Cake School: How To Make Swiss Meringue Buttercream
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- čas přidán 6. 05. 2020
- Once you’ve mastered the American Buttercream, step into the delightful world of Swiss Buttercream. Its light fluffy texture and delicate flavor, lend itself to a more decadent cake. Watch our decorator Caitlin guide you through the process of making Swiss Buttercream, and handy tips that will help you along the way. Charm City Cakes presents How To Make Swiss Buttercream, all courtesy of Caitlin, Head Cake Artist at our flagship Baltimore cake studio.
Here are the list of materials for the Swiss Buttercream Tutorial:
If you’re using a stand mixer:
Whisk attachment
Rubber spatula
measuring spoons
Kitchen scale or measuring cups
If you’re using a hand mixer:
Large bowl
Beater attachments
Preferably Whisk attachments if you have them
Rubber spatula
measuring spoons
Kitchen scale or measuring cups
Swiss Buttercream Recipe:
292g or (1 1/8 cups) pasteurized egg whites
581g or (5 1/4 cups) powdered sugar
1lb 10oz (737g) or (6 1/2 sticks) unsalted butter, room temp
1/4 tsp salt
2 tsp vanilla extract
Follow Caitlin on Instagram at @chef_clizzy & @theartfulapron
Follow our bakery on Instagram @CharmCityCakes
You can find Duff's confetti cake recipe at: www.duff.com/recipes/confetti...
For more videos like this, try our Cake Tutorials playlist: • Sculpted Cakes
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Excellent tutorial especially using metric weights for the rest of the world!! Thank you👏🏽👏🏻💞
Now this is what I'm talking about! American buttercream can stay home. The taste of swiss merangue buttercream is sooo much better!!
Love all her little tips throughout. Very helpful! Also love that she makes cakes for a living and doesn’t like the feel of butter on her hands😂😂
This Swiss meringue buttercream recipe is fire!!! I made it for the first time and the directions were easy to follow and my entire family loved it. It’s light, delicious, melts in your mouth and doesn’t coat your pallet like other buttercreams do. This is my new go to! Thank you so very much!
Hi Liza! That's awesome, we're happy to hear your family loved it!
Thank you Caitlin I’m trying this tomorrow along with the cake Duff showed lol,
Thanks!! Can’t wait to try the recipe. Appreciate you stopping the mixing process to talk about the curdling! Important to know.
I'm a home baker, and have a cake due tomorrow. I'm using your American buttercream from yesterday's video as my own personal experiment. It's for family, so nobody is going to yell at me for not using my original recipe 😂
Awesome! I made this and it was so good and easy to do!! Thank you!!
I have been looking and looking and this recipe is the best! Thanks
Beautiful lesson!! I teach this to my students
Made this and absolutely love it it.Thank you
That's awesome, thank you!
you are soo cute....you explain everything so well and do a great job keep making videos please love watching and i learn from you thanks
i wonder that you used carton egg whites and still boiled them, as actually there is no need to pasteurize them again?
I make this as well but just mix it and heat it in my stainless steel bowl from my KitchenAid. Less to wash 😊
I just tried this - easily the best buttercream recipe I’ve used. Thanks Charm City Cakes! ❤️
Hi Natasha! We're so happy to hear that!
I try it and it was very good thanks 👍😍
Thank you for this great tutorial. If I can ask is there a reason powered sugar is is used instead of granulated sugar.
I have never seen SMBC made with powdered sugar - def have to try this! One question ` at what point can you add gel food color. I have read it needs to be added right after the meringue stage, but this is difficult when you want a few different colors. Can you add color at the end?
What size cake does this frost?
Oh I’m making this tomorrow
Can the mixer bowl be cleaned with vinegar?
Why did the recipe change from 2018 using granulated sugar to Powdered sugar?
Why cook it if you are using egg whites from a carton? I thought the box egg whites are already cooked?
Can the leftover be stored?
Where can I purchase a scale like the one you are using???
Omg you are adorable and do not look old enough to be a cake artist. Lol. I’m sure you hear that all the time.
Thank you so much for share the charm City cake's special butter cream racipe now please share how to make the charm City cake's special fondant racipe.
I never heard of Swiss meringue buttercream made with powdered sugar Whats the difference between granulated sugar then powder sugar
I'm definitely going to try this one. I've made a similar one using super fine sugar instead of powdered sugar. Does the powdered sugar make it a little sweeter than using normal fine sugar?
Hi Leanne! As we haven't tried this recipe with super fine sugar, we encourage you to test this out in a smaller batch and let us know how you do :)
I've wanted a kitchen scale for a while. What one are you using or recommend?
Hi! Any kitchen scale that weighs with grams and ounces works great.
How many inches of cake we can do with this cream in video that youmeasured....
Please tell cake size and buttercream measurements
How do you handle buttercream cakes in hot weather? What should I do to keep my cakes from melting when delivering?
Hi Liza! We keep our cakes boxed and completely wrapped in the fridge to protect the cake from condensation. During delivery, having the air conditioner running in your vehicle will keep the cake cool :)
Does this recipe have to be cooked? I have Duff's cookbook and there are NO instructions about cooking it in the recipe for Swiss Meringue buttercream in the book. The recipe in the book also says granulated sugar, and says powdered sugar won't work. So what's the right things for this recipe?
If using cracked eggs or granulated sugar you would cook. I make this recipe using boxed pasteurized egg whites and powdered sugar and do not cook it. I hope this helps.
It is all about having a stable emulsion.
Does the buttercream solidify at room temperature after being in the fridge?
Hi Neah, yes the buttercream softens at room temperature after being in the fridge.
Traditionally, other bakers add Cream of Tartar to help stabilize the eggs. How come this recipe, doesn’t require ask for it?
Nice video. At what point do you add color or if you want to make it chocolate
Hi Sheila, thanks for tuning in! Add food gels and flavors once the Swiss Meringue Buttercream is all done. Hope that helps!
@@charmcitycakes1517 thank you
Hi! Thank you so much for this video! It’s absolutely delicious!!
Can this be used under fondant? I feel like it doesn’t “crust” or harden for the fondant to stay in place.
Hi Cindy! Yes, we use Swiss Meringue Buttercream under fondant all the time!
@@charmcitycakes1517 I gotta tell you...I watch and use this recipe every single time now. Question: what does it mean if once all done and transferring the buttercream to another bowl...it’s kind of wet/running like underneath? I’ve had to trash it twice and I don’t know why...I’ve done it several times now and usually always work but lasts night-garbage 😩 why?
Help! Does this have to be kept at room temp? I made it and it was great. I had left over cake so I put it in the fridge. When I went to get another piece it was like I was eating a stick of butter. Should it be like that? Also, I used margarine instead of butter. Does that make a difference? I want to make it again, but not if I can’t save the leftovers.
Hi! You can wrap any leftovers in plastic wrap in the fridge for up to 3 days. When you're ready to use it again, unwrap and put the buttercream in a bowl. Let it come to room temperature and whip it again! If you're in a hurry, blowtorch the sides of the bowl as the buttercream is mixing (stand mixer) or stick the bowl of cold buttercream in a warm oven to melt it a little bit. Be sure to chop the cold buttercream into little pieces as that helps too!
@@charmcitycakes1517 I completely agree that mine was hard and more of a butter texture after refrigerated, but what about when you do your crumb coat then fridge/freeze the completed cake? Cannot rewhip it then. I think next time I will do a crumb coat, fridge, but wait to ice it the day I serve it because otherwise it really seems to lose the light texture. I would love any other suggestions ❤
I was recommended by your Instagram account ! Thanks 🙏
Could this Swiss merengue buttercream be made into chocolate buttercream
How many grams is a stick of butter? How many grams total for the recipe? I live in the UK and butter comes in different sized packs, we use grams or ounces rather than “sticks”.
Philippa Scott 113 grams per stick
Natasha Ng Thank you! Our packs of butter are usually 250g or 500g. That’s really helpful.
Philippa Scott it’s a great recipe - I tried it today and the buttercream came out beautifully smooth 👍
737 grams total. Everything is listed in the description.
Will this buttercream work well on a chocolate chip cookie cake?
Absolutely!
Charm City Cakes I tried to make this icing but it came out so loose. It never looked like it was gonna curdle and never got thick like y’all’s. Any idea what I did wrong? Could my butter have been too soft?
@@LaurynsLibrary18 Hey Lauryn! If it's too loose (like soupy), stick it in the fridge for 10 or so minutes to stiffen it back up, then continue to mix it. Sometimes buttercream can go through a curdling stage, this is because the butter is too cold and there's a contrast in temperature. If this happens, just be patient and continue to mix it! Hope this helps!
Can you tell me why there is never a mentioned of Swiss meringue unless it's 'buttercream?' Not meaning anything negative, I just don't understand and I'd like to make vegan Swiss meringue kisses. Swiss because the center will be chewy, right? vs. French which will be crispy. Appreciate your knowledgeable input, thank you.
Hi! Swiss, French, and Italian meringues refer to the method used when making buttercream and/or macarons. Swiss meringue involves cooking the egg whites and sugar together. Italian meringue involves making a sugar syrup, then slowly pouring it into whipped egg whites to cook. French meringue does not involve cooking the sugar/egg white, and lets the oven do the cooking (for macarons), where French buttercream contains egg yolks. For meringue kisses, there isn't a big difference whether you use a French (no cook) or Swiss method. However, using the Swiss method (cooking the egg whites and sugar until dissolved) allows for a smoother, non-granular cookie. Hope this helps!
Lot of butter
Did she said 160C for the sugar and eggs mixture
Hi! It's 160 degrees Fahrenheit, or 71 degrees Celsius. Thanks for tuning in!
Hi omg I love ur whole team plz get duff to see this
Lastima solo ingles
Question...why did you re-pasteurise the already pasteurised egg whites?
Hi Tammi, cooking the pasteurised egg whites along with the sugar helps it dissolve. It's also a safety measure! Thanks for tuning in!
Can I make half recipe?
Hi Shinta! Absolutely, feel free to divide and multiply the recipe to your needs. However, keep in mind that you may need to use a hand mixer if the attachment on the stand mixer can't quite mix a smaller batch. Thanks for tuning in!
@@charmcitycakes1517 Yes, because at home I just have hand mixer. 2 days ago I tried to make smbc but the texture, I don't know. If you have Instagram I'll send it to you, so you will know my problem, if you don't mind. Thanks 😊