How to make Swiss Meringue Buttercream PART 2

Final part in making SMBC.
Recipe calls for 1 cup eggwhites, 2 cups sugar and 2 cups unsalted butter ( add 2 tsp vanilla or other flavors you want in the end )

Category:

Howto & Style

Tags:

• how
• to
• make
• swiss
• meringue
• buttercream
• smbc
• cake
• decorating
• fondant
• gumpaste

[xdevilxbabex2003]

you might want to change the description from eggshites to egg whites lol

[09165067633]

@xdevilxbabex2003 thanks for the save !!!

[TheCakeBoard]

i don't use soft butter but it cant be cold from a fridge either lol, the only reason yours took so long to come together was because the butter was so cold it could not absorb into the meringue right away. Mine comes together soon as i add all the butter, depending on the day you might need a little more or little less of the butter

[09165067633]

@TheCakeBoard thanks for that -- this is just how I found it to work for me - ive tried butter at room temp, tried it not so cold etc-- but it always didnt come out the same for me. i dont know if my impatience in waiting for the meringue to cool was the reason... so i used cold butter and it came out okay. 

[duurrsrus]

is that italian buttercream?

[09165067633]

@duurrsrus nope. italian meringue uses a different technique but essentially the final product should be the similar

[TotoroBerry]

I love your tutorials. Thank you for posting. Can you share a good vanilla cake recipe?

[nethski69]

Hi mayen I make this SMBC using hand mixer & it's successful. If I'm doin

[beryllinawatt]

HI Mayan, just wanted to say how much I love all your tutorials, thanks for being so detailed and your skills are brilliant.

Thanks

C

[gracearmena]

What is usual speed of the mixe Mayen? Giving this a try on my next cake. Thank you so much!

[rubyslippersparkle22]

I love SMBC, but I'm so impatient that I usually end up going with regular buttercream. Now, I'm gonna have to use this for my next cake! =)

[nmp58]

I enjoy your tutorials. This looks so good I can taste it! Was just wondering how this can stay out of the refrigerator with all the egg whites in it. If that's the case then I'm switching to this because it tastes so much better.

[sasvaripanni]

Hi Mayen, If you add coloring, do you do that right at the time the "slapping" sound starts, or at the end? And the melted chocolate? I'm sorry, you might have mentioned this in the video, but I don't think I heard it... Thank you!

[irenemb2007]

hi, Mayen!! thank you thank you again for sharing!!! though i haven't been making cakes, for like months now, it's always reassuring to try something new next time i make a cake because of your tutorials..you mentioned that the taste of this SMBC is simmilar to the one we're used to in Manila..coz just this afternoon, in the party, a Pinay baked a chocolate cake w/ chocolate icing, and gooshhh!! it tasted like HOME!!! it tasted like "childhood" (if you my what i mean, lol)

[jojolovesyou10]

hi mayen can i use shortening or half shortenin half butter

[TheCakeBoard]

@09165067633 i usually replace some granulated sugar with powdered sugar, so my meringue is a lil more stable the corn starch in the powdered sugar helps...i didnt know there were so many ratios, mine is 2 cups egg whites, 3 cups sugar, 5 cups butter.....i thank you for sharing swiss buttercream is not at all intimidating i have given this recipe to beginners and they were able to to do it no problem.Swiss is so superior to butter cream frosting its easier to work with and looks beautiful!

[09165067633]

@ecuaricanchula i hope you try it !

[09165067633]

@Fiestasysonrisas thank you !

[09165067633]

@Campheart it will be good at room temp for two days. and refrigerated for ten days ( according to a book )

[Campheart]

thanks for sharing. and I like how you used just 2 cups of butter.  would it be ok not to refrigerate the a cake with SMBC frosting? Hope to hear from you. thanks a lot!

[light122901]

can i replace butter with shortening to make sure the buttercream wont melt?

[Fiestasysonrisas]

Hi Mayen. I loved your tutorials!! Thanks for yor time!!! Hugs from Spain

[ecuaricanchula]

thank you so much for this great tutorial. Ive been so nervous about trying SMBC but this tutorial has really made me want to make this asap.. thank you soo much !!!