EASIEST Swiss Meringue Buttercream | No Heat | Hand Mixer Friendly | 1 bowl

[@SarikaPatel708]

Thank goodness! This is SO much easier than the other way....seriously. I don't have a stand mixer and so many methods I've I have across make it impossible without one. Great video

[@NadiaRae]

I know right. I was in the states without my Kitchen Aid and really needed to make this frosting. I had to figure it out so after much trial, error and research I figured out this little shortcut. Enjoy make yours

[@LexiLSify]

Thank you for showing how to make it without a fancy mixer ! Every recipe I see tells you to use a stand mixer and that a hand mixer or hand whisking will just be too hard and/or less effective. I'll definitely use this tutorial next time I make a cake !

[@NadiaRae]

I get this, I got so annoyed with needing all these things I was determined to find an easier way :) this really does work! And it’s super yum! Enjoy and good luck

[@LexiLSify]

Nadia Rae yeah I was like huh I’m not going to spend hundreds on a mixer when i bake only occasionally haha. (I’ll keep it in mind as Christmas present idea though 😝

[@nenenfeniza2804]

Yes finally you made swiss meringue buttercream easier i dont like the heat strategy because i have no patience cause if i make that it's always soupy cause its still hot Thank you very much for this recipe i will try this tomorrow!

[@wendy_online]

This is just what I needed! Decorating cakes for Mother’s Day and my own birthday here in Aus. I accidentally bought icing mixture (??) hope it still works ok 🤞🏼

[@NadiaRae]

Oh good luck you’ll have a blast making it! I’m sure it will come out amazing :)

[@kaylacouponsdaily8719]

This helped me so much ! I also love your personality ☺️ Thanks for the top about wiping down the utensils, I think that may have been my problem the first time.

[@NadiaRae]

Yes it’s a kinda tedious extra steps and I’m sure you’ll know by now I like things as easy as possible but it for sure helps and avoids the mistakes 💫

[@catherinepaul8452]

This is so helpful!! Does anyone know the name of the spatula tool she uses?

[@shaz185]

A year late, but just dropping by to say that this worked!! I was whipping for a while after all the butter was added and thought it wasn't working, but then when I stopped to add a little bit of vanilla and whipped it some more, it came together so quickly! 😍😍😍

[@NadiaRae]

So glad it worked for you :)

[@Cooktales]

Wow, beautiful easy recipe. Will try this for sure. There is no other excuse for this.👍🔔

[@NadiaRae]

So easy trust me :) enjoy and thank you 😊

[@reenaroi3495]

Such good tips 🥰 I’m gonna try this later for my mums birthday cake

[@NadiaRae]

Best of luck! I know you’ll smash it with this icing

[@nusratrehman1350]

Going to try this, you make it look easy! Thank you x

[@NadiaRae]

It’s super easy literally just those 3 ingredients egg whites, butter and icing sugar and you’re good to go! It really works :)

[@NerdyMaiden]

You're quite gorgeous! Thank you for the lovely recipe!

[@NadiaRae]

☀️💫💫

[@nusratrehman1350]

Hey, I made this before and my kids loved! I'm going to fill and cover an 8" round cake with 4 layers. How much quantities will will I need? Please reply as I'm making the cake for the 31/8/20!

[@suescookery4881]

Thanks for the video. How well does this take gel colors like red and black?

[@judyhenley3852]

I love 💘 her!

[@padmashreearahanth941]

Thank you for the recipe 😊 May I please ask how many egg whites make 180 ml ? I don't get ready to use pasteurized eggs whites in my place 🙂

[@dellehenry3350]

You are beautiful 😍 Lovely recipe

[@gdi333]

Wow. This is amazing! So much easier than the heat method. Can I add flaouring to it, for example cocoa power or lemon juice/lemon curd?

[@NadiaRae]

Yes it holds very well still, but don’t add too much just enough to taste :)

[@Jay__me]

Love this, before I had my kitchenaid, my hand mixer broke making icing too! Going to try this for my next cake but am wondering if I can add any flavor extracts to it?

[@NadiaRae]

Yup you can add extracts it won’t affect the texture (as long as you don’t add too much - say 50ml or more) you’ll be fine! Enjoy :)

[@MFCG01]

Is it really only 350g of icing sugar? When I whisk it never gets to soft peaks. And when I clicked through to the original recipe that you link to it looks as though the quantities for icing sugar and butter are almost double what you say here. Please help!

[@chidinmaegwim9536]

Hi Nadia, thanks for this method. It definitely looks easier and I want to try it. Unfortunately I can get my hands on carton egg white, can I use raw egg white instead?

[@NadiaRae]

Yes you can. They aren’t pasteurised but you can pasteurise them yourself over a little heat in a Bain-Marie. It’s an extra step but it’s not too bad. You can eat them raw if you’re ok with it. Personally I’m ok with it but not everybody feels safe 💫

[@mizucheon5841]

Will this be able to hold up in a tropical climate? I live in a very hot country, but I really wanna start using this for my cakes.

[@NadiaRae]

I’m not sure I’ve never tried, from what I’ve researched I don’t hear it holds up the best, although most butter based frostings wouldn’t If you can keep the cake in the shade and as cool as possible I imagine it’s chances are higher Good luck :)

[@grapefruitpineapple7667]

Can you freeze this as is? How long will it keep?

[@NadiaRae]

Hmm never tried actually

[@WhatsUpwithDJNow]

Maybe this is a dumb question but having egg white in it, doesn't that mean you are eating raw eggs? Since I'm not crazy about eggs that kinda grosses me out. I thought people shouldn't eat raw eggs?

[@junkmail420]

They should be pasteurized egg whites. Pasteurization is a process of heating up the egg whites to a temperature of around 115-135 °F (depending on manufacturer) that is sufficient enough to kill salmonella and most other bacteria. Making it safe to use for this frosting recipe.

[@safaamohamed9926]

Which butter would you recommend someone using in the UK that has a high fat content? Thanks

[@NadiaRae]

Any supermarket own brand butter (full fat and salted) is fine. In terms of actual brands I like Yeo valley, Lurpack - the blocks not spreadable, Anchor Good luck :)

[@safaamohamed9926]

Thank youu

[@mandiigraham1596]

Do the egg white have to be at room temperature or can they be used straight from the fridge?

[@NadiaRae]

This is truly a great question and I’m glad you asked. Room temp is ideal however, honestly, I’ve tried this straight from the fridge and for me, it produced the same results. I think perhaps because the eggs have been so thoroughly processed. But to air on the safe side I suggest taking it out of the fridge 30 mins before and they should be just fine. Thanks for your great question ☺️

[@jasmineflynn5279]

Can anyone tell me if I can add cocoa powder to make this chocolate or will it ruin the recipe? And can you all colouring gel ?

[@NadiaRae]

Great question I’ve not tried this but when you add it to butter cream there’s never an issue and I can’t see there being one here. Perhaps try with a small sample and let us know how you get on if you do give it a try

[@movanuplaytime9072]

how long can we keep it at room temperature

[@NadiaRae]

Hey up to an hour whilst you’re icing your cake 🍰

[@ErikaMartinez-od1jr]

Is there a flavor difference between the “easy” recipe & the regular recipe?

[@NadiaRae]

None whatsoever, both really delicious. In fact I’d say the hand whipped one is just a tiny bit better as you can taste the effort 😆

[@andreau095]

is it stable enough for decorating?

[@NadiaRae]

Very! Most stable one ever truly :)

[@victoriagrant9049]

I don't understand, all I get when I try this method is a layer of icing sugar dust over my whole kitchen and a meringue that is like melted marshmallow

[@NadiaRae]

Keep whisking it really does get there

[@nusratrehman1350]

Hello

[@lmxdg]

I added the butter and mine turned watery 😭

[@NadiaRae]

You really have to keep doing I promise it seems like all is doomed but it gets better with time

[@GamingwTed]

I'm a Bad boy at eating Raw eggs 😎😎

[@NadiaRae]

Same. Guilty! 🤭