I had trouble with this for 3 tries before I got it right. These are the things I found helpful. 1.) Do not use margarine. I know its cheaper than butter, but have done a lot of research and realized it has a lot of water content compared to butter. It will only make your buttercream soft and a bit soupy, and less flavorful. 2.) Don't let your butter come fully to room temp. Especially me who lives in a tropical and warmer climate. If you live somewhere hot or warm and don't have air conditioning, add your butter when its soft on the outside but still cold on the inside. This will prevent soupiness, and putting it in the fridge. Worked perfectly. I never experienced clumpy buttercream yet, but I think that's what would happen if you live somewhere cold and add your butter cold. Its still better than it being soupy. It will take longer to mix. 3.) Add glucose syrup. Adding a tiny bit helps stabilize the egg whites plus the cream of tartar, and would prevent a hard frosting. This is one of Christina tossi's ingredients in her frosting, so it wouldn't hurt to try. 4.) You can use salted butter. It doesn't make a difference. If you were to serve this at let's say a fancy restaurant or a fancy dinner, unsalted is reasonable. But if you're just gonna eat most of it by the spoon(like me) you can use salted. Idk in other countries, but salted butter is cheaper here in the Philippines. 4.) *for my fellow Filipinos* don't use dairy creme. Or queens land. Dairy cream is margarine, and Queen's land doesn't fully set up the whole buttercream and you'd have to refrigerate it. Good ones to use are magnolia gold and anchor. Or arla, but it is on the expensive side. Oh and the recipe I used was a smaller quantity: 3 egg whites or 3 oz 165 g sugar 225 g butter. Hope this helps. :)
@izzythegolden759
6 жыл бұрын
@Illumi Nati, grazie mille! Questo ha aiutato molto! Non hai idea! E ' stato estremamente grande e in misure americane! Grazie mille!!
@mhyradelacruz7385
6 жыл бұрын
Can i use goldencrownbutter?
@celxyne
6 жыл бұрын
Illumi Nati OMG tysm!! I live here in Singapore and ya know it's really hot too.. Using it for an assignment and will take ur advice :D
@kathleentino2302
6 жыл бұрын
Wala bang mas mura hahhaha di keri ng budget. Presyong studyante po 😂
@pablotejano7461
6 жыл бұрын
thanks beh tutunan ko to the hardway thanks ulit try ko yung syrup
@taylarogers313
8 жыл бұрын
***READ IF YOURS CAME OUT RUNNY**** You have to be patient with this. I made it and it got soupy when I added the butter ..i KEPT MIXING and then it looked curdled but I just kept mixing and it finally came out wonderful!! So the key is to KEEP MIXING ,KEEP MIXING, KEEP MIXING!!! And I was using a hand mixer! It seriously took a long time but it came out great
@justcommenting7790
8 жыл бұрын
Thaank yoouu!!~~
@kefahayesh57
8 жыл бұрын
thank you so much for that tip...u were right...I almost gave up on mine till I saw ur comment!!
@taylarogers313
8 жыл бұрын
me I glad I could help.
@lanphuongpham9433
8 жыл бұрын
+tayla rogers you're right, i was about to dump mine away and i read your tip, thanks alot for sharing your experience :D
@taylarogers313
8 жыл бұрын
I had to share this on multiple pages because I had seen sooooo many people with the same question and never once did the person reply. I'm glad I was able to help.
@wyndie
8 жыл бұрын
You are perfect. "Typically you need twice as much sugar as you do egg white for meringue." You not only give the recipe (6oz egg whites, 1 1/2 cup sugar), but you explained it!
@damianczernicki4092
8 жыл бұрын
alswkpci👫👫👫
@mayub22
7 жыл бұрын
Rachel Wynder can u plz tell how much is 1ounce in cups!??
@sopheary6251
7 жыл бұрын
Malaika 22 about 1/8 cup I think.
@naomi8308
6 жыл бұрын
mayub 22 I know I am late but there is 8oz in one cup
@vlognijean4250
6 жыл бұрын
+Sweet DIY there's 2 tbsp in 1oz
@sweeneytodd473
9 жыл бұрын
So, for not-US-measurement users: - 6 egg whites - ~330 g of sugar (Granulated) - one cup is about 225 grams - ~450 g of butter
@pheniciafall658
8 жыл бұрын
+sweeneytodd473 tank you so much !
@TheLAZZERgirl
8 жыл бұрын
+sweeneytodd473 thanks!!!!
@abbyonepiece4811
8 жыл бұрын
thank you!!!
@sprinkles21
8 жыл бұрын
thank you very much
@GinaSpacegirl
8 жыл бұрын
+sweeneytodd473 Thank you!! ;)))))
@jemmaj2919
8 жыл бұрын
this guy knows his stuff
@shalinshanu8873
4 жыл бұрын
The only video i watched with lots of interest. He explains better than any one. Just loved it
@junialstudios
9 жыл бұрын
Nice! I like how clearly he explains everything--phenomenal video presence. Really adds to what is already one of my favorite channels.
@xyramae69
9 жыл бұрын
This is my savior. I always used american buttercream in my cakes because its the most stiff and less likely to melt (its very hot here in the Philippines). However, as its too stiff, its harder to smooth out on the cake. Today I tried this recipe and it was so good. Its creamy, not too sweet, very easy to smooth on the cake and it didn't melt! :D I've never made a cake with frosting this smooth.
@francessayson1121
9 жыл бұрын
+Kyra Sy-Santos did it hold its shape for several hours?
@xyramae69
9 жыл бұрын
It did. I brought it to school for a halloween party and it lasted the day.
@charitymarces4624
8 жыл бұрын
+Kyra Sy-Santos Hey, since you have perfected it, can you teach me how you did it? I am worried that it will become liquidy after adding the butter. Butter melts, did you tweak it a bit?
@xyramae69
8 жыл бұрын
You have to let it cool while beating before adding the butter. Once your sure its cool, the butter wouldn't melt when you add it. When I added about half of the butter it looked very smooth but after adding all of it it started to separate. But after looking it up on the internet, I found out that all you have to do is microwave about 1 cup of the frosting for 5 seconds then whip it up again with the rest of the frosting. :)
@Cassandra8371
8 жыл бұрын
+Kyra Sy-Santos mine didn't pipe well but tasted very good any ideal what went wrong
@belictioner85
7 жыл бұрын
guys do not give up on your buttercream lol. mine went through all the stages: soupy, lumpy, cream cheese-like before finally coming together after a few more minutes of beating. putting it in the fridge should help if you're really impatient like me, just don't lose hope!!
@janelyperez7475
6 жыл бұрын
Mary Alcanna did it taste like butter? Cause all the time I make buttercream forsting Always taste like butter :(
@LifeOpLeft
6 жыл бұрын
Janely Perez I read that if it tastes like butter, just whip it more.
@francinekim4168
9 жыл бұрын
I love kitchen conundrums and Thomas is such a darling!
@papayaval
7 жыл бұрын
...
@drnamyadav
7 жыл бұрын
huge huge thanks. just made this for the first time yesterday for my daughters bday. was a huge success. you make it so easy to understand. less chance of mistake. would love a video on Italian meringue buttercream too, igf u can. thank you once again.
@bonnieraekonjevich2776
5 жыл бұрын
I wanted a frosting to really beautify crisp butter cookies made with an egg. The need for a stiffer icing leads me to happily try yours. Ms.Sy-Santos, below, (Philippines) had comments which answered my question about the frosting holding up! Thanks very much to you both!
@TheCookworm
9 жыл бұрын
oooh! i love how we dont have to cook sugar to a certain temp, so much hassle! This is such an easier way!!!
@karenljuarez
9 жыл бұрын
+Doraemonrulz i think that that is the italian method.
@MZB80
7 жыл бұрын
Doraemonrulz yes, adding the hot sugar syrup to beaten egg whites gives fluffy cream (good dairy free alternative!) then adding butter gives Italian buttercream. Similar finish, different method.
@picantesworld7723
6 жыл бұрын
Actually, the reason why he doesn't mention the temperature and just touching it to feel if it's dissolved is normally when when you at the point to remove it from the heat. But, the real reason why you have to cook it at a certain temperature and why you check it would have candy thermometer is to make sure that since you're using egg whites and they are raw they need to be cooked to a specific temperature that they are safe to eat without getting sick. Plus that you don't over cook the eggs and got scrambled eggs. And one other thing that I noticed that Thomas might have not realized is that his mixing bowl was actually hitting the water in the bain-marie which is really not good because if you wind up melting the sugar quickly and it doesn't get up to a certain temperature and you keep mixing it you might actually cook the eggs faster. But in all honesty knowing when the sugar is melted is an easy way yes but to know if you're actually killing the bacteria that's why it's good to use a thermometer. Other than that Thomas is awesome he's very good at what he does
@saviraahila7953
4 жыл бұрын
omg I had a nightmare making American buttercream and firstly I was discouraged to try this Swiss Meringue buttercream but I eventually did it, and I succeeded it on the first try!!!😭😭😭 thank you thomas for the tips! Also reading the comment section here is really helpful, so many tips!
@ThuyNguyen-jw2nm
7 жыл бұрын
Shout out for tropical living country fellows. If your mixture is too loose/soft, just PUT THAT LITTLE DEVIL IN THE FREEZER FOR 5-10 MINUTES. Otherwise you gonna to hand mix that sun of the beach for an hour and a half (or longer) , like me!!! After that, you can beat it till it's soft enough for your likeness
@arianneprincessmatin-aw8144
7 жыл бұрын
Thuy Nguyen The struggle is real 😭
@elizabethwilson702
6 жыл бұрын
Southeast Texas .... I whipped it for 30 minutes with no results
@judyfleming6269
6 жыл бұрын
What did it look like Elizabeth? Soupy or too hard?
@irfilo
5 жыл бұрын
@@elizabethwilson702 me too. I wonder if it has something to do with me using a hand mixes instead of a stand mixer.
@nafiamina8645
4 жыл бұрын
I tried it yesterday, it's tasty and not very sweet but too much smooth to work with it. I put it on a freezer before working with it but still every time I take the cake from the freezer to decorate it, it started to melt and made it really hard work!!!
@reenie38
9 жыл бұрын
I adore this frosting and it is all that I use. If using it for decorative piping ie flowers before adding the butter add about 1 cup of powered sugar, it helps maintain shape of petals etc and It still isn,t overly sweet. For those wondering yes it stores really well in the fridge or freezer but you need to bring it back to room temp and re paddle it back to fluffiness. Reduced fresh fruit purée ( strawberry is the bomb) can be added as a flavouring but do so carefully tasting as you go or it may split.
@gavo9530
7 жыл бұрын
READ IF RUNNY: DON'T USE PADDLE: USE WHISK. Feel the frosting, if you feel pieces of butter, then the butter is still to cold. Heat up side of bowl. I ran my silver mixer bowl under hot water (I DID NOT PUT WATER IN IT) for about 25 seconds. Put back on mixer on high speed. KEEP MIXING & MIXING! Might take a while. If your butter cream is runny like soup, and you feel no butter, then your butter/frosting is too hot. Chill in fridge for about 10 minutes until cool. MIX MIX MIX! HIGH SPEED.
@mirfathashim7403
5 жыл бұрын
Made this for my daughter's birthday and everyone just loved it. I, myself am not a fan of butter icing but this was amazing
@kristinakuznetsova7071
7 жыл бұрын
The most important thing - COOL DOWN YOUR WHIPPED EGG WHITES BEFORE YOU START TO ADD BUTTER! Otherwise you'll end up with running frosting, like I did, and no cooling will help you to fix the texture. However, it tastes amazing and you can put it in a frizzer to turn into an ice-cream 😁
@princesshernandez4160
6 жыл бұрын
So I definitely made this and honestly prefer how it tastes before adding the butter and vanilla, but overall love the light fluffiness!
@missmattox
8 жыл бұрын
Thank you!!!! I made 2 batches of this for the 1st time yesterday and it was perfect! Much easier than Italian Merengue Buttercream!
@angelacolonna2536
5 жыл бұрын
love love love Thomas Joseph. always go to this website when I'm stumped for something. he's the best. always explains thoroughly and I love that he doesn't rush into the next issue. always explains so that its understandable
@candicewaller403
7 жыл бұрын
Just made this. And it turned out perfect. I put a pinch of salt to the egg whites and used my double boiler then transferred the egg/sugar mixer to the stand mixer bowl. The bowl was still a bit warm when I started adding the butter, so I was worried it would be too loose. But, it came together beautifully after about 5 min of mixing (it did go through a few stages where the texture looked super-weird). It tastes STRONGLY of butter until you add some vanilla or flavoring, but it's beautifully light while still keeping it's shape. I actually dislike traditional buttercream because you have to add so much powdered sugar to it to get a nice stable frosting. It's just too sweet and completely overpowers the cake. This kind of frosting is exactly what I've been looking for. I like the shiny look of it too.
@petegau
7 жыл бұрын
Wonderful teaching tool Thomas Joseph is wonderfully talented
@niardwinastiti
8 жыл бұрын
This is my most favorit recipe now ! Yesterday i try whisk the egg white+gula until soft peak..so beautiful.. Then i start to put in the butter, and keep whisk but they turn crumbly, liquid, and go down. So sad.. I realize that i forgot to switch the whisk attachment to paddle attachment. Once i change to paddle attachment, and keep beating my the crumbly liquid its turn out so good.. Suddenly the frosting become so fluffy, soft, and set so well ! Beautiful buttercream !!! And i'm so happy.. Thank you for share this recipe ! So, dont forget to switch the whisk attachment to paddle attachment ! Its so important to the result.. 💜
@looshandnugget
9 жыл бұрын
can you add reduced fruit purees to make fruit frosting such as strawberry or peach?
@oniochonee6739
7 жыл бұрын
thank you so much! I'm a newbie in baking but felt like a pro following this recipe! using my hand mixer of course. lol
@dbsatuito
8 жыл бұрын
I made this recipe, and it was super delicious, I listened to all of your little tips and I got it right without having to fix it
@Lala47362
3 жыл бұрын
One thing to note is that smb works best at room temperature. I had some leftover and put it in the fridge but it hardened and separated. The way to fix it is to heat it over a bain marie until the edges just start to melt and then whip it again and it’s good as new
@everydayfood
3 жыл бұрын
Thanks for the tip!
@Thezozemania
8 жыл бұрын
Thank you for this technique! I tried Italian meringue buttercream but it wouldn't turn out as good as this one. And the best thing is it works for me every time. You are the best!
@dl2024-m2z
6 жыл бұрын
Hi Thomas, i love all your videos, you are so perfect. I want to know what is your favorite butter and which butter did you used for this recipe. Thank you in advance!😁
@mflynn1565
8 жыл бұрын
Forget all other butter cream recipes. This is the best and your instructions are perfect. Thanks Dude!BTW, folks. This can be done with a hand mixer.
@martinezveralucia1582
8 жыл бұрын
Thomas Joseph You are excellent!!! but please dont forget that you are "INTERNATIONAL" talk grames too PLEASEEEEEEE :) specially for "butter sticks" Merci mon cheri! :)
@lunaticladybc
6 жыл бұрын
martinez vera lucia use a converter. That's what I do
@judyfleming6269
6 жыл бұрын
A pound of American butter would be about 453 grams (you can use 450 for the easy of dividing it ) so your stick would be 112 to 113 grams.
@DeeDeeCatMom
5 жыл бұрын
@@judyfleming6269 Yup, on Canadian packaging it says it's 454 grams!
@ThuMinh-jg9ie
5 жыл бұрын
Your instructions are so easy to follow thanks a lot
@devoralara8197
8 жыл бұрын
for chocolate frosting, do you add less of something or you just add chocolate, and which kind, melted or powder?
@jenniferherzog8718
8 жыл бұрын
Devora Lara You can add melted chocolate, But I've had mixed results. The absolute best way I've found is to add ganache. You can add as little or as much as you like, and of whatever variety (milk, dark, white) that you like and it works. Ganache is pretty simple to make, You can easily find videos on that. Just let it set completely before adding to smbc.
@devoralara8197
8 жыл бұрын
Jennifer Herzog thanks for the tip!
@cookingdj6699
8 жыл бұрын
Devora Lara I agree with Jennifer. I have tried powder, and melted chocolate, the don't give good consistency. the best way is to add ganache. just make a simple ganache 1 part cream : 2 part chocolate, let it cool for an hour or until it thickened, whipped it nicely, and then add the the smbc, mix lightly with spatula.
@judyfleming6269
6 жыл бұрын
You can add melted chocolate, but you will never get a dark chocolate buttercream . It will be beige and light and delicious.
@Kevinsf
6 жыл бұрын
I just made this after watching this video. Turned out perfect. At first, it started to curdle and then after beating for a little more, it smoothed out beautifully.
@Bemybrowneyedgirl
9 жыл бұрын
I'm gonna make this but stop before adding the butter, and just eat the meringue.. With a spoon.. All day..
@brixperez3951
7 жыл бұрын
Bemybrowneyedgirl did you really do that??
@caydens.1250
7 жыл бұрын
I would have thought that it would deflate before you could eat all of it...
@alyaa6751
7 жыл бұрын
I don't think raw meringue tastes pleasant but you do you lol
@genesismayer3865
7 жыл бұрын
The butter is pretty good too
@roxana_sa
7 жыл бұрын
Meringue is aweeesome. I always eat it with a spoon or with the beaters haaha
@brookemoody3020
7 жыл бұрын
I'm making my first wedding cake using this recipe and I could have cried don't have a lot of money to scrap that much butter and start over. But..... It turned out beautiful. Mix mix mix was the key. It went from soupy to a cottage cheese texture to perfection. So happy. Just had to keep mixing.
@mcrvv
9 жыл бұрын
Love this video, I always fail on making swiss merengue. Do you also have a perfectly explained marshmallow frosting recipe? Thanks! :)
@dasiamatua21
6 жыл бұрын
if you do this recipe just don't add the butter and it will taste like marshmallow
@edithquaye6252
3 жыл бұрын
Thank you for this video it’s simple and the frosting looked smooth.....my daughter’s birthday is coming up and I want to bake her cake this time around so I will definitely use this recipe, thank you ❤️😘
@cynthiamascarenhas2230
7 жыл бұрын
Can i store this n for how long can i keep in the fridge
@tashandarby6879
5 жыл бұрын
Awesome tutorial. I really struggled making Swiss meringue butter cream. All is now clear. Thank you
@davidpham4709
8 жыл бұрын
If I don't have a mixer like his, how would I replace the paddle attachment?
@AjCzeresko
8 жыл бұрын
Continue using your whisk, but be sure your butter is soft enough not to stick on your whisk. That should work for you!
@tinalevesque5772
7 жыл бұрын
yah i have a normal hand mixer and 7 minutes of using that my arm is gunna fall! still wanna try this thought!
@tpsmyoxygenandwater5840
7 жыл бұрын
Ash Lilyvale though*
@candie1230
7 жыл бұрын
Ii never switch from a whisk to a paddle when i make mine. it's just unnecessary extra dishes
@MZB80
7 жыл бұрын
Ash Lilyvale 7min is just the first part - you'll have at least 20min when adding the butter!
@pagan22
7 жыл бұрын
So glad I looked up Martha Stewart today and found Thomas's videos. This looks tasty and I can't wait to try it.
@terranort4279
8 жыл бұрын
When I tried this it just never became fluffy when I tried to make the meringue. Warming it up to disolve the sugar just made it impossible to beat the egg whites for some reason. What do I do against this?
@celestia7269
8 жыл бұрын
Terra Nort are you sure there was no egg yolks in the egg whites? And was the bowl really really clean?
@terranort4279
8 жыл бұрын
EllenJay101 There might have been a bit of egg yolks that fell in it. But only a tad. Is it that bad?
@malins3134
8 жыл бұрын
The fat in the eggyolk makes the proteins in the eggwhites not combine so even if it´s just a trace amount of yolk your whole batch will be ruind. The same if the bowl you're using has fatrecidue in it, you're screwed. The bowl and the whisk needs to be clean.
@hudamanazir2598
7 жыл бұрын
any protein kills the structure of eggwhites :) a trace goes a long way. make sure it is perfectly clean whites.
@judyfleming6269
6 жыл бұрын
You cannot have any egg yolk or it will not whip. Even a drop will stop it. Also, your mixing bowl cannot have any residue in it. I wipe my bowl out with a paper towel and a bit of lemon juice or vinegar (just a tiny bit). It makes sure nothing is sticking to the interior of the bowl. Any little amount of grease or residue will keep your whites from whipping.
@softballluver322
8 жыл бұрын
I made this and piped it on to macarons, Delicious! this frosting is smooth, not too sweet, and perfectly light! I love this, it will be made again
@sheenaajoy9823
8 жыл бұрын
mission accomplished I tried thrice the first time the butter was melting so it separated from the meringue and I skipped the sugar melting process the second time I broke a yoke into the meringue the third time it turned out perfectly velvety p.s. I used a hand held mixer I hear that you can make meringue with just a whisk and egg yolks
@Hannah-hh4xp
7 жыл бұрын
Sheena Ajoy you saved me.
@neethumahesh2578
6 жыл бұрын
I made the buttercream and turned out amazing ! Thank you chef 😊
@kierstenmrozema
8 жыл бұрын
I could just eat a bowl of this with cake scraps.
@jasminegaston-faga3794
8 жыл бұрын
I love the way you teach .
@essesiddique1029
8 жыл бұрын
I have seen the same video three times but when I tried it, my meringue never got to the stiff peak stage. It was melting like ice cream but tasted good
@jenniferherzog8718
8 жыл бұрын
Sittwat Siddique If your meringue truly doesn't ever peak (and you whipped it like he did for at least 10 mins), then grease is likely your problem. You can not have any fat/greasy film at all either in your mixture or on any of the bowls or utensils you use. If you aren't good at separating whites from yolks, try purchasing egg whites in the carton just once, they work as well. If that fixes it, then you were getting hints of yolk. As far as your bowls, whisk, etc...wash them very well in hot soapy water. Either air dry or use a towel that hasn't been laundered with fabric softener (which is oily). As a final means of extra insurance, You can use a paper towel and wipe down everything with white vinegar. If you feel any greasy film on anything, that can be enough to keep whites from whipping.
@radikakirani
7 жыл бұрын
wen I wish egg n sugar I get stiff peak but wen I add butter it become too soft may I know the reason wat the mistake I have done
@belinday831
7 жыл бұрын
egg whites in the carton can't be used for meringue, just in case someone wanna try.
@judyfleming6269
6 жыл бұрын
It sounds like your whites are too hot . When you put your hand on the bowl, it should not feel warm and it should be 90 degrees F or lower. Because it is lower than body temperature, when you touch the bowl with your hand it should not feel warm at all. If your butter cream is too soft and runny, you can keep mixing it until it comes back into shape, or put it in the fridge or freezer for 5 minutes or so and then take it out and start whipping again.
@mahoyminoy6542
4 жыл бұрын
@@belinday831 yes it does work. I have used it many times so as not to waste egg yolks.
@samyus33
4 жыл бұрын
Hi..you're awesome and very precise and clear with explanation with timings and what can go wrong and how to amend it...beautiful
@swannigoetzke
9 жыл бұрын
Thank you so much! Could you please fo a macarons video?
@everydayfood
9 жыл бұрын
swannigoetzke Thomas is working on that recipe for you all!
@clarissak8367
8 жыл бұрын
+Everyday Food hi hi im going 2 make for the fitst time.. if i swirl on a cupcake how long does it stand??? can i leav it out the fridge ?? pleasss help
@myboysbeingsus8970
8 жыл бұрын
+Clarissa Kilié Dude, you're desperate.
@sharonchen6528
8 жыл бұрын
+Chocolate Donut Dude, you're rude.
@santokki.007
2 жыл бұрын
6 eggwhites 1,5 cup sugar Über Wasserbad verrühren, bis Zucker geschmolzen. Dann mit Mixer, ca 7 mins, bis 4x Volumen. 500 gr. Butter, Löffel für Löffel, hinzugeben, mit Paddle attachment zusammen schlagen. (Butter vorher aufschlagen?) Amaretto zugeben. Wenn zu fest, Seiten erwärmen. Wenn zu flüssig, kühlen. Am Ende auf langsam schlagen, damit Blasen regelmäßig werden.
@amarat2944
6 жыл бұрын
How do people eat this with a spoon? It’s so sweet I can barely handle the smell
@Jolene8
8 жыл бұрын
I'm making this and the chocolate cupcakes tonight! ... looks amazing!
@lailaberroug8358
6 жыл бұрын
You guys, it would soo holepfull if you put the engredients in gramms (g) plzzz
@elizabethmwangi7761
3 жыл бұрын
Thank you very much for this great recipe...I made it for the first time using stand mixer nd it was delicious...
@melsy94
8 жыл бұрын
I've made swiss meringue buttercream several times now - my last trial was the best - but I've never read anywhere to switch to the paddle attachment when adding the butter. All my recipes have also suggested to wait until the bowl is completely cool (you can't feel any heat) before adding the butter - if I mix my meringue in the bowl of my stand mixer, this takes FOREVER. Do I need to wait for the mixture to cool, or is that an unnecessary safety measure?
@gilshalev9
8 жыл бұрын
Saturn Rings I think you should wait for it to cool down, so the butter won't melt
@jenniferherzog8718
8 жыл бұрын
Saturn Rings Your mixture should be body temp or cooler, and your butter at room temp. It will melt the butter and make soup if it's warmer than that.
@judyfleming6269
6 жыл бұрын
Michelle, the heat should be at least as low as 90 F. If it is higher it will be buttercream soup and melt the butter. If you try to wait until the whipped whites are room temperature it will be FOREVER. I don't switch to the paddle until I've incorporated all the butter, and then I slow it down and use the paddle for a few minutes (if I have time). This will decrease the size of the air bubbles for a smoother buttercream and also make it a bit lighter. BUT...it is not necessary to use the paddle.
@hildarocha2777
4 жыл бұрын
I almost gave up on mine but I just kept mixing mixing mixing and it came together wonderfully 😋💓
@TheMineCart
9 жыл бұрын
Lol I had to watch this several times so I could remember the recipe
@GermanicJennifer
3 жыл бұрын
Thank you, very helpful video and great recipe!
@kuleilani
9 жыл бұрын
i dont know what went wrong on mine everything was ok until i started adding the butter it turned to liquid :(
@omijma
9 жыл бұрын
Put it in the fridge for 20 min and then whip it up again!
@pauleengee6333
9 жыл бұрын
me too :(
@daanadema9808
9 жыл бұрын
Me too
@hamzabaloch3861
9 жыл бұрын
Me too
@dbsatuito
8 жыл бұрын
You have to kelp beating your egg white and sugar mixture until it's completely cool
@ingridramey8082
7 жыл бұрын
Wow made this Swiss butter cream meringue today....Turned out great...Thank you....This will be my go to icing from now on...
@ronaldmhng
8 жыл бұрын
But if my buttercream splits like the meringue starts to get watery and the butter gets a lumpy texture, what should i do ??????
@MrRussiaPink
7 жыл бұрын
it often splits before coming together, just keep beating
@lliancy7369
7 жыл бұрын
Ng Ronald That means that the meringue was still too hot when you added thee butter. I added my butter wen it cooled down and it tasted awesome ☺
@ronaldmhng
7 жыл бұрын
Ok, thanks😁
@stephaniemoriyon5642
7 жыл бұрын
Just keep mixing it.
@judyfleming6269
6 жыл бұрын
You can keep mixing and mixing and mixing. It usually comes together. OR you can put it in fridge or freezer a few minutes and then start whipping again.
@bredabarry437
6 жыл бұрын
I started making your Swiss buttercream recently and it's just smashing !!
@ronaldmhng
8 жыл бұрын
Will it melt or collapse easily, thomas
@aliciamontanez2148
7 жыл бұрын
wow I loved it with no crumbs of sugar and it's so thick but smooth just the way I wanted thanks
@terryprice4560
7 жыл бұрын
literally two days ago, I made an Italian Cream Cake and I went a little heavy on my almond extract. HE'S RIGHT. A LITTLE GOES A LONG WAY
@EvergreenArtsCrafts
8 жыл бұрын
how can we save this buttercream frosting.. I live in Pakistan and climate is pretty hot and it's not possible to handle is.. it's always start get melting.. kindly help me wid it please
@faz9093
8 жыл бұрын
4 sticks of butter is equal to how many grams
@gosiakulicka4156
8 жыл бұрын
450 grams :)
@elsiesmith3220
8 жыл бұрын
Checking the conversion chart, it shows that 1 stick butter = 1/2 cup, or 113.4 grams. So, 4 sticks would be 2 cups or 553.6 grams of butter. A whole pound of butter is more than I would want in this recipe. Am I figuring this out correctly?
@floralynphea3400
7 жыл бұрын
E Smith I think it's 450g because as you said one stick is 113g and there are 4 sticks so 113 x 4 = 452g or approximately 450g :P
@dmoffett333
7 жыл бұрын
Thank you so much! I want to make this for a cake this Valentine's Day. The other recipes I've found related temps for the simmering water, and then the temp the egg/sugar has to cool to..........UGH! You made it all so clear and simple. Thanks!!!
@norhanrashad2965
9 жыл бұрын
four sticks butter how many grams
@aped97
9 жыл бұрын
+Norhan Rashad 1 stick is 110 grams, so 4 sticks * 110 g is 440 g :)
@nathanmoore857
9 жыл бұрын
It's two cups, so about 450 grams.
@jus2523
3 жыл бұрын
For a small amount i used : 2 egg whites, 100 gr sugar and 125 gr butter. Worked perfectly !.
@buzzler745555
8 жыл бұрын
Is it stable in tropical weather?
@nguyenhoangkhanhha7032
8 жыл бұрын
I live in Newzealand and the temperature here in the summer is about 25~30 degree C but the swiss butter cream is still fine so I think it's okay for tropical places.
@buzzler745555
8 жыл бұрын
Ha Nguyen Our temperatures here have bee 35-40 recently
@lucasbatista3867
8 жыл бұрын
+buzzler745555 here where i livre too
@nguyenhoangkhanhha7032
8 жыл бұрын
+buzzler745555 Wow, that's really hot! How can you live there ?
@buzzler745555
8 жыл бұрын
+Ha Nguyen We mostly stay inside woth a fan on and then we take baths twice or thrice. Those who live near the shore swim a lot, and those who can afford air conditioning use them. Others who want air conditioning hang out at malls.
@HeyLookItsAmy
9 жыл бұрын
That's a lot of frosting on one cupcake!! Woah! Great video, I love the way you explain everything
@ninibrooklyn
9 жыл бұрын
It irritates me to look at all these unanswered questions on here. Can this channel not take 10 minutes out of their day to answer their subscribers questions?
@moon_jane2316
9 жыл бұрын
No.
@hechetonchieres
9 жыл бұрын
+nicole corona They put out a new video everyday. I don't think they have time to answer questions for a months old video.
@ninibrooklyn
9 жыл бұрын
It's like this on all their videos. Including recent ones. But ok.
@hechetonchieres
9 жыл бұрын
Then I don't know. I think it's more of a courtesy for them to answer questions than it is an obligation.
@sunshine2049
9 жыл бұрын
+nicole corona I think its such a discourtesy to the viewers to not answer questions, if they make a video they should expect that people will be commenting, they want the " subscribers" but then they don't want to take the time to answer. rude
@patriciacousins3179
8 жыл бұрын
So tired of all the recipes for "Buttercream" that are just butter (or Crisco!) and powdered sugar! Thank you for the real recipe! It is so delicious and really quite easy to make, I hope more cooks will try it! Thanks for a great video!
@deizija100
8 жыл бұрын
Perfect recipe, tastes very good and easy for use, looks amazing on the cakes. Thanks
@janm2473
5 жыл бұрын
Excellent instructions, Thomas. Thank you..
@bubliahmed6561
8 жыл бұрын
Thank you so much Thomas, succeeded in my third trial.
@lyn2052
6 жыл бұрын
Just made these and my egg white meringue took quite a long time to whip, it wouldn't reach a stiff peak stage but kind of a firm peak and it was really glossy and drippy.. I put it in the freezer for a few minutes and whipped it again and it became stiff but still drippy. When I added the butter it became really runny but mine did not curdle. I whipped it for 10 mins but i still couldn't get the frosting texture... So I stuck it in the freezer AGAIN and whipped it, after like 3 seconds it MAGICALLY went from soup to frosting!! And it was so silky and smooth!! All you need for SMBC is some patience :)
@janevillar91
4 жыл бұрын
I love the way you explain 😍 i want to learn more of your tutorials... im just a beginner in baking... and i love baking cakes 😍 epsecially piping 😍😍😍 keep it up sir! Im from Philippines!
@GlittzGlam7
7 жыл бұрын
Instead of granulated sugar, can we use icing sugar? And also do we have to use so much butter; is it a must? Or can you substitute butter with something else? Love your videos! Thanks for all the kitchen help!
@BeautyByLinaa
8 жыл бұрын
Ive watched so many buttercream videos and u was the best to explain to what and why to do it! Thank u thomas!
@mariaditel7755
8 жыл бұрын
Thank you for the wonderful recipe of your swiss meringue. Your ideas in decorating are great....
@betterthanemril988
5 жыл бұрын
I’m 23 and in grad school for culinary arts, and I’ve known how to make Swiss, Italian, and French buttercream for about 3 years now. I typically make the Italian buttercream the most, but it’s not really different from Swiss at all, in fact you could argue they are the same buttercream but both require a different procedure. With Swiss you cook the eggs and sugar over a double boiler, while Italian you actually beat the egg whites by itself and you make a syrup with small amounts of water and higher ratio of sugar and cook the syrup to about 240/245 degrees and you slowly add that syrup to the meringue. You can also add cream of tartar to help make those peaks stronger but don’t overdue. I make the French buttercream the least but it’s still good, it’s more expensive to make because personally it doesn’t make enough for me to do my wedding cakes, so i typically have to buy more of the same ingredients, I find French great for filling cakes or doing cupcakes and because of it requiring yolks instead of whites, it has a nice yellow color that definitely resembles butter.
@Hayala0414
9 жыл бұрын
You made me believe I can tackle this recipe. Gracias...sir
@munny_vrsx
9 жыл бұрын
Thanks for answering our questions thomas😍😍😍 Recipe for a Perfect Bread please..
@thecandyman1614
6 жыл бұрын
Thank you so much!! This is unlike any other recipe I've heard about!!
@janepowers6711
5 жыл бұрын
The frosting looks wonderful, but I worry about eating uncooked eye whites (it’s a concern where I live). Did heating the eggs & sugar over the double boiler eliminate the risk or is there an ingredient that I could use to eliminate the danger?
@rouaaimad2149
9 жыл бұрын
you make everything looks so easy thank you
@peaceandharvest2817
7 жыл бұрын
Can you please tell me if this would work with the Russian piping tips??? Thank you. You are the first person to make me want to try and make this. Others make it look so intimidating. Great job.
@dt7603
7 жыл бұрын
Came out perfect the first time! was a total hit at my daughter's birthday party.
@nadsvillareal7894
5 жыл бұрын
I tried it while watching this vdeo, I failed 5 times, the reason is, first thing is the climate here my butter got very soft, and then also, I added 2 cups of confectioners sugar, after my meringue before adding the butter, but when i try it for one last time since i only have 2 blocks of butter, skipping the confectioners, !! It was awesome! Im so happy, after how many hours of working on it, finally!!!! Thank you so much for this wonderful tutorial!!! 💝💝💝
@mahoyminoy6542
4 жыл бұрын
smbc uses granulated sugar, not confectioners. Confectioners is used for american buttercream (:
@catgirlmt
8 жыл бұрын
Gorgeous swiss buttercream!
@dm9804
Жыл бұрын
Hi Thomas, appreciate all your recipes and videos. I made this Swiss meringue today, but after sugar was fully dissolved and I started beating on high only after 1 minute it got to the stiff peak! did I still have to continue beating for the full 7 minutes? Thanks
@Jo-xz4pq
7 жыл бұрын
I just made this and CHRIST it's amazing!
@hakkysama
9 жыл бұрын
Thomas you are so so helpful! thank u so much! i was looking for someone to explain these little tricks and give that extra information on stable recipes! you r a gem! Also, excellent video presence and quality
@emybakes8849
9 жыл бұрын
Made this recipe today and it's delicious! Thank you!!
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