Swiss meringue buttercream FOR BEGINNERS | Your complete guide
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Publicado 2022-03-07
š§ 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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ā± 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?
š„£ TOOLS USED
BPA-free freezer containers for frosting storage, 32oz
amzn.to/3HPTm8u
āš¼ I'm pretty active on social media - I'm a LearnOnTikTok partner and post fun stories on Instagram about my baking science experiments - come say hi!
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Happy baking, friends ā„ļø
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Todos los comentarios (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....ššš....š¤£š¤£š¤£
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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 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 š¹
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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 š
Thank you for this very informative video. Iām making it for the first time for my momās birthday cake! -
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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Thank you soooo much!!! Canāt wait to try it!
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Brilliant idea with the steamer basket! Thanks for the great tip!
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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 subā¤
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Love your scientific approach to consistent baking. šØāš³
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Thank you so much. This helped me a lot. You're detailed explanation is awesome
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This recipe and your techniques totally saved my life!! I can't thank you enough! š
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Thank you for such a detailed frosting tutorial! I was able to make this frosting following your clear cues and instructions. You are a Godsend. ā¤šš»š¤
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Thank you so so so so so much!!! So much make sense now. Iāve 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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Thank you so much for such a detailed explanation of everything. I made it today, and it came out the perfect and exact quantity that I needed.
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THANK YOU THANK YOU THANK YOU. This is exactly the kind of instruction I need to try this again. Flawless.
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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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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 š
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Thank you. THANK YOU SO MUCHHHH. You saved my buttercream. Thank youuuuu