How to Make Swiss Meringue Buttercream | My Favorite Frosting!

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I followed this exact recipe. Here's something y'all need to know: This takes patience! Once you start adding the butter to your meringue, it will look like cottage cheese. It will look horrifying for a few minutes. Let the mixer do the work. After several minutes, the cottage cheese will come together and make a beautiful frosting.

At 13.37 he actually does explain that this amount of frosting is enough to decorate a 2/3layer 8 inch cake. And decorate a 3 layer 6inch cake and lots left over for decoration. Or you can decorate 24 cupcakes. I had the same question about how much this frosting can cover, hope this helps others too!

I really appreciate the detail you give. Such as what will happen if you add too little butter, it's great knowing why we are doing what we are doing. It makes me feel more confident. Especially the advice not to panic at certain stages and just keep going!

So I made this last night using a hand mixer. When this man says, it takes patience, he means it. I was whipping for almost 30 minutes and I still did not achieve stiff peaks. So I added a pinch of cream of tartar. I really should've added that sooner and probably a half a teaspoon. I still did not get stiff peaks so I decided to just start adding butter because I was over it! While adding the butter, the mix did curdle quite a bit. I just kept mixing and after adding all the butter and mixing an additional 5 mins or so, it came together. Looks good, tastes good, spreads well. lol

Appreciate how you explain things and really give us an EDUCATION when you create. Love your videos John.

Never thought I'd watch a frosting video this detailed, but now I'm SO glad I did. Felt like I was taking a proper baking class - thank you!

I’m so glad I found your videos! You explain everything so clearly, while providing excellent examples of what to look for and how to fix what may go wrong. That is exactly what I, as a home baker, need and appreciate! Thank you!!

I absolutely adore you John. Your videos are the best! I always feel a sense of calm when I’m watching you and I’ve just purchased your book! I followed your recipe for Swiss meringue buttercream and everything you say about it is 100%. It was my first attempt and I felt as though you were in my kitchen with me taking me through the steps. It turned out perfect so thank you. Seasons greetings from South Wales in the UK to you, your husband and you’re two beautiful boys 🎄🎄🎄

I’ve said it before and I’ll say it again… You’re adorable, I love your recipes, and thank you! It’s been almost a year now since I turned my home baking skills into a small business and some of my recipe successes have been with your help!

Absolutely L.O.V.E. the way you explain the 'why' behind the ingredients used and the techniques - you are a phenomenal teacher, John, and the joy you get from baking/cooking just shines through in all of your creations! Thank you for sharing your gift with us - always look forward to your videos!

i’ve never seen such a helpful tutorial on how to make frosting or just anything in general. you were so thorough and understandable. thank you so so much

This guy is the best! I've made pretty pr0fessional looking (and tasting) cakes thanks to John and without breaking a sweat! His tutorials are brilliant and so helpful when he warns of mistakes that can arise and shows how to correct them. Fab stuff John - keep those great tutorials nd recipes coming !😀❤

As many years as I've made Swiss Meringue Buttercream, I've always used my whip the entire time. I realize it whips air into your buttercream, but I have also found that you have less fails. This is due to the butter not being able to adequately mix in with the regular paddle. The trick is to use the whisk the entire time (and you'll find the butter incorporates better and faster, and then to prevent your buttercream from having too many bubbles, after you finish the buttercream, you change to the paddle on low and let it run for ten or fifteen minutes. I love your videos, but this is one trick I will have to continue because I've never had a fail with the whisk technique. Keep making videos!! Love your chocolate Cake recipe and I tell people about it all the time, Love you and your videos!!

Swiss meringue buttercream is my absolute favourite, I always use it to frost my cakes. However, my recipe does have a little bit less butter though: 5 eggwhites, 300g sugar and 300g butter. It's a little smoother and still pipes beautifully and holds up really well, but it's not as heavy and buttery. It still gets stiff in the fridge but not superhard, which I like 😊 So for anyone wondering, yes you can actually use a little less butter and the consistensy is still good.

The only chef that I love listening to and don't get tired 😊 You are amazing 👏

Thank you so much for being so descriptive in all the right places. I’ve never been so successful with buttercream before! It turned out great! Keep up the great work 👏🏼

Followed your instruction to the letter and it paid off! Just amazing!! Thank you for sharing. These last months I only made your cake recipes 🤭 they became my favorites! it looks super difficult when you look at the cakes but with your explanations, you see it’s kind of easy :) Btw, thank you for converting all your recipes to grams

Made this for a birthday cake and it came out beautifully. Not too sweet and super shiny. All the tips for reviving worked perfectly.

I have followed so many of your recipes down to a T and I swear by all of them. Everyone loves them so much thank you for attention to detail and small tips that help out SO MUCH