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.
@@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 🥰
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.
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 😘😘😘
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 :)
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.
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
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 ❤️
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.
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
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!!
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?
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.?
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
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!
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 made this and it tastes great, but I have 2 questions: 1. Can I add less sugar? 2. Mine turnedout to be not smooth and it melts too quickly, what should I do?!
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...
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!
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?
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.
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?
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
![[LIVE] : ONE ลุมพินี 88 | คู่เอก "ป้อมเพชร vs อัสลามจอน"](http://i.ytimg.com/vi/1ZqTVVbMgbo/mqdefault.jpg)
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.
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
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.
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 😘😘😘
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 :)
This is far from basic! Love it. Will try on cupcakes. Thanks for sharing Carina!
You’re welcome 😊
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 :(
Good recipe, i tried it and muy swiss buttercream was delicious, thanks for sharing the recipe with the world!
I bake alot. I've always had a problem with buttercream. Thank you so much your cream turned out fabulous.
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
i have never seen such adetailed cooking video like this and i am very thankfull for putting mesurment with cups
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
A complex recipe made simple! Thank you
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. 🤗
Great video!! After decorating does the cake need to go into the fridge and stay cold till serving? Thank you
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
This is really the best swiss meringue I ever made
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 😊
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 😊
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 ❤️
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.
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
This is a really delicious cream.I made it yesterday. I am 11years old
Is it normal for the buttercream to taste mostly buttery? I know it’s a buttercream, but I just want to make sure :D
Wow it worked it's gorgeous thanks for teaching me xxxx
Your sponge cake looks delicious can you please share your recipe
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!!
Nice!! Can I use powdered sugar instead?
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
Lovely video, I tried 2 times Swiss meringue buttercream, the meringue get glossy and lovely but it doesn't have stiff peak why???
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 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?
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....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
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!
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
I’ve tried other recipes and taste very buttery, I see this one uses half the amount others use, would it still be stable?
I like the frosted bowl
Thank you for sharing
Your voice made a giggle all the time🤭😂
Yay that will go perfect with my cupcakes 🧁
So perfectly, I hope you enjoy them!
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 so much for the recipe, it really works! My buttercream is very smooth :)
You're very welcome 😊
Is it stable enough??
Thank you for this recipe........it’s really helpful
But can I use white butter for my Swiss meringue buttercream?
Yes
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.
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 need to make this for piping.... Do I need to put it in the fridge until it gets cold before piping?
Perfect ! Thank you !
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.
hi. nice work. `````````````````````````````````i cant make this textured and fluffy thick buttercream I tried a lot?
I made this and it tastes great, but I have 2 questions:
1. Can I add less sugar?
2. Mine turnedout to be not smooth and it melts too quickly, what should I do?!
Hi, thank you for the recipe. 🤗 would it be ok if i use pasteurized egg whites instead?
Tried this recipe and it was amazing, thankyou
Can u please shared chocolate swiss meringue buttercream frosting recipe?
Probably add some cocoa powder
Do you have any advice on keeping your buttercream from sweating?
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 the tips and tricks mine was soupy and I realized its because I didn't let it cool!
Hello carina.
Can we use margarine instead of butter?
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
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.
Please do a Italian meringue buttercream too!
Hi, greetings from the PH 🇵🇭 How many recipes should i make to cover an 8x5 cake?
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 👍
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
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
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?
Hello! Can this be used to make buttercream flowers and roses?
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 can mix it through 10 min and more Haha. Fortunately I have a stand mixer too. Thanks for the recipe
I find using castor sugar instead of regular white sugar also helps 😀.
🇿🇦 🙂
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
Hey does the butter have to be unsalted or can it be any kind of butter??
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?
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.
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.
Do you use unsalted butter? Or salted butter?
Can we use not fully melted but can we use slightly melted butter in this
Satisfying
Yum yum 😋 yummy
Hi my question is can this measurement will frost 2 stack of 8 "dia". Pls answer my question because I have to do this recipe
Is there a specific type of butter I should use? Salted? Unsalted? Certain brand?
Hello carina, can I make use of pasteurised eggs please?
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?
Looks so smooth ♥️
Can we add liquid colouring for this?
Can we use pasteurised egg?
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
You used salted butter or unsalted butter??
Hi carina, please can you do this recipe without having your butter cold?
Love your recipe😍
All the way from Solomon Islands 😍
Love this 💗
Should I double the recipe if I'm using 8 inch cake tins?
Hi can I also lessen the sugar ? Like 150grams only ? Because I've tried it and it's too sweet for me. Thank you ❤️🙏
Can we change the butter with white butter or unsalted butter?
Can I add gel food coloring? Will it affect the texture?
Hi! Can I add a food color in it? Please respond I really need your answer. Thank you very much💙
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?
do you use caster or granulated sugar?