All About Faux Swiss Meringue Buttercream | My NEW Go To Buttercream | Buttercream Series Pt. 2

It's the only buttercream I make. I reduced the egg whites a bit instead of adding more butter to stiffen it up a bit. I never sift the powdered sugar.

I am a newbie home baker. I found this Faux recipe for Swiss buttercream a couple months ago and has been my go to when making orders unless American buttercream is specified. It is definitely smoother and isn't as sweet. Not to mention its soft texture but the hold of American buttercream. my first time making I had reservations while whipping thinking it just wasn't goin to peak. Then after a few more minutes it came out so creamy and smooth.

This is my go to buttercream. I used to do Italian merengue buttercream and now this is my go to for most cakes

Great video, Yes I will try. Thank you!!

I have seen this buttercream in other videos but I love how you explain the troubleshooting.

I use this and love it. If you don’t want to sift your powdered sugar, put it in your bowl and use the whisk attachment for about a minute or so. Done! ❤

Definitely trying this one!!! ❤❤

That butter cream looked so smooth.... Love your roses too....💜💜💜💜🌹🌹🌹🌹🥀🥀🥀🥀

Yes you have convinced me.

This is the buttercream that I use all the time The Best 🖤🖤🖤🖤🖤

Another great informative video🙃

Yes I am trying that !!!!

This looks so good! I'm probably going to switch to Faux Swiss Meringue as normal Swiss Meringue isn't to my taste.

BTW: when using a purple food coloring to whiten your buttercream or dye it - vegan coloring is NOT the same - You can still use vegan coloring, but just know that the color may develop differently, as it contains natural ingredients. Lavender may turn sky blue, for instance. It’s very susceptible to change depending on temperature, pH and lighting, or it might have a slight flavor. In such a small amount as lightening yellowy buttercream you might ask yourself if it really matters how white it is - and, if it’s a wedding that answer might depend on whether your bride prefers vegan over white buttercream or not. It really shouldn’t make much difference but remember that while purple counteracts yellow, blue with yellow makes green. Hopefully it’s not going to be noticeable, but do test your food coloring ahead of time, (and if it’s your first time doing a wedding cake or something I would definitely encourage you to do a full test run on your cake, so you won’t be encountering any scary surprises at the last minute!

I’ve had this on my to try list for probably 2 years 😅 I really need to get around to it.😂💖💖💖

could you do a video on the basic swiss meringue buttercream please?

Have you tried Royal Icing Buttercream? I think it’s my all time favorite, it’s exactly what it sounds like you make a royal icing and then add butter. It’s so easy to make, I found the recipe on tiktok a year ago and I haven’t used anything since.

Love it

I’ve used the pasteurized egg whites to make Swiss buttercream and turned out well. I find it’s more economical to using the granulated sugar as supposed to powder sugar. But, indeed this faux Swiss is easier to make.😊

I’ve used Ms. Liz Buttercream for about 7 years now and I’ve NEVER EVER…sifted the sugar. You should always (if possible)—use fresh, unopened bags of icing sugar. The only time I find you WOULD need to sift is IF👉🏽it is a previously opened, stored bag with left over. You WILL DEFINITELY need to sift these because open bags allow air in and WILL affect the ‘caking’ (for lack of a better word) or encourage clumping. Clumping that can be severe…depending on your climate. Nice video for information other than that.