Swiss meringue buttercream FOR BEGINNERS | Your complete guide
229,160
Published 2022-03-07
🧁 RECIPE IN VIDEO (makes about 6 cups of frosting - enough for a 6 inch 3 layer cake or more than 2 dozen cupcakes)
1 cup (242g) egg whites, fresh
2 cups (400g) granulated sugar
1/4 teaspoon cream of tartar or 1/2 tsp lemon juice
2 1/2 cups (566g) unsalted butter, softened to cool room temp
1 teaspoon (4g) vanilla extract
1/2 teaspoon (2g) salt
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⏱ TIMESTAMPS
00:00 Intro
00:26 Part 1: How to make Swiss meringue
01:54 Visual Cue Part 1: How to know your meringue is done
02:41 Part 2: How to emulsify butter and meringue for Swiss meringue buttercream
02:50 What even is an emulsion??
03:39 What is room temperature butter?
04:18 How to add butter to Swiss meringue
04:57 Visual Cue Part 2: How to know you've made Swiss meringue buttercream
05:35 Why is my Swiss meringue buttercream curdled or broken or separated?
06:25 Why is my Swiss meringue buttercream soupy or not coming together?
07:06 Part 3: Smoothing and Flavoring
07:20 How do I make my Swiss meringue buttercream taste less buttery?
07:37 Visual cue Part 3: How do I know my Swiss meringue buttercream is ready to use?
08:00 How do I store Swiss meringue buttercream? Can I freeze Swiss meringue buttercream? Can I keep Swiss meringue buttercream in the fridge?
08:34 Is Swiss meringue buttercream stable in hot temperatures? How long can I leave a cake out with Swiss meringue buttercream?
🥣 TOOLS USED
BPA-free freezer containers for frosting storage, 32oz
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Happy baking, friends ♥️
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All Comments (21)
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i dont understand how your channel is not even bigger than it is. I absolutely love your content! my baking game has increased so much since i found you. THANK YOU
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You killed me with Steven He and the emulsional/ emotional pun.... omg....😂😂😂....🤣🤣🤣
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I made my first swiss meringue today following your instructions. I never thought I would perfect it from the first try but I did!! Thank you so much your video was so helpful 🌹
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This is exactly why I love baking. I studied chemical engineering so the sciencey stuff really appeals to me! Love your channel!!
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I swear you must be educated as a scientist or engineer, I love your precise but accessible application of cooking science concepts to baking. I immediately liked and subscribed before I even finished watching my first video from you. Keep it up, your video quality and content is excellent.
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Emulsional damage 😂 Thank you for this very informative video. I’m making it for the first time for my mom’s birthday cake!
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You say that you are a nerd? Well, I am SO happy that you are! You make everything easier for us because you do the hard work and explain it to us so that we become better bakers! I really appreciate your well thought out and videos. No crazy music, we see what you are doing instead of looking at a pair of hands! You demonstrate in real time...I just love ya'!
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Prof. Adriana is the GOAT
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I would REALLY LOVE to see an Italian buttercream recipe. I have used Italian meringue as a frosting and it is sooooo yummy and would love to try it as a buttercream. Loving your videos. The mixing of baking and food science.
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i tried this for the first time today (both making and tasting), and holy. its definitely a bit more time and effort but honestly, its worth it. i was a bit worried it wasnt going to come together as my meringue was juuust a little on the loose side, but once all the butter was added i whipped for like 30 more seconds and it firmed up very suddenly in a matter of seconds. it was super cool to watch
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This i by FAR the best explanation of buttercream. I may have binged cooking channels on youtube, and I can tell you - you are the only one who explained it perfectly. Thank you! Please keep making videos!
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I love your videos! love that you teach the science behind baking! I'd love one on baking breads!
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Thank you so so so so so much!!! So much make sense now. I’ve been baking for over a year now and I always struggle with getting the right consistency. Thank you again for providing this recipe, I really appreciate it!
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I am so glad you experimented on how long the cake/ cream can stay in the heat as I live in a hot, humid tropical country, that was really helpful. Thanks love your channel a lot 👏
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Omg this recipe was PERFECT. Thank you! I was so scared for my first attempt. And for anyone else wondering if you can use carton egg whites it worked for me! However, it took sooooo long to whip up.
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After rewatching many of your videos, I think you have a wealth of knowledge that has barely been tapped here. I would love to spend a day in a kitchen with you and pick your brain as we whip up some cakes (pun intended) for my daughter or other family's birthday parties. ... and based off what i've seen, I think you would also be open to experimenting with some cooking methods (if you haven't tried them already). Regardless, thanks for the videos! Take care!
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Awesome video, super helpful and interesting. I'm just starting to get into baking again and never really had an interest in the science behind baking before and this is a lovely intro into that science mixed with useful and practical advice. thanks so much 😊
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Impressive! I learn a lot of baking stuffs and of course science. You help me decide which frosting to use and thank you for experimenting for us, your content are so useful. I hope my cake and will turn out good as yours.
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Love your scientific approach to consistent baking. 👨🍳
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That fact that you addressed my problems with visuals and solutions was a whole other level of baking channels. My kids thank you and I sub❤
