(NO HEAT) EASY MERINGUE BUTTERCREAM TUTORIAL || Janie's Sweets
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- เผยแพร่เมื่อ 10 ก.ย. 2024
- Hello my pretties. Check out this super easy tutorial on how to make this super easy meringue buttercream. I love swiss or Italian meringue buttercream over american buttercream because it's less sweet and super smooth but because of the butter it makes it a great candidate for piping, frosting and filling cakes and cupcakes because it will hold it's shape and remain firm while cold. This makes it great for stacked or wedding cakes. This buttercream can be flavored or died whichever color you want and it is a cream to pipe. Check out the video for the step by step instructions. Hope you enjoy!
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RECIPE:
INGREDIENTS
1 Cup of water
1/2 cup of meringue powder
1 lb of butter
3 cups of powdered sugar
2 tbsp of vanilla extract
-Make sure ingredients are at room temperature
-Mix water and meringue powder until it becomes frothy
-Add sugar and continue mixing on medium speed until it forms stiff peaks
-Add butter a little at a time and mix until well combined and icing stays on a spatula tilted upside down
-Switch to paddle attachment until icing becomes smooth
-Add vanilla extract and mix on high until icing becomes light and fluffy
-Enjoy!
You should try beating your butter first for about 3-5 mins before adding it to the meringue. It combines so much easier without the curdling. Thank you so much for this recipe.
Oh great idea 💡 yea I could cream it with my hand mixer first thanks for sharing
I just tried this recipe and it came out perfect and it tastes really good!! Don't give up, if it looks like it's not mixed keep whipping and the texture will become creamy and smooth. Thanks Janie
Yayyy I'm glad it came out great for you I loveeeee this buttercream I use it all the time... 😘
How much does it yield?
YESSSS thank you!!! I only ever make Italian meringue because its not too sweet, but it literally has to whip for an hour and a half in my little kitchen aid to cool down. And when I'm making 3 tier wedding cakes along with 2 dozen cupcakes that need 3 or 4 batched of icing it feels like the icing is taking my whole life! I am so excited to use this recipe for the cake I have this week!
Yayyy I'm so glad you found this recipe!! Its literally a life saver... can I give you a tip for the Italian buttercream that I learned... i do this especially when it's hot here and the meringue takes forever to cool... once the meringue forms stiff peaks even when its pipping hot I place the mixing bowl in the fridge for 5 mns when it comes out it's cool to the touch n I can add the butter 😁
you can also use egg whites that come pre-pasturized in the package
th-cam.com/video/WV7vVRFjerw/w-d-xo.html
You are my Hero. I have tried and tried so many buttercream failures. They came up too sweet, too gritty, and so much time and money wasted. But you nailed it. I was nervous so only did a half the recipe but it was a winner. Silky smooth, not too sweet and I followed all your tips. Thank you so much. I will never try another buttercream recipe again. This is by far the best recipe ever. One more thing...this should come with a warning. Don't lick the spoon or you may find that before you know it a cup of this buttercream will slowly go missing. Yep into my tummy😛
What a genius trick that is .. meringue powder .. i'd never have thought of this. Definitely gonna try this next weekend .. thanks so much for posting this .. I like the Italian buttercream alot, but sometimes the work involved puts me off making it .. this looks so much easier!
Yayy so glad you found the video helpful 😊 I hope it turned out great for you!
Love this recipe! I used margarine instead. I had to wisk and paddle a little longer but it came out great! Smooth, silky, and light💚💚💚 Thank u so much Doll!!! 😊
Oh nice!! That's good to know margarine works as well I never tried it with that... thank you so much for sharing 😁
Yes. This is an awesome recipe. I am never going back to American buttercream. Thanks Janie.
Thank you for watching I’m glad you enjoyed 😁
We want to thank you so very much for ur tutorial on meringue buttercream frosting !!
Ours turned out perfectly fluffy and the taste was delicious We are so grateful and now are experts !!!
I heard Salted Butter helps cut down on the sweetness. I have both sweat cream salted and unsalted butter and i will use two sticks of each for this :)
Rinzle yes it actually does cut down on the sweetness I've used that trick before and it works great! Good luck! 😁
Just made this recipe. Very easy to make and tastes great. I don't like American Buttercream. I usually make Swiss Meringue Buttercream. This is much easier. Thanks😊
This recipe is just perfect. This is my new go to.
Love this!! You saved me so much time tonight on a big cake project! Tastes so so good just as good as original without all the whisking over a double boiler! Thanks so much ❤️❤️
Thabk you so much for watching! I'm glad I was able to help 😘
"Super" easy is an understatement! I was hoping someone recently made this. I don't have a stand mixer so I'm reluctant to attempt....BUT your comment has convinced me to try. Thanks!
th-cam.com/video/WV7vVRFjerw/w-d-xo.html
AMAZING!!!!! I ALWAYS AVOID MAKING THE ONE WITH HEAT, TOO MUCH WORK. THIS IS GREAT!!!! THANK YOU SO MUCH.
You're very welcome 😘 thank you for watching I'm glad it helped
Omg thanks so much for this video your a genius for this like think about how many people struggle in making a Swiss or italian buttercream such as myself but you made this video so clear and no confusion whats so ever thank you so much
Thank you for watching 😘 I'm glad you found it helpful!
thank so much for this I made some last month and it was soooo amazing everyone enjoyed it. ❤❤❤❤
Awesome!!! I'm glad you enjoyed it! Thank you for watching 😘
th-cam.com/video/WV7vVRFjerw/w-d-xo.html
Been beating for the last 15 minutes😢 not giving up or wasting this ...will keep beating w faith this will come together soooon 😅
After 25 min of beating I have added 1 TBsp of whipping stabilizer powder..the one you add to whipped cream to hold..it looks like it's thickening
Spent all day trying to doctor this recipe and eventually 5 hours later...more meringue powder lots more icing sugar cooling in fridge and beating it to death it finally came together but honestly not sure how much more of anything I added...added pinch of salt a few times so it wouldn't taste too sweet with all the icing sugar I added...so this is NOT a fool proof recipe...sorry to say.
It becomes to my favorite buttercream!!! I did it many times already :) Thank u for your tutorials!!!
Tried this recipe and it was great except you cannot use on pies, ie; Banana or soft fruit pies cause it gets super hard. I am gonna try on a cake and see how it performs. I will update! 😊
Game changer for me 😍😍😍
Ive seen a tutorial with pasteurized egg whites, but I can't get it, where I live.
Ill definitely try this
I just made this for the third time. The first was a fail but now I have it down. Best video ever!
MyriadOfCrys ! Thank you for watching 😁 I love that buttercream... I'm glad it worked out for you!
Hi, can you please share why the first was a fail? How can I avoid mistakes? Thanks :)
@@Egoshajane hi. I panicked at the curdling phrase when she said not to. I didn’t beat it enough.
Thanks for sharing. I totally forgot about substituting meringue powder for the egg whites. I will try it out!
OMG you nail it thank you so much , finally somebody can make an easy one..👍❤
Thank you for watching😘
@@JaniesSweets what can i use if i dont have paddle attachment?
It worked!!! It's a miracle! Thank you so much
Woohoo I’m so happy it worked out for you!!
This is totally new for me! I had no idea what American and Italian meringue were haha. Looks delish!
loved this recipe! i tried it and it came out dreamy, thanks for the video
Thank you for watching I'm glad I could help
Love you and your videos. You make it all seem so simple. I guess that comes in time with experience. Keep inspiring!!!
Gloria Austin awww thank you for the compliment 😘😘 as long as you guys keep watching I'll keep making vids 😉
This recipe is so good! My go to for all my cakes now. Thanks Janie! Sorry that you have made your last video. Have a good life! ❤️
Hi Janie! You got me at "no heat" 😊 thanks for sharing! Just 1 question, how many cups does this recipe make?
Thank you so much for watching 😘 I've actually never measured it but it definitely will fill and frost a 8 inch cake with enough to spare for some decorations... if you can gage how much that is the bowl in the thumbnail is the amount I get per batch... hope that helps
th-cam.com/video/WV7vVRFjerw/w-d-xo.html
Hi Janie, a few questions here:
-How much of this frosting would i need to decorate a 7inch and 8 inch layer cake?
-Your recipe here is enough for what size cake?
-Also because this frosting is more fluffy can it support layers as far as pipping in between them ?, will it hold up well?
-And is it stiff enough to ice a whole cake and stay?
- is any meringue powder brand ok to use?
Hi there thank you for your questions...
1. I can fill and frost a 8inch cake easily with this no problem
2. Yes it will stay in place necuse of the butter in it however it does not crust over so at room temp it will be a lot softer than regular american buttercream so I wouldnt recomend this in the heat unless you want to add vegetable shortening instead of butter
3. I want to say any brand meringue powder will work but I have only used Wilton brand so I cant confirm
Hope that helps...
Thank you !!!
@@JaniesSweets I've really been wanting to venture into meringue frostings but few main things held me back.....the wasting of eggs to get egg whites, the cooking part and a crusting recipe. These answers just settled all those issues. I'm excited to try this recipe. Any recommendation on the ratio of butter to shortening to get a crusting recipe; 1 1/2 c butter to 1/2 cup shortening or 1 cup butter to 1 cup shortening?
Hello I love the simplicity of this recipe! I have been making I.T buttercream for years now but i literally can’t stand to only use half the egg and just waste the product like that so this alternative recipe is AMAZING!
I did try this recipe and did succeed, However, the taste is very tangy it worlds great if I tell people is Cream cheese But I would love to hear any tips on removing that tangy taste. I do use Wilton brand Meringue powder and un salted butter.
Hope you hear from you soon, thank you!
Thabk you for watching 😘 I'm glad you found the video helpful... as far as the tangy taste that is honestly the weirdest thing that happens to some people and I have no idea why... I have to actually make an experiment and see what is causing that once I know for sure and how to fix it I'll pop back on here and let everyone know 😁
Thank you for the fast reply! And thank you for looking into it💕 looking forward to your update☺️
@@JaniesSweets maybe it's the cream of tartar in the meringue powder?
Wilton brand meringue powder leaves tangy taste in both Swiss and Italian. Switch to genie's dream it's delicious
I am a Swiss meringue snob! Can't wait to try this.
Cottage View Cakery you will love it!! 😆
For some reason You Tube is in my husbands name, trust me he can only make eggs. This is Aline. I made this recipe and used salted caramel extract to ice a butterbeer cake and it was excellent! I will use this in the future for sure. Next time I will double it so I have extra to eat with a spoon!
Yayyy I’m so glad you really liked it I love it so much and omg salted caramel sounds so good!!! And hahaha eat it with a straw even lolol
I like this one better thanks for sharing
THANK YOUUUU! !!! YOU READ MY MIND!
Hi! Just found your video. Super helpful. Question- does this frosting "crust" a little? And is it heat stable? I sell at farmers markets so my desserts (I usually make cookies) are constantly in the heat/sun. Thanks!
Omg Thank you so much!!!!! At last I found someone who did this! I tried and falls so much. Thank you thank you!!!!❤️
Quebradillana PR you're welcome love...glad I could help 😘
Hello. Thank you for this recipe it turned out GREAT! I do have a question. I like to make my buttercream in bulk because I use so much and wondering if this stores well? Also can you freeze it or only refrigerate? Thanks in advance I just love this because it's not to sweet and need all the info lol GENIUS IDEA!!
Thank you for sharing your recipe! It is delicious!!
Yay so glad you liked it 😘 thank you for watching!
So unlike granulated sugar this has confectioners sugar? I’ve gotta try this out! Thanks 😊
This look yummy. How does it hold up in the heat? Should replace part of the butter with crisco?
Don't know how I had not seen your videos before bit I love what I see and am subscribing
Bernadette v welcome to the family 💃🏾💃🏾
Thank you going to try this recipe tomorrow
Donna Beltrame thank you for watching! Let me know how it turns out
Yes i enjoy seeing your video
Hi I just followed your recipe, but my mixture came sloppy after mixing it for 10min, and i used shortening instead of butter. 😔 What did i do wrong
Can you please convert this recipe to diabetic friendly recipe? It looks amazing!
How stable is this. Our temperature here is high on d heat side. Without refrigerating. Also transporting will this be good and stable
I would definitely recomend a stiffer buttercream like american buttercream this one is a bit smoother and doesn't crust so it wouldn't be good for more than half an hour in the heat
How long this recipe last before goin bad? I want to make this recipe 3before using frosting will it last?
Is this good for cupcakes too and can I dye it different colors
Hello, I love your videos. I totally agree with you, I don’t like American buttercream either because it’s too sweet and I love Italian and Swiss buttercream but they need more work. I tried your recipe and it tastes really good. I love it. However, when I try to ice my cakes they don’t look smooth(they have bubbles) and some parts the buttercream doesn’t stick to my cakes. The consistence of the buttercream is really good, but I don’t know what happens.
I am using genie’s dream meringue powder. I do exactly what you do in the video, lol.
What meringue powder do you use? Hopefully you answer my questions.
Thank you for sharing.
Thank you so much for watching 😊 I use the Wilton brand but I don’t think that’s particularly why though... for the bubbles in the bittercream try using the paddle attachment and whipping on low for a minute or two when you’re done making it to eliminate air bubbles
@@JaniesSweets I will do that.
I lot of people use the Wilton brand, I will try it. Thank you for taking the time to answer my question.
I definitely want to try this but I need it to be stable. How much shortening should I use in place of the butter? Thanks in.advance
Hi there I hope you see my comment.. I did the recipe the first time and it was great but the second and third times it didn’t work, it was very runny and I left it in the freezer for a long time but as soon I start mixing it goes runny fast , can u help me I don’t know what I’m doing wrong 😑
Hello, I love this video. Thank you so much. Quick question. Is the sugar you used granulated sugar or Icing sugar?
Hi there no it’s icing sugar (powdered sugar) 😊
Can’t wait to try it 😍
Please can you tell me how to store this and how long will it keep? I have just made this and it turned out great, just got my new stand mixer.
An airtight container in the fridge works best keep it for several weeks it won’t go bad.. anything over that I’d store in the freezer in a ziplock bag
Janie's Sweets thank you so much
Thank you so much!
Thank you for sharing how long is good to keep
Also on fridge or freezer
Waiting for your reply reply
I have a question how would I incorporate air I don’t have a kitchen aid mixer I have an old sunbeam ?
Meli the whip attachement is what incorporates the air so if your mixer has a whip attachement you should be good to go 😉
Thank you for the video. Does this taste just like Swiss or Italian meringue buttercream, or is it less buttery?
mrsacf421 you're welcome thank you for watching... honestly its comparable to swiss n Italian meringue but to me because I was used to the Italian meringue I did find a slight difference in taste... this one tastes a bit more marshmallowy... idk how else to describe it you'll have to try it and see what I mean... no one can tell but because I make so many different kinds I could tell... hope that helps
Hello,
How long (total)do I have to whip the buttercream? I made some last week and I didn’t like the texture of it.
Thank you
It sometimes take upwards of 15 mns just keep mixing... 99 percent of the problems with this buttercream can b fixes by just continuing mixing
it looks like you added confectioners sugar..is that because it won't be a grainy buttercream when you finish? Also, if it's confectioners sugar you used, do you add more (3 cups) than you would if it were done the original way ( 1 cup). I'm asking because you said you didn't want a sweet buttercream..and that is what I want, a less sugary buttercream?
Samsonian hey love... yes that is confectioner sugar and yes 3 cups is correct... the reason being is because granulated sugar will never dissolve unless heat is applied to it... and it will remain grainy... this buttercream does come out less sweet than regular AMERICAN buttercream... its comparable to the same sweetness as Italian or swiss MERINGUE buttercream... just less work which is why I like it... hope that helps 😚
Hi, can I substitute the meringue powder to eggwhite powder when it's not available?
How much does this recipe make, or what size cake will this amount cover?
How long can this be kept at room temperature? I made it today for a Butterbeer cake and used a salted caramel extract by Wilton and it turned out great!
Honestly I’d say a couple hours maybe I’ve never kept it out for too long to b honest 😊
Does anyone know about storage and shelf lifeb for this buttercream?
Just out of curiosity, what brand of meringue powder do you like?
I love this...very nice..thumbs up!!
Thank you ☺️
Hi Iam Vandana from Mumbai India and was attempting meringue buttercream recipe and during the sugar and meringue stage it did not turn stiff so could not proceed further I have followed the ingredients so what could have gone wrong .pls guide I have used bakerwhip eggless meringue powder.
That's very odd I wonder why that is... what I would suggest is to look in the back of the package for the brand of meringue powder you got and prepare the meringue according to their directions then once firm add butter
love it will try it great job girl..
Thank you for watching 🤗
Hi, janie, do you have any tips for coloring SMBC? Because i found it hard to color it using my food coloring, i’m using oil based food coloring but the color result is not really bright :(
Hey there 👋🏾 have you tried the brands chef master or americolor gel colorings? I found they always worked great for me... you could get them from amazon which is where I get mine... always love the color turnout especially for things like red or black... very pigmented... give it a try see if you like em
Oh, it’s a bit hard to find americolor where i lived, but i think i can find chefmaster online. Thank you so much, great video as always! ❤️
Can you use cream instead of water ?
Use 3 sticks unsalted plus 1 stick salted butter taste much better.
Suggest me any good meringue powder
What can you do if you do not have a stand mixer with a paddel attachment? Can you use hand mixer with standerd whisk mixers till the end?
Angie pieterse I'll be honest I've never tried but I'm sure it can be done... it might just take a longer time to reach the desired consistency and you definitely couldn't do a big batch... but try and see if you can 😁 I'd love to know if it worked n how it turned out...
What American buttercream recipe would you reccomend or do you have a video on it? And my 2nd question is how much icing does this italian meringue recipe make? Enough to do rosettes on 2 tiered cake?
Josh Rosie from rosies dessert spot on TH-cam has a great recipe and for the 2nd question that’s a yes it will frost with plenty for a filling inside
Thanks for the great recipe, but I have a question , does it hold well in a heat weather??
You’re welcome ☺️ no I would totally substitute half the butter for some shortening because it doesn’t hold up very well in the heat as well as an American buttercream would
@@JaniesSweets thank u so much
Hello from Australia lovely 😊...I just tried your Swiss meringue and I’m not sure maybe the meringue powder I used here is not that good ...? but it didn’t come as stiff as yours I kept trying added a little more powder but it wasn’t going any stiffer anyways I added the sugar and kept going with it then added the butter and it was ok but it was sweet could I add less sugar or will it affect the structure ?
Hi there 😘 you can try adding a tiny bit of vegetable shortening to see if it stiffens up a bit... sometimes if it's really hot that happens to me too... let me know if that worked for you 😁
Janie's Sweets oh yes I do actually use half butter half shortening at times but I run out,I was actually going to throw it away as I saw the meringue didn’t have really stiff peaks but I then added the butter and it was ok lol but yes great recipe easier than the normal meringue recipe Thankyou 🙏👌
If I substitute meringue powder for pasteurized egg whites do I use 1 cup or 1/2 cup ?:)
You can use 1 cup
hiya Janie im having a go at making your version of smbc tonight. ive even measured in cups for the 1st time as being Cornish (England) i usually do things in lbs/kg so hopefully ive got it right. i do sift the powered sugar before measuring right? also how long can these keep for if i wanted to make it in advance? love your vids thanks for sharing xxx
Helens cakey creations Thomas hi Helen... thank you for watching, I'm glad you're finding my videos useful 🤗 yes I do sift the sugar before hand... and this icing lasts quite a bit in the fridge ( I've made it up to 2 weeks in advance once and it was still fine) in the freezer a month or 2... when removing it from the fridge place it in your stand mixer with the WHISK attachment and beat it until it's no longer curdled looking (might take up to 15 20 mns blv it or not) but it will turn out nice n fluffy just like the original... resist the urge to add ANYTHING to it just let it beat lol... hope that helps 😉 good luck
it turned out beautifully and tastes amazing, will most definitely use again xxx
Janie's Sweets awesome!
Would you compare this to SMBC, IMBC or both?? I've only ever made ABC and I'm new to the "international" versions but I am curious which you would compare it to. Ty.
Bake on my friend, Bake on! 😉
I would say like IMBC to me
Janie, can you tint this buttercream with gel coloring..I haven't tried swiss buttercream because I like to work in colors, but I have watched video's saying it is very hard to tint unless you use special additives or tint at a certain time during the process of making the buttercream..
Janet Hamil really? I haven't heard about that to be honest... I use the chef master gel food coloring with no additive and it works just fine for me... I get it from Amazon 😁
Hi. It is really helpful for my Italian meringue. But can you let me know how much gram each powders? Like 10g meringue powder 10g sugar powder 10g water. Thank you so much!
Ally Moloney I looked on Google and 1 cup of water is 236 grams... 1/2 cup of meringue powder is 55 grams and 3 cups of powder sugar is 330 grams... I never used it in grams only in cups so I'm not sure if it will make a difference... good luck !
Question: how well does this hold up in the heat? I’m live in Arizona and our summer’s are no joke. Any tips are helpful thank you!
rara0723 I actually find that american buttercream holds the best under heat... this will NOT hold very well in extreme heat... it MUST be kept at room temperature or below because it has all butter in it... if you use half butter and half vegetable shortening it will hold better but still not as good as American buttercream.... that being said you can use it under fondant n even if it gets a bit warmer the fondant wool hold it... but if you're making like a rosette cake for example it will start to lose it's shape after a while In extreme heat... I hope that helped 😘
@@JaniesSweets Quick question ❓ Have you considered using hi ratio shortening instead of butter to make this buttercream?
You can substitute half butter, half high ratio shortening. But since it has butter I won’t recommend leaving it under the sun. It will hold in a cool place
Hey just wondering if this can be made into a chocolate buttercream and how much cocoa to add
Yes you can! I like to melt chocolate chips and add them in there 🙈 I never measure I just add as much as I like sometimes I like it more chocolaty so I add more sometimes I add less it all depends... start with a handful of chocolate chips and add more if you need 😉
What kind of meringue powder did you use ?
Love this recipe Tate’s fantastic
I mean tastes fantastic
Donna Beltrame thank you 😘😘😘
What does a stick of butter weigh
Do you know what could be when i add my butter it becomes liquid and lost all shape??
Totally... the butter was too warm but that’s fine don’t worry 😉 pop the whole thing in the fridge for 10 mns take it back out and whip again 😊
Is this stiff enough to pipe flowers?
Thank you Janie hop you are doing well 😊
can I keep cover cake out side this cream like American butter cream 😊and its crusty like American butter cream also how long is good to keep in fridge or freezer
noorjehan abdulla no this buttercream doesn’t crust it stays smooth so it won’t be good to leave outside for long. I’ve kept it in the fridge for many many weeks and it never went bad I’m assuming in the freezer a couple of months
Janie's Sweets thank you for your reply 😊
Can I put about 500g of butter???
Hi! I love how this recipe comes out, smooth and dreamy! But mine also always comes out tangy, people ask if it has lemon in it it’s so tangy. Is that how it’s supposed to taste or any tips on if I’m doing something wrong?
I heard some people say that in the comments below and it looks like the brand of meringue powder has something to do with it... try to use the Wilton brand which is what I use to see... hope it helps
Janie's Sweets thanks for the response! I do use Wilton, maybe I’m combining too long?
@@kauphe hey, so I actually stopped using wiltons brand because it always left a citrusy aftertaste. There is another brand that I recommend that doesn’t have any aftertaste. Try CK products meringue powder.
How long can this buttercream stay out at room temperature? How long can it keep in the refrigerator and freezer? Thanks!
GiGi at room temp id say a few hours like 2 or 3... in the fridge I've kept it there for a week n it was fine you do have to beat it for a VERY long time like 15 mns before it gets back to normal fluffynes though once it's been in the fridge so don't panick if at 1st it looks cuddled like spoiled milk that's gone bad just keep mixing... the freezer I can't honestly say cuz I've never frozen it but I assume a few weeks or months not sure... hope that helps
Thank you. How much buttercream do i need for a cake 10 in rownd and 4 inches tall
carmen vc that depends how thick tooth want the frosting and the filling to be... I would start with one batch and see if you need more... hope that helps
You are a Genius 💯💯🔥🔥
Awww thank you ☺️
Do you think I can do this from an electric handheld mixer?
The short answer is it’s possible... however you might have a really hard time with it... but you can try and if you do let me know how it works 😊
Hi, I just tried out this recipe and made sure to use some lemon juice on my bowl. I also made sure to have stiff peaks when adding the butter. I also made sure that the butter was soft enough - but not too soft when I put it into the meringue. I whipped for an hour and a half and it still didn’t form - it looked soupy and curdled - I even put it into the fridge a couple of times. It is sitting in the fridge right now. Please let me know what I could do to fix it. Thanks!
Hey can you email me contactjaniessweets.com with pictures I’ll do my best to help
I just tried this recipe as well and have the same results. I’m so frustrated! How did you fix it? Or do I have to start all over?? 🥲
Hi, I am wondering if I can use shortening instead of butter
Absolutely! I have in the past but try to get high ratio shortening if you can... they sell it online I think even Amazon has it... because crisco is HORIBLE. I’ve tried it and omg the worst
Hi just came across this how well does this hold up in hot weather ?Thank you
Not very well unfortunately I find American buttercream with 50/50 butter and shortening is better in hot weather... hope that helps
I hope to try this! Looks so much easier. Where do I buy the meringue powder? Tfs
Thank you for watching... I get mine at Michael's chraft store amazon has it too If u can't find it
Can I add fondant decorations on this buttercream?
Will it need to be refridgerated?
Also, can some white chocolate be added to the frosting? Should it be added in the
end?
Sammar Qasim yes you can add fondant decorations... yes it needs to stay refrigerated... yes you can add the chocolate... yes you add it at the end