Honestly, I have felt gaslit by every other baker on this process. THANK YOU for explaining that you CAN chill the meringue before you add the butter. All the sites I have looked at basically just tell you to whip it until cool. I have literally whipped for 20 mins and it is still warm, and now my machine is overheating, which doesn't help the cooling process. I would see other people in the comments sections expressing similar sentiments, and the baker/blogger would basically say to whip it longer or they 'never seem to have that problem'. Very frustrating. Thank you for actually helping us succeed. Nuances in baking matter!!!

every time I have a question I turn to you. You are amazing, and all your tutorials are AWESOME!!

You are now my #1 go to for baking! I found you by looking for a good cake recipe (because the recipe's I've tried so far did not produce the taste I was looking for) and viewed Janie's Sweets video for "The BEST Vanilla Cake Recipe". I read her comment that has the line " the holly grail of all vanilla cakes... are you ready for it? LIZ MAREK’s VANILLA CAKE RECIPE" and I decided to go to the source. I am sooo glad I did because I've used a few of your recipes and my family and I absolutely love the results!! Thank you so much for sharing!!

I’ve watched several smbc video tutorials and this is the best one!!! You’re the only one I have watched who suggested to put the meringue in the fridge before adding the butter... that explains I can’t perfect my smbc! 😆 Thank you!

Girl!! I went through 24 eggs trying to get my SMBC to work, I ended up giving up and just made ABC! This video changed my life. I now understand what kept happening!! I can't wait to make a cake just to use this technique ❤️❤️

@paulinehopoi

2 жыл бұрын

Hi, can I ask where you went wrong? I tried SMBC twice last night and didn't work so ended up making ABC. Dont know where I went wrong

@MilkyWhite1

Жыл бұрын

@@paulinehopoi Where did you go wrong? Mine pretty much never gets stiff peaks. It gets thick, but the tippy top flops over. I usually make mine ahead of time and when I take it out and thaw it, I almost always find chunks of unmixed butter, when I thought I had mixed it well. Even when it SEEMS that I've messed up, it always turns out perfect in the end. More mixing usually fixes all problems.

Just wanted to thank you. I used your Smbc recipe and made my daughters birthday cake with raspberry mousse filling. Guest went crazy, icing was not sweet like store bought cake and it was light and fluffy. In todays world where everyone are health conscious but because the icing and cake went well so splendidly, most of my guest asked for second serving. Thanks again for making my daughters birthday special. I followed you recipe step by step, only thing I changed was used 1.5 times recipe and cooled my meringue in kitchen aid bowl itself for about 15-17 min.

@JayJS1410

9 ай бұрын

Would you be able to share your raspberry mouse filling recipe please?

I absolutely love how exited you are when you tasted your buttercream!

I made this buttercream recipe to frost and fill your vanilla cake recipe and it was a big hit at my friends Birthday celebration! I’m an experienced cook but an inexperienced baker. Your thorough instructions/explanations set me up for success - thank you!

This swiss meringue buttercream is so good. I usually use just regular buttercream, but this recipe is so great. love the texture, and nice mild flavor. Thanks so much!! absolutely love the Sugar Geek Channel!!!

Struggle with buttercream.... FIRST. TIME. EVERRRRR my buttercream turned out great - thanks so much 👍😍

Just made your recipe for the first time... I was SO nervous !!! I had only made simple american buttercream until just now. But i have watched numerous youtube videos on SMBC and I ordered some Madagascar bourbon vanilla from seeing it used in many recipes. I also added some freeze dried strawberries but made sure to hydrate them first and this is the best i have ever had 😁👏

thank you ! I have tried swiss meringue butter cream 5 times now, and have had problems, but after watching your fabulous demo it should now be good to go with perfect results. Can't wait to try again !

I did not wanted to follow your recipe because you stated to cook the sugar and egg white until 110 degrees, I was told to cook egg whites until 160 degrees temperature. I decided to follow your recipe but cook whites until 160 degrees.my batch of Swiss meringue turned out to be my best batch . Thanks

This is the perfect recipe for the cake I made. Because I had made 2 chocolate cream pies using 6 egg yolks for each of them and then I had 12 egg whites to use up. I also had to make a birthday cake for a friend, 4 went into the white cake that she wanted. So for that cake I needed a frosting where I could use up those extra 8 egg whites left over from the chocolate cream pies. This is why I say this is the perfect recipe for me. I had looked a lot and I mean a LOT of recipes and KZread tutorials all with different variations and measurements for this buttercream. Then yours showed up using 8 egg white, PERFECT. Thank you so much.

I absolutely *love* that you tone out the yellow in your buttercream pretty much the same way I tone out the yellow in my hair after I bleach it. 💜

Omg just made this SMBC for my daughter’s bday cake .. its SOOOO GOOD , melt in your mouth taste like ice cream, not too sweet JUST DELISH ❤️❤️❤️ thank youuu 😘 my in laws said the best buttercream they ever taste 😍😍

I tried so many smbc recipe ans this one is the best!! Barely shows the taste of butter, it's not too sweet and it's almost fool proof. Really good balance! Thank you!!

Thank you so much for this recipe. I put this on a chocolate cake and this was, literally, the very first time in my life that I ate a piece of cake without having to scrape off half of the frosting. It let the cake itself shine. Even grocery store icing is too sweet for me. I did a happy dance when tasted my cake.

@charmaineterblanche2417

2 жыл бұрын

I have never made SMBC. Is it stable enough to stack a layered cake?

@MilkyWhite1

2 жыл бұрын

@@charmaineterblanche2417 My cake was a box cake with 2 layers. There wasn't any sliding whatsoever. I didn't notice any stability issues and I'm in Florida.

Hi Liz, congratulations on the safe arrival of baby Ezra 🥳 Thank you for this tutorial, I haven’t seen any SMBC tutorial that recommends cooling the meringue in the fridge before adding the butter. They usually say if it looks soupy just keep whipping and it will come right. It doesn’t! I’ve been put off from making it but will give it another go using your tips 😀

@SugarGeekShow

4 жыл бұрын

Yes! I have found that frustrating as well. I'm glad my workaround has helped you!

I followed your recipe and loved the outcome! I tried other recipes before but yours was really good and way better. I thought I will never enjoy smbc because of my failed buttercreams before. In terms of taste, not sweet. It terms of texture, very silky and easy to ice on the cake. Thank you so much!

You are the master of cakes!! So detailed! Thank you!

Just to start off with…I am very new to baking and I am learning to make my nephew his 5th birthday cake…So I made this recipe for the first time tonight…twice. I thought I was doing something wrong the first time because the meringue was sticky. when I made SMBC previously from another recipe it wasn’t. So I tried again…..same tacky marshmallow texture. So I thought to myself well this happened twice so maybe it’s supposed to be like that. So I trusted the process and moved forward with the second batch. And omg my SMBC came out soooooo smooth and delicious. Happy I found this channel. Next learning to decorate…Thanks for all the great tutorials.

I just made half of this recipe and amazing, super smooth, great taste, the best i ever try before, thank you for share God bless you, by the way your Vanilla cake is fantastic.

@SugarGeekShow

4 жыл бұрын

Gabriela B. Thank you so much! 😄I’m so glad you liked it

I Made half of this recipe. It was amazing. Very smooth. SOOO GOOD and super delicious. Thanks for sharing your tips ❤❤

Holy moly! Adding the purple food coloring is an ingenius step. I'll have to try that. Yours is so white! I'll have to try this. My ended up being a bit too yellow. Maybe I should've whipped it more in the mixer. And yes! Glad that ready-to-go egg whites is an option - anything to make this faster, but still taste good, helps! Ready to try all this on Friday for my son's birthday cake.

I loved the way you pronounce "Bain marie " in French 😊I'm learning a lot from your Chanel thanks for sharing with us

@blueberrys7165

4 жыл бұрын

😊😊😊😊

I just made SMBC for the first time today. I was so nervous. Nothing bad really happened but I didn't like the consistency of it, so I put it in the freezer for tomorrow. (It was 26°C inside). I also added 100 grams more butter in it. I really hope I didn't ruin it 😂😂 Also I didn't really know what SMBC tasted like. Compared to American Buttercream, it's far less sweet and it's airy. I added some strawberry puree and red food coloring. I will update you guys when I'm finished with the cake and tasted it. 🤞🏾🤞🏾 Update: if it's warm where you live, I would suggest you keep putting your cake in the fridge or even the freezer because mine almost melted while I was crumb cotting it and it was like 25°C in my house even though I live in Belgium 😂. I would also suggest using the whisk attachment of your mixer and not your paddle attachment when you get your SMBC out of the fridge. Mine looked like it was separating, but I had hope and switch to the whisk attachment and let it go on high for like 8-10 minutes and it worked 😪 I also worked a bit faster than I normally do with American Buttercream. So remember: if it's runny put it in the fridge or freezer. If it's separating keep mixing on high for 10 minutes. If it's to hot inside your house put everything in the fridge or freezer or you turn on the AC. Never give up and have a lot of patience.

Wowww, now I want to try this!! You're explanation is the best I've seen by far, you're so detailed and pleasant!

Yes I found out how to get your recipes after I commented on how to find them. I really enjoy your videos😁😁Thank you very much.

Thank you for your videos and tutorials. You’re very informed and explain things they way I need them explained. I’m very detail oriented. You rock!

I’ve been following your work on Instagram and love to see your creations! Today I tried This SMBC and OMG SOOOOO DELICIOUS, and everything looked exactly like yours, very well explained. Thank you so much for sharing your knowledge with us! All the best xx

@SugarGeekShow

4 жыл бұрын

Marcy Costa thanks so much for the comment and for watching! ❤️😄

@maylinroget6143

Жыл бұрын

Whats the speed you use. Medium, high?

The cream tastes amazing!!! And really easy to use, just one question, I see that it is a bit grainy, is it because of the salt? Or is it because of the sugar that didn’t completely melt in the meringue?

thanks for your very detailed instruction. I followed your recipe of easy buttercream and it worked really well. I’m so happy. Now i’ll definitely try this swiss meringue recipe. Thanks again. Wish you and your family all the best and do more videos.

Like you said “the BEST buttercream”. Never did I know what I missed all these years. Thank you for a wonderful recipe. I did the old fashioned way, was a lot of work BUT the end result is what matters. My first time and a SUCCESS ❤ Going to make a Spiderman birthday cake for my 6 year old daughter. Thank you for sharing this recipe 🙏

Thank you for the video. I've never been successful with buttercream. Following this video I could make my first ever buttercream.

I thank you for this video. It confirmed that I have been doing (your book recipes) correctly. This recipe (method) is missing shortening. Thanks again.

I love this recipe!! The SMBC is SO GOOD, and the texture.. 🙌🏽🙌🏽!! Perfect!!

Your tutorials are very detailed and concise. Thanks

❤❤ tried it.. it works perfectly well.. tastes great too

I tried your Vanilla cake and ermine buttercream recipe, both turned out amazing. Thanks for the recipe. Gonna try this too soon❤️

excellent excellent video!! after having done fondant cakes with ganache fillings for years im now looking to delv into realm of SMBC cakes...this video is going to be super helpful so i cannot thank you enough! very informative and i rrally appreciated how you explained everything so well! wish me luck!!❤

Thank you! This turned out amazing! I was so scared before trying SMBC! But it turned out so perfect!

Thank you so much for sharing. That technique putting in the fridge made my buttercream possible. I always failed on my smbc. But because of that it was amazing. God bless!

Hi I am new to your channel I love your marble cake and red velvet cake recipe. I have made it a lot of times now. I tried SMBC yesterday. It tastes buttery even after mixing it for 20-25 mins. I used half quantity salted butter and half quantity unsalted butter.

Looks good, I usually find meringue based buttercream to soft to decorate with but I'll take your word and give it a try.

You are one of the best instructor in the pastry marking.

I made this recipe last Saturday for my granddaughters birthday. The frosting was soupy. I made sure the egg whites/sugar was cooled after beating. It stood up on it's own (doing the no drooping over meathod) I had traveled with my butter, it was soft but didn't work. I made another batch and the same thing..I had no choice but to keep freezing the icing in order to frost the cake

@theresaquidi

2 жыл бұрын

Powdered sugar? Everytime I used powder sugar for my meringue, it ends up soapy. I googled it because I thought I was going crazy somehow accidentally mixing in dish soap... google resulted in many discussions on this very thing! They hypothesize that it's the corn starch in the commercial powdered sugar. I grind my own powdered sugar now.

I just made it....it's perfect for Cakes....I always made the Italian buttercream, but it take too much time to do it. This smbc it's way easy than the other one....thank you so much! You're awesome!!!

@MilkyWhite1

Жыл бұрын

Do you notice a difference in taste with the Italian buttercream?

Very detailed. I've learned alot from you. Thank God for you.

That’s awesome 👏 thank you so much, I will definitely have to try this for sure!!! Well explained!!!

Perfect. I tried it. Appreciate if you could mention the ingredients in grams as well.

@roualhoujeiri5905

4 жыл бұрын

They’re in the description box in both ounces and grams

I'm new in baking. Thank you for this tutorial. New subscriber too. ♥️

Im using it all the time love it..

Easy hack! When you're blending the meringue, hold a soft ice pack of bag of frozen veggies while its mixing (or use a rubber band for hand free). It will cool down while its mixing and saves a little time.

I have to say thank you. Between the recipe on your website, your explanation of the steps on said site, and this video, I made swiss meringue buttercream for the first time in my life. And I got it right! I've never gotten anything right on the first try. So again, thank you.

@brenttesterman1198

4 жыл бұрын

I'm about to take the plunge into beginning SMBC myself! Yipee..........................

@missveiled7095

4 жыл бұрын

@@brenttesterman1198 Don't rush it!

Have heard of this frosting. Terrific video. Will try soon. Thanks for sharing this.

Just found you on IG and love all your creations and tutorials! Super easy to understand for a cake newbie like me! Thank you!! 🥰

@SugarGeekShow

4 жыл бұрын

Anime C yay you’re welcome! Welcome to the sugar geek fam 😄💕

This was awesome! Thanks so so much. Going to use this recipe on my cakes from now on xx

Ouhhh cooling it in the fridge is a great idea! I usually just wait till it's room temp to the touch but sometimes that's not enough and makes my butter melt and my SMBC liquidy at the bottom. I put the whole thing in the fridge after and whip it up some again once it's chilled. That works out well but I will definitely try chilling the meringue itself!

@rabiaali3214

4 жыл бұрын

does this buttercream have the 'egg-smell'?

@malungomuyovwe4540

4 жыл бұрын

@@rabiaali3214 not at all hey!!Trust it's the best buttercream ever!!!

@malungomuyovwe4540

4 жыл бұрын

That's been my problem all along and I'm definately following this to the tee!!

@rabiaali3214

4 жыл бұрын

@@malungomuyovwe4540 thank you

Hi! New subie here...Appreciate your tutorials - very helpful 🤗 Love the kitchen remodel! It's amazing what a difference a "bit" of paint can make.

So helpful, thanks for all the helpful tips. I love Swiss Buttercream, but I have struggled in the past. Will try it again following your easy steps. Thanks!

Thanks for the video. You're methods are always the best! Will give your recipe a try soon. : )

I love the idea of putting the meringue into the fridge. Pure Genius!! I have one question. When you put the meringue into a cake pan do you put the whisk attachment and kitchen aid bowl in the fridge too?

@SugarGeekShow

3 жыл бұрын

You definitely can! I just take it out of the bowl so that it cools faster, but I don’t see why you can’t put the cake pan, bowl and whisk in there to cool everything down

You and your channel are just a wealth of knowledge. Thank you so much. Trying half this recipe out now for macaroni fillings... let’s hope it works! But I think my water was too hot or touched the bottom of the double boiler and I think it was kinda starting to cook. Oops. So idk if the meringue will whip up...

Thankyou somuch for this recipe.! It was tooooo good.! ❤️

My Swiss meringue buttercream tasted like butter...I wish I had watched this video earlier. I’m doing it again with your ratios and technique. Thank you so much for the tips. You explain so well, I had to subscribe from the first video!

@SugarGeekShow

4 жыл бұрын

Roua L Houjeiri thanks so much! Welcome to the sugar geek fam. Be sure to check out my blog for more recipes too! www.sugargeekshow.com 😄

I've been watching you for a good while now and very happy to say I have used (stolen) a few of your recipes. You make it look so easy dear. You are a very good cook and your family has to enjoy it all.

Question. Can i just pop the stand mixer bowl in the fridge for 10 minutes instead of transferring it into another tin? Less cleaning and faster i guess

@roualhoujeiri5905

4 жыл бұрын

I put a bag of frozen vegetables or anything from my freezer under my mixer bowl while it’s running. It cools while it whips much faster. This way you don’t have to put it in the fridge and waste time!

@danaattieh8290

4 жыл бұрын

@@roualhoujeiri5905 you are a genius 👏👏👏👏👏👏

Very nice thanks you are the best chef God bless

La mejor receta de betún q e probado,se la recomendó

Love how you explain everything you make the best videos love them all keep making them please 🤗

So educational I love learning and watching your videos I'm going to have a cupcake tower of red velvet cupcakes for my wedding Lord willing so I'm learning all I can thanks so much for sharing have a blessed day today in our Lord God and savior Jesus Christ bye

Thank you so much. It turned out soo good. So easy and tastes amazing. I love it. 😋💕

Amazing as always thank you for sharing ❤️😀

Best buttercream EVER!!! 🙌😍😍🙌

Yes.....Great tutorial!! I do have a couple questions. Is there an advantage to using this recipe over your easy buttercream frosting that uses the pasteurized egg whites? Are they totally interchangeable or is there a time where you'd use one over the other? I have to say...I LOVE your channel! Your tutorials are the best!!

@aidagalito

2 жыл бұрын

I was going to ask the same thing

Thank you for the fantastic toturial😍

Thank you for the recipe. Is this good for hot weather outside but in the shade? Will it melt?

Second time making it and its soupy and tastes great 😔 Gonna try your way and see how it comes out if not I leave it alone

@aisharobicheaux6806

4 жыл бұрын

She cools her meringue to prevent the soupyiness. However, I don't cool my meringue so it comes out soupy at first but the trick is to leave the mixer mixing for 5 to 8 minutes with the paddle attachment. The extra mixing time cools the mixture and turns the soupyiness into a perfect light silky buttercream!

Hello. I was looking for these receptive for a long time. I like it

Purple to get rid of yellow. Like toning blonde hair lol

@SugarGeekShow

4 жыл бұрын

exactly!

@laurametheny1008

3 жыл бұрын

@@SugarGeekShow So glad you shared that! I hate yellow butter. Reminds me too much of margarine, which I also have lol. Too many years only getting oleo as a kid except at special times. Like my grandparents. They ate alot of butter and She Bee Creamed honey. Yum! Thanks for the demo too.🙏🍰

@jiaweili3085

3 жыл бұрын

Bc purple and yellow make gray

@howardwayne3974

3 жыл бұрын

You can make your own butter that isn't yellow by using your kitchenaid mixer and heavy cream from the market . just remember to wash the butter in ice cold water and squeeze out the buttermilk.

@3kylajsmith

3 жыл бұрын

@@laurametheny1008 Butter is supposed to be yellow, margarine is dyed yellow to look like Butter.

Liz obrigado por ser detalhista nas receitas. um beijo do Brasil

Thank you for such a thorough video! (I didn't know that about butter!😳) I plan on making my first ever swiss meringue buttercream for a Peppermint Bark Christmas cake - and your video was the most helpful one I've come across!

Thank you for sharing Liz!

Merci beaucoup 💖

I just made this and it's amazing. ❤

How about just eating one spoonful at a time!? Looking for butter ideas while being on a carnivore diet and this is perfect! I will allulose for the sugar though. Thank you for your awesome channel.

Definitely gonna try this one😊 but will it hold up in room temperature even if the average room temperature is like 26'C?

I did it very well, same look and results although why did mine taste like nothing?

Congratulations Liz !!! All the best!

Hey.....I made your smbc..... turned out awesome tasted yummy....it's just that I could not smooth it out... please suggest where I went wrong? Need a reply asap please

🥰 thank you for the recipe

I did it beautiful and smooth I love it

Good morning. Thank you very much for your recipe. This is the second time i am trying it. It came out very good the first time. Today, I started doing it and lights just went off while my egg whites and sugar was on fire. How can I safe my heated egg whites and sugar? Thanks

Great this is the tutorial i was waiting for. Nobody tells you to cool the meringue!

@berlitzjoseph8797

4 жыл бұрын

I think it's because nobody met the meringue cool. I usually beat my meringue around 15 minutes ( that's what we learn in France) and it cools by itself from the beating.

Thank you so much. You need to see me dancing in my kitchen . Victory at last. Time consuming too

Thank you

Hey Liz! Can you half this recipe and have it turn out just as good? I only want to frost a 13x9.

Awesome Can you please give details of the violet food colouring you used to make it white

What measurements in cups for the butter and sugar? Sorry I don’t have a scale here to measure them