i dont understand how your channel is not even bigger than it is. I absolutely love your content! my baking game has increased so much since i found you. THANK YOU
I swear you must be educated as a scientist or engineer, I love your precise but accessible application of cooking science concepts to baking. I immediately liked and subscribed before I even finished watching my first video from you. Keep it up, your video quality and content is excellent.
I made my first swiss meringue today following your instructions. I never thought I would perfect it from the first try but I did!! Thank you so much your video was so helpful 🌹
You say that you are a nerd? Well, I am SO happy that you are! You make everything easier for us because you do the hard work and explain it to us so that we become better bakers! I really appreciate your well thought out and videos. No crazy music, we see what you are doing instead of looking at a pair of hands! You demonstrate in real time...I just love ya'!
This i by FAR the best explanation of buttercream. I may have binged cooking channels on youtube, and I can tell you - you are the only one who explained it perfectly. Thank you! Please keep making videos!
I would REALLY LOVE to see an Italian buttercream recipe. I have used Italian meringue as a frosting and it is sooooo yummy and would love to try it as a buttercream. Loving your videos. The mixing of baking and food science.
Omg this recipe was PERFECT. Thank you! I was so scared for my first attempt. And for anyone else wondering if you can use carton egg whites it worked for me! However, it took sooooo long to whip up.
I am so glad you experimented on how long the cake/ cream can stay in the heat as I live in a hot, humid tropical country, that was really helpful. Thanks love your channel a lot 👏
This is just the kind of content I love. Cook Wise and Brilliant are my favorite reads in this genre 😂 having said that would you please consider doing a video on Genoise cake. I made a large birthday cake recently and was able to salvage it but my butter had definitely separated and sunk to the bottom during baking. The bottom of the layers were leathery in consistency and the layers not the best texture after baking. I was able to salvage the cake but only because of the soak. TYFS, stay safe and healthy everyone ❤️
I just made this swiss meringue buttercream and it is amazing! I got it perfect on the first try because of your video and it is delicious! It pipes like a dream, is silky smooth, and not too sweet. Never going back to American buttercream!
I was in all sorts of trouble with my Swiss merengue, i had made it before and it was ok but today because of pressure it was all wrong. I would have binned it had it not been for your video. Thank you thank you thank you. I have looked at more of your posts and am totally convinced you are the light in my baking life. Out with all the others. I feel a confidence now that i can fix this and if I cant you can help me to do it. Please keep experimenting and explaining in your very clear way how to get results without panicking. Looking forward to my next adventure with you. Thank you again.i am about to make my granddaughters wedding cake.
Thank you for explaining everything so well .. I too love baking a lot whenever it comes to making a new frosting/icing I'm little bit tensed thinking that it might all mess up.. But trial and error is the key to perfection and experience..
I have tried swiss meringue buttercream before for my daughter's birthday and pretty much ruined her cake, I swear I could have just smoothed softened butter on the cake and it would have tasted better. I tried your method and it worked perfectly the first time, I'm so proud!! No ruined cake this birthday!!!
I love your nod to Steven He with the 'dad joke' emulsonional damage!!! I love dad jokes, I love science baking & my kids introduced me to Steven He this year (so I could prove to them how good they've got it compared to Steven!) ;-) I'm decorating my parents' 50th wedding anniversary cake tomorrow for next Tuesday & I was so happy to find your video on choosing the right buttercream (& now this one on Swiss meringue). Thank you so much! The heat is a worrying factor for a big fancy cake in the middle of summer in Australia!
i tried this for the first time today (both making and tasting), and holy. its definitely a bit more time and effort but honestly, its worth it. i was a bit worried it wasnt going to come together as my meringue was juuust a little on the loose side, but once all the butter was added i whipped for like 30 more seconds and it firmed up very suddenly in a matter of seconds. it was super cool to watch
Ive never been interested in science until now lol just wow. Her voice is so perfect, her delivery perfect, im not annoyed and engage until the end. Subscribed!
Hi. I just had a Swiss buttercream split disaster and your post on how to fix it SAVED ME and my husband's birthday cake too!! Thank you thank you, ever grateful for your help and expertise. ❤
Another winner! I was thinking that you're the female Bill Nye meets female Alton Brown. I love it!! Thanks for catering to us questioners, who love to understand WHY things work the way they do!
Thank you thank you for this video! I'm making swiss meringue buttercream for my sister's gender reveal cake, I'm also pregnant, and figured when other videos said the eggs are ready when you can't feel sugar that they meant it's pasteurized. Now I know I MUST use a thermometer to ensure it's safe for consumption during pregnancy. No one else talked about this and I've seen several videos on swiss meringue.
Thank you so much. This was my fourth time trying to make this buttercream and i said that if i failed i wasn't gonna try again. Thankfully i gave your recipe and tips a try. It worked and it tastes amazing
Thank you so much! I was having problems to get my swiss meringue buttercream right and when it looked like cottage cheese I kinda panicked and freeze. These tips are amazing, is the best explanation I´ve found! Hope your channel keeps growing!
Just did you recipe today! My brother and his soon-to-be-wife wanted me to bake something gluten-free for their wedding, and I was looking for some frosting to go along with it and found your videos! This video in particular was fantastic, very well written and perfect step-by-step. It turned out incredible. I'm so glad you also add the metric measurements! They loved the little pastry I did, too, and I added the zest of one lemon to the buttercream which was super tasty, too. Thank you so much for this video! 🙌🙌
A few days ago I tried to make this buttercream but I had not seen your video, the butter was too soft and I did not get it right. Now I understand that it had a solution. Thank you very much for your videos, I am a chemistry student and it is very interesting to see what you explain with scientific concepts😍💘. I will keep watching your videos to learn more🥳!
just made my very perfect swiss meringue and it turned out gorgeous!!! your instruction really helps to educate me on the basic science behind baking and i learned so much from just watching this one video! can't thank you enough
I AM ABSOLUTELY IN LOVE WITH YOUR CHANNEL (blog and tiktok too)! I love how you talk about the chemistry, safety, and heat transfer in food which makes my inner ChemE ecstatic! This is such an amazing baseline recipe, and I'm definitely going to make this. Kudos, Adriana!
Thank you so much for this video, I love baking too but I’ve been having a lot of problems stabilizing my frosting, your video was very informative I learned a lot.
If you are heating the egg whites and essentially pasteurizing them like you say, would you be able to just use pasteurized egg whites from the carton? Or do they have to be from fresh whole eggs?
Thank you, Thank you, Thank you! I was apprehensive at first to step outside of my comfort zone to try a different and possibly difficult frosting from what I am accustomed too. However, your thorough and clear explanations and great video step by step demonstration as well as the troubleshooting helped me throughout the process. I do not have a sugar thermometer but I was able to use your recommendation to feel the mixture for little sugar grains and my meringue came out perfect. Then I followed your other video on how to color buttercream and get brighter colors through the heating method. Now this I was scared of, because I didn't have time to mess up and go to the store to purchase more butter and eggs as I needed to get this right on the first try as the cake was needed for the next morning. In the end, my buttercream came out delicious, creamy and a beautiful hue of navy blue which was the color I chose for my cake design. You definitely have a teaching talent. I'm definitely now a fan, not just a subscriber. All the best in your endeavors! 🎉
All of the three meringue looked delicious and fluffy. You’re a true scientist when it comes to cooking and I liked how you used the legos too. Thanks for showing us this video.😊😇
Yaaay!!!! Finally mixing the science behind it! I always have problem with frosting and piping. Glad i found your channel. Thank you soooo much! Watching from the Philippines😊
You are so amazing!! I had a hard time making swiss meringue buttercream my first time around and got really discouraged :( but I love how you teach and present this lesson!!! My husband is an engineer so I am familiar with a lot of scientific terms although I am not a student myself lol but your way of teaching made TOTAL sense to me !!!!! I am SO excited to try this again!!!! :D Also, I just watched your "NEW" american buttercream video and I am soooooo ecstatic to try it !!!!
This video was great! I'm a fan of a hairdryer when it's cold and ice packs under the bowl (while whipping) when it's to hot. But I love having the actual temperatures to target.
Thank you so so so so so much!!! So much make sense now. I’ve been baking for over a year now and I always struggle with getting the right consistency. Thank you again for providing this recipe, I really appreciate it!
Where have your videos been all my life?!? They are FABULOUS!!! I teach physics and am a beginner to baking, so your scientific approach is right up my alley. I was literally wondering today why different recipes gave different temperatures to which they get their egg white/sugar mixture in the double boiler. I am so happy to hear you give the correct temperature and why that is the case. I had planned to make Swiss Meringue for the first time this weekend. I had planned to use a different recipe, but I am now definitely using yours. Is there a particular brand of butter you prefer to make Swiss Meringue Buttercream? I have heard that the fat content matters and I want to be sure I use the right one.
Hi Rachel! I hope this doesn't arrive too late for you but first thanks for the kind words :) I use Costco Kirkland signature butter - I believe it's around the standard 80% ish fat ratio. I know that you can def use higher % French style butters and I think that's a matter of preference in taste - but functionality-wise, since I am using the lower end fat content butter, you should be good to go with any kind you like.
I messed up my first batch of swiss meringue buttercream after watching a few other instructional videos. Now that I've seen this video, it looks like the buttercream could have been fixed! Really wish I'd come across yours earlier. Thanks for sharing troubleshooting tips and scientific explanations!
Thanks for the Video. I feel like you're the only one who actually explain things. I have a question though, after I got the perfect Swiss meringue buttercream and decorated my birthday cake for the first time I noticed that the buttercream stiffens in the refrigerator, is this normal?
Impressive! I learn a lot of baking stuffs and of course science. You help me decide which frosting to use and thank you for experimenting for us, your content are so useful. I hope my cake and will turn out good as yours.
Hi Adriana! I want to thank you for this video and the written recipe. I have successfully made Swiss meringue on my first go and have done it 4 more times ever since. I’m a pro now! I can’t believe I put it off for so long because I scared of the difficulty 😅 but you made it so easy to follow. Also I used your troubleshooting steps and it worked great in getting my frosting back up to par. Only question is - at the last mixing stage before using the paddle, you say med-low speed. Would that be 4 or 6 on my kitchen aid? Thanks I’m advance!
After rewatching many of your videos, I think you have a wealth of knowledge that has barely been tapped here. I would love to spend a day in a kitchen with you and pick your brain as we whip up some cakes (pun intended) for my daughter or other family's birthday parties. ... and based off what i've seen, I think you would also be open to experimenting with some cooking methods (if you haven't tried them already). Regardless, thanks for the videos! Take care!
I am terrified of Swiss meringue butter cream, but you made it so easy and you gave solution for every mistake that could happen which is reassuring to me 😅! Thank you for the detailed information 👌🏻✨ 1Q: what do you do with the egg yolks that's left? Thank you 💜
Custard or fruit curd are options. I've made lime, lemon and even orange curd with leftover yolks. Curd can be used to fill cupcakes, put between cake layers, or put in a pie shell for pies like lemon meringue pie.
thaaank you soo much for this (and all your videos)!!! they're so helpful and insightful 😭 scientific explanations and examples (WITHOUT BEING BORING AT ALL HAHA) GAAAH I LOVEEE 😭💖💞 I really feel like knowing the even simple science behind ingredients and processes like these will make one a better baker 😁✨ keep up the good work~! thanks again!!!
Your channel is seriously the best - I recently discovered it when my husband sent me a link to one of your videos. I recently made your buttercream invention with light corn syrup, and I'm delivering that order today. It is SO good!!! I veganize everything, and that one worked perfectly. My question is about Swiss meringue. I've always used aquafaba as an egg white substitute and it's worked out well in the past. Have you ever experimented with this option making Swiss meringue? If you came out with a vegan Swiss meringue, I'd follow it in a heartbeat!! I'm sure there's science behind why egg cannot be simply substituted with aquafaba and made the same way you'd make your current swiss Meringue...Curious to get your thoughts & expertise!!
If only I had come across this video several years ago when I first attempted to make smbc. Oh, the tears that were shed, the swear words that were shouted. The misadventures of smbc were enough to write a one act tragic opera. 😂
You know I tried to melt that cake in the limited time I had lol - it's gonna take more than a couple hours at 90F or more I suspect - but coming soon!
Awesome video, super helpful and interesting. I'm just starting to get into baking again and never really had an interest in the science behind baking before and this is a lovely intro into that science mixed with useful and practical advice. thanks so much 😊
I know already how to make it. I just like to watch how you explain it. It feels like I am in class. Love your channel. I might been catching up on all your videos 🤫
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i dont understand how your channel is not even bigger than it is. I absolutely love your content! my baking game has increased so much since i found you. THANK YOU
Thank you so much!
I was thinking the same thing!
Exactly what I was thinking
Preach!!
I was thinking exactly the same thing! She’s incredible! Love her channel!
I’m not a scientist but I like logical explanations. This is so helpful.
I swear you must be educated as a scientist or engineer, I love your precise but accessible application of cooking science concepts to baking. I immediately liked and subscribed before I even finished watching my first video from you. Keep it up, your video quality and content is excellent.
she is education as a scientist. She says that in a few videos including this one.
I made my first swiss meringue today following your instructions. I never thought I would perfect it from the first try but I did!! Thank you so much your video was so helpful 🌹
Ahh that’s so great - I love how you got it on the very first try 😊
How much does it take totally to make it ?
@@Tamilwishingtales Around 1 hour or maybe less.
1hour in stand mixer??? I use. Electric mixer doesn’t it take more than an hour for me.
Thanks for reply
@@Tamilwishingtales No I meant the whole process from making the meringue to whipping it takes 1 hour or maybe less.
This is exactly why I love baking. I studied chemical engineering so the sciencey stuff really appeals to me! Love your channel!!
You killed me with Steven He and the emulsional/ emotional pun.... omg....😂😂😂....🤣🤣🤣
This video is 5 stars but that is definitely the highlight 😂😂😂
You say that you are a nerd? Well, I am SO happy that you are! You make everything easier for us because you do the hard work and explain it to us so that we become better bakers! I really appreciate your well thought out and videos. No crazy music, we see what you are doing instead of looking at a pair of hands! You demonstrate in real time...I just love ya'!
Emulsional damage 😂
Thank you for this very informative video. I’m making it for the first time for my mom’s birthday cake!
This i by FAR the best explanation of buttercream. I may have binged cooking channels on youtube, and I can tell you - you are the only one who explained it perfectly. Thank you! Please keep making videos!
I would REALLY LOVE to see an Italian buttercream recipe. I have used Italian meringue as a frosting and it is sooooo yummy and would love to try it as a buttercream. Loving your videos. The mixing of baking and food science.
I’m a chemist and I just got into baking and this channel is IT!!!
Omg this recipe was PERFECT. Thank you! I was so scared for my first attempt. And for anyone else wondering if you can use carton egg whites it worked for me! However, it took sooooo long to whip up.
I am so glad you experimented on how long the cake/ cream can stay in the heat as I live in a hot, humid tropical country, that was really helpful. Thanks love your channel a lot 👏
Thanks you're the only one that know how to explain the whole process.thak you ❤
This is just the kind of content I love. Cook Wise and Brilliant are my favorite reads in this genre 😂 having said that would you please consider doing a video on Genoise cake. I made a large birthday cake recently and was able to salvage it but my butter had definitely separated and sunk to the bottom during baking. The bottom of the layers were leathery in consistency and the layers not the best texture after baking. I was able to salvage the cake but only because of the soak. TYFS, stay safe and healthy everyone ❤️
Fabulous content and I love that your cool shots/editing blend in seamlessly and enhance rather than detract from your videos.
I just made this swiss meringue buttercream and it is amazing! I got it perfect on the first try because of your video and it is delicious! It pipes like a dream, is silky smooth, and not too sweet. Never going back to American buttercream!
Thank you, butter cream has been the bane of decorating for me. I have never been pleased with how it has turned out. I will try this next time.
I was in all sorts of trouble with my Swiss merengue, i had made it before and it was ok but today because of pressure it was all wrong. I would have binned it had it not been for your video. Thank you thank you thank you. I have looked at more of your posts and am totally convinced you are the light in my baking life. Out with all the others. I feel a confidence now that i can fix this and if I cant you can help me to do it. Please keep experimenting and explaining in your very clear way how to get results without panicking. Looking forward to my next adventure with you. Thank you again.i am about to make my granddaughters wedding cake.
As a biologist and avid baker I loved that bit! Subscribed!
Thank you for explaining everything so well ..
I too love baking a lot
whenever it comes to making a new frosting/icing I'm little bit tensed thinking that it might all mess up..
But trial and error is the key to perfection and experience..
That fact that you addressed my problems with visuals and solutions was a whole other level of baking channels. My kids thank you and I sub❤
I have tried swiss meringue buttercream before for my daughter's birthday and pretty much ruined her cake, I swear I could have just smoothed softened butter on the cake and it would have tasted better. I tried your method and it worked perfectly the first time, I'm so proud!! No ruined cake this birthday!!!
I love your nod to Steven He with the 'dad joke' emulsonional damage!!! I love dad jokes, I love science baking & my kids introduced me to Steven He this year (so I could prove to them how good they've got it compared to Steven!) ;-) I'm decorating my parents' 50th wedding anniversary cake tomorrow for next Tuesday & I was so happy to find your video on choosing the right buttercream (& now this one on Swiss meringue). Thank you so much! The heat is a worrying factor for a big fancy cake in the middle of summer in Australia!
Love your scientific approach to consistent baking. 👨🍳
i tried this for the first time today (both making and tasting), and holy. its definitely a bit more time and effort but honestly, its worth it. i was a bit worried it wasnt going to come together as my meringue was juuust a little on the loose side, but once all the butter was added i whipped for like 30 more seconds and it firmed up very suddenly in a matter of seconds. it was super cool to watch
Ive never been interested in science until now lol just wow. Her voice is so perfect, her delivery perfect, im not annoyed and engage until the end. Subscribed!
Hi. I just had a Swiss buttercream split disaster and your post on how to fix it SAVED ME and my husband's birthday cake too!! Thank you thank you, ever grateful for your help and expertise. ❤
Another winner! I was thinking that you're the female Bill Nye meets female Alton Brown. I love it!! Thanks for catering to us questioners, who love to understand WHY things work the way they do!
You ….. ARE A GENIUS…best Swiss meringue video I ever saw!
Thank you thank you for this video! I'm making swiss meringue buttercream for my sister's gender reveal cake, I'm also pregnant, and figured when other videos said the eggs are ready when you can't feel sugar that they meant it's pasteurized. Now I know I MUST use a thermometer to ensure it's safe for consumption during pregnancy. No one else talked about this and I've seen several videos on swiss meringue.
Thank you so much. This was my fourth time trying to make this buttercream and i said that if i failed i wasn't gonna try again. Thankfully i gave your recipe and tips a try. It worked and it tastes amazing
Thank you. THANK YOU SO MUCHHHH. You saved my buttercream. Thank youuuuu
So thorough !! Thanks for sharing!! Could you also show us more about Italian meringue and that emulsion ? Please
Thank you so much! I was having problems to get my swiss meringue buttercream right and when it looked like cottage cheese I kinda panicked and freeze. These tips are amazing, is the best explanation I´ve found! Hope your channel keeps growing!
Brilliant idea with the steamer basket! Thanks for the great tip!
Just did you recipe today! My brother and his soon-to-be-wife wanted me to bake something gluten-free for their wedding, and I was looking for some frosting to go along with it and found your videos! This video in particular was fantastic, very well written and perfect step-by-step. It turned out incredible. I'm so glad you also add the metric measurements! They loved the little pastry I did, too, and I added the zest of one lemon to the buttercream which was super tasty, too. Thank you so much for this video! 🙌🙌
A few days ago I tried to make this buttercream but I had not seen your video, the butter was too soft and I did not get it right. Now I understand that it had a solution. Thank you very much for your videos, I am a chemistry student and it is very interesting to see what you explain with scientific concepts😍💘. I will keep watching your videos to learn more🥳!
just made my very perfect swiss meringue and it turned out gorgeous!!! your instruction really helps to educate me on the basic science behind baking and i learned so much from just watching this one video! can't thank you enough
I AM ABSOLUTELY IN LOVE WITH YOUR CHANNEL (blog and tiktok too)! I love how you talk about the chemistry, safety, and heat transfer in food which makes my inner ChemE ecstatic! This is such an amazing baseline recipe, and I'm definitely going to make this. Kudos, Adriana!
I hope you make it! I hope I make it a little less intimidating because it's so good that everyone deserves to taste it ;)
Thank you so much for this video, I love baking too but I’ve been having a lot of problems stabilizing my frosting, your video was very informative I learned a lot.
If you are heating the egg whites and essentially pasteurizing them like you say, would you be able to just use pasteurized egg whites from the carton? Or do they have to be from fresh whole eggs?
hey, people uses from the carton as well
Thank you, Thank you, Thank you! I was apprehensive at first to step outside of my comfort zone to try a different and possibly difficult frosting from what I am accustomed too. However, your thorough and clear explanations and great video step by step demonstration as well as the troubleshooting helped me throughout the process. I do not have a sugar thermometer but I was able to use your recommendation to feel the mixture for little sugar grains and my meringue came out perfect. Then I followed your other video on how to color buttercream and get brighter colors through the heating method. Now this I was scared of, because I didn't have time to mess up and go to the store to purchase more butter and eggs as I needed to get this right on the first try as the cake was needed for the next morning. In the end, my buttercream came out delicious, creamy and a beautiful hue of navy blue which was the color I chose for my cake design. You definitely have a teaching talent. I'm definitely now a fan, not just a subscriber. All the best in your endeavors! 🎉
All of the three meringue looked delicious and fluffy. You’re a true scientist when it comes to cooking and I liked how you used the legos too. Thanks for showing us this video.😊😇
Brilliant video and the visual clues are fantastic. Taking the fear out of swiss meringue buttercream. Great tutor!
Yaaay!!!! Finally mixing the science behind it! I always have problem with frosting and piping. Glad i found your channel. Thank you soooo much! Watching from the Philippines😊
You are so amazing!! I had a hard time making swiss meringue buttercream my first time around and got really discouraged :( but I love how you teach and present this lesson!!! My husband is an engineer so I am familiar with a lot of scientific terms although I am not a student myself lol but your way of teaching made TOTAL sense to me !!!!! I am SO excited to try this again!!!! :D
Also, I just watched your "NEW" american buttercream video and I am soooooo ecstatic to try it !!!!
Exactly the video I needed right now. Gonna use this recipe!! Thanks!
Bro,this is hands down most explanatory and helpful swiss meringue buttercream recipe ever, I thank you from the heart❤😊
Thank you! Best demo I’ve seen on Swiss meringue buttercream to date!
This video was great! I'm a fan of a hairdryer when it's cold and ice packs under the bowl (while whipping) when it's to hot. But I love having the actual temperatures to target.
Thank you so so so so so much!!! So much make sense now. I’ve been baking for over a year now and I always struggle with getting the right consistency. Thank you again for providing this recipe, I really appreciate it!
Just what i needed. tHanks, i will mix a Cherimoya puree to it and hope for the best
First time making swiss meringue buttercream and I followed this recipe. It came out great! Thanks so much.
Thank you for such a detailed frosting tutorial! I was able to make this frosting following your clear cues and instructions. You are a Godsend. ❤🙏🏻🤗
Excellent information presented in a clear detailed way - I'm fortunate to have found your channel.
Where have your videos been all my life?!? They are FABULOUS!!! I teach physics and am a beginner to baking, so your scientific approach is right up my alley. I was literally wondering today why different recipes gave different temperatures to which they get their egg white/sugar mixture in the double boiler. I am so happy to hear you give the correct temperature and why that is the case. I had planned to make Swiss Meringue for the first time this weekend. I had planned to use a different recipe, but I am now definitely using yours. Is there a particular brand of butter you prefer to make Swiss Meringue Buttercream? I have heard that the fat content matters and I want to be sure I use the right one.
Hi Rachel! I hope this doesn't arrive too late for you but first thanks for the kind words :) I use Costco Kirkland signature butter - I believe it's around the standard 80% ish fat ratio. I know that you can def use higher % French style butters and I think that's a matter of preference in taste - but functionality-wise, since I am using the lower end fat content butter, you should be good to go with any kind you like.
@@Sugarologie Thank you so much!
Wait, what?!? This is THE channel!
I messed up my first batch of swiss meringue buttercream after watching a few other instructional videos. Now that I've seen this video, it looks like the buttercream could have been fixed! Really wish I'd come across yours earlier. Thanks for sharing troubleshooting tips and scientific explanations!
Thanks for the Video. I feel like you're the only one who actually explain things. I have a question though, after I got the perfect Swiss meringue buttercream and decorated my birthday cake for the first time I noticed that the buttercream stiffens in the refrigerator, is this normal?
You are a culinary scientist/professor. I am enjoying your class.
My chemist self is geeking out with your video!!! I LOVE this and the way you presented the info
Aww that’s so nice, thank you!!
Thanks to you I have executed my first SUCCESSFUL buttercream!!!!
Impressive! I learn a lot of baking stuffs and of course science. You help me decide which frosting to use and thank you for experimenting for us, your content are so useful. I hope my cake and will turn out good as yours.
I'm definitely learning quite a bit can't wait to put this to action!
This is the first video I found of your and I love it! The way you explain the science behind the baking is incredibly useful! Thanks.
Hellloooo welcome 🥰
This recipe and your techniques totally saved my life!! I can't thank you enough! 😊
Honestly the best frosting ever
Hi Adriana! I want to thank you for this video and the written recipe. I have successfully made Swiss meringue on my first go and have done it 4 more times ever since. I’m a pro now! I can’t believe I put it off for so long because I scared of the difficulty 😅 but you made it so easy to follow.
Also I used your troubleshooting steps and it worked great in getting my frosting back up to par.
Only question is - at the last mixing stage before using the paddle, you say med-low speed. Would that be 4 or 6 on my kitchen aid? Thanks I’m advance!
Also, any idea why my SM has granules in it? Like clumped up sugar or egg??? So weird my last batch did this
What a great video! Very easy to understand and with many interesting facts of the science behind everything. Thank you so much and keep up! ❤
After rewatching many of your videos, I think you have a wealth of knowledge that has barely been tapped here. I would love to spend a day in a kitchen with you and pick your brain as we whip up some cakes (pun intended) for my daughter or other family's birthday parties. ... and based off what i've seen, I think you would also be open to experimenting with some cooking methods (if you haven't tried them already).
Regardless, thanks for the videos! Take care!
I tried it for the first time and turned out great ❤❤❤❤ thank you
This is the best buttercream education I have ever received. Thank you for breaking down the pro/cons and science behind the process.❤
I am terrified of Swiss meringue butter cream, but you made it so easy and you gave solution for every mistake that could happen which is reassuring to me 😅!
Thank you for the detailed information 👌🏻✨
1Q: what do you do with the egg yolks that's left?
Thank you 💜
You can make a custard 😁
Custard or fruit curd are options. I've made lime, lemon and even orange curd with leftover yolks. Curd can be used to fill cupcakes, put between cake layers, or put in a pie shell for pies like lemon meringue pie.
Im hooked ! 2nd video of yours i watched and im here for it!
Thank you soooo much!!! Can’t wait to try it!
THANK YOU THANK YOU THANK YOU. This is exactly the kind of instruction I need to try this again. Flawless.
thaaank you soo much for this (and all your videos)!!! they're so helpful and insightful 😭 scientific explanations and examples (WITHOUT BEING BORING AT ALL HAHA) GAAAH I LOVEEE 😭💖💞 I really feel like knowing the even simple science behind ingredients and processes like these will make one a better baker 😁✨ keep up the good work~! thanks again!!!
Thank you so much. This helped me a lot. You're detailed explanation is awesome
This is my favorite buttercream. I fell in love with the science of baking many years ago. I joined your channel. ❤
Thank you so much for such a detailed explanation of everything. I made it today, and it came out the perfect and exact quantity that I needed.
Excellent instruction very easy to understand very helpful
Prof. Adriana is the GOAT
Your channel is seriously the best - I recently discovered it when my husband sent me a link to one of your videos. I recently made your buttercream invention with light corn syrup, and I'm delivering that order today. It is SO good!!! I veganize everything, and that one worked perfectly.
My question is about Swiss meringue. I've always used aquafaba as an egg white substitute and it's worked out well in the past. Have you ever experimented with this option making Swiss meringue? If you came out with a vegan Swiss meringue, I'd follow it in a heartbeat!! I'm sure there's science behind why egg cannot be simply substituted with aquafaba and made the same way you'd make your current swiss Meringue...Curious to get your thoughts & expertise!!
I am working on a vegan version, though it's not yet "sugarologie-worthy" so once it passes my quality control, I'll write up the recipe :)
@@Sugarologie wahoo!!! Can't wait!
Thanks for a wonderful explanation, it is so helpful...
Great video explaining this process. It helps me so much. Thank you
Glad it was helpful!
Excellent.. enjoyable, and very informative. Thank you.
If only I had come across this video several years ago when I first attempted to make smbc. Oh, the tears that were shed, the swear words that were shouted. The misadventures of smbc were enough to write a one act tragic opera. 😂
You are a really great teacher thank you so much
OMG this video is amazing! Fun science at its best! Will be making this!
Excellent tutorial. I would love to see what temperature the cake actually melts inside the oven. Very curious. Thank you!
You know I tried to melt that cake in the limited time I had lol - it's gonna take more than a couple hours at 90F or more I suspect - but coming soon!
Awesome video, super helpful and interesting. I'm just starting to get into baking again and never really had an interest in the science behind baking before and this is a lovely intro into that science mixed with useful and practical advice. thanks so much 😊
That looks so easy with ur elaborate explanation.
I made it today, first time making it and it turned out so delicious. I used it for macarons. You channel is AMAZING, thank you!! ❤
I know already how to make it. I just like to watch how you explain it. It feels like I am in class. Love your channel. I might been catching up on all your videos 🤫
Thank you SO much for this! You answered all the questions I had and more. Definitely the most helpful video I have found!
Glad it was helpful!
I wish I saw this video 10 mins before , cz my buttercream is a soup rn chilling in the freezer 😌
😂
Thank you so much for such insightful video
I never knew that points and happy have learned a lot from you❤
❤❤❤wow...very scientific, informative and definitely demystified the myths and other misconceptions...thank you mam❤❤❤
Totally giving me alton brown vibes. Love how you break things down to the molecular level. You're awesome! keep doing what you do. I'm subscribed 👍👍👍