Swiss meringue buttercream FOR BEGINNERS | Your complete guide
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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
🍰 NEED ANOTHER QUANTITY/FLAVOR OF FROSTING?
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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 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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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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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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I love your videos! love that you teach the science behind baking! I'd love one on baking breads!
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I love your information! Much appreciated!
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Love your scientific approach to consistent baking. 👨🍳
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Brilliant idea with the steamer basket! Thanks for the great tip!
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Thank you soooo much!!! Can’t wait to try it!
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Thank you for the scientific and clear explanations!
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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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Love love love!!!!! Amazing video as always!🥺💘
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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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Loved this! Thank you!!
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Exactly the video I needed right now. Gonna use this recipe!! Thanks!
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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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Yay I can’t wait to try this frosting thanks for sharing the why and how 🙌🏼💓
