TIGGA MAC: BUTTERCREAM RECIPE TUTORIAL
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Published 2022-08-08
It is similar to SMBC, but much quicker and easier, which is why we love it!
Any questions, ask away!!
Tigga π
All Comments (21)
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For US-based bakers, here are Tigga Mac's ingredients converted: For approx. 6 cups of frosting: 300g (1 1/2 cups) white granulated sugar (Domino and C&H brand are best) (If using superfine Baker's sugar, use only 1 1/3 cups for volumetric or 300g for weight) 180g (3/4 cup) pasteurized egg whites (from a carton) 240g (2 cups) powdered sugar, unsifted ok 120g (1/2 cup) vegetable shortening (I used Crisco, some bakers love Wal-mart brand) 500g (2 1/4 cups) unsalted butter, room temp 1 TB vanilla extract For approx. 3 cups of frosting: 150g (3/4 cup) white granulated sugar (Domino and C&H brands are best) (If using superfine Baker's sugar, use only 1/2 cup + 2 1/2 TB for volumetric or 150g for weight) 90g (1/4 + 1/8 cup) pasteurized egg whites (from a carton) 120g (1 cup) powdered sugar, unsifted ok 60g (1/4 cup) vegetable shortening (I used Crisco, some bakers love Wal-mart brand) 250g (1 1/8 cups) unsalted butter, room temp 1/2 TB vanilla extract
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Tigga Mac Buttercream 180g pasteurised egg whites 300g castor sugar 240g icing sugar 120g creaming/vegetable shortening 500g unsalted butter 1Tbs Vanilla essence Put egg white and castor sugar into bowl, whisk into stiff peaks (around 15-20 minutes). Add icing sugar (sifted) whip until combined, minute or two. Combined softened butter and shortening and add to sugar mixture. Whip until combined and add vanilla. β¨Whisk around 10 min. Change to paddle attached to smooth and remove air bubbles, around 10 minutes. 2 days at room temp, store airtight in fridge for 2 weeks max, freeze airtight for 2 months.
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Love the buttercream recipe! It's my go to recipe now
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You have just made my life so much easier! Thank you so damn much! You're awesome! π
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Muchas gracias. This recipe worked a treat. It was my first ever egg white butter cream. And it is for my friend's birthday plus big crowd. Nothing like a bit of pressure, hey? Thanks so much. Love itβ‘
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it's so generous of you to share this recipe :) thank you! I made a Halloween cake today using this.... my baking needs work but my buttercream was en pointe. Baby steps π
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Iβm so happy that you uploaded your first videoπβ€οΈ! I watched all your shorts on YouTube lol!
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Gonna use this for my grandson's b-day coming up! Thanks for the recipe and video! β€οΈπππΌ
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Hey! I'm happy to be here for the first longer video. Just saw a short of your till death wedding cake! Looking forward to more!!
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More videos like this please!! I like to watch your videos while i work because your accent is so cute!! So satisfying to listen to, and also i love learning about desserts and how everything works together. Love your videos!!
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Omggg you're such an angell! thank you so muchhhh, I've been searching for a good buttercream recipe for sooo longggg!!!
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This is AMAZING! I used it for the first time over the weekend to make my daughters birthday cake and Oh my gosh it was not only easy, it was PERFECT!!!!!!!!! I actually subbed the egged whites for Aquafaba because I was struggling to find the egg whites and it worked so well! So silky smooth but also held its shape so well. I wish I could attach a photo of the beautiful layered sponge I made because of this recipe, literally so grateful you shared and find the way you explain things SO helpful! Now just need your sponge recipe so I can make my own sponge next time π€£
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Love your energy. Thanks for the recipe π₯°
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I CAN'T WAIT to try this! Thank you for sharing! π
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I have this exact brand of egg whites in my fridge and I didn't think they were pasteurised. I'm totally going to make this kind of buttercream now. Thanks for your video!
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I β€ your energetic personality. your talents are amazing. I love your mixing bowl
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I took this recipe and your idea for the Bingo and Bluey cakes to make cake for a dear ones 8th birthday. I've never made a Swiss buttercream before and it was awesome! So much easier too smooth and get level. A million thanks! π
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Omg, thank you, Tigga Mac. Best buttercream ever. I'm not a big fan of buttercream, but yours, I love . Recipe is a keeper.
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Glad to know I can use the egg whites. I'd never thought that you could that with the meringue. Usually you have to be gentle with the beaten whites. I am definitely going to make this! I have the same color mixer. However, I don't have a pretty bowl like yours.
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So thankful for the energy you bring to the world! Thank you for sharing your brilliant skills so willingly with us ππ°π§