How to get brighter Swiss meringue buttercream colors
82,148
2021-06-24に共有
This technique is great for European buttercreams (Swiss, Italian, French, German). American buttercream is a different breed of frosting, and has a different set of rules that I didn't cover in this video.
CHAPTERS:
0:00 Intro
02:08 Butter as an emulsifier/making SMBC
03:25 Coloring large batches or trying to dye frosting the darkest possible color
04:38 Is there any loss in volume/fluffiness when you heat your buttercream?
05:35 Using heat to intensify color on a gradient
06:21 What happens when you just color the meringue?
HOW TO MAKE SWISS MERINGUE VIDEO:
• Perfect Swiss Meringue Buttercream | ...
🌈 TOOLS USED IN THIS VIDEO:
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AmeriColor gel food coloring:
amzn.to/3xJE8gs
Freezer safe deli containers:
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コメント (21)
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I’ve colored the butter before adding to the frosting. You need to use candy oil based colors. It works pretty well but you have to soften the butter and then let it harden up after.
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I’m in love with this channel. I stumbled on it today by accident I’ll keep watching. Very good research that’s uncommon
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You are literally AMAZING! I love the science behind all of this!
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Wow! I studied your videos before making my first batch of Swiss Meringue buttercream! I nailed it! Awesome! Thank you! Love the science!
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This video was insanely helpful. I went to a professional culinary school for pastry and baking, and they never addressed this issue. I will definitely be using this method to create brighter buttercreams in the future!
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As soon as you mentioned microwaving it, I wondered about adding it to the meringue, but during the heating process.
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I just tried this on my Italian marangue buttercream... I worked beautifully. Thank you so much for this tip.
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Love this explanation from the scientific perspective. Thanks for sharing!
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You're so cool! I love that you have the patience to educate us 😁 thanks, Adriana! 🤗
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So very informative and most importantly very understandable! Take you for taking the time to share this video🌸
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This is a very interesting video about intensifying colour in buttercream. Thanks for sharing it!
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Amazing scientific explanation! Swiss meringue is my go to buttercream, love the texture and flavour, but I have always been disappointed when trying to colour it. Definitely trying this on my next bake!
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Kudos, excellent video with intelligent explanations! I wish more people would put as much thought and care into their videos.
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I tried using an immersion blender to darken the color and it worked just fine too. Thanks for the scientific explanation. Makes a lot of sense 😊
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This video was super helpful!!!! Thank you so much!
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I really love your videos😍😩 so informative 💕
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Fantastic explanation.
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I've never used heat to emulsify the color into the SMBC. Instead, I use the balloon whisk attachment on my hand held mixer to help incorporate the color. This is an intriguing idea though but would cause a bit more prep time.
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this was super useful !! thank you so much
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So informative! Thanks 😊👍
