American Frosting Vs. Swiss Meringue Buttercream; How To Make and Which is Better? | Georgia's Cakes

[@tn4653]

you've changed my baking game. just made a lemon SMB and it so divine. thank you so much!

[@louise3222]

Thankyou so much I've not baked in 2 years and I always struggled icing cakes with butter icing but I gave the Swiss meringue a go and omg so fluffy and easy to apply on a cake first time making it.

[@neelakanthineelakanthikaru1508]

Thankyou god bless you

[@Melissa-im8vb]

I swear you're my favourite teacher Georgia!!! thanks for the super useful tips and the recipes, I'm gonna try them both 😊 I really needed a good recipe for the American buttercream to frost cupcakes since I'm not used to it!! You could also film a video about how to decorate cupcakes,the different techniques, the types of nozzles to use and and add also your favourite recipes for the perfect cupcakes..just a thought,it could be a nice idea, because I love baking and decorating cupcakes and I need your precious lesson!!😘

[@GeorgiasCakes]

Thanks so much!! Means a lot - good idea too, will keep that in mind!!

[@kimw.6521]

I love this!!! Thank you for sharing your recipe. I make smbc all the time. If you're making this, note that when she says 63°, she means celsius...that's about 145°F.

[@lakishawiley3868]

Kim W. Thank you!

[@mellt2312]

You are absolutely right, but she is brilliant. Love the way she teaches.

[@peggyh.3486]

Kim W. I’m

[@ximenatobar1581]

Georgia, Georgia! You're my heroe! Love all your videos! I'm addicted to you! Your teaching style, the delivery makes so much sense! Thank you for sharing all of these! Love youuuuu

[@sarahelmiraroystershelton1888]

Miss Cakes,, please make a BUTTERCREAM 101!! I would so much appreciate to see the difference between all of them. - American Buttercream - Flour Buttercream / Ermine Buttercream - French Buttercream - German Buttercream (custard) - Italian Buttercream - Swiss Buttercream - Rolled Buttercream - Boiled Buttercream / 7min Frosting

[@Appaddict01]

Sarah Elmira Royster Shelton kzbin.info/www/bejne/hmqTkoOXlJ6CsMU kzbin.info/www/bejne/pqXMd6Z_Zdd5arM

[@jljacobs0127]

Italian is definitely my favorite!!!!

[@zinebfarid3133]

I feel like this comment is from the 18th century from England

[@roxolanasklepova910]

Thank you so much for the brilliant video tutorials Georgia! You’re an absolute joy to watch, I adore your videos! Thanks to you, my cake was a huge hit! Please keep making videos, they are all so informative and I love your style of teaching. Unlike many others out there who are just plain dull, you make tutorials fun and super helpful! All the best xxx

[@muffinsgow7229]

This is what I wanted to see I came across your video I was so confused which buttercream is for what type of cake I’m all clear now THANK YOU SO MUCH HUN X

[@tahnayglas5165]

Oh my goodness!! I just made this Swiss meringue buttercream! And oh. My. Golly. Gosh. It is delicious!!! I don’t know why I haven’t tried it before! So good and much easier than I thought it was! Thanks for sharing! Xx

[@GeorgiasCakes]

Pleasure!!

[@jljacobs0127]

If you think that’s good make Italian!!!

[@rohanambetkar7316]

Answer of this question i am thinking from last few days . I decided to use swiss for cakes but wasn't sure because swiss butter cream is light and i was thinking how it can hold fondant cake of wedding . But now i become confident about which i am going to use for cup cake and for my cakes. Thank you so much dear. I will try your recipe too.

[@GeorgiasCakes]

Happy to hear! x

[@jenniferspencer-james2741]

Fantastic teacher Georgia going to try this Swiss merigue buttercream to decorate my granddaughters 2nd birthday cake in a number 2 tin

[@rizniyarox6875]

Thank you georgia. I love all ur recipes and tried making it , it always come out well. ❤❤❤

[@annat.9562]

I love that your measurements are in grams :x

[@hannahjones6949]

Well it's sort of what we use in Britain? And we don't really use cups or ounces

[@laserfalcon]

@@hannahjones6949 And what part of Britain would that be?

[@hannahjones6949]

@@laserfalcon majority of britian

[@laserfalcon]

@@hannahjones6949 Sorry, meant to say what part of Britain are you from? My mom was from Warrington

[@hannahjones6949]

@@laserfalcon north east wales, kinda near liverpool and Manchester

[@mrssincy]

You manage to make your recipes to look easy, rather than me thinking of them as a challenge. Hopefully going to try a few of your cake recipes this week. Thank you. By the way I think you should have a tv show.

[@annew52]

Thankyou for such a good tutorial. It's exactly what I needed to know for my daughters wedding cake.

[@YabaiUki]

This Swiss meringue recipe makes enough to frost ONE layer of 6" cake? Or 2? Or how many layers of 6" cake? 😅

[@slim1one]

I've been using American Buttercream since I started baking 30 years ago, but in more recent years since I've become more serious about my baking, I was always saying to myself that one of these days I'm going to try that Swiss Meringue Buttercream. So one day about four years ago I did just that (made Dorie Greenspan's Perfect Party Cake) and all I can say is wow!!! It's so light and fluffy, like eating air. Absolutely love it and prefer it to AB. I still use AB, but I prefer SMBC. I am about to try making macarons for the first time next weekend and will be following your French buttercream recipe from your macaron video. Love the idea of using up the yolks instead of throwing them away and I'm sure it will be delicious too.

[@Appaddict01]

browneyeddiva I’m curious when you first made it. Did you think it tasted too buttery? I’m not a fan of sickly sweet frosting. Which is why I tried it. It almost tasted like whipped butter. I found an American chocolate buttercream that only calls for two cups powered sugar. As opposed to the normal 6 to 8 cups. That I really preferred. But, I guess most add. That much sugar for a stiff consistency, not flavor. I also, really like whipped ganache, as an alternative. kzbin.info/www/bejne/fn7CmK2ipLiYmrc

[@emmaedmonds444]

I have tried to make this a many times - after following your video it actually worked!!!! Soo delicious 😋💗 thank you!!

[@jennywintle2048]

Thank you Georgia for the cake recipe, I'd doubled the mix twice to make a ten by 12 inch, and now I'm going to cover it with the Swiss meringue buttercream. I have crumb coated it first with good old normal butter cream first. This cake by the way was made with Gluten Free flour and substituted 100g flour for 100g of ground almonds which has given it a lovely moist texture. JW

[@GeorgiasCakes]

Glad to hear!! Sounds delicious!

[@billnikoloau1172]

Love all her videos!!!! Baking is my new joy! Thank you Georgia your awesome!!!

[@zubeidawaqar4833]

Thank you for sharing your wonderful recipes with us.I have made buttercream icing for many cakes but just like you said I think buttercream actually suits cupcakes more,so thanks for your advice.This time I'm going to try your SMB and hope it works well.

[@sandrabevins7363]

Hi just made the Swiss buttercream followed ingredients to the point and it has turned out fabuloussssssss you are great love watching you

[@GeorgiasCakes]

Glad to hear!!

[@angelad7164]

Thanks 4 showing us how to make the american frosting and the butter cream Iv just watched ur vlog on icing ur cupcakes and muffins and its amazing Thank u very much Im going to try soon Ur cakes looks lovely ❤💛💙💜💚 Iv liked and subscribed to ur channel🌻🌼

[@donjdelcarmen2505]

hi! Georgia, ill used to make a SMB, ill try to make american butter cream as i watch in this video of yours, thank you

[@Jaee1272]

Oh my goodness! Looks so good!! Excellent job 👏 👍

[@irmapastrana3905]

I made the Swiss buttercream and I love it! Thanks for your awesome tips

[@andresvielma2558]

She lives in the future 🤣🤩 every tip she gives are so good, makes me think why did I never tried this

[@adelinelim617]

Thank you so much, Georgia! Your videos are so helpful with its clear instructions, and troubleshooting tips. It would be great addition if you can add in storage information, e.g. how long to keep a cake iced with swiss meringue buttercream/American frosting at room temperature, etc. Thanks once again. Great job!

[@debbie9243]

I have to convert everything to cups....ugh.....love your videos !

[@2Ryled]

For AB, I've always seen/used recipes where the butter is whipped till white first. Then add sifted 10x sugar a bit at a time. You can avoid it going everywhere. Like a 1/4 cup at a time till mixed in. Then vanilla, then milk. Never seen it all dumped in at once?????

[@janicemckinnon6446]

This is great! May I suggest signing up for amazon affiliate links (If you have that where you are)...I would probably buy some of the tools you recommend like that spatula! Just a thought :)

[@GeorgiasCakes]

good idea!

[@BradleyBakes]

Great tutorials! Swiss meringue is definitely my fave 😋

[@starshipartistfellowship]

I just stumbled upon your channel and am hooked!

[@bernielove49]

Thanks Georgia I’m looking forward to making this Swiss buttercream I’m so excited.

[@ihssenebouraki1550]

I've tried the swiss meringue buttercream it's so yummy thanks Georgia ❤

[@grwm_butterfly]

Thank you so much for this video! It is helping me to prepare for my first two proper birthday cakes! Have you got a video for how to make cream cheese frosting or don’t you like using cream cheese on your cakes? Thanks x

[@kuleilani]

thank you so much i really need this video to see the difference coz i havent ice a cake with swiss meringue i was nervous otherwise it's too soft to hold up the sharp corner of the cake thanks

[@jenniferspencer-james2741]

Do want to try this Swiss merigue although the it seems a bit fiddly

[@ayesha7719]

What a good teacher you’re!

[@janelove34]

Great video, thank you I will try it this week.

[@charliemckenzie8282]

I am so glad I saw this! I was going to try the Italian meringue this weekend and wanted to do some meringue kisses too! What a helpful video! Thank you!

[@ileanahernandezcaban6141]

I don't like American buttercream, it's too sweet for my taste. Definitely, I will give it a try to the Swiss Meringue . Thank you Georgia!

[@GeorgiasCakes]

Hope you enjoy

[@diycrafts4057]

Hi! I'm your new subscriber here! And I really love your tutorial video cause i've learned a lot from it.

[@myrazga2898]

Thank you Georgia ! Can't wait for the next video 😀

[@lauriemarsh3653]

Stumbled across your channel and think it’s absolutely brilliant! I’ve watched a few different peoples guides over the years and yours is spot on! So helpful and informative, love the recipe in the description. I like to make my buttercream in advance so it’s not another thing to do on the day. Could I ask if there’s any difference in how long you would keep either before use?

[@hubbahernandez7417]

Hello thank you for making this video I am trying to learn as much as I can about butter creams flavoring and fillings for customer orders now my question is do I need to use regular butter or unsalted and how long do the last in fridge???

[@rozinakhan7371]

Hi Georgia, great video, explained so well. How many cupcakes can you decorate with the measurements given in the video for the American buttercream?

[@lindamaria1494]

I love your videos. You make it so easy to learn. Thank you ❤ How can we store smbc and how long we can leave it at room temp?

[@agashire9837]

Amazing! Thanks so much. Could I make Swiss meringue buttercream a couple of days in advance? Or longer? How do you store? Many thanks

[@dianeblount7176]

Do you use Swiss for your pallet knife flower cake. Going to have a go at one and wanted to know what's best? X

[@jangponch6975]

This is so helpful.thank you!

[@sandrabevins7363]

Love your baking and videos and always turn out perfect 👌

[@gracezachary2907]

Hello Georgia. Thanks for sharing this. I have tried it and it is amazing. My cakes came out spongy and moist. Quick question, how many cups of batter does this recipe make? I always forget to measure my batter in cups.

[@sandrabevins7363]

Turned out perfect thankyou

[@JocelynBethany]

Georgia, your directions produce the very best results! The first time I made SMBC, I followed along with this video and I was hooked on SMBC. The following times, I used various SMBC recipes and I had all sorts of issues. Today I decided to go back to your video and, voila, perfect SMBC! I love how you explain the ratios, so it’s very easy to adjust the volume.

[@peaches78846]

Thank you so much for sharing your recipes :) I tried your Swiss meringue Buttercream and it turned out perfect after several fail attempts!! So Im really grateful for sharing all your tips and tricks! :D What icing sugar brand do you use?

[@lynnjepson8218]

Georgia, use your mixer beater to push that sugar through....no extra tool required...love your accent!

[@kwong6884]

I'm trying to work out how much buttercream I need to make for a 6" and 8" cake. With the proportions that you give here for the Swiss Meringue Buttercream Icing. What sized cake can it cover and fill?

[@nithyamariyajose]

I love these comparison, Real good👏 Inbetween which one is more tasty and stay long time without melting?

[@andreeamacarie811]

Hey! I just want to say that you are such an inspiration and your tutorials are so helpful! I also have a question, are this ingredients for one small 6 inch cake or for the double one that you showed in one of your other tutorials?

[@daniellegrammenos461]

Hi Georgia! I know this is an old thread but hopefully you will get the notification! Ove tried SM 4 times now (the lollipops etc) and each time the meringue is quite runny and doesn’t quite get to the peak stage. I don’t know what I’m doing wrong. I bind the sugar and egg whites until there are no granules, then beat on 4-5 for 5 mins +. Same results each time. Based in UK, so no major issues in terms of warm climate. Any help would be appreciated! X

[@GeorgiasCakes]

Sounds like you're not heating it up enough - definitely worth checking with a thermometer so it reaches 65°C

[@daniellegrammenos461]

@@GeorgiasCakes THANK YOU! Ok, so I bought an infrared thermometer and made sure it was heated up enough. This time, the merignue came together better and passed the 'upside down test' which it didn't do before! YAY! HOWEVER, it was still runny when I piped it and didn't hold its shape at all. I'm totally lost as to what I am doing wrong, which is annoying because all the cakes I want to try involve getting this recipe right!

[@mayraalvarez6047]

Hi Georgia! thank you so much for this tutorial! i was wondering, if i add nutella to any of these frostings, will it change the texture? I'm trying to figure out how to make nutella icing for a cake. Any advice will help tremendously! thank you!

[@StaceyLovesBettyBoop]

I just made nutella buttercream for the first time tonight, it is amazing!!!!! I am hooked!

[@kauseressaji876]

Thank you for this video. Very helpful. How do you get your buttercream frosting so white?

[@dawnlittmoden5345]

Love this! What quantities would I need for an 8” cake with four layers?

[@cakes3D777]

Can I make some roses to decorate a cake with Swiss mergingue? Thanks a lot

[@diannemitchell4140]

Love the video! You mentioned the SMB recipe is enough to decorate a 6inch cake, does that include the filling and crumb coat or would I need to make extra?

[@miracleonyekponwane7003]

Hi, thanks alot for this. Pls is meringue butter cream better than american buttercream for hot weather?

[@jivemogul]

Hi Georgia. Your tutorials are great. They have inspired to try to make my own cakes. I was wondering how much and what type of chocolate you would add to the Swiss meringue to make a chocolate version?

[@AdiAbeles]

Love your videos!!

[@melisdeniz1667]

my Swiss meringue buttercream became an American buttercream :( it is so dense and hard to spread on the cake :'( I used a hand mixer. the Swiss meringue was all right before I added the soft butter but to be honest it was not es stiff as yours in the video. maybe I do need to buy a kitchen aid. I'm just gonna try coating the whole cake in ganache so it will hopefully look like something.

[@tischinabailey4099]

Love this how many cupcakes could I ice with this recipe

[@PaulTran]

I love these comparisons! Now, what to do with all that icing... Haha

[@GeorgiasCakes]

Lots of cakes to decorate!!

[@irmapastrana3905]

Can you refrigerate it?

[@LifeIsAClimb94]

Hi! Do you still use the swiss meringue buttercream to buttercream your cakes? And do you use this also for the outside of your cakes? The buttercream I make never really sets in de fridge but yours alway does!

[@olgashybisty7967]

If SMB became soupy, no need to put it in the fridge, just keep mixing and it will come together nicely

[@sallyhaining9697]

Hi Georgia! After Icing all my cakes with American buttercream I tried Swiss meringue buttercream for the first time last weekend. I made a semi naked cake and it glided on beautifully. Only thing is it didn't set as hard as the American buttercream and still quite felt tacky after being in the fridge. Should it set hard? Would you crumb coat and ice a cake in SMB as I thought the layers and colours may blur if the crumb coat was still tacky?? Thanks Sally :)

[@GeorgiasCakes]

I had that same reaction when I first used it! It wont set hard like american frosting, so keep it in the fridge and then take it out 2-3 hours before eating. Also just be careful when handling it - I used to always get my finger in the side..!

[@BellaFlayme]

How would this work for a crumb coat since it doesn't set? Does it still work the same way?

[@PaulaNoguerra]

Loved it but I have a question: where did you get that clever spatula since I do not fint it in your list at Amazon? Thanks kindly

[@dina3927]

Your videos are super helpful, thanks a bunch! But I’ve got two questions: the sugar doesn’t dissolve completely in the egg whites, do you know why that could be? and also: can i flambé swiss meringue buttercream ?

[@aperfectcocktail8070]

Great find! Cookie Gift Can Queen sells Sweetex Hi-Ratio shorting on Etsy for home bakers in small quantities for professional tasting icing. Just wanted to share with my fellow bakers. Thank you for your video tutorial!

[@saminaumbreen1432]

Please make a red velvet cake in your next video!!! 😍

[@IndulgingFood]

hi , if you are interested in the red velvet , you can check my red velvet cake recipe and let me know :) here is the link , kzbin.info/www/bejne/Z6vTdamMib53n9k

[@drusillaarinanye2081]

I just tried out this recipe, thank you...its silky and lovely...

[@andreeamacarie811]

Are this ingredients enough for one 6 inch cake or a tall 6 inch cake ( 4 layers)?

[@latanyahull9516]

Amazing to me first I need get mixer like that one waiting for price go down some

[@monil4379]

Can you please do a contrast between Swiss and Italian buttercreams? Those are the ones I’m currently learning and it’s hard to find information about the correct temperatures to use.

[@lisaissberner4336]

Hey. I making a 3 tier wedding cake and thinking of using swiss meringue buttercream. Do u think it will hold ok? Not melt or run off the cake. Does it set firm? I've never used it before. It's not till April and in uk so wont be hot weather. Thanks lisa x

[@cx620]

Please do a video how to make Costco style icing x

[@xocaits8114]

Can you overwhip the Swiss Buttercream when adding the butter in?

[@jljacobs0127]

No. When you first start adding it do it slowly. You can gradually add it faster after the first few additions.

[@elaineankorne4986]

I have just tried your recipe and it is so easy love it….I bought the cake tins from your Amazon shop but they seem deeper than the ones you are using in the video does this matter?

[@jennajenson6909]

My American buttercream is always gritty no matter how much I beat it . Can I refrigerate and then beat again when hard to beat out the sugar and airbubbles ?

[@sarah-cm2wr]

Georgia how do I make American chocolate buttercream .. how much cocoa powder do I add ?

[@beryllai]

You are amazing!! Btw is it 63°c or 63°f for Swiss buttercream. Thank you so much!!!!

[@jljacobs0127]

Beryl 1125 63*c

[@rachaeldone5613]

Sorry if you've already answered this, I've looked through comments and I can't find the answer. But I do not have a machine, so what is the best method to whip my american butterceam with please? I've just found your channel and everything looks amazing, can't wait to try these cupcakes once my tools arrive 😋 xx

[@Alison-xe3vl]

I've made this for the first time but I feel it has lots of air bubbles in it when piping. Any advice please ?

[@ToyaDeez]

Great video, maybe a random question but does the butter matter because when I mix mine it doesn't turn as white as it should. What butter do you use?

[@heidievans4573]

Love your videos!! Can you freeze a wedding cake after you have crumb coated it with SMB?

[@kekyhouse389]

Yes you can

[@kerribrown8534]

Could you pour the warm liquid into a cold bowl then whisk? So you don’t have to whisk for a long time while the bowl is cooling down? As we will be using a hand electric whisk

[@ailieismail5531]

Which frosting is better to pipe on cakes? Is buttercream easier to pipe things like flowers instead of meringue frosting?

[@reemreem3716]

So if I’m using fondant I use the American cream but if I’m covering the cake with cream I do the Swiss

[@estherng6496]

Hi for Swiss meringue instead of egg whites I want to use meringue powder , I m not sure how much to add can you list the quantity. I’m not good enough to used egg whites so I buy the powder. 🙏♥️

[@sofiasantos857]

How would you storage a smbc cake with kiss meringues on top? Is at room temperature ok for smbc?

[@janeausten2114]

Which type have more advantages about colouring? Swiss or american? I couldnt deep red swiss buttercream:(