How To Make Perfect Swiss Meringue Buttercream | THE 10 TIPS!

I've never seen a recipe that had putting all the butter in at once. Definitely going to try this because I always did it with butter going in a tiny bit at a time which would stress me because I always felt like that meant the meringue would be whipped for too long

Thank you so much for showing the consistencies after storing in different temperatures. Really helpful.

Love the way you combined colors into the piping bag. I must try!

Swiss buttercream this week!! This was highly requested video. I hope it was helpful for you. If you have additional questions, leave on a comment section below (separately so that I can find easier🙏), and I'll try to answer as many as possible!!!

Your meringue looks better than mine, even before you added your butter! You are truly becoming my best instructor here on YouTube! Thank you so much, I am subscribed for more!!

Very nice thank you sharing ❤❤

Thank you so much for this recipe and all the tips! ❤

Thanks for sharing, will be preparing❤

Thank you so much! Very easy to understand.

Really appreciate the ratios provided. First time I’ve seen instructions that specific. Kudos!

Thanks for sharing just took a screen shot!

Thank you ❤

Hello great recipe! Is there a way to check the temperature without needing a thermometer? Thank you 😊

Thank you very informative and well explained

Really appreciate how you explain every step and all your tips on how to get it right 💕✨️ Keep sharing 😊

You are so natural and beautiful and simple and awesome recipes❤

Wonderful video and tips. Thank you very much ❤🙏🏻

Thank you so much Aya .. I love Swiss meringue butter cream . U are the best ❤️

Thanks for the great tips👍🙏

I haven't tried this and I really don't have plans to but I wanted to toss out a suggestion. Because there's quite a few variations in SMBC recipes I would suggest people try out a few but instead of making a full batch just make half of it. I finally found one that I like the taste, sweetness level and mouth feel of. The amount of butter I was going through just to be able to make a batch that would ice a dozen of cupcakes was outrageous. That turned out to be only one issue I had with the 1st SMBC recipe I tried. Even if you're adding in a flavor other than vanilla the sweetness level can be off the charts for some. And then the mouth feel? I want it to be silky without it being greasy. Just thought I'd share a suggestion and my experience...