I made a second batch. This time I used 5oz of whites and 1 and 3/4 cups of sugar and the sugar dissolved fast. The weird thing is that even though I used less sugar it turned out sweeter. Also this it was REALLY runny when it was all done. I fridged it but it's still runny. The last batch that turned out gritty firmed up well after I put it in the fridge. Oh well
It tastes great. It's just that darn sugar that didn't melt. I've made this before using other recipes and it melts pretty quick like with in two minutes. The only difference that I can see is that other recipes appear to have about 5 or 6oz of egg whites to the two cups of sugar. However those other recipes have a strong eggy taste
I just tried to make this and my sugar never dissolved when I was stirring it with the egg whites. I cooked it for like 10 mins and the egg whites were getting really thick and stickier every time I checked it. They were almost like glue and the darn sugar was still not dissolved. I think it needed like more egg white or simething. It also didn't get stiff. It's a gritty goopy mess. I'm so frustrated that I wasted so much ingredient
@atrinka1 - I usually don't use ALL the butter, so when you are getting to the last bit of it, start to taste it and see if you like it. If you use the entire "3", it starts to taste a bit too buttery to me...good luck!!
@selenastar7 - sure - i would taste it as you go along to see, but not too much. Each time you make it, reduce it until it works for you - that's the best way to learn.
I have a few questions...Is ur butter at room temp! Also is it suppose to be yellow, if yes how do I get it to be white? and lastly How well does this hold up outside of the fridge?
@MrJovanWalker - Your butter should be cold, but not rock hard because it needs to be incorporated. Soft, but not too soft (if that makes any sense). Yes, it is kind of yellow - you can, believe it or not, add white food coloring (they do sell it, in a liquid form, and it is really good). It has alot of butter, so i wouldn't leave it out very long...couple hours at best - certainly not in the sun or warm weather!
AHHHHHHH as soon as you went to teh stove and i saw all those dutch oven type pots, i got jealous. went to le creus website and even one pot is like 200 bucks :(
@ando1135 Don't fret! The Lodge brand makes a solid replica of the more expensive (and needlessly so!) variety. We use them at home and they work just as well as the 200+ dollar type. Just search Amazon for Lodge Color 6-Quart Dutch Oven
@Loristubeful - YES! Always use unsalted butter - this way you can control the amount of butter in your products, and also, salt retains water, which you want to control as well.
Hello, i would like to thank you for sharing with us this recipe. i tried it out 3 days ago and it was PERFECT!!!!!!!!! it was not too sweet and the amount was PERFECT for my 24 chocolate ganache filling cupcakes. My family & friends loved it & i recomended your videos to them as well. Bless you
which kitchenaid mixer do you have? Im choosing between the Artisan, Pro 5 series and the pro 600, I would love your opinion, this is the video that made me want to get one, I love the video and the recipe! Thank you :)
@Kellc28 - not sure of the names - but make sure you get the one that LIFTS UP, not the one that tilts back. I personally would get the 600 because it is bigger. I have the 500 (which was a gift), the 600 didn't exists for laypeople at the time, and i would have bought it if i could. I have had mine for 15+ years, so it is a great investment! ENJOY!!!
Thank you for your really great tutorial. Tried it, following all your advice, and worked no problems - really delicious light and airy.. I love the 1,2,3 steps and proportions makes it so easy to remember. Thank you again,
This is, by far, the best tutorial on Swiss Buttercream I've seen! It's simple, quick and very informative. More over, it's professionally executed and very well taped--which is a tremendous help to a beginner. Bravo to "Dyann Bakes" for sharing her knowledge with such passion!
hi dyann! a couple of months ago i tried this recipe out and it was an absolute disaster for me. I dont know what went wrong but i think i took the eggs off the stove too soon. Do you think that could have been the reason?
Dyann you look sick in this video. Like a zombie baking a cake. Anyway,if you could just show us how the buttercream looks like on a cake/cupcake,that would be AWESOME! We don't want to see you eat it and drools us.
One correction to MrsCarolynMarchand: the volume measurements do not equate to the weight proportions. One egg generally has one ounce = 2 T. (or 1/8 c.) of white. Granulated sugar has 7 oz. per cup. Butter has 8 oz. (or 2 sticks) per cup.
@MrsCarolynMarchand !!!! Don't listen to JosephC100279!!!! One stick of butter is one half cup!!
The basic recipe of this buttercream is one part egg whites, 2 parts sugar, and 3 parts butter. 1/2 cup egg whites, 1 cup sugar, and 1 1/2 cup butter.
Swiss meringue is were the egg whites are warmed up with the sugar and then beaten. The butter is added when the whites are stiff and no more hot.
Italian meringue is were the egg whites are beaten and then a boiling sugar syrup is slowly added to the beating egg whites. Then the butter is added when the meringue is no more hot.
Regular buttercream could be just butter and icing sugar, or a buttercream 'pâte à bombe' with egg yolks.
IT WORKS!!! OMG. I have struggled with this frosting--even with the advice to "keep beating it." I followed the proportions and it worked! I did take the advice of one fellow tuber and use a heat-safe bowl to heat eggs/sugar instead of the mixing bowl and it seemed to cool faster. It never even got soupy on me! As soon as the butter was incorporated, ready to frost!
This video makes it so simple, when I read SMBC recipes in cookbooks I was terrified and did not have much success, but this is now my go to icing recipe and everybody loves it! The one thing that never works out is freezing or refrigerating, because when ever you soften it and stir it turns clumpy and curdled.
this was so wonderful. I do, like others, have that fear of making SMBC. but you make it look so easy, so tomorrow, for my macaron filling, Im going to make strawberry smbc using your base. Thanks again!
@DyannBakes Pls I need help! I would like to make this swiss meringue buttercream to decorate my red velvet cupcakes with.. I was wondering if I could use cream cheese instead of butter? Or maybe half cream cheese and half butter? I just dont like the piping consistency of the traditional cream cheese frosting, i never get it to pipe high without somewhat drooping! :( Hope you could help! Thanks!
@maymay1984 Add the cream cheese to a small amount of whipped cream or add about a tablespoon of liquid to the cream cheese frosting, like fruit juice, cocoa or coffee.
I tried this recipe, its great! A couple of suggestions though: After melting the sugar into the egg whites, it really has to cool down quite a bit before you whip it into a meringue . I found that using a heat safe bowl other than my mixer bowl sped this up. Also, don't change from the whisk to the paddle for the butter stage. Just use the whisk on med. speed. It comes out SO good, with a silky rich texture and mouth feel. Mmmmm!
@12345missy1 I have made this recipe before. It's delicious! If you try it, use room temp butter. Not to the point it's semi soupy feeling, just gives under gentle pressure while still in the wrapper. Also, use UNsalted butter. Then add a pinch in the butter stage. Hope this helps!
And to think I thought I really messed up the first time I made it because it seemed to have curdled! I dumped all that buttercream icing that was just fine actually! I hadn't made it until I saw your great video! It turned out perfect! Thanks!
And to think I thought I really messed up the first time I made it because it seemed to have curdled! I dumped all that buttercream icing that was just fine actually! I hadn't made it until I saw your great video! It turned out perfect! Thanks!
And to think I thought I really messed up the first time I made it because it seemed to have curdled! I dumped all that buttercream icing that was just fine actually! I hadn't made it until I saw your great video! It turned out perfect! Thanks!
And to think I thought I really messed up the first time I made it because it seemed to have curdled! I dumped all that buttercream icing that was just fine actually! I hadn't made it until I saw your great video! It turned out perfect! Thanks!
Thank you soooo much, If you didn't give us the tip on continuing to mix the cream until it went back together, I would have thought I failed and would have quit...but sure enough I kept mixing and it became thick again. and it taste so great!!!!!
Maybe in US pastry recipes names have different meaning, but this is sort of an icing for decorating cakes. @ Robuchon school the buttercream (crème au beurre) is completely different, it is made with milk, yolks,sugar, butter, vanilla and italian meringue. It is one of the most complicated basic creams.
140 F. is way too high, swiss meringue should be heated @ 122 F. which is 50 Celsius. If you want a more stable compound you should use Italian meringue that is made by pouring a sugar syrup @ 250 F. into the whites while beating them. (same as for the Pate a Bombe)
The typical Buttercream is made with hot syrup added to the meringue but you way seems so much easier. Can you please tell me if you know that your version has the same texture and consistency as the other? Thank you.
i'm glad that this has helped me with the meringue part of the frosting that i was working on, but i'm not getting why every time my frosting turns to liquidy soup like texture after the butter is put. PLEASE HELP to make it thick and nice, SOS, i've been working on this for a month wasting so many eggs and would love to perfect it for once
i'm glad that this has helped me with the meringue part of the frosting that i was working on, but i'm not getting why every time my frosting turns to liquidy soup like texture after the butter is put. PLEASE HELP to make it thick and nice, SOS, i've been working on this for a month wasting so many eggs and would love to perfect it for once
@ratchdigan The temperature of the merenque must be cooled. Feel the outside of the mixing bowl and make sure it is no longer warm before you start adding the butter.When you add the butter the frosting will often fall apart and look like a mess. Keep beating and beating eventually when the temperature of the ingredients sync it will come together into a perfect frosting. Be careful not to add the butter too quickly, slowly add each chunk at a time.
@RKungaChodron kl thankyou so much that really helped, i will try very little chunks of buttter this time and leave the meringue out for longer hopefully it will turn out right! :D
@bangilove This kind of buttercream does not crust. It is so super yummy though!! If you need to decorate or do piping on the cake put the cake in the fridge. When the frosting is cold it is easier to decorate on. Then you can add all sorts of decoration using the buttercream in a pastry bag. Temperature is everything with Italian or Swiss meringue. Keep the cake in the fridge until about an hour before you are ready to serve it, then bring it out and let it come to room temp...perfecto!
hi there, i've just found your recipe and i'm so glad :D it look so easy i'll try it on my next cake, but i just wondering tho.. when we put the egg on water bath, can i put it in differen bowl then after the egg cook transfer it to my mixer bowl ? would it be ruin because 2 bowl are at diff temp ?
thanks for the wonderful video, i always wanted to make a butter cream icing for my fillings. i always make egg yokes and sugar boil it and a little margarine. but thanks to your video and instructions , it just so easy. How long can put the rest in the refrigator for future use?
I made this for the 1st time last weekend following these instructions/recipe. Worked Fine! Does anyone know if I could turn this frosting into chocolate and what/amounts I would add? I used vanilla flavoring. Any other flavor suggestions that are good?
If your giving a tutorial know what your talking about, you cannot buy eggs in the USA that haven't been pasterized in fact it's illegal. So there is no need to cook the eggs except to encorporate the glucose from the sugar and have it bond with the protein molecules of the egg. That's only if u want to bc you don't have to cook the eggs at all in fact don't.
That isn't true. YOU need to know what your talking about before you write a comment like that. Some, not all, manufacturers pasteurize their whole eggs. It isn't illegal to sell non-pasteurized eggs at all, considering they have just recently discovered how to pastuerize eggs in their egg shells.
I think You need to know what your talking about. Pasteurization began in the late 1800's in France in the early 1900's the USA past the PMO making it illegal for the final consumer to receive unpasteurized products. You Can buy raw product but both you and the vendor have to have a special license and a little fyi the LSA in Europe has policies against it as well and did you know since 2007 you cant get a nut that isn't pasteurized either.
WHAT ARE YOU TALKING ABOUT? Most eggs you buy in the grocery store are not pasteurized! Please show me your sources for this information because if you do an internet source you find nothing about what your saying. It was just recently discovered how to pastuerize eggs in their shells.
First of your an idiot for using internet searches if don't have access to scholarly journal then you need to wise up and get some knowledge. Most info is available on the FDA website, but I doubt you've heard of that either
@sden0306 What website do you think I was talking about? Why would I try to fight an arguement if I wasn't going to use a reliable source? You are completely wrong in the fact that it is illegal to buy unpasteurized eggs. Case closed. I'm through arguing with you, idiot. Have fun trying to find your pastuerized whole eggs in the grocery store! HA!
Well only ppl that are wrong get that hostile. I run a restaurant I've been in the industry for 10+yrs i dare you to set up an account with sysco or usfoods and see if they will sell you unpasteurized eggs
This was probably the best frosting tutorial I have ever seen. It was both entertaining and it answered all my questions about meringue butter cream. Thank you for this wonderful video!
wow, I can't believe you made it work with a hand mixer. I don't know why I was never able to get to work with my hand mixer. My hand mixer only goes to 4, guess I didn't mix it long enough
ive made meringue with a hand mixer also....i just pour the sugar very very slowly and also use my hand to move the hand mixer around as its mixing done it tons of times..first time i made meringue was when i made baked alaska when i was 17
lalachick30 the price of a kitchen aid depends on what type mixer you get. I think the cheapest is the classic or the standard. There are other brand that are equivalent
if you only have a hand mixer don't even try this recipe. I tried it 3 times before I got my kitchenaid, faliure each time. Tried the recipe with my kitchenaid, sucess. Yes you can use this under fondant.
I did this reciepe with a hand mixer and it turned out great....it just takes a lil longer ....my mom doesnt have a kitchen aide..i bake alot and all i use is a hand mixer..it is easier way easier with a kitchen aide but i dont have one : ( im hoping my mom gets one..
how long does it take for u to get the perfect consistency? coz i use hand mixer to beat the mixture, for 30 mins and it was still soupy and runny, not pipeable.
I make Dominican cakes and Dominican frosting. This is very similar except we don't use butter for frosting. My question is can these be used under fondant?
i use hand mixer in this meringue but is bad result ! my meringue has watery and they can't use it!!!! i advice that you can't use hand mixer, you can use the proper mixer bec. the intensity of speed is good instead of hand mixer
Hi! I am trying to make Parisian Macarons. I am really having a difficult time. I have left the fresh eggs cool for about 20 minutes and then I put them in a cool blender and I have even tried the food processor. Unfortunetly, I do not have a KitchenAid mixer and my hand mixer is broken. I tried to mix myself but it too far too long. I mixed for 10 minutes and still nothing. I let it whip in the blender for like 20 min. Nothing. Please help!
Sabiendo que una 4 oz. equivalen a 115 gr., es importante ir multiplicando las cantidades. Asi que serian 115 gr. de claras, 225 gr. de azucar y 340 gr. de manteca. Que te quede rico. Saludos
Tried it-first time was not successful-second time was perfect!!!Love the flavor-you really need a candy thermometer to make sure all sugar is melted-this made the second attempt really great,and make sure the bowl is really cool when you put the butter.
Maybe you didn't beat it long enough? It can take a few minutes. Or if the air temperature was very warm, that could have prevented it from clumping together. But I believe that if you beat just until blended, it's a little silkier and nicer than beating it for several minutes.
I think 1 cup of sugar to 4 egg whites is about right. If you like it really sweet, keep some confectioners (powdered) sugar on hand and sift it in afterwards.
I made a second batch. This time I used 5oz of whites and 1 and 3/4 cups of sugar and the sugar dissolved fast. The weird thing is that even though I used less sugar it turned out sweeter. Also this it was REALLY runny when it was all done. I fridged it but it's still runny. The last batch that turned out gritty firmed up well after I put it in the fridge. Oh well
irisayala 2 days ago
It tastes great. It's just that darn sugar that didn't melt. I've made this before using other recipes and it melts pretty quick like with in two minutes. The only difference that I can see is that other recipes appear to have about 5 or 6oz of egg whites to the two cups of sugar. However those other recipes have a strong eggy taste
irisayala 2 days ago
I just tried to make this and my sugar never dissolved when I was stirring it with the egg whites. I cooked it for like 10 mins and the egg whites were getting really thick and stickier every time I checked it. They were almost like glue and the darn sugar was still not dissolved. I think it needed like more egg white or simething. It also didn't get stiff. It's a gritty goopy mess. I'm so frustrated that I wasted so much ingredient
irisayala 2 days ago
I use a hand mixer when beating the egg whites on the water bath o "bain marie". Thank you for the recipe, I'll use the proportions 1-2-3!
atrinka1 1 week ago
@atrinka1 - I usually don't use ALL the butter, so when you are getting to the last bit of it, start to taste it and see if you like it. If you use the entire "3", it starts to taste a bit too buttery to me...good luck!!
DyannBakes2 1 week ago
I made it 2 days ago, came out perfect!! Thank you, if you could do a video on how to smooth a cake using this icing that would be perfect
jyceaser1 1 week ago
@jyceaser1 - unfortunately, we are no longer making the videos, but thank you for watching the ones that we already have made :-)
DyannBakes2 1 week ago
can i cut the sugar down?
selenastar7 1 week ago in playlist Favorite videos
@selenastar7 - sure - i would taste it as you go along to see, but not too much. Each time you make it, reduce it until it works for you - that's the best way to learn.
DyannBakes2 1 week ago
this recipe is a homerun! Its delicious!
brodygohabsgo 2 weeks ago
@brodygohabsgo - :-)
DyannBakes2 1 week ago
I have a few questions...Is ur butter at room temp! Also is it suppose to be yellow, if yes how do I get it to be white? and lastly How well does this hold up outside of the fridge?
MrJovanWalker 2 weeks ago
@MrJovanWalker - Your butter should be cold, but not rock hard because it needs to be incorporated. Soft, but not too soft (if that makes any sense). Yes, it is kind of yellow - you can, believe it or not, add white food coloring (they do sell it, in a liquid form, and it is really good). It has alot of butter, so i wouldn't leave it out very long...couple hours at best - certainly not in the sun or warm weather!
DyannBakes2 1 week ago
MIL GRACIAS QUE DIOS LA BENDIGA HOY APRENDI ALGO NUEVO
alfredo0864 3 weeks ago
@alfredo0864 - my pleasure!
DyannBakes2 1 week ago
AHHHHHHH as soon as you went to teh stove and i saw all those dutch oven type pots, i got jealous. went to le creus website and even one pot is like 200 bucks :(
ando1135 1 month ago
@ando1135 Don't fret! The Lodge brand makes a solid replica of the more expensive (and needlessly so!) variety. We use them at home and they work just as well as the 200+ dollar type. Just search Amazon for Lodge Color 6-Quart Dutch Oven
katty852 4 weeks ago
@katty852 :O thanks for that!
ando1135 4 weeks ago
@ando1135 - both are good products - different strokes for different folks! :-)
DyannBakes2 1 week ago
are you using an unsalted butter?
Loristubeful 1 month ago
@Loristubeful - YES! Always use unsalted butter - this way you can control the amount of butter in your products, and also, salt retains water, which you want to control as well.
DyannBakes2 1 week ago
I'm happy to see you happy;)
lionking1926 1 month ago in playlist Cake decorating how tos and tips
Hello, i would like to thank you for sharing with us this recipe. i tried it out 3 days ago and it was PERFECT!!!!!!!!! it was not too sweet and the amount was PERFECT for my 24 chocolate ganache filling cupcakes. My family & friends loved it & i recomended your videos to them as well. Bless you
emiliaarif 2 months ago
@emiliaarif - WOO HOO!! LOVE to hear stories like this! Enjoy!
DyannBakes2 1 week ago
Thanks for the Video :) illustration does help gonna try it right away
DJYIC 2 months ago
She reminds me so much of Susan from Desperate Housewives... :p
sweetpotatoe 2 months ago 6
@sweetpotatoe - don't i wish! :-) Actually, i have heard that before - but I would like to think that I am not as crazy!
DyannBakes2 1 week ago
I don't get it? What where the ingredients?
xElaniek 2 months ago
@xElaniek She said it ... 4 ounces of egg whites, 8 ounces of sugar, and 12 ounces of butter ... the 1,2,3 proportions
ciberdark 2 months ago
@ciberdark Thnxx ♥
xElaniek 2 months ago
Comment removed
shiellamacion 2 months ago
@ciberdark and with those proportions, a cake of how many inches could you ice?
KyokoChan20 5 days ago
@xElaniek butter, egg whites, sugar, a pinch of salt, lemon oil
shiellamacion 2 months ago
@xElaniek - Sorry, the website no longer exists - if you send me your email address, i will send them to you...
DyannBakes2 1 week ago
Is it ok to replace the egg white with meringue powder?
MrsVentauri 2 months ago
Comment removed
diakostamatis2008 3 months ago
which kitchenaid mixer do you have? Im choosing between the Artisan, Pro 5 series and the pro 600, I would love your opinion, this is the video that made me want to get one, I love the video and the recipe! Thank you :)
Kellc28 3 months ago in playlist Favorite videos
@Kellc28 - not sure of the names - but make sure you get the one that LIFTS UP, not the one that tilts back. I personally would get the 600 because it is bigger. I have the 500 (which was a gift), the 600 didn't exists for laypeople at the time, and i would have bought it if i could. I have had mine for 15+ years, so it is a great investment! ENJOY!!!
DyannBakes2 1 week ago
thanks so much for this video.. very helpful!
alee8177 3 months ago
Thank you for your really great tutorial. Tried it, following all your advice, and worked no problems - really delicious light and airy.. I love the 1,2,3 steps and proportions makes it so easy to remember. Thank you again,
pennycam 3 months ago
WONDERFUL Thanks for it!! its sooo easy...
sperlinj 3 months ago in playlist Weitere Videos von DyannBakes
This is, by far, the best tutorial on Swiss Buttercream I've seen! It's simple, quick and very informative. More over, it's professionally executed and very well taped--which is a tremendous help to a beginner. Bravo to "Dyann Bakes" for sharing her knowledge with such passion!
MsEcstreet 4 months ago
This is so lovely and helpful! Thank you for making such a useful and entertaining video!
asoapboxopera 4 months ago
Because I don't want it to taste like butter, can I do half crisco and half butter?
UNxlUCKy13 4 months ago
@UNxlUCKy13 it dosnt really taste like butter just a creamy light dolop of heaven:) lol
makeupgirl0971 4 months ago
@UNxlUCKy13 - I guess you could...let me know how it comes out. I personally am not a big fan, but I really would be interested in knowing...
DyannBakes2 1 week ago
this was awesome. thanks!
MrShakir1986 5 months ago
Great video. Thank you for it.
kyjennifer 5 months ago
hi dyann! a couple of months ago i tried this recipe out and it was an absolute disaster for me. I dont know what went wrong but i think i took the eggs off the stove too soon. Do you think that could have been the reason?
MrMikeProductionz 6 months ago
Dyann you look sick in this video. Like a zombie baking a cake. Anyway,if you could just show us how the buttercream looks like on a cake/cupcake,that would be AWESOME! We don't want to see you eat it and drools us.
simarvld 7 months ago
One correction to MrsCarolynMarchand: the volume measurements do not equate to the weight proportions. One egg generally has one ounce = 2 T. (or 1/8 c.) of white. Granulated sugar has 7 oz. per cup. Butter has 8 oz. (or 2 sticks) per cup.
ELIZLUTTRELL 7 months ago
@MrsCarolynMarchand !!!! Don't listen to JosephC100279!!!! One stick of butter is one half cup!!
The basic recipe of this buttercream is one part egg whites, 2 parts sugar, and 3 parts butter. 1/2 cup egg whites, 1 cup sugar, and 1 1/2 cup butter.
CakeSpaz 7 months ago
Can mix the frosting with lemon curd ? Pls adv asap, I needd the answer for my upcoming cake. thanks
928100 7 months ago
How many cups is a stick of butter? Pls respond thnxxx
josephc100279 9 months ago
@josephc100279 A stick of butter= 1 cup
BrendaRoxs1 7 months ago
@BrendaRoxs1 2 sticks is one cup
MrMikeProductionz 1 month ago
@josephc100279 1/2 a cup= 1 stick.
MrMikeProductionz 1 month ago
is it possible to add less sugar?
bl1995cy 9 months ago
Wats the difference between regular BUTTERCREAM from Swiss/Italian meringue BUTTERCREAM ? Pls answer bck thnx
josephc100279 9 months ago
@josephc100279
Swiss meringue is were the egg whites are warmed up with the sugar and then beaten. The butter is added when the whites are stiff and no more hot.
Italian meringue is were the egg whites are beaten and then a boiling sugar syrup is slowly added to the beating egg whites. Then the butter is added when the meringue is no more hot.
Regular buttercream could be just butter and icing sugar, or a buttercream 'pâte à bombe' with egg yolks.
MrsPieceOfCake 6 months ago
IT WORKS!!! OMG. I have struggled with this frosting--even with the advice to "keep beating it." I followed the proportions and it worked! I did take the advice of one fellow tuber and use a heat-safe bowl to heat eggs/sugar instead of the mixing bowl and it seemed to cool faster. It never even got soupy on me! As soon as the butter was incorporated, ready to frost!
chicogirl61 9 months ago
does this buttercream pipe well? does it crust?
dizzymaiden 10 months ago
This video makes it so simple, when I read SMBC recipes in cookbooks I was terrified and did not have much success, but this is now my go to icing recipe and everybody loves it! The one thing that never works out is freezing or refrigerating, because when ever you soften it and stir it turns clumpy and curdled.
ChicTreatsBlog 10 months ago
this was so wonderful. I do, like others, have that fear of making SMBC. but you make it look so easy, so tomorrow, for my macaron filling, Im going to make strawberry smbc using your base. Thanks again!
TheSumikakan 10 months ago
Great Video! Question... Can this buttercream be used under fondant?
deniseaz26 11 months ago
@DyannBakes Pls I need help! I would like to make this swiss meringue buttercream to decorate my red velvet cupcakes with.. I was wondering if I could use cream cheese instead of butter? Or maybe half cream cheese and half butter? I just dont like the piping consistency of the traditional cream cheese frosting, i never get it to pipe high without somewhat drooping! :( Hope you could help! Thanks!
maymay1984 11 months ago
@maymay1984 Add the cream cheese to a small amount of whipped cream or add about a tablespoon of liquid to the cream cheese frosting, like fruit juice, cocoa or coffee.
MaRaTheMeyvn 10 months ago
how many cupcakes can this recipe frost?
iitsc 1 year ago
Would u be able to do a french macaron video? That would be amazing please!
Hjba3nanah 1 year ago
I'm a student and can't afford a big mixer, haha so can i use an electric hand mixer?
Hjba3nanah 1 year ago
I tried this recipe, its great! A couple of suggestions though: After melting the sugar into the egg whites, it really has to cool down quite a bit before you whip it into a meringue . I found that using a heat safe bowl other than my mixer bowl sped this up. Also, don't change from the whisk to the paddle for the butter stage. Just use the whisk on med. speed. It comes out SO good, with a silky rich texture and mouth feel. Mmmmm!
Vagran 1 year ago
MIne came out kind of like a sourcreamish texture can someone tell what i did wrong =/
maniac4ever 1 year ago
whats so swiss about it? it worked really good thanks
grinsinatoR 1 year ago
thanks! great video, you make it look so easy..hopefully it works out for me! haha
fatmaneatschips 1 year ago
is the butter cold???
12345missy1 1 year ago
@12345missy1 I have made this recipe before. It's delicious! If you try it, use room temp butter. Not to the point it's semi soupy feeling, just gives under gentle pressure while still in the wrapper. Also, use UNsalted butter. Then add a pinch in the butter stage. Hope this helps!
Vagran 1 year ago
i tried it but it was too buttery , where did i go wrong ?
lovecupcakes04 1 year ago
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And to think I thought I really messed up the first time I made it because it seemed to have curdled! I dumped all that buttercream icing that was just fine actually! I hadn't made it until I saw your great video! It turned out perfect! Thanks!
HEIDIFRANCE 1 year ago
And to think I thought I really messed up the first time I made it because it seemed to have curdled! I dumped all that buttercream icing that was just fine actually! I hadn't made it until I saw your great video! It turned out perfect! Thanks!
HEIDIFRANCE 1 year ago
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And to think I thought I really messed up the first time I made it because it seemed to have curdled! I dumped all that buttercream icing that was just fine actually! I hadn't made it until I saw your great video! It turned out perfect! Thanks!
HEIDIFRANCE 1 year ago
And to think I thought I really messed up the first time I made it because it seemed to have curdled! I dumped all that buttercream icing that was just fine actually! I hadn't made it until I saw your great video! It turned out perfect! Thanks!
HEIDIFRANCE 1 year ago
Great video! Thanks for the information!
HEIDIFRANCE 1 year ago
mine turned out soupy :/
kentextravaganza 1 year ago
Thank you soooo much, If you didn't give us the tip on continuing to mix the cream until it went back together, I would have thought I failed and would have quit...but sure enough I kept mixing and it became thick again. and it taste so great!!!!!
jaythreetfb 1 year ago
how long and how can the finished product be stored?
pheonixx777 1 year ago
What is the brand of food color that you use?
Skypeace89 1 year ago
what if i want to put vanilla extract in it, how much should i put in it with ur recipe!
calibaby9205 1 year ago
Maybe in US pastry recipes names have different meaning, but this is sort of an icing for decorating cakes. @ Robuchon school the buttercream (crème au beurre) is completely different, it is made with milk, yolks,sugar, butter, vanilla and italian meringue. It is one of the most complicated basic creams.
Albertoskitchen 1 year ago
140 F. is way too high, swiss meringue should be heated @ 122 F. which is 50 Celsius. If you want a more stable compound you should use Italian meringue that is made by pouring a sugar syrup @ 250 F. into the whites while beating them. (same as for the Pate a Bombe)
Albertoskitchen 1 year ago
please make a french macarons vid
bumbumboyca 1 year ago
will this italian meringue butter cream crust over (like the uncooked wilton butter cream) so that i can smooth it and then decorate it? thank you
krazygram 1 year ago
are you able to add nutella to this recipe?
smoothiemania 1 year ago
Hello Dyann,
The typical Buttercream is made with hot syrup added to the meringue but you way seems so much easier. Can you please tell me if you know that your version has the same texture and consistency as the other? Thank you.
KissHope 1 year ago
so cool u are dyann, wonderful video because u finish the procedure in just 1 video and very clear easy to understand. thanks a lot,
bagebih 1 year ago
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i'm glad that this has helped me with the meringue part of the frosting that i was working on, but i'm not getting why every time my frosting turns to liquidy soup like texture after the butter is put. PLEASE HELP to make it thick and nice, SOS, i've been working on this for a month wasting so many eggs and would love to perfect it for once
ratchdigan 1 year ago
i'm glad that this has helped me with the meringue part of the frosting that i was working on, but i'm not getting why every time my frosting turns to liquidy soup like texture after the butter is put. PLEASE HELP to make it thick and nice, SOS, i've been working on this for a month wasting so many eggs and would love to perfect it for once
ratchdigan 1 year ago
@ratchdigan The temperature of the merenque must be cooled. Feel the outside of the mixing bowl and make sure it is no longer warm before you start adding the butter.When you add the butter the frosting will often fall apart and look like a mess. Keep beating and beating eventually when the temperature of the ingredients sync it will come together into a perfect frosting. Be careful not to add the butter too quickly, slowly add each chunk at a time.
RKungaChodron 1 year ago
@RKungaChodron kl thankyou so much that really helped, i will try very little chunks of buttter this time and leave the meringue out for longer hopefully it will turn out right! :D
ratchdigan 1 year ago
I tried this, and it was going well until I put the butter in... it came to some kind of liquid and now I don't know what to do???!! pllzzz help!!!
elreydefutbol111 1 year ago
this is the best recipe ive seen yet !!!
brillnikki1998 1 year ago
does it taste good though? i wanna no so i can make it
plzz answer if u have actually tasted it
thank u
HobbesTiger999 1 year ago
@HobbesTiger999 Yes this is the BEST tasting frosting ever!!! Swear!
RKungaChodron 1 year ago
@RKungaChodron k thnxs :)
HobbesTiger999 1 year ago
this is the best tutorial ever thank you :D
brillnikki1998 1 year ago
thank from argentina!
my daughter's b-day is next week and I'm soooooo using it!!!
bangilove 1 year ago
@bangilove This kind of buttercream does not crust. It is so super yummy though!! If you need to decorate or do piping on the cake put the cake in the fridge. When the frosting is cold it is easier to decorate on. Then you can add all sorts of decoration using the buttercream in a pastry bag. Temperature is everything with Italian or Swiss meringue. Keep the cake in the fridge until about an hour before you are ready to serve it, then bring it out and let it come to room temp...perfecto!
snowboykham 1 year ago
@snowboykham thankz a lot! this year I've been asked for more!
bangilove 9 months ago
Wonderful video, thanks. I was wondering if this BC crusts well?
marie19905 1 year ago
hi there, i've just found your recipe and i'm so glad :D it look so easy i'll try it on my next cake, but i just wondering tho.. when we put the egg on water bath, can i put it in differen bowl then after the egg cook transfer it to my mixer bowl ? would it be ruin because 2 bowl are at diff temp ?
hiepthuy130501 1 year ago
this is the real thing, not videos with the shortening substitute stuff that calls itself "buttercream" thats really "shortening cream frosting"
great tip on using the sugar as a temp gauge for the egg whites.
socialtalker1 1 year ago
thanks for the wonderful video, i always wanted to make a butter cream icing for my fillings. i always make egg yokes and sugar boil it and a little margarine. but thanks to your video and instructions , it just so easy. How long can put the rest in the refrigator for future use?
masterbaker04 1 year ago
do you hve to use the paddle attachment
stylestudioxx 1 year ago
I made this for the 1st time last weekend following these instructions/recipe. Worked Fine! Does anyone know if I could turn this frosting into chocolate and what/amounts I would add? I used vanilla flavoring. Any other flavor suggestions that are good?
rustydog1236 2 years ago
this is the one i am looking for...cooking the egg first..more safer..
fairlady70 2 years ago
the first time I did it it turned out amazing, but now, everytime I try to do it again, it gets soupy, I had tried everything, please help me !!
slutagada 2 years ago
I think you need to beat the eggs more
LoveShiya 1 year ago
will this crust?
jibobit 2 years ago
No, SMB will not crust. The only crusting buttercreams contain powdered sugar.
tyleroreilly 2 years ago
If your giving a tutorial know what your talking about, you cannot buy eggs in the USA that haven't been pasterized in fact it's illegal. So there is no need to cook the eggs except to encorporate the glucose from the sugar and have it bond with the protein molecules of the egg. That's only if u want to bc you don't have to cook the eggs at all in fact don't.
sden0306 2 years ago
Comment removed
megbroek 2 years ago
I know the US is big, but not EVERYBODY lives there!
megbroek 2 years ago
That isn't true. YOU need to know what your talking about before you write a comment like that. Some, not all, manufacturers pasteurize their whole eggs. It isn't illegal to sell non-pasteurized eggs at all, considering they have just recently discovered how to pastuerize eggs in their egg shells.
tyleroreilly 2 years ago
I think You need to know what your talking about. Pasteurization began in the late 1800's in France in the early 1900's the USA past the PMO making it illegal for the final consumer to receive unpasteurized products. You Can buy raw product but both you and the vendor have to have a special license and a little fyi the LSA in Europe has policies against it as well and did you know since 2007 you cant get a nut that isn't pasteurized either.
sden0306 2 years ago
WHAT ARE YOU TALKING ABOUT? Most eggs you buy in the grocery store are not pasteurized! Please show me your sources for this information because if you do an internet source you find nothing about what your saying. It was just recently discovered how to pastuerize eggs in their shells.
tyleroreilly 2 years ago
First of your an idiot for using internet searches if don't have access to scholarly journal then you need to wise up and get some knowledge. Most info is available on the FDA website, but I doubt you've heard of that either
sden0306 2 years ago
@sden0306 What website do you think I was talking about? Why would I try to fight an arguement if I wasn't going to use a reliable source? You are completely wrong in the fact that it is illegal to buy unpasteurized eggs. Case closed. I'm through arguing with you, idiot. Have fun trying to find your pastuerized whole eggs in the grocery store! HA!
tyleroreilly 2 years ago
Well only ppl that are wrong get that hostile. I run a restaurant I've been in the industry for 10+yrs i dare you to set up an account with sysco or usfoods and see if they will sell you unpasteurized eggs
sden0306 2 years ago
@sden0306 Haha. I work as a prep cook in a resturaunt, and let me assure you the whole eggs we get from Sysco are not pasteurized.
tyleroreilly 2 years ago
man you haven't done a new video in a long time what happened?
ilovekandii214 2 years ago
This was probably the best frosting tutorial I have ever seen. It was both entertaining and it answered all my questions about meringue butter cream. Thank you for this wonderful video!
herlittleway 2 years ago 20
@herlittleway I agree 100% this is so awesome, I feel a lot more confident about making buttercream now
westindian07 1 year ago
wow, I can't believe you made it work with a hand mixer. I don't know why I was never able to get to work with my hand mixer. My hand mixer only goes to 4, guess I didn't mix it long enough
TheSky67 2 years ago
ive made meringue with a hand mixer also....i just pour the sugar very very slowly and also use my hand to move the hand mixer around as its mixing done it tons of times..first time i made meringue was when i made baked alaska when i was 17
o004dr100o 2 years ago
Could you add cocoa to make it a chocolate swiss meringue buttercream? If so, how much would I need to add? Thanks!
darqueangel02 2 years ago
lalachick30 the price of a kitchen aid depends on what type mixer you get. I think the cheapest is the classic or the standard. There are other brand that are equivalent
jewlu70 2 years ago
@jewlu70 yes i got a used one on ebay for 125 i had it for 9 months and it works great, cusinart also have a wonderful stand mixer
mariayoung30 1 year ago
if you only have a hand mixer don't even try this recipe. I tried it 3 times before I got my kitchenaid, faliure each time. Tried the recipe with my kitchenaid, sucess. Yes you can use this under fondant.
jewlu70 2 years ago
I have made it a dozen of times with just a hand mixer, works perfectly for me, just takes a little more efort.
Though I am now excited to try it with my newly bought Kitchenaid :-)
Blanchefloer 2 years ago
I did this reciepe with a hand mixer and it turned out great....it just takes a lil longer ....my mom doesnt have a kitchen aide..i bake alot and all i use is a hand mixer..it is easier way easier with a kitchen aide but i dont have one : ( im hoping my mom gets one..
o004dr100o 2 years ago
how long does it take for u to get the perfect consistency? coz i use hand mixer to beat the mixture, for 30 mins and it was still soupy and runny, not pipeable.
mannequin12 2 years ago
i ate buttercream cupcakes before and they were sooooooooooooooo good
sammi877 2 years ago
some SMBC recipes call for cream of tartar and salt. some call for cream of tartar only. this uses salt. what difference does cream of tartar make??
mannequin12 2 years ago
Cream of tartar is just added as a stabilizer to keep the egg whites from being overbeaten, in case you were still wondering.
tyleroreilly 2 years ago
I make Dominican cakes and Dominican frosting. This is very similar except we don't use butter for frosting. My question is can these be used under fondant?
julykatty1 2 years ago
Can this buttercream be used for cakes which will be covered with fondant?
julykatty1 2 years ago
oh yes!it's good for fondant ;-) i tried it and is wonderful!
jempinkie 2 years ago
Have you done dominican frosting? Can you teach me.
RiteshTammy 2 years ago
how much is the kitchen aid in america??
LalaChick30 2 years ago
you probably know by now, but if not, i just bought one and it cost $198.99, i guess we an just round to $200 dollars =)
fjoann 2 years ago
i use hand mixer in this meringue but is bad result ! my meringue has watery and they can't use it!!!! i advice that you can't use hand mixer, you can use the proper mixer bec. the intensity of speed is good instead of hand mixer
vines206 2 years ago
Hand mixer is all i have..so do i have the same result if i use the hand mixer instead?
supremokulaba 2 years ago
Has sido muy amable marianhi. gracias por tu respuesta.....
az012ful 2 years ago
Hi! I am trying to make Parisian Macarons. I am really having a difficult time. I have left the fresh eggs cool for about 20 minutes and then I put them in a cool blender and I have even tried the food processor. Unfortunetly, I do not have a KitchenAid mixer and my hand mixer is broken. I tried to mix myself but it too far too long. I mixed for 10 minutes and still nothing. I let it whip in the blender for like 20 min. Nothing. Please help!
HunnieBunnie614 2 years ago
@HunnieBunnie614
go out and buy a new mixer or borrow one from a friend or neighbor or go over to their house. sometimes are are no substitutes for the right tool.
socialtalker1 1 year ago
como puedo obtener la receta en español no entiendo las cantidades si alguien me puede ayudar le agradeceria mucho.
az012ful 2 years ago
Sabiendo que una 4 oz. equivalen a 115 gr., es importante ir multiplicando las cantidades. Asi que serian 115 gr. de claras, 225 gr. de azucar y 340 gr. de manteca. Que te quede rico. Saludos
marianhi 2 years ago
has sido muy amable marianhi, gracias por tu respuesta
az012ful 2 years ago
Wonderful/easy to make THANKS! ready for the next step: Storing/usage?
We used almost 1/2 ts good quality vanilla extract =-) more than that it may change the color.
Amori09 2 years ago
so you could you vanilla extract for the flavoring??
TheDinolover 2 years ago
Could you use this buttercream to make roses?
umsky 2 years ago
it is possible to use any other flavor? or it has to be lemon?
21gigio 2 years ago
you can put any kind of flavor you want.
meimeixforever 2 years ago
If anyone wants to get really kinky you can make French buttercream, which uses the entire egg as opposed to just the white. It's a heavier texture.
bg11215 2 years ago
what is exactly buttercream for??
philosgal 2 years ago
a lot of people use them to frost cakes or cupcakes :)
meechellekimms 2 years ago
Tried it-first time was not successful-second time was perfect!!!Love the flavor-you really need a candy thermometer to make sure all sugar is melted-this made the second attempt really great,and make sure the bowl is really cool when you put the butter.
flordelynt 2 years ago
my buttercream never curdled. It was smooth from beginning to end. Did I do something wrong?
Kevinsf 2 years ago
Maybe you didn't beat it long enough? It can take a few minutes. Or if the air temperature was very warm, that could have prevented it from clumping together. But I believe that if you beat just until blended, it's a little silkier and nicer than beating it for several minutes.
bg11215 2 years ago
Your camera crew is great! I love being able to see what's happening, just like a real show! You're awesome!
daiser720 2 years ago 6
please tell the quantities in grams and numbers.Most of us don't know the 'ounces / lbs'
thanks
bin1972cp 2 years ago
The Numbers are not important. It is the 1:2:3 ratio no matter which number you use.
ranjitm 2 years ago
I think 1 cup of sugar to 4 egg whites is about right. If you like it really sweet, keep some confectioners (powdered) sugar on hand and sift it in afterwards.
bg11215 2 years ago