@@sirishareddy8277 shes saying thats its easy enough for her to do it even when she is younger. Atleast thats what i think. Im also 12 and i love baking so this gave me confidence to actually try this recipe 🥰
Just made this and my family loved it! My fiancé never eats cake frosting was so good he had 3 cupcakes that I topped with this frosting.I used a hand mixed and it took me about 20 maybe 30 minutes to whip to meringue. I also added and additional 1/3 stick of butter which really helped keep its texture.
Thanks for the recipe! It seems like you use a lot less butter than most recipes. Just curious what is the reason and is it stable? I find most smbc too buttery so I’m looking forward to try your recipe! Thank you :)
Thank you for this recipe. I just needed enough buttercream to frost a 6” 3 layered cake. All other recipes I see are usually made with a pound of butter.
Hello Carina, Thank you for your cake videos. I am used to hearing and seeing people use 450g butter for 300g sugar, and 5 egg whites. But your recipe says 225 g of butter. So I wanted to know if it was a mistake or that's the recipe and why you use that amount of butter for your swiss meringue buttercream. Will be expecting a quick responds. Thank you.
For me to see if I can get this, I took the measurements and divide it into 3 parts and make it and boom I was super happy bcs I have seen what am making on my birthday 29th which is just next week.. Bcs I won't throw it away, I added red velvet colour to it.. so as to have 2 beautiful colours on my cake Thank you so very much for I love what am seeing or having here with me 😘😘😘
Great video. My wife and tried doing a buttercream recipe just by reading it. We did not know it was the "Swiss" version. It did not turn out right. Seeing it helps a lot. Do you ever do the "American" buttercream why or why not?
@@silas537 American buttercream is simply made with softened butter and powdered sugar. Very sweet. Swiss meringue is made by first making a meringue with egg whites and sugar and then adding butter. It’s less sweet and very fluffy
It might make the butter cream a bit more runny and to get optimal flavor you might have to add a bit more but to fix that just whip it a little higher and for a bit longer to get optimal consistency.
Hi....yours is the first Swiss buttercream recipe I have watched, and it looks amazing. Can I ask how long a cake coated in this will keep, and would it have to be kept in the fridge? Many thanks from the UK
Hi Carina , just made this SMBC … HUGE SUCCESS 😍 so good not too sweet perfect for my chocolate caramel cake i used your recipe for salted caramel as well .. hv u ever double this recipe? Thank you so much , love from Kerikeri ❤️
Amazing! Following you now on Instagram. I'm gonna try this and tag you lol. New baker here. Thanks for showing us how it's done. Much love, from Aussie!
I hope this gets to you quickly, but what size eggs did you use and do you happen to have a metrics measurement for how many grams we need for egg whites? thank you so much!!
Very nice recipe you shared with us .thank you so much ,I want to ask a question I have hand electric beater not stand mixer then Can I use to make this icing or not.?
Thank you for giving step by step detailed inputs. One question how do you counter humidity /30deg weather for SMBC and can we make it stiffer or slightly firmer for piping flowers? Do tell thanks x
Thank you so much for the recipe.. Can you just answer me whether egg whites cooked are still warm while pouring into stand mixer?or does it need a bit cooling?
I was also wondering! I saw a different video explaining that the caramel might make it a bit more sticky but all in all just adjust the speed and whipping time and it should be fine!
Great video but all the other recipes I watched, for 5 egg whites it’s always 2 cups of butter, is it really ok to just put 1 cup? It looks like you put more than one cup...
Hey, thanks for this great video. I hope you can reply to my question asap. I was wondering if this would be enough frosting to frost a 2 layered 8 inch round cake?
Hi Could I substitute half the butter for a firmer margarine. I live in Seychelles and usually I do that for my American buttercream for a more stable result. Thanks in advance
@@pessimisticbastard5278 i'm so sorry to be asking so many questions but have you made Smbc before? Are you 100% positive maybe you did everything right? It is a rather intimidating frosting to make compared to the Abc .I am sooooo tempted to try it but i'm scared of failure😂 For me personally butter alone in my abc is a mess unless i add the firm margarine to stabilize.
I loved your video💗 i just have one question, after you did your crumb coat, did you put the cake in the fridge to decor later? I put mine in the freezer for 2 hours and my cake started sweating ☹️ maybe i leaft it there too long?
At 5:50 she says it needs to be at fully room temperature and if it was really really soft the butter wouldn’t be that stiff around the knife so not to soft or your meringue is gonna be gloopy
After you frost the cake how long can it be kept at room temperature? I generally like to make and frost cakes the day before (for time reason) what is the best method to store overnight.
I have actually made meringue by hand (not a hand mixer) a couple of times. So if you don't have a mixer at all, you can still do it. Be ready to work hard for 30+ minutes, though
Can you answer my question please, what is the diference between the swiss meringues and other type of wipped cream made of egg whites by a different way? Are they the same?
they're the same it's just how you prepare it that is different, Italian meringue cooks the egg whites with hot sugar and swiss meringue cooks the egg whites over a double boiler. The only one with different ingredients is french buttercream, which is like Italian meringue but instead of whipping egg whites you're whipping egg yolks
I just made this !! I’m 12 years old and this recipient worked perfectly thank you so much
Same.even me
@@sirishareddy8277 shes saying thats its easy enough for her to do it even when she is younger. Atleast thats what i think. Im also 12 and i love baking so this gave me confidence to actually try this recipe 🥰
Irma Paz Ramos how I wish I could of started when I was younger to bake I’m in my 20”s and I just started getting interested in baking .
@@sirishareddy8277 😂😂😂😂😂
really? what did you make
Just made this and my family loved it! My fiancé never eats cake frosting was so good he had 3 cupcakes that I topped with this frosting.I used a hand mixed and it took me about 20 maybe 30 minutes to whip to meringue. I also added and additional 1/3 stick of butter which really helped keep its texture.
This is far from basic! Love it. Will try on cupcakes. Thanks for sharing Carina!
You’re welcome 😊
Thanks for the recipe! It seems like you use a lot less butter than most recipes. Just curious what is the reason and is it stable? I find most smbc too buttery so I’m looking forward to try your recipe! Thank you :)
Thank you for this recipe. I just needed enough buttercream to frost a 6” 3 layered cake. All other recipes I see are usually made with a pound of butter.
Hello Carina,
Thank you for your cake videos.
I am used to hearing and seeing people use 450g butter for 300g sugar, and 5 egg whites.
But your recipe says 225 g of butter.
So I wanted to know if it was a mistake or that's the recipe and why you use that amount of butter for your swiss meringue buttercream.
Will be expecting a quick responds.
Thank you.
@NESSA H I think you have done something wrong since when I made it everything was fine.
I've followed the exact recipe. Works Perfectly fine
Nessa H yeah me too, I put in the fridge for 10 min, and back again 15 min
@NESSA H happened to me too
@NESSA H u must have added the butter too soon
For me to see if I can get this, I took the measurements and divide it into 3 parts and make it and boom I was super happy bcs I have seen what am making on my birthday 29th which is just next week..
Bcs I won't throw it away, I added red velvet colour to it.. so as to have 2 beautiful colours on my cake
Thank you so very much for I love what am seeing or having here with me 😘😘😘
Good recipe, i tried it and muy swiss buttercream was delicious, thanks for sharing the recipe with the world!
Amazing recipe! Love the way you explain everything in detail. How can we turn this into a chocolate Swiss meringue buttercream?
You're welcome 😊 I would cut down the butter by weight with how much melted chocolate you add
@@recipesbycarina thank you
Thank you! I made Swiss meringue buttercream for the first time. It holds the shape much better than whipped cream. Here is what I just made.
Oh. No way to attach photos.
@@bei_us42 :(
i have never seen such adetailed cooking video like this and i am very thankfull for putting mesurment with cups
Wow! Really good video! Great you are talking about the mistakes and show how its looks like and how you can fix it. Really useful for beginners. 🤗
Sally’s Baking Addiction did this recently too! I must try it.
Not too difficult to make and much more silky than American style buttercream 😊
I bake alot. I've always had a problem with buttercream. Thank you so much your cream turned out fabulous.
Great video!! After decorating does the cake need to go into the fridge and stay cold till serving? Thank you
Your voice made a giggle all the time🤭😂
Great video. My wife and tried doing a buttercream recipe just by reading it. We did not know it was the "Swiss" version. It did not turn out right. Seeing it helps a lot. Do you ever do the "American" buttercream why or why not?
American butter cream is the traditional butter and powdered sugar one. She has a recipe titled Vanilla butter cream that should help x
@@natalielord6917 what is the difference between the two?
@@silas537 American buttercream is simply made with softened butter and powdered sugar. Very sweet. Swiss meringue is made by first making a meringue with egg whites and sugar and then adding butter. It’s less sweet and very fluffy
@@natalielord6917 thankyou so much! i’m baking a cake right now for a welcoming party and ur reply came at a clutch
A complex recipe made simple! Thank you
I just made this recipe and i just came out of my mother what a super easy recipe 🙂
You are my favorite chef 👩🍳 and the best 👍🏼👌🏼👏🏼thanks
You’re welcome! Thank you so much 😊
I loved to try this, thanks for sharing
You're welcome 😊
Thank you for the recipe🤤🤤 If I want the cream to have a fruity flavour, can I replace extract with fruit puree?
It might make the butter cream a bit more runny and to get optimal flavor you might have to add a bit more but to fix that just whip it a little higher and for a bit longer to get optimal consistency.
This is really the best swiss meringue I ever made
Hi....yours is the first Swiss buttercream recipe I have watched, and it looks amazing. Can I ask how long a cake coated in this will keep, and would it have to be kept in the fridge? Many thanks from the UK
Thank you so much for the recipe, it really works! My buttercream is very smooth :)
You're very welcome 😊
Is it stable enough??
Hi Carina , just made this SMBC … HUGE SUCCESS 😍 so good not too sweet perfect for my chocolate caramel cake i used your recipe for salted caramel as well .. hv u ever double this recipe? Thank you so much , love from Kerikeri ❤️
Yay that will go perfect with my cupcakes 🧁
So perfectly, I hope you enjoy them!
Amazing! Following you now on Instagram. I'm gonna try this and tag you lol. New baker here. Thanks for showing us how it's done. Much love, from Aussie!
I hope this gets to you quickly, but what size eggs did you use and do you happen to have a metrics measurement for how many grams we need for egg whites? thank you so much!!
Yummy yummy yummy yummy yummy 😋
It's so delicious, I hope you try it out 😊
@@recipesbycarina can I get the ingredients and recipe in writing please
Perfect ! Thank you !
Very nice recipe you shared with us .thank you so much ,I want to ask a question I have hand electric beater not stand mixer then Can I use to make this icing or not.?
Yup it will work with a hand mixer 😊
Is it normal for the buttercream to taste mostly buttery? I know it’s a buttercream, but I just want to make sure :D
This is a really delicious cream.I made it yesterday. I am 11years old
Thank you for giving step by step detailed inputs. One question how do you counter humidity /30deg weather for SMBC and can we make it stiffer or slightly firmer for piping flowers? Do tell thanks x
Wow it worked it's gorgeous thanks for teaching me xxxx
Thank you so much for the recipe..
Can you just answer me whether egg whites cooked are still warm while pouring into stand mixer?or does it need a bit cooling?
Put them in after taking off heat, whip on low until it's white and COOLED. It need to be room temp before adding butter x
Thank you for sharing
Please do a Italian meringue buttercream too!
thanks for this Awesome!! recipe!
You're welcome 😊
Wow 🤩 this just worked perfectly👌 nice recipie, my mom also loved it😋 so much, thanks a lot 👍
Is this stable enough to make a rosette cake? I’m new to baking and and would love to try your recipe!
Also, can you add cocoa powder to this to make it chocolate? If so, how much?
Great recipe, thanks! I was wondering if I could add caramel to the buttercream. Will it affect the texture?
No.
I was also wondering! I saw a different video explaining that the caramel might make it a bit more sticky but all in all just adjust the speed and whipping time and it should be fine!
you can pipe it then add strings of melted caramel ontop
I find using castor sugar instead of regular white sugar also helps 😀.
🇿🇦 🙂
Loved this recipe😍..I just want to know whether it is unsalted or salted butter used?
You can use either 😊
Better to use unsalted
Thanks for posting. Do we need to wait until the egg and sugar mixture to cool down before whisking ?
Nope you start whisking straight away, it'll help it cool 😊
Recipes by Carina thanks
I’ve tried other recipes and taste very buttery, I see this one uses half the amount others use, would it still be stable?
Looks so smooth ♥️
Hi, thank you for the recipe. 🤗 would it be ok if i use pasteurized egg whites instead?
I can mix it through 10 min and more Haha. Fortunately I have a stand mixer too. Thanks for the recipe
it tastes soo buttery
Love your recipe😍
All the way from Solomon Islands 😍
Your sponge cake looks delicious can you please share your recipe
Great video but all the other recipes I watched, for 5 egg whites it’s always 2 cups of butter, is it really ok to just put 1 cup? It looks like you put more than one cup...
Nabeeha Alam yes I put less sometimes even
I do think her measurement was off cause it looked like she added 2 cups (+-500g) but she said 225g?
Love this 💗
thanks for the tips and tricks mine was soupy and I realized its because I didn't let it cool!
I like the frosted bowl
Hi really awesome recipe....pls give me tips how to mix dark colour in swiss meringue cos when I mix colour it's become watery I need advice tq
Hi, I have oilbased colours. Can i put it in this kind of buttercream or is the gel colours the only ones I have to use. Thanks
Hey, thanks for this great video. I hope you can reply to my question asap. I was wondering if this would be enough frosting to frost a 2 layered 8 inch round cake?
Yes it should be depending on how thick you want the buttercream on the cake 😊
Recipes by Carina
Oh okay thank you. Also, how much frosting do you think I should put in between the layer?
Tried this recipe and it was amazing, thankyou
Can u please shared chocolate swiss meringue buttercream frosting recipe?
Probably add some cocoa powder
hello ! can i add less sugar so that it is not too sweet?:) also , can i add cocoa powder / other flavouring to change its flavour?
Thank you for this recipe........it’s really helpful
But can I use white butter for my Swiss meringue buttercream?
Yes
How do I save a somewhat runny result ? :) help!
When you were cracking your eggs, did a bit of yolk get in with the egg whites?
Hi Carina. 🙂
Just one question. Will it turn out well if I use a hand mixer? I don't have a stand mixer with the whisk attachment.
Yum yum 😋 yummy
Nice!! Can I use powdered sugar instead?
Hello! Can this be used to make buttercream flowers and roses?
Hi
Could I substitute half the butter for a firmer margarine. I live in Seychelles and usually I do that for my American buttercream for a more stable result.
Thanks in advance
hi, I tried margarine and it doesn't hold up, it becomes a soupy mess even with a stiff meringue. Dont be like me and save your margarine
@@pessimisticbastard5278 was your margarine a firm one?
@@liveandletlive7152 yes, very firm and similar to butter.
@@pessimisticbastard5278 i'm so sorry to be asking so many questions but have you made Smbc before? Are you 100% positive maybe you did everything right? It is a rather intimidating frosting to make compared to the Abc .I am sooooo tempted to try it but i'm scared of failure😂
For me personally butter alone in my abc is a mess unless i add the firm margarine to stabilize.
Hello Karina wanted to ask you how much time can we let the butter cream in the freezer can you freeze it and use it after two weeks? Thanks 😊
I loved your video💗 i just have one question, after you did your crumb coat, did you put the cake in the fridge to decor later? I put mine in the freezer for 2 hours and my cake started sweating ☹️ maybe i leaft it there too long?
I put mine in the fridge for 30-40 minutes, add another coat then fridge again for 20 minutes before decorating.
Maybe you put the buttecream on the cake while the cake is still hot?
Yummy 😋
I hope you try out the recipe 😊
Will it be the same if I’ll only use violet food coloring instead of a gel coloring to make it whiter ?
Use only a tiny amount of violet color.
Satisfying
Hey! Please can you teach us how to make coffee macarons? I would really appreciate that!
Such a great suggestion!
Hello! Is the butter needs to be in room temp. like really really soft?
At 5:50 she says it needs to be at fully room temperature and if it was really really soft the butter wouldn’t be that stiff around the knife so not to soft or your meringue is gonna be gloopy
How many cupcakes will this ice? Is it enough for 12 if i do the basic rose piping?🤩😊
I think one batch is enough but if you feel a bit worried make another batch but don’t double the recipe so you can get the best outcome.
hi. nice work. `````````````````````````````````i cant make this textured and fluffy thick buttercream I tried a lot?
Lovely video, I tried 2 times Swiss meringue buttercream, the meringue get glossy and lovely but it doesn't have stiff peak why???
Here’s a tip for anyone watching and wanting to make this: separate your eggs while they are still cold. It’s much easier to do it this way
I'm not sure if temperature makes too much of a difference 😊
room temp is always better for the texture
How do you know the butter is room temperature?
After you frost the cake how long can it be kept at room temperature? I generally like to make and frost cakes the day before (for time reason) what is the best method to store overnight.
Just remember to put some apple/pineapple syrup on each Cake layer!
@Yo mochi makes it softer and tastier.
Do you use unsalted butter? Or salted butter?
Do you have any advice on keeping your buttercream from sweating?
why when I put butter in cream it melts into water and doesn't freeze anymore. Can anyone explain for me please
Hello carina.
Can we use margarine instead of butter?
I have actually made meringue by hand (not a hand mixer) a couple of times. So if you don't have a mixer at all, you can still do it. Be ready to work hard for 30+ minutes, though
i do not have mixer but i would like to make a home-made cake. can i use blender (its for fruitshakes) instead of mixer?
Can you answer my question please, what is the diference between the swiss meringues and other type of wipped cream made of egg whites by a different way? Are they the same?
they're the same it's just how you prepare it that is different, Italian meringue cooks the egg whites with hot sugar and swiss meringue cooks the egg whites over a double boiler. The only one with different ingredients is french buttercream, which is like Italian meringue but instead of whipping egg whites you're whipping egg yolks
Hello carina, can I make use of pasteurised eggs please?
Wow, i got an idea
Can we add liquid colouring for this?
Can we use pasteurised egg?
Hello Carina, could you please tell me how many grams for the egg whites because I want to use pasteurised egg whites from the carton. Thank you
I need to make this for piping.... Do I need to put it in the fridge until it gets cold before piping?
Hi, greetings from the PH 🇵🇭 How many recipes should i make to cover an 8x5 cake?
Hello can I cut down the sugar by half? Will it affect the stability of the smbc?
Is this buttercream type suitable for piping?
Yes you can use it the same way you'd use normal buttercream
@@miauddin9718 Thank you
Should I double the recipe if I'm using 8 inch cake tins?