Yeeesss! I’ve been using a recipe like this from Liz Merrick at sugargeek for over a year now and it instantly became my go-to. Everything great about Swiss meringue buttercream but so much easier!
I just love watching him. He has such a sweet voice and the accent is to die for I’m new at baking when you say to add chocolate will it be melted or powdered if anybody could answer me thank you.
I am happy this approach exists for the people who want a simpler recipe, but I have an irrational hatred of powdered sugar (for reasons amply illustrated in this video) and would rather cook my Swiss Meringue in order to avoid it. Or make Ermine, that one's good too.
Dane!!! You are fantastic. Such clear instructions and encouraging for people to have a go. I'm still to give the original SMB a go, thinking it'll be a disaster 😂 but I'm going to try this first. Thank you xx
okay i just made this and it tasted AMAZING. it was a little buttery tasting but it was still not as sweet as american and not as buttery as french. it's a better balance but it was a bit too stiff. i think i had to melt a tiny bit and mix it in so its more creamy but its going to be my go to going forward
I'm in the US, I've always used Italian Meringue Buttercream UNTIL a few years ago i experimented with what i call HYBRID Italian Meringue Buttercream. I use 300g of Bob Evans Egg Whites, 400 to 600g of Confectioners Sugar depending on how im going to flavor it and just under 2 pounds of butter. Its fabulous to work with, great under fondant. Best of all my customers love it!
Thank you. I'm going to give it a go. I usually make a simple chocolate buttercream with icing sugar, clover butter and Cadbury Coco powder, it used to always turn out delicious but the last few times it is not tasting as good. I don't know if it's something I'm doing wrong or if the makers of clover butter have changed their recipe.
Could probably be the Clover recipe is different. I remember reading an article about that not so long ago how all these spreads and things are of much worse quality lately
I was always scared of Swiss or Italian MB and found the process too convoluted. Tried a faux SMB recipe for a recent creation in January and wished I knew about it sooner!
No but I've always wanted to. I use a SMBC recipe that calls for 7 LG egg whites, 2 cups of sugar but you can use 1/4 of a cup less and only 3 sticks of butter (339 grams). Gemma's OG SMBC calls for 4 LG egg whites, same amount of sugar I believe but almost a full lb of butter. I always used Gemma's until I came across the one above because that one uses more whites and less butter which makes the buttercream have a less greasy mouth feel. Would you mind sharing your recipe? Or just the amount of meringue powder per egg white? Thanks in advance...
What is the yield of this recipe? Either in cups or number of cupcakes? Should the egg whites be cold or room temperature? If I wanted to make this with Nutella how much should I add? Thanx from Canada!
I just filled and covered (including crum coat) a 3 layer 8in cake with 1 batch. Had about a cup left over. I reckon you could do a 4 layer. (I don’t know if I’d make it again, I prefer the non-faux version)
Oh my goodness!! I have had no luck with the traditional method for making SMB, always too sloppy. I’ll definitely be giving this a go, thank you for sharing!! ❤
Hi, can i add salted caramel to flavour this buttercream? Do i need to reduce the amount of icing sugar to avoid too sweet? I am making this birthday cake for my nephew and he requested salted caramel theme.
Hi! Big fan of the channel and novice cake baker here. I've been wanting to try to find another buttercream instead of american buttercream and I'm hoping this is it! Silly question, why do you not need to cook the egg whites? I thought eggs in most countries are unsafe to eat when they're raw? (I'm from Aus). I've never tried making a swiss meringue buttercream either, but I find they taste too buttery when I've tried some that others make. But you need to cook a SWB i believe, so just wondering why this doesn't need it? If you or someone else finds a chance to answer that would be much appreciated!! Thank you in advance :) :)
Hey! Thanks for tuning in. These egg whites have been pasteurised, which means they’ve been heat treated at a controlled temp and time to safely kill bacteria that can cause food born illnesses. Therefore no need to cook. Plus, because we’re using icing sugar, it’s already a powder, thus smooth when mixed with liquid, no granules (like caster sugar) to be dissolved. Hope that answers your question 😊
Ooh I love this. I have used pasteurized egg whites before when I wanted to see what kind of result I'd get when making a Pavlova. It was okay but I eventually stuck with reg whites because they didn't get as stiff as I'd like them to be for a Pavlova. But this? What a great way to make a SMBC without the hassle of the heating and cooling down process that really works your mixer lol. Because we're using powdered sugar would you say it's less or more sweeter?
Great question! In my opinion I would say they’re on par with sweetness. Heating the sugar seems to make it on par with the icing sugar. Also yes, I would agree, using fresh eggs is always better than carton for meringues in my opinion too
Hi from down under, in New Zealand. Thanks so much for sharing, would this be stable enough for multiple cake layers? And piping? I normally make traditional SMBC.
Inspite of using icing sugar, it didn’t quite dissolve entirely. I could feel it a bit when I tasted the end product. Can I cook the pasteurized eggs with sugar until sugar melts n then proceed with rest of steps? Pls respond! 😊
So, I'm struggling to get my pasteurised eggs and icing sugar to whip to the stiffness you show on your video. How long does this take? I halved the recipe
I understood the egg whites in a carton don’t whip up as well as normal egg shell egg whites. Is this wrong, or are you using a special type of carton egg whites. Is there something I need to see on the carton to get the correct egg whites?
I think they whip up well for this, however I understand your doubts as I have used carton egg whites to make Italian meringue for macarons and I don’t feel I get as good of a result, compared to using fresh eggs.
Hi from down under, in New Zealand. Love your videos ❤ Thanks so much for sharing, would this be stable enough for multiple cake layers? And piping? I normally make traditional SMBC, but eggs are so expensive by us lately.
Q. is it not worth putting salted butter in the mix rather than adding the salt, kinda not sure why use un salted but then add salt ? also is it just your normal Table salt ? is the reason there is too much salt in the salted butter :) !?
This is great and all, but i think it defeats the purpose of smbc, which is to be light and not have as much butter. I use 230 gr egg whites with 400 gr superfine sugar and 350 gr butter. If you use double the amount of butter just to be able to make it cold, i think it's not ideal. And it brings the cost up too much. It's a very good alternative when you don't have a heat source, though.
Totally agree, this one is a little more heavy on the butter, I personally think this one is better if you’re adding inclusions like chocolate, nut pastes etc
When do you add your butter? The amount of butter in recipes I’ve seen always made me think twice about making it, but they say the amount is necessary for the emulsification!
@@katherineschull5039 once the meringue reaches 24 C, you can add the butter at 16 C a tablespoon at the time, while mixing with the paddle attachment on low/medium speed.
Hi from down under, in New Zealand. Thanks so much for sharing, would this be stable enough for multiple cake layers? And piping? I normally make traditional SMBC.
Hi from down under, in New Zealand. Love your videos ❤ Thanks so much for sharing, would this be stable enough for multiple cake layers? And piping? I normally make traditional SMBC, but eggs are so expensive by us lately.
Hi from down under, in New Zealand. Love your videos ❤ Thanks so much for sharing, would this be stable enough for multiple cake layers? And piping? I normally make traditional SMBC, but eggs are so expensive by us lately.
Hi from down under, in New Zealand. Love your videos ❤ Thanks so much for sharing, would this be stable enough for multiple cake layers? And piping? I normally make traditional SMBC.
Hi from down under, in New Zealand. Love your videos ❤ Thanks so much for sharing, would this be stable enough for multiple cake layers? And piping? I normally make traditional SMBC.
Hi from down under, in New Zealand. Love your videos ❤ Thanks so much for sharing, would this be stable enough for multiple cake layers? And piping? I normally make traditional SMBC, but eggs are so expensive by us lately.
Hi from down under, in New Zealand. Love your videos ❤ Thanks so much for sharing, would this be stable enough for multiple cake layers? And piping? I normally make traditional SMBC.
Hi from down under, in New Zealand. Love your videos ❤ Thanks so much for sharing, would this be stable enough for multiple cake layers? And piping? I normally make traditional SMBC, but eggs are so expensive by us lately.
Hi from down under, in New Zealand. Love your videos ❤ Thanks so much for sharing, would this be stable enough for multiple cake layers? And piping? I normally make traditional SMBC.
Hi from down under, in New Zealand. Love your videos ❤ Thanks so much for sharing, would this be stable enough for multiple cake layers? And piping? I normally make traditional SMBC.
Dane makes videos so calm and precise!! 💕 I especially love when he does macarons 😉
Thank you ❤
Yeeesss! I’ve been using a recipe like this from Liz Merrick at sugargeek for over a year now and it instantly became my go-to. Everything great about Swiss meringue buttercream but so much easier!
So so much easier! Glad you like it too
Me too!
Me three! I’ve been using Liz’s recipe for years. Freezes well, easy to make & use.
Mine never come out right from Liz
Thank you Dean for sharing this, I’m gonna try it! Buttercream icing is not buttercream without the butter! And this recipe sounds fantastic
Oh my goodness, this is my new favourite buttercream!! Sweet, but not too sweet and so so easy to work with. I love it! Wish i found it sooner 🥰
500g
Thanks!
Was waiting 4 u guys to post a faux SMBC recipe, thanks for this 👌🏼
Thanks for sharing this recipe! Less fuss with this method 😊
You’re welcome! 😊
OMG I NEVER make this kind of icing to much as a "Patchkah" / Hassel. Heat on heat off... but this... this makes me want to try it! THANKU Dane!
Yes, please give it a try! It has less room for error than regular Swiss
Dane you are a star 🌟 Thankyou for sharing this recipe, it made my life easier ❤
Right? And saves a lot of time too and no room for error with grainy Swiss haha
I just love watching him. He has such a sweet voice and the accent is to die for I’m new at baking when you say to add chocolate will it be melted or powdered if anybody could answer me thank you.
I am happy this approach exists for the people who want a simpler recipe, but I have an irrational hatred of powdered sugar (for reasons amply illustrated in this video) and would rather cook my Swiss Meringue in order to avoid it. Or make Ermine, that one's good too.
Totally understand this! It’s a good alternative. I personally prefer regular Swiss, cooked on the hob
I make mine with caster sugar and it works great 250ml pasteurised egg whites, 300g caster sugar and 500g soft butter.
This came at a perfect time for me! Love watching your videos☺️💗
Thank you ❤
Dane!!! You are fantastic. Such clear instructions and encouraging for people to have a go. I'm still to give the original SMB a go, thinking it'll be a disaster 😂 but I'm going to try this first. Thank you xx
You’re welcome 😊
okay i just made this and it tasted AMAZING. it was a little buttery tasting but it was still not as sweet as american and not as buttery as french. it's a better balance but it was a bit too stiff. i think i had to melt a tiny bit and mix it in so its more creamy but its going to be my go to going forward
Thank you for saying how long it lasts at room temp, I always want to know this!
You’re welcome ❤
I'm in the US, I've always used Italian Meringue Buttercream UNTIL a few years ago i experimented with what i call HYBRID Italian Meringue Buttercream. I use 300g of Bob Evans Egg Whites, 400 to 600g of Confectioners Sugar depending on how im going to flavor it and just under 2 pounds of butter. Its fabulous to work with, great under fondant. Best of all my customers love it!
Tried this great, great, great this is going to be my go to from now on. Thank you very much for sharing
was it too sweet or buttery tasting?
It wasn't too sweet or to buttery, it was just right
Can this be use in a warmer weather?
Shooooo Dane toooooo goooood thank you for demonstrating bless always to your family
Hi Dane, love this idea and I’m trying it today. Question - egg whites at room temp or straight from the fridge?
Thank you. I'm going to give it a go. I usually make a simple chocolate buttercream with icing sugar, clover butter and Cadbury Coco powder, it used to always turn out delicious but the last few times it is not tasting as good. I don't know if it's something I'm doing wrong or if the makers of clover butter have changed their recipe.
Could probably be the Clover recipe is different. I remember reading an article about that not so long ago how all these spreads and things are of much worse quality lately
@@malwinaniechcial5252 oh that's interesting , could be then, thank you.
I was always scared of Swiss or Italian MB and found the process too convoluted. Tried a faux SMB recipe for a recent creation in January and wished I knew about it sooner!
Fabulous! Have you ever tried using meringue powder for SMB? It works like a dream!
No but I've always wanted to. I use a SMBC recipe that calls for 7 LG egg whites, 2 cups of sugar but you can use 1/4 of a cup less and only 3 sticks of butter (339 grams). Gemma's OG SMBC calls for 4 LG egg whites, same amount of sugar I believe but almost a full lb of butter. I always used Gemma's until I came across the one above because that one uses more whites and less butter which makes the buttercream have a less greasy mouth feel. Would you mind sharing your recipe? Or just the amount of meringue powder per egg white? Thanks in advance...
Personally, I haven’t tried this!
What is the yield of this recipe? Either in cups or number of cupcakes? Should the egg whites be cold or room temperature? If I wanted to make this with Nutella how much should I add? Thanx from Canada!
It seems like no fuss cream! Thanks!!! I will definitely try working with it. I hate complicated methods, this seems easy.😊
Is this stable in hot/humid climate? Thanks for sharing this recipe
Hard to tell, as we haven’t tested this in a warmer climate, sorry! 😭
Thank You for this! I've been wanting to switch to this method from the traditional one because quite frankly it is easier & saves time! 😀❤
Hi Dane. Do you use use carton egg whites or room temp? Thank you
Carton egg whites, cold from the fridge is fine!
How much buttercream does this make? Will it fill and cover an 8inch 4 layer cake or would I need to double the recipe?
I just filled and covered (including crum coat) a 3 layer 8in cake with 1 batch. Had about a cup left over. I reckon you could do a 4 layer.
(I don’t know if I’d make it again, I prefer the non-faux version)
Oh my goodness!! I have had no luck with the traditional method for making SMB, always too sloppy. I’ll definitely be giving this a go, thank you for sharing!! ❤
You’re welcome! Yes, less room for error in making a grainy Swiss too!
Thank you Dane. Just trying it now. Cleaned bowl/wisk but not holding its form. Using two chick's and silver spoon icing sugar. Any suggestions?
The icing sugar might be the issue! Try using a different brand. Tate & Lyle is great if you can get a hold of it 😊
Hi, can i add salted caramel to flavour this buttercream? Do i need to reduce the amount of icing sugar to avoid too sweet? I am making this birthday cake for my nephew and he requested salted caramel theme.
Great video. Our egg whites have salt already do we still have the salt?
Great! love it, easy and quick😊
Hi! Big fan of the channel and novice cake baker here. I've been wanting to try to find another buttercream instead of american buttercream and I'm hoping this is it! Silly question, why do you not need to cook the egg whites? I thought eggs in most countries are unsafe to eat when they're raw? (I'm from Aus). I've never tried making a swiss meringue buttercream either, but I find they taste too buttery when I've tried some that others make. But you need to cook a SWB i believe, so just wondering why this doesn't need it? If you or someone else finds a chance to answer that would be much appreciated!! Thank you in advance :) :)
Hey! Thanks for tuning in. These egg whites have been pasteurised, which means they’ve been heat treated at a controlled temp and time to safely kill bacteria that can cause food born illnesses. Therefore no need to cook. Plus, because we’re using icing sugar, it’s already a powder, thus smooth when mixed with liquid, no granules (like caster sugar) to be dissolved. Hope that answers your question 😊
OK wonderful!! Thank you for the information Dane! 😊😊 I'll give it a go. :)
Do you put it in the fridge once your done? And if yes how do you use it for the next day that you need it
Ooh I love this. I have used pasteurized egg whites before when I wanted to see what kind of result I'd get when making a Pavlova. It was okay but I eventually stuck with reg whites because they didn't get as stiff as I'd like them to be for a Pavlova. But this? What a great way to make a SMBC without the hassle of the heating and cooling down process that really works your mixer lol. Because we're using powdered sugar would you say it's less or more sweeter?
Great question! In my opinion I would say they’re on par with sweetness. Heating the sugar seems to make it on par with the icing sugar. Also yes, I would agree, using fresh eggs is always better than carton for meringues in my opinion too
@@danepemberton136 Thanks for answering Dane. Good to know 👍 Oh, absolutely. Reg whites are the way to go for a meringue. Have a great week ahead...
Can it be frozen? For how long?
thank you Dane
Hi from down under, in New Zealand. Thanks so much for sharing, would this be stable enough for multiple cake layers? And piping? I normally make traditional SMBC.
Nice!! Is this stable for hot or humid climates?
What icing sugar do you use is it pure icing sugar or icing sugar mixture?
can i use icing mixture instead of icing sugar. does it make huge difference ?
Hi how would I whiten this and how much milk/white choc would you add please
Inspite of using icing sugar, it didn’t quite dissolve entirely. I could feel it a bit when I tasted the end product. Can I cook the pasteurized eggs with sugar until sugar melts n then proceed with rest of steps? Pls respond! 😊
Hi can you try and do a similar one but with aquafaba please? Thanks!
So, I'm struggling to get my pasteurised eggs and icing sugar to whip to the stiffness you show on your video. How long does this take? I halved the recipe
Looks delicious ( so does the merengue)...swoon.
Oh Mark, making me blush ☺️
Hi.. just wondering, how does it pipe when decorating a floral cake or cupcakes and how well does it hold up in heat or humid climates?
I’ve only used American Beecham and looking for a not as sweet option.
Beautiful! Thanks for sharing ❤
You’re welcome! ❤
I understood the egg whites in a carton don’t whip up as well as normal egg shell egg whites. Is this wrong, or are you using a special type of carton egg whites. Is there something I need to see on the carton to get the correct egg whites?
I think they whip up well for this, however I understand your doubts as I have used carton egg whites to make Italian meringue for macarons and I don’t feel I get as good of a result, compared to using fresh eggs.
Thank you! How many cupcakes would this make?
Will this recipe fill and coat a 6 inch cake please?
Can you add coco power to make a chocolate butter cream please?
Yes, but I’d recommend melted chocolate, better flavour and texture!
@@danepemberton136 thank you will give it a go at the weekend.
Thank you Dane for sharing this recipe ...
Will be trying this out for Easter !
Brilliant! 😊
Hi from down under, in New Zealand. Love your videos ❤ Thanks so much for sharing, would this be stable enough for multiple cake layers? And piping? I normally make traditional SMBC, but eggs are so expensive by us lately.
Can we reduce the amount of sugar ?
How much butter did you use please
We don't have pasteurized egg whites here, so I am using egg white powder.
im going to try this rn
Will you please do a tutorial for domed cakes?🙏
Q. is it not worth putting salted butter in the mix rather than adding the salt, kinda not sure why use un salted but then add salt ? also is it just your normal Table salt ? is the reason there is too much salt in the salted butter :) !?
This recipe how many enough to cover a cake and how many cupcakes?
Hi have tried this twice and I cannot get the meringue to stiffen at all. What could be going wrong?
Could I know how much cake can this recipe frost?
I know the eggs are pasteurize but Is this safe for kids to consume
Does anyone know more or less what sized cake this would cover? Or at least how many cupcakes? 💛💛
Did you get this from sugar geek show?
It's a little bit different. Liz uses a 1-4-4 ratio and he uses 1-2-2,5 ratio
WOW finally no need for that heating bowl underneath!
Nice ✌️
This is great and all, but i think it defeats the purpose of smbc, which is to be light and not have as much butter. I use 230 gr egg whites with 400 gr superfine sugar and 350 gr butter. If you use double the amount of butter just to be able to make it cold, i think it's not ideal. And it brings the cost up too much. It's a very good alternative when you don't have a heat source, though.
Totally agree, this one is a little more heavy on the butter, I personally think this one is better if you’re adding inclusions like chocolate, nut pastes etc
When do you add your butter? The amount of butter in recipes I’ve seen always made me think twice about making it, but they say the amount is necessary for the emulsification!
@@katherineschull5039 once the meringue reaches 24 C, you can add the butter at 16 C a tablespoon at the time, while mixing with the paddle attachment on low/medium speed.
Thank you!!
Firstime ..I'm first..luff ya guyz..❤
❤❤❤
love from bangalore india
Thanks for watching! ❤
How much butter?
625g
What is the measurement for the butter?
I guess you could also make it with crushed baked meringue 🤔
Is this safe for pregnant women to consume ?
Oh, when you said "FAUX" I thought this was going to be an egg-free recipe, like, for people with egg allergies or vegans.
Sorryyyyy!
wait wait wait dane how do you have multiple timers on your phone?! i’ve wanted this for ages but apple is so stupid
Ive watched twice and no mention of how much butter???
625 g. they included all the measurements in the description
Looks like 500 grams of unsalted butter
I couldn’t see how much butter he used?
👏🏻👏🏻
Lots of luff from Tibet
😮
I have never made smbc because its way too much faffing. I actually didnt like the one i tried tbh
Coulea as in Mistress Shea Coulea?? 🤨🤨🤨🤨🤨
Why call it faux Swiss meringue buttercream when it is actually french meringue buttercream..
I must say i hate American buttercream because i find it too sweet. 🥲 So is this less sweet or just the same?
Hi from down under, in New Zealand. Thanks so much for sharing, would this be stable enough for multiple cake layers? And piping? I normally make traditional SMBC.
Yeap definitely, our recipe for this has a higher ratio of butter, so once refrigerated, totally fine to stack and build x
Great! love it, easy and quick😊
Yeap ❤
Hi from down under, in New Zealand. Love your videos ❤ Thanks so much for sharing, would this be stable enough for multiple cake layers? And piping? I normally make traditional SMBC, but eggs are so expensive by us lately.
Hi have tried this twice and I cannot get the meringue to stiffen at all. What could be going wrong?
Hi from down under, in New Zealand. Love your videos ❤ Thanks so much for sharing, would this be stable enough for multiple cake layers? And piping? I normally make traditional SMBC, but eggs are so expensive by us lately.
Hi from down under, in New Zealand. Love your videos ❤ Thanks so much for sharing, would this be stable enough for multiple cake layers? And piping? I normally make traditional SMBC.
It's great for all uses, pipes fantastically.
Hi from down under, in New Zealand. Love your videos ❤ Thanks so much for sharing, would this be stable enough for multiple cake layers? And piping? I normally make traditional SMBC.
Hi from down under, in New Zealand. Love your videos ❤ Thanks so much for sharing, would this be stable enough for multiple cake layers? And piping? I normally make traditional SMBC, but eggs are so expensive by us lately.
Hi from down under, in New Zealand. Love your videos ❤ Thanks so much for sharing, would this be stable enough for multiple cake layers? And piping? I normally make traditional SMBC.
Hi from down under, in New Zealand. Love your videos ❤ Thanks so much for sharing, would this be stable enough for multiple cake layers? And piping? I normally make traditional SMBC, but eggs are so expensive by us lately.
Hi from down under, in New Zealand. Love your videos ❤ Thanks so much for sharing, would this be stable enough for multiple cake layers? And piping? I normally make traditional SMBC.
Hi from down under, in New Zealand. Love your videos ❤ Thanks so much for sharing, would this be stable enough for multiple cake layers? And piping? I normally make traditional SMBC.