onto the entire cake then you may need a little more, or let's say you're not using the frosting as a filling between the layers, then you may need a little less :)
@@David411 thanks a lot for the extra tips! :D I've just pinned a comment with some extra tips and tricks, would be awesome if you can also add any of your extra tips there for others to benefit from :D
I love this recipe!! The best! I wanted to know if we can use vegetable shortning to make it more stable? And what ratio with buttercream? Please help the place I live is a very warm climate
I have a question. I'm very new to buttercream and learning different types but I am seeing alot on Swiss meringue buttercream but everyone only talking about piping. Can it be used to frost an entire cake or is it not stable enough? Sorry I'm now learning and your videos are very helpful.
Can u do s video making swiss merengue buttercream using liquid egg whites and explaining the difference in the frostings of why you need real eggehites and why you can't use liquid ones
Aww so glad to hear that :D And honestly my actual kitchen I use to bake etc is tiny, I just have that extra space to do my filming (which I am very grateful for!). Sometimes I can't believe I've made huge wedding cakes in my small kitchen! Although it can be a challenge sometimes for larger projects 😅
This recipe sounds delicious, thank you for sharing! I have a question, can I use egg whites that come in a carton? If so how much in weight I need to use?
Hi MK! Thanks so much for your amazing recipes. Could I add freeze dried strawberries to this recipe? I am wanting to try Swiss meringue buttercream but also strawberry buttercream!
I’m really sad! 😢 Already tried twice and I never get that amazing consistency. It gets really really buttery after adding the butter. Doesn’t even seem that has egg whites. What am I doing wrong? Sending love from Portugal 😘
Hi. I get some tips from another baker youtube. He said, sometimes cream will a bit watery once u add butter, but don worry. Just beat them longer until u get the good consistency.
Hello! I will try this as I love this frosting.. but it will be very first time.. don’t know how will it turn out!! My question can I use granulated sugar( ours is big granules)? Also can I use liquid colour to make it coloured?more, I don’t have stand mixer , will the result be same with the electric egg beater ?
Thank you I've always wanted to make this but was afraid it was to hard. You make everything look easier and me more confident. For the chocolate can you use semi sweet chocolate chips or cocoa powder? I'm go-to make this as soon as the sun comes up lol. Thank you for sharing and keep on caking 💜
Hi Lorraine! So glad to hear you're ready to tackle Swiss meringue buttercream :D And yes you can totally use semi-sweet chocolate chip and cocoa powder too, just the taste may be slightly different based on the type of chocolate/cocoa you use - but all will be great! :D Wishing you every success with your first go! xx
Hi dear, can you tell me if this quantity will be enough for 10 cupcakes please? Btw, your videos are very informative and amazing. Waiting your answer. Thanks, From Mauritius 🇲🇺
Hi there! Yes definitely 1 batch of this will probably be enough to ice about 24 cupcakes :) and so glad to hear you're enjoying the videos! Much love from NZ to Mauritius :D
Your job is so amazing!!! I love making cakes and i love your videos! If we have a double layer cake, 24cm and 13cm and total height 30 cm, do we have to double the recipe?
Slm MK. Firstly, thank you for these videos. You help me a lot with my business and I learn a lot from you. How can I get rid of that egg white smell and taste?
Wassalaam! So glad to hear that :D And once you heat the egg whites with sugar and then proceed to make the buttercream the egg white smell will go away - you won't even be able to tell it has egg whites in it :D
Hi thank you for your tutorials,just wondering with the chocolate added to the buttercream is it firm enough for covering a cake the covering with fondant please 😊
Hi there! Yes it will become firm when refrigerated, although I find the regular SMBC without the chocolate slightly more stable so you could use the chocolate as a filling/crumb coat then use the plain vanilla as the outer coat which you would then cover with fondant :)
Can I lessen the sugar quantity? Or what’s the least amount of sugar can I put? I prefer less sweet buttercream, I usually make Italian meringue buttercream :)
Hi there! This buttercream is a little less sweet compared to usual buttercreams (it's similar in sweetness to an Italian meringue buttercream) but if you'd like to reduce the sugar further then you can knock a few tablespoons off but not too much otherwise it won't be as stable :D
It is my favorite frosting by far! But I hate making it and my family doesn't like it 😕 Would it work to cool down the chocolate a bit first so it doesn't melt the frosting as much?
Yeah it does require that extra effort which even I can't be bothered with sometimes if I need something quick! 😅 and yess by letting the chocolate cool down a bit this should help :) (I've added an extra note on this on my pinned comment that has extra tips and tricks!)
It can be stored in a freezer zip lock bag for a few months (but I don't know why anyone would need to make months in advance). When ready to use it, thaw it either in the fridge or counter and mix medium high with a paddle attachment. Good as new!
Thanks for the tips David! :D Also an extra little tip from me when it comes to storing buttercream in the fridge/freezer, make sure whatever you've placed it in is airtight otherwise it may pick up some of that 'fridgy flavour' if you have other savoury things in the fridge :)
Hi there! Hmmm I'm not too experienced in this area as New Zealand is pretty cold a lot of the time! But in very hot countries you probably want to add some shortening in replacement of some of the butter to help with stability and keep a decorated cake refrigerated :)
I’ve tried to make Swiss meringue butter 3 times now, each time I can NEVER get to stiff peaks, just medium peaks. I made sure everything was clean and no yolk got into my egg whites. What went wrong?
Hi there! So the actual buttercream will come together after a few minutes, but to get rid of air bubbles then yes an additional 5 to 10 mins using the paddle attachment :)
Great job...one of my favorite buttercreams too! Couple of tips for your audience...you can use the paddle vs. the whip while incorporating butter to reduce air in the buttercream (but you need to use the whip for the egg whites as shown). If you want your buttercream to whiten more vs the yellow color, just add a drop (a very small amount or it will turn a greyish color!) of purple gel color. Always appreciate your videos and happy to see you back!
Thanks a lot for the extra tips David! I've just pinned a comment with some extra tips and tricks and you may also like to add any of your extra tips there for others to benefit from :D. Glad you're enjoying the content and it's great to be back too!
Please can you give quantities for the ingredients?
Thank you so much for sharing your lovely recipes.
Hi ! Can you please provide ingredients quantities for a smaller batch? Thanks a lot
NOTE: In the video I say 4 egg whites, but I've recently tried with 5 and I like it ever so slightly better! So have updated the quantities to 5 egg whites :)
Extra tips and questions answered below! Feel free to add your own tips as a reply to this comment for others too :D
- Before whipping your meringue, make sure the bowl you're whipping it in (and any attachments you're using) are free from any fats/oils. To be extra sure, you can rub a little lemon juice or vinegar around the bowl to get rid of any residue from previous mixtures you may have made in it. This will ensure that your meringue whips up nicely as fats prevent this from happening!
- If your buttercream is quite firm once made and you can't seem to get rid of air bubbles, simply heat a small amount of the buttercream in the microwave then add it to the rest of the buttercream and mix it in. This will help your buttercream become super smooth. I like to hand mix mine with a spatula before using it too. You can also heat your entire buttercream mix in the microwave BUT DO THIS VERY SLOWLY (so like 10 second bursts at a time and give it a mix in between each burst until you've got the desired consistency, otherwise you'll melt your buttercream!!)
- When making the chocolate buttercream, I stated in the video that to achieve a firmer buttercream, pop your buttercream into the fridge for 20-30 mins then use. You can let the chocolate cool down a bit and then add it into the buttercream which will make it less soft, but even when adding warm chocolate, the frosting is still pipeable and will hold well without placing it into the fridge, the fridge step is more for if you're say decorating layer cakes (or piping flowers) and need a firmer frosting to hold everything together :)
- You can easily colour SMBC with gel colours
- When storing SMBC in the fridge for later use, ensure that it's kept in an air tight container as it's prone to picking up that 'fridge after taste' if you have other savoury foods stored in your fridge.
If storing the buttercream in the freezer (will keep for several months if stored in a freezer zip lock bag) then thaw in the refrigerator or on the counter and rewhip with the paddle on medium high. Sometimes (depending where you live and the current season it is) the buttercream is thoroughly thawed, but not soft enough to work with for smoothing on a cake. In that case, simply put the mixer bowl over a boiling pot of hot water (don't let the bowl touch the water) for 5-10 seconds at a time and allow the buttercream on the bottom to soften and mix in the mixer again at medium high. Repeat until you get the perfect consistency. Better to be short spurts over the water than too much so you don't make it runny but if that happens, refrigerate for a little while to firm up (doesn't take long since it is mostly butter) and remix. I find making the buttercream in advance and freezing it is well worth the effort since there are so many other things to do on the day of filling/crumb coating/final coating/decorating a cake.
To minimize the yellow color from the butter in the buttercream and make your buttercream whiter, add a SMALL drop of purple gel coloring. Don't add too much...it will then color your buttercream a greyish color.
Can we used in fondant cake
@@creamybites Absolutely...I do it all the time. Let it firm up in the refrigerator overnight before applying fondant.
How stable is this in the outdoors on cupcakes? I'll be having a bake sale this weekend and really worried I'm going to have droopy frosting on my cupcakes.
Tried the chocolate version it's absolutely devine. I didn't have enough butter so did half butter/ half margarine and it tasted just as delicious. I do think I will reduce my butter next time to 350gms but otherwise it was absolutely light and fluffy yet so creamy just like whipped cream. Thank you once again for this ultimately delicious frosting.
Hi I'm Zubeida from SA. I'm self taught when it comes to baking.
Here unfortunately people don't like sharing recipes. So glad to see that your cakes and icing are flop proof.
My family loved it. Thanks a million 😊.
Hi Zubeida! Thanks so much for your wonderful message, I'm so so happy to hear you and your family are enjoying the recipes :D If you manage to find a spare minute I'd be so so grateful if you can kindly leave a review for the recipes you've enjoyed on my blog, it really helps my content reach more people :D thanks again for trying out the recipe :) much love from NZ to SA!
I just made this recipe, and is by far my favorite frosting recipe yet
Amazing. Thank you. So many bakers don’t want to share their secrets so thank you soo much.
I used this recipe for my 1st time making SMBC and it absolutely did not disappoint! Made the vanilla version along with your Vanilla Cake recipe. Used the egg yolks to make a delicious pastry cream (cos I couldn't just waste them) to use as a filling in my cake. Absolutely divine. Thank you so much. Tracy from South Africa
In this our hot weather it didn't lose shape nd start to melt ??
Finally!!! Someone that actually teaches the right way! Omg I’ve been making cakes off tutorials and such but man there are alot A LOT of things and by things I mean “ secrets” that ppl will not share! In fact the first person that ever gave me a buttercream recipe was “supposedly “ a Walton ex instructor… well she told me to use crisco, casted sugar and instead of butter 😅she said to use flavored butter as an vanilla liquid flavor? Well to use the butter one… yeah… I don’t know if that’s an actual thing but that thing was NASTY and I have over the course of 4 years experimented and because a lot of ppl that do what you do go on on talking and talking and I get bored 😢, I just want to know how to do it! I even bought the boxed buttercream and is not the same. I’m self taught and I mean I’m not great but I do my best! However! I want to keep baking because I enjoy it mostly! I like giving cakes away but it’s been somewhat challenging because of ppl not sharing the right way to do so. I thank you and tm first thing I’m gonna bake and probably cry when I finally get this right 😂. Thank you and I’m gonna keep watching more of your beautiful work! You made my night!! ❤
Omg this is the first Swiss meringue buttercream recipe that isn't super intimidating. Thank you! ❤
I'm probably late to the party but finding a baker from NZ is what I'm here for! Love your content girl😊
Haha thanks so much for the support! Really appreciate it :D
You are an absolute amazing baker and person. Thank you for you videos and sharing your knowledge in the most beautiful and approachable way. I am a complete amateur and I made it buttercream with you last night and it turned out astonishing! I can only thanks God that i found your channel and you are the best teacher ever!
Delicious & fluffy. Thank you! My first time making Swiss meringue and I love how it turned out
Your knowledge and charisma are absolutely phenomenal! Thank you for all of the fabulous tips and recipes, and every success to you, MK! 🥳🥳🥳
Thanks so much Jarrod! :D
I really appreciate your very clear instructions. I want to try this, though I will be using a hand-mixer!
I absolutely love this recipe! It was an absolute success! Thank you for sharing
I’m Brazilian watching your channel from USA! I love the way that you explain the techniques! I love Swiss buttercream because it’s not over sweet like American buttercream and the texture is perfect but I only use it for icing. As a Brazilian, I normally use different types of “brigadeiro” between the layers. I will make my daughters cake in two weeks and certainly I’ll use your recipe for SMBC. Thank you for sharing with us!
Hi there! So glad to hear you're enjoying the videos :D and oohhh the brigadeiro sounds so delicious! I'll have to try it out sometime :D
The best swissmerengue buttercream recipe😊...Thank you
Yayy so happy you enjoyed it! :D If you manage to spare a minute I'd be so grateful if you could leave a review for this recipe on my blog :D
Oh my God, that must be stunningly delicious, thank you so much for teaching us from you heart
Nice video! I make this icing using vanilla paste, so I have the specks, and white chocolate for my red velvet cheesecake. Awesome! Tooting my own horn. I enjoy your videos!
Wow nice explanation . thank you so much dear ❤
Thank you so much. Great video easy breakdown. I cant wait to try this.
I tried this buttercream and its a no fail recipe.... Tasted wonderful with coffee cake and Caramel filling
Yay! So so happy to hear you enjoyed the SMBC recipe Ayesha :D If you manage to find a spare minute I'd be so so grateful if you kindly leave a review on my blog, it really helps my content reach more people :D thanks so much again for trying the recipe :)
Thank you so much for your exciting videos love them learned a lot from them 👍😊
Wow looks really good..incredible thanks for sharing 🙏🙏🙏🥰🥰🥰
I can’t wait to try your recipe. TYSM! 🥳
You're so welcome! Enjoy :D
Amazing job sister we enjoyed right until the end
Looks delicious!
So helpful! Thank you for sharing!
Beautiful presentation 👍❤️
How have I only just stumbled on your videos!! ( I've just watched 3 in a row and love them!) Thanks for the tips :)
So glad to hear you're enjoying the videos :D
This is so helpful! 😊
Thank u for the recipe, i tried and it was wonderful😍
Yayy so glad to hear that! :D
I'm watching from Nigeria. It gives me great joy watching any of your videos cos it's well explained. Please kindly send the measurement you used in the video. Thank you so much.
Thank you so much for your lovely comment! I am so happy to hear you're enjoying the videos :D and the measurements can be found in the description box of the video :) much love from NZ to Nigeria!
U are the beautiful sweetest lady abd u makevit so easy for us. Shukran so much may allah increase yr knowledge ameen
Aww thank you so much! Ameen and I wish the same duas for you! :D
I'm so in love with your recipes 😍😍 i just ❤️❤️❤️❤️ur channel, awaiting some more exciting recipes from you 😉 much love from Cassie from Goa India ❤️
Waoooo very soft buttercream 🤩
My frend your killing me with your frosting my fav time frosting which i learnt from you..il try this on the weeknd on a cupcake
Yayy so glad to hear you enjoyed this recipe :D if you haven't tried the chocolate then definitely give it a go it's my absolute fav!! :D
Thank you, what quantities would be needed to frost 4 teir 8 inch cake and a video on frosting ingredients scaling up or down for different size cakes would be very helpful, I'm sure plenty of people would be interested
The good thing about Swiss Meringue is it freezes very well and stores there for a long time. I typically make the largest batch I can and store any leftovers for my next cake. The amount you use will vary by design...for example, if using fondant, you would use far less than if you were decorating with a comb design.
Hi there! :D Do you mean a 4 layer 8 inch cake? If so then I usually make 2.5x the original batch (so just multiply each ingredient by 2.5) and yes as David has kindly mentioned, you may need more or less depending on the design you're making so for example, if you're piping decorations onto the entire cake then you may need a little more, or let's say you're not using the frosting as a filling between the layers, then you may need a little less :)
@@David411 thanks a lot for the extra tips! :D I've just pinned a comment with some extra tips and tricks, would be awesome if you can also add any of your extra tips there for others to benefit from :D
How long can you freeze a buttercream?
Thank you so much mk
Will try definitely 😊
Also a request, please do a video on cream puff pastry rolls.
I love this recipe!! The best!
I wanted to know if we can use vegetable shortning to make it more stable? And what ratio with buttercream? Please help the place I live is a very warm climate
I have a question. I'm very new to buttercream and learning different types but I am seeing alot on Swiss meringue buttercream but everyone only talking about piping. Can it be used to frost an entire cake or is it not stable enough? Sorry I'm now learning and your videos are very helpful.
Hi there! Yess you can totally use Swiss meringue buttercream to frost a cake :) it's a great stable buttercream :)
thank you for sharing this. I will definitely try it. it looks fantastic!
Thanks so much! Hope you enjoy it :D
I found you. The best.
Thank you very much for translating into Arabic. Good job
Can’t wait to try this recipe. I found some SMB recipes used a lot of sugar. I afraid it would be the same taste as a american buttercream. Huhu
I’m new to your videos and loving your channel. I’m also fairly new to baking and you certainly make things easy and fun. ❤❤🇿🇦🇿🇦
Thank you, so much
Can u do s video making swiss merengue buttercream using liquid egg whites and explaining the difference in the frostings of why you need real eggehites and why you can't use liquid ones
Love your videos!! You're so awesome!!! Hopefully I will have a space as big as yours one day 💞🤞
Aww so glad to hear that :D And honestly my actual kitchen I use to bake etc is tiny, I just have that extra space to do my filming (which I am very grateful for!). Sometimes I can't believe I've made huge wedding cakes in my small kitchen! Although it can be a challenge sometimes for larger projects 😅
❤❤❤ you recipe mk
Thank you.❤
This recipe sounds delicious, thank you for sharing!
I have a question, can I use egg whites that come in a carton? If so how much in weight I need to use?
Love it!
Hi MK! Thanks so much for your amazing recipes. Could I add freeze dried strawberries to this recipe? I am wanting to try Swiss meringue buttercream but also strawberry buttercream!
I will try this swiss buttercream
Hope you enjoy it :D
The three bowl method for separating the egg whites is new for me but I'm like....."why did I never see this before today?" Thank you!!
This looks tunning. Do you know if this is stable at room temperature outside the fridge
Love from karachi pakistan 🇵🇰
Love you so much because you are muslim
Hi! If I'm using salted butter, do I need to add more sugar?
I’m really sad! 😢 Already tried twice and I never get that amazing consistency. It gets really really buttery after adding the butter. Doesn’t even seem that has egg whites. What am I doing wrong? Sending love from Portugal 😘
Hi. I get some tips from another baker youtube. He said, sometimes cream will a bit watery once u add butter, but don worry. Just beat them longer until u get the good consistency.
Thanks you for this - does it stay soft and fluffy or does it firm up a bit? Could I use a 70% chocolate?
Thank you very much 😊 can you please make it chocolate sponge cake i like your recipes and kindnes 🙏
Thanks a great deal❤
Hi lovely recipe, plz can you tell me about your room temperature when you made your butter cream
Hello!
I will try this as I love this frosting.. but it will be very first time.. don’t know how will it turn out!!
My question can I use granulated sugar( ours is big granules)? Also can I use liquid colour to make it coloured?more, I don’t have stand mixer , will the result be same with the electric egg beater ?
Thank you so much for this tutorial 💙💙💙 if I half the recipe will the consistency still come out the same?
You're so welcome! And yes you can totally half the recipe :)
Thank you I've always wanted to make this but was afraid it was to hard. You make everything look easier and me more confident. For the chocolate can you use semi sweet chocolate chips or cocoa powder? I'm go-to make this as soon as the sun comes up lol. Thank you for sharing and keep on caking 💜
Hi Lorraine! So glad to hear you're ready to tackle Swiss meringue buttercream :D And yes you can totally use semi-sweet chocolate chip and cocoa powder too, just the taste may be slightly different based on the type of chocolate/cocoa you use - but all will be great! :D Wishing you every success with your first go! xx
Hello MK !
Can i use this buttercream for stuffed the cake , i mean between layers???
I love you 😍
Hi there! Yes you totally can - I do it all the time :D and awww you are too kind! Thanks so much for all the love and support :D
Best ❤❤❤
Hi dear, can you tell me if this quantity will be enough for 10 cupcakes please?
Btw, your videos are very informative and amazing. Waiting your answer. Thanks, From Mauritius 🇲🇺
Hi there! Yes definitely 1 batch of this will probably be enough to ice about 24 cupcakes :) and so glad to hear you're enjoying the videos! Much love from NZ to Mauritius :D
Hello mam all your recipes are amazing 👏 if possible plz share an eggfree choclate sponge earlier I tried ur vanilla sponge it came out perfect
Yayy so glad to hear that! Will keep an eggless chocolate cake in mind for future videos :)
@@CakesbyMK so sweet of you ❤
Hi, is possible to reduce the amount of sugar & will it affect the end result? If it's possible then how much can I reduce? Thank you!
Your job is so amazing!!! I love making cakes and i love your videos! If we have a double layer cake, 24cm and 13cm and total height 30 cm, do we have to double the recipe?
Thanks so much! :) And yess that seems like quite a tall cake so I might even triple the recipe! (depending on how you're frosting it ofcourse) :)
@@CakesbyMK Thank you so so much for the answer! I will definimake it! Many greetings from Greece ❤️
Do we have to wait for the chocolate to cool down after melting; & before mixing into the buttercream?
Beautiful video. Wanted to find out if this buttercream can be used to coat the cake before covering it in fondant.
Hi there! Yes absolutely :D
Which butter cream do you like? Also which one very tasty???
Slm MK. Firstly, thank you for these videos. You help me a lot with my business and I learn a lot from you.
How can I get rid of that egg white smell and taste?
Wassalaam! So glad to hear that :D And once you heat the egg whites with sugar and then proceed to make the buttercream the egg white smell will go away - you won't even be able to tell it has egg whites in it :D
Can I wait for the egg white and sugar to cool down first before I start whipping it?
thank you for your video! are you using this cream also for filling between the cake layers or only frosting outside?
You're welcome! And both :D
Thank you so much for the video, please can salted butter be used instead of unsalted butter?
Glad you enjoyed it :D And yes you can use salted butter but the taste will be slightly sharper :) it'll still be good though!
Hi mk q quick question can we add nutella ? Instead of Choclate???
Salaam sister ❤ I don't have a whisk attachment but I want to make this😢 Can I use a paddle attachment to do this? If not then what should I do??
Hi thank you for your tutorials,just wondering with the chocolate added to the buttercream is it firm enough for covering a cake the covering with fondant please
😊
Hi there! Yes it will become firm when refrigerated, although I find the regular SMBC without the chocolate slightly more stable so you could use the chocolate as a filling/crumb coat then use the plain vanilla as the outer coat which you would then cover with fondant :)
What is the difference between a regular buttercream and a merengue buttercream? Or are they the same ?
Can I lessen the sugar quantity? Or what’s the least amount of sugar can I put? I prefer less sweet buttercream, I usually make Italian meringue buttercream :)
Hi there! This buttercream is a little less sweet compared to usual buttercreams (it's similar in sweetness to an Italian meringue buttercream) but if you'd like to reduce the sugar further then you can knock a few tablespoons off but not too much otherwise it won't be as stable :D
Love your videos ... are you in New Zealand? I would love to meet you one day .. I am based in Auckland 😍😊
Thanks so much! Yesss I'm in Auckland :D would love to do a cake class or something sometime that would be so much fun!! Thanks for the support xx
Hi, can you please share the Moist Chocolate Cake Recipe? Thank you.
Oh my! So will that initial meringue work for pies? I will have to try this.
Yess it should do! You can also add some extra flavouring to the meringue if you're using it for a pie (like vanilla) if you like :D
It is my favorite frosting by far! But I hate making it and my family doesn't like it 😕
Would it work to cool down the chocolate a bit first so it doesn't melt the frosting as much?
Yeah it does require that extra effort which even I can't be bothered with sometimes if I need something quick! 😅 and yess by letting the chocolate cool down a bit this should help :) (I've added an extra note on this on my pinned comment that has extra tips and tricks!)
@@CakesbyMK I missed the pinned comment!
@@asugarholicslife I just added it in about half an hour ago so was after you had already commented :D
@@CakesbyMK thank you MK
Nice
I love this! Thanks for sharing. How do you store left over buttercream?
It can be stored in a freezer zip lock bag for a few months (but I don't know why anyone would need to make months in advance). When ready to use it, thaw it either in the fridge or counter and mix medium high with a paddle attachment. Good as new!
Thanks for the tips David! :D Also an extra little tip from me when it comes to storing buttercream in the fridge/freezer, make sure whatever you've placed it in is airtight otherwise it may pick up some of that 'fridgy flavour' if you have other savoury things in the fridge :)
pieknie dziękuję ... zawsze bałam się dawać jajka bez pieczenia, ale tutaj podgrzane są już bezpieczne, prawda ???
Hi there! Yes when you've reached that 70 degree celcius mark they are safe to consume :)
Any suggestions, for using/frosting buttercream on cakes firm in a hot and humid country like Kuwait??
Hi there! Hmmm I'm not too experienced in this area as New Zealand is pretty cold a lot of the time! But in very hot countries you probably want to add some shortening in replacement of some of the butter to help with stability and keep a decorated cake refrigerated :)
Sister wedding cake recipe your classes including decorating,frosting etc
I’ve tried to make Swiss meringue butter 3 times now, each time I can NEVER get to stiff peaks, just medium peaks. I made sure everything was clean and no yolk got into my egg whites. What went wrong?
Can we use oil in this recipe of swissmerenge
No
Do you beat the egg white and sugar mixture while its hot?
So with the chocolate smbc you still need to use vanilla extract?
Thank u for this . So on an average it takes 15 min after we add the butter ?
Hi there! So the actual buttercream will come together after a few minutes, but to get rid of air bubbles then yes an additional 5 to 10 mins using the paddle attachment :)
Can I use this recipe in a hot weather