Swiss meringue butter cream

[manjopondoc]

what was your background song?



[Leilah88cupcakes]

wow, i will try that

[bigheadmagicmad]

Add the butter when the meringue egg white is cool. U need to whip the egg white for a while to get a firm meringue, by then it is cool already.

[samaram23]

do i have to wait until its cool or just add butter right away?

[TyrannySue]

Can you use all margarine, no butter, if you want? I mean, will it work? Thanks :)

[SimplyPorsche]

please tell me how to keep layer cake from sliding off does this icing slide off when you make a layer cake???

[shyderist]

It won't slide off if it has a thick consistency. I couldnt manage with swiss meringue in the heat. Try italian meringue... the video by cakelovedc. A video by the crumb boss has tips.

[SimplyPorsche]

@shyderist  great thank you for the reply

[shyderist]

@hotdog1997 did you find the song yet? =S

[shyderist]

@shyderist No! I really need to get it. I'm making do with the mp3 of this video =(

[shyderist]

@shyderist Okay! Good news =D i think bigmachinehead has mentioned it in the title now. 05-11-97 by guido foddis! That's the song. I'll look for him at the store =D

[shyderist]

Thank you for the video. Can you tell me the name of the song in the background? I have a bigger crush on it than the SMB even! =P

[bigheadmagicmad]

@billyhaws,

continue beating after adding the 120g butter/ margarine, at first it will turn a little watery, after beating a while it will become smooth and creamy.

[BillyHawj]

thanks for the video, but may i have some suggestions. when i tried this it didn't turn out fluffy like yours. it was all watery and not even close to looking like yours and after i added the butter it make it even more watery and buttery any suggestions? >.<

[deniceinspain]

does that margerine pack say kaka???? XDDDD

[deniceinspain]

thanks, worked perfectly! I later added some golden syrup for extra flavour and sweetness, because I didnt use vainilla. by the way, I accidently cooked the egg alittle by using the microwave, but I was fine anyway ^.^

[bigheadmagicmad]

For butter 1 tablespoon is about 14g, 1/4 cup of butter is 56.7g.

[evangelinebm]

how many teaspoon or tablespoon is 60g?

[nqrms]

This icing is delicious however the consistency is a little to soft to make nice swirls on cupcakes, the swirls won't hold up and go flat within minutes. Any tips?

[bigheadmagicmad]

You can use all butter or margerine. To make Butter cream using all butter will melt faster if u leave it at room temp.My weather here is hot .

[2Dragnslar]

WHy butter AND margarine?

[YadieElena22]

You should also note that the egg whites and sugar should ideally reach a temp of 140 F (on a candy thermometer) If your using a kitchen Aid start using the whisk attachment and switch to the paddle attachment before starting to add the butter. Additionally if you plan on adding a flavor to you buttercream the time to do so is after you start adding the butter. Other wise a nice tutorial.

[berniepynn]

thank you !

[berniepynn]

can this icing be stored or do i have to use it all right away?

[bigheadmagicmad]

@berniepynn

It can be keep in the fridge and no problem to use it right away.

[safi456]

thanks so much for a brilliant and easy video to follow...it was a cinch to make, and tho i have always avoided butter creams, preferring fresh whipped/double cream, this is really good stuff....the only down is that it doesnt make a huge quantity, and i need to ice over 20 cupcakes! A WORD OF WARNING: i always use salted butter instead of unsalted butter in most of my recipes without any problems, but in this instance the salty taste is very pronounced, so DONT use salted butter.

[bigheadmagicmad]

@hotdog1997

yes