I’ve made this recipe twice and it’s amazing!!! Delicious!!

First time attempt on Swiss meringue - came out 100% and absolutely delicious. Reminds me of Ermine frosting but much quicker & easier

I added butter when the meringue had been whipped and cooled but had not reached stiff peaks. I've now ended up with runny buttercream because i don't think the eggs had enough structure. I have put my mixture in the fridge for 45 mins and it's only partially helped the idea. It might be worth whipping for a bit longer to get that structure otherwise you'll end up like me!

@TwistyTaster

Жыл бұрын

Swiss Meringue buttercream can get a bit watery when whipping. The best thing to do is to keep whipping and you will end up with beautiful buttercream.💗

@latifatbintusaad9558

6 ай бұрын

Can I use margarine in place of butter please. Butter is very expensive here in nigeria

@c3ygl

6 ай бұрын

​@@latifatbintusaad9558 hi!! you can try making your own butter at home, just a little work and your butter will be super creamy

A new joint and good work for the cream of the womb please translate the video for Arabic

Hello... When adding the cold butter, is the meringue still warm? Or we need to wait until the meringue is cool?

@TwistyTaster

2 жыл бұрын

The meringue should be around 25C before adding the butter. 💖

Hey I'm ur new subscriber from Goa ❤ India ❤ , i hv been searching the entire KZread for a small batch of Swiss Meringue buttercream frosting recipe, cud not get it, but this i would love to try , as I'm very new at this , can u tell me the temperature of the egg mixture should be about 160C ? N how much do I whip them before adding butter please? Also how long can we store this buttercream in the fridge? Is this a good Frosting to cover fondant cake?

@TwistyTaster

8 ай бұрын

Thank you for subscribing. Please refer to the video and follow the procedure and you will end up with amazing Swiss meringue buttercream 🩷

Salted or unsalted butter?

Won't it melt 😍

Hi, If i have remain of buttercream, i store in the chiller. Then when i wanna use it tomorrow, i must whip again or just let it to room temperature ?

@TwistyTaster

Жыл бұрын

You will first have to get it to room temperature and then give a quick whip again to get it to the right texture. 💗

@andikagoh

Жыл бұрын

@@TwistyTaster wow ure so kind reply my question. Thanks u 🥰

Does it have to be transferred to a glass bowl specifically? Or can plastic be used

@TwistyTaster

Жыл бұрын

A plastic bowl can be used too. 💖

I’ve always used room temperature butter, but you are using cold butter correct?

@TwistyTaster

3 жыл бұрын

Yes, I use cold butter. Straight out of the fridge, cut the block and add them one at a time. Trust me, your buttercream will be much more stable than using room temperature butter. 🤗

Can it be used for mirror glazed recipie?

@TwistyTaster

2 жыл бұрын

I haven’t used it as a glaze. I only use it on cake, cupcakes and macarons. 😊

What type of thermometer are you using? TIA

@TwistyTaster

3 жыл бұрын

The one I am using is a digital non-contact infrared thermometer for food. 🤗

Can we use this buttercream for cover the cake as crushed buttercream?

@TwistyTaster

2 жыл бұрын

Yes, you can use this as a crumb coat.

@shakitjannanthakumar5850

2 жыл бұрын

Thank you so much for your quick response. Do you have fondant recipe and Gumpaste?

@TwistyTaster

2 жыл бұрын

@@shakitjannanthakumar5850 Yes, I do and I will be sharing the video very soon. 😊

Bonsoir, le beurre doit avoir quelle température ? Merci pour votre réponse. 😘😘

@TwistyTaster

Жыл бұрын

Please use slightly cold butter for Swiss meringue buttercream. I normally leave my butter outside for 2 hours before I use it 💗

Is it okay to add vanilla extract instead of vanilla bean paste? Sadly I don’t have the paste 😭 lol

@TwistyTaster

Жыл бұрын

Yes, you can use vanilla extract instead of vanilla bean paste 💗

Yu didnt whisk to stiff peak? I somehow never get to stiff peaks🥺.. will it be a problem if i just add my butter without reaching stiff peak?

@TwistyTaster

Жыл бұрын

Yes, that’s correct. I don’t whisk to stiff peaks and only whisk until the temperature drops to room temperature and then add cold butter. Try this recipe and I am sure it will work for you ❤️

I don't own a thermometer, please tell me how long should I leave the cream over low heat? 🙁🙁🙁

@TwistyTaster

Жыл бұрын

The egg whites and the sugar must be Bain-Marie’d until the sugar has melted completely. You can do this by feeling the egg whites with your fingers to check if the sugar has dissolved. Please make sure to not over cook the egg whites. For the Swiss method, I recommend using a thermometer to get the best consistency of the buttercream 💗

Hi, can you please tell me how many eggs are 90g? 😊

@TwistyTaster

Жыл бұрын

About 2 1/2 to 3 large eggs would have 90g of egg whites. It actually depends on the size of the egg. 💗

Can I use margarine

@TwistyTaster

Жыл бұрын

No, I am sorry 🙁. To make this buttercream you need butter. 💗

What hand mixer have you used?

@TwistyTaster

Жыл бұрын

It’s a Kenwood HMP30 🩷

What size of cake will this cover

@TwistyTaster

Жыл бұрын

This is enough to cover a 3 layered 6” cake 💗

I want to make this so bad but I’m actually terrified I’ll ruin it. I only have a hand mixer so I’m glad I found this video. Going to finally attempt it for my mom’s birthday cake, praying I’ll do it justice.

@TwistyTaster

8 ай бұрын

I am sure you will succeed. Please follow the exact procedure and good luck 🩷

What size double boiler do I need?

@TwistyTaster

10 ай бұрын

A medium sized one would be perfect 🩷

Hi! Is this recipe enough for a 6 inch cake?

@TwistyTaster

2 жыл бұрын

If you are not cutting layers, this recipe will be enough to cover the cake. But if you are cutting layers, you will need to double this recipe for a 6 inch cake. 😊

Everything goes great, until I have to add the butter. When whipping my mixture while adding the butter, I get a very butter-like texture, it tastes like butter and is very stiff. What did I do wrong?

@TwistyTaster

Жыл бұрын

Please keep whipping and it will get smoother. If you don’t like it too buttery, you can add some flavour of your choice. 💗

Is it melted in room temperature?

@TwistyTaster

10 ай бұрын

Swiss meringue buttercream is a very stable buttercream and it will not melt in room temperature. 🩷

I tried making Swiss like three times, it always becomes too liquidy, is it the butter?

@TwistyTaster

Жыл бұрын

It does become thin in consistency at a point after adding the butter but you need to keep whipping and it will be thicker in consistency. 💗

@kaliannasmith726

Жыл бұрын

@@TwistyTaster ok thank you I will try again

How many cups of buttercream does this make?

@ah0874

4 ай бұрын

About 2 cups - final weight 400g (that is what I got out today)

مشتركة جديد عمل جيد لكريمة الذبدة ارجو ترجمة الفيديو للغة العربية وشكرا

@TwistyTaster

2 жыл бұрын

:) شكرا لك على ملاحظاتك. سوف آخذ النحافة في الاعتبار

Eggless recipe possible???

@TwistyTaster

3 жыл бұрын

I haven’t made an eggless Swiss Meringue Buttercream unfortunately 😔

@riccardobellini8522

2 жыл бұрын

Purvi Joshi I have made eggless SMBC b y substituting the egg whites with aquafaba. Here's the link www.gretchensveganbakery.com/aquafaba-swiss-buttercream-recipe/

Sorry.. I completely forgot to mention that I tried it and it came out extremely good.. but it was way to sweet for me… just a question, can I reduce the amount of sugar? It’s way way sweeter than I expected 😅but It came out very good..❤ please answer as soon as possible 😊

@TwistyTaster

Жыл бұрын

Yes, you can adjust the sweetness to your preference by reducing the amount of sugar added. 💗

@soohasniroopchand2092

Жыл бұрын

@@TwistyTaster thanks.. will surely try it with lesser amount of sugar.💕