Super Simple FAUX Swiss Meringue Buttercream - Quick & Silky Smooth | Cupcake Jemma
51,290
Published 2024-03-06
250g Egg Whites
500g Icing Sugar
625g Butter, Softened
1/2 tsp Salt
1 tsp Vanilla Extract
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All Comments (21)
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Dane makes videos so calm and precise!! ๐ I especially love when he does macarons ๐
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Was waiting 4 u guys to post a faux SMBC recipe, thanks for this ๐๐ผ
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Yeeesss! Iโve been using a recipe like this from Liz Merrick at sugargeek for over a year now and it instantly became my go-to. Everything great about Swiss meringue buttercream but so much easier!
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Thanks for sharing this recipe! Less fuss with this method ๐
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Thank you Dean for sharing this, Iโm gonna try it! Buttercream icing is not buttercream without the butter! And this recipe sounds fantastic
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I am happy this approach exists for the people who want a simpler recipe, but I have an irrational hatred of powdered sugar (for reasons amply illustrated in this video) and would rather cook my Swiss Meringue in order to avoid it. Or make Ermine, that one's good too.
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Dane you are a star ๐ Thankyou for sharing this recipe, it made my life easier โค
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This came at a perfect time for me! Love watching your videosโบ๏ธ๐
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Oh my goodness, this is my new favourite buttercream!! Sweet, but not too sweet and so so easy to work with. I love it! Wish i found it sooner ๐ฅฐ
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Shooooo Dane toooooo goooood thank you for demonstrating bless always to your family
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Great! love it, easy and quick๐
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Beautiful! Thanks for sharing โค
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OMG I NEVER make this kind of icing to much as a "Patchkah" / Hassel. Heat on heat off... but this... this makes me want to try it! THANKU Dane!
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Dane!!! You are fantastic. Such clear instructions and encouraging for people to have a go. I'm still to give the original SMB a go, thinking it'll be a disaster ๐ but I'm going to try this first. Thank you xx
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Thank you for saying how long it lasts at room temp, I always want to know this!
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I was always scared of Swiss or Italian MB and found the process too convoluted. Tried a faux SMB recipe for a recent creation in January and wished I knew about it sooner!
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Oh my goodness!! I have had no luck with the traditional method for making SMB, always too sloppy. Iโll definitely be giving this a go, thank you for sharing!! โค
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It seems like no fuss cream! Thanks!!! I will definitely try working with it. I hate complicated methods, this seems easy.๐
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Can this be use in a warmer weather?
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Hi from down under, in New Zealand. Love your videos โค Thanks so much for sharing, would this be stable enough for multiple cake layers? And piping? I normally make traditional SMBC.
