How to Make Swiss Meringue Buttercream | My Favorite Frosting!

This creamy, silky, perfectly sweet Swiss meringue buttercream is a breeze to make and is the BEST thing ever to decorate with. It pipes and smoothes beautifully! You also get a very bright white with Swiss Buttercream so you don't have to cover your cake in fondant. In this video I'm showing you ALL my tips and trick to make this amazing frosting prefectly every time.
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[@PreppyKitchen]

So Happy to announce my cookbook! Pre-Order your copy today! preppykitchen.com/cookbook/ ♥

[@sugarfairybaking]

Congrats, John!

[@SamsaraAlina]

Chef, last time i made i failed 😩🥺🥺 the butter didn't blend with the finished cream. My heart breaks to see the butter and cream being separated

[@erlalombardi9385]

Congratulations John.. I need to have your book..

[@my1larsen]

@@sugarfairybaking .

[@ElizabethGonzalez-ii4fj]

Just finished ordering the cookbook😍

[@kamcorder3585]

I followed this exact recipe. Here's something y'all need to know: This takes patience! Once you start adding the butter to your meringue, it will look like cottage cheese. It will look horrifying for a few minutes. Let the mixer do the work. After several minutes, the cottage cheese will come together and make a beautiful frosting.

[@heresyisecstasy]

I'm about to make a very important cake and I guarantee that this comment will save me from a ton of anxiety, ty 💗

[@leggo3213]

@@heresyisecstasy how’d it go?

[@heresyisecstasy]

@@leggo3213 I ended up going in a different direction for my cake because my mixer broke! But I'm keeping this for a rainy day after I get a new one

[@picklechilli]

I've made this from his older video and it looks like hell half way mixing but keep mixing! Trust the process it's fun to watch and also if your house is hot like in summer put some bags of frozen veg around your bowl while mixing.

[@leggo3213]

@@heresyisecstasy ahh I see :)

[@johannagillenwater616]

Appreciate how you explain things and really give us an EDUCATION when you create. Love your videos John.

[@PreppyKitchen]

I appreciate that! Thanks for watching!!!

[@damelvlog7057]

From indonesia

[@lilvke7103]

@@PreppyKitchen is there any way I can get you to do a step by step video on your recipe for your Strawberry Tarts! I’m really invested in making them! Love the content by the way.

[@jaynedelon7030]

I love your recipes and you do explain things well but you talk a little bit too much

[@benitasaso4487]

I agree

[@mrstouseef6022]

At 13.37 he actually does explain that this amount of frosting is enough to decorate a 2/3layer 8 inch cake. And decorate a 3 layer 6inch cake and lots left over for decoration. Or you can decorate 24 cupcakes. I had the same question about how much this frosting can cover, hope this helps others too!

[@ArohaStill]

Yes, it generously decorates 24 cupcakes. I made roses on top and I still had enough for a few cupcakes left.

[@user-pk8ku2up1s]

Лучше бы он перевод писал рецепта на русском

[@jessicadesrosiers7467]

​@user-pk8ku2up1s why would He do that? He's located in the US. That's where his base is. It's crazy to expect him to translate his recipes into every language...

[@leighjones6514]

I absolutely adore you John. Your videos are the best! I always feel a sense of calm when I’m watching you and I’ve just purchased your book! I followed your recipe for Swiss meringue buttercream and everything you say about it is 100%. It was my first attempt and I felt as though you were in my kitchen with me taking me through the steps. It turned out perfect so thank you. Seasons greetings from South Wales in the UK to you, your husband and you’re two beautiful boys 🎄🎄🎄

[@SarahWelstead]

Never thought I'd watch a frosting video this detailed, but now I'm SO glad I did. Felt like I was taking a proper baking class - thank you!

[@aquilaclark814]

It is well worth watching🥰

[@troubadouroutdoors2126]

I’ve said it before and I’ll say it again… You’re adorable, I love your recipes, and thank you! It’s been almost a year now since I turned my home baking skills into a small business and some of my recipe successes have been with your help!

[@ambers4524]

I’m so glad I found your videos! You explain everything so clearly, while providing excellent examples of what to look for and how to fix what may go wrong. That is exactly what I, as a home baker, need and appreciate! Thank you!!

[@Ryan.Cameron]

I really appreciate the detail you give. Such as what will happen if you add too little butter, it's great knowing why we are doing what we are doing. It makes me feel more confident. Especially the advice not to panic at certain stages and just keep going!

[@amyshater3779]

Absolutely L.O.V.E. the way you explain the 'why' behind the ingredients used and the techniques - you are a phenomenal teacher, John, and the joy you get from baking/cooking just shines through in all of your creations! Thank you for sharing your gift with us - always look forward to your videos!

[@karenbrower9952]

He is certainly inspiring.

[@sherideskins1966]

You're a great writer!

[@jacondikitchen]

I heard that he was a teacher at school🤗

[@lizzyanthus1]

Yup, what Amy said!

[@sherideskins1966]

Well said, Amy!

[@keniaherrera6008]

Making any kind of buttercream for beginners can be so intimidating! Thank you so much for all the tips! I have to remember them for the next time I make Swiss meringue 🥰

[@haleighd6063]

i’ve never seen such a helpful tutorial on how to make frosting or just anything in general. you were so thorough and understandable. thank you so so much

[@jul-andravandyk6586]

I absolutely love how you explain every step in such detail. Thanks for this

[@patriciapereira2939]

Followed your instruction to the letter and it paid off! Just amazing!! Thank you for sharing. These last months I only made your cake recipes 🤭 they became my favorites! it looks super difficult when you look at the cakes but with your explanations, you see it’s kind of easy :) Btw, thank you for converting all your recipes to grams

[@sarahhunter1114]

Made this for a birthday cake and it came out beautifully. Not too sweet and super shiny. All the tips for reviving worked perfectly.

[@Foodloverbug]

I love how detailed you are, thank you, I used to hate making pastry but I enrolled in a culinary school and fell in love 😭❤️

[@cathhaselhurst6284]

This guy is the best! I've made pretty pr0fessional looking (and tasting) cakes thanks to John and without breaking a sweat! His tutorials are brilliant and so helpful when he warns of mistakes that can arise and shows how to correct them. Fab stuff John - keep those great tutorials nd recipes coming !😀❤

[@maryschlotter108]

I am so happy to see your wonderful recipe for macaroons. They were my dad’s favorite cookie. He use to bring them home from a French bakery in Manhattan ( late 60’s) that he loved. Anything that came from that bakery was amazing. As children we would be so excited when he came home after work and he had that bakery box tied with red and white twine. Great memories, so thank you ! I’m going to make these and share some with my brothers and sister.

[@joansantiago5866]

I have followed so many of your recipes down to a T and I swear by all of them. Everyone loves them so much thank you for attention to detail and small tips that help out SO MUCH

[@deemakambi2172]

I have used your Swiss Merengue (and frankly speaking almost all your cake recipes) since 2020. It's truly a beautiful buttercream.

[@mintleaf182]

How beautifully you explain everything!!..It’s amazing to watch your videos..❤❤

[@designbyallie499]

Tried your recipe for Swiss meringue buttercream, your instructions were so easy to follow and it was absolutely perfect and tasted so creamy!

[@annemastomaki6513]

Thank you so much for being so descriptive in all the right places. I’ve never been so successful with buttercream before! It turned out great! Keep up the great work 👏🏼

[@woody3590]

John is so amazing...he not only cooks and shares his recipies he does what all the others dont...He shares his knowledge with us...Thank You and I am buying your book..Thank You from Canada the north shore of Lake Superior...lol

[@tinarees4477]

John, you saved my Christmas cake! Thank you for this Incredibly helpful video! You do such an amazing job explaining each step, thank you!

[@patti1044]

Absolutely beautiful result - just finished pound cake hearts with this frosting and lemon curd as a filling. Then chocolate ganache, buttercream decor and fresh raspberries. A lovely Valentine's treat for friends.

[@kristenklinghardt6824]

I just love your videos and instructions. So far I've made your lemon bars, Blondies and chocolate brownies and they are now my go to recipes for each. I make the Blondies at least twice per month, everyone raves about them and they are my husband's favorite. He begs me to make them every night. Thank you so much. I can't wait to try more recipes.

[@BekindRewind71]

Someone who explains they way I learn! Not just the method, but why you are doing what. Thank you!!

[@andinh1353]

I made my Swiss butter cream followed his recipe. That’s very easy recipe to remember and it turned out so good. I have no problems with the butter cream as it’s soupy or chunk when we drop butter into beating egg whites. Also, I place some ice bags around the mixing bowl to reduce the warmth as he’s told and it makes perfect butter cream 😊. I’m so happy because I get the compliments for my Xmas green cupcakes 🧁those are good, soft and not too sweet. Thank you. Merry Christmas to John and your family.

[@belitega]

I work with Italian meringue, the temperatures in my country are really hot, from 33 to 43 Celsius so buttercream melts😳 when the weather it's cooler I'm gonna try this swissmeringue buttercream. Thank Jonh for all your recipes and good advices

[@anahuesca7998]

I actually feel like I can make it and i won’t mess up! You gave so much information on how to “fix” it. Thank you!

[@katherinewesley3474]

Swiss meringue is my favorite. I just received your book on Tuesday. I went threw it at work, and I am so excited about the making so many thing already. Fall recipes are first, just in time for the fall, love that especially, as the seasons change, your book has the same sequence. Genius! Keep up the great work!

[@francescabassolino1592]

Thank you so much John for explaining so many little tips that will make such a big difference when you’re making the frosting. It looks so delicious! My gosh it’s gorgeous ❤️✍️💌ciao 👋🏻

[@Bioluvskatz]

You gave some GREAT tips! I’ve been a cake decorator for 30+years but have only in recent years been using this frosting. I LOVE it! You taught me a couple things I didn’t know. Well done Sir!

[@jenniferogochukwu6886]

Do you cover a cake with it? Like a birthday cake?

[@ArohaStill]

@@jenniferogochukwu6886 Yes. I grew up with Italian Butter Cream as cake frosting. Most of the world has lighter frostings unlike the US.

[@mightyymandii]

I am so glad I watched this video! I never watch how to videos but felt like I needed to, to make swiss merengue. And omg. So grateful that I found this. I made it for my daughter's birthday cake and it was a hit! Thank you so much for making this video 😊😊 definitely making this frosting for every cake moving forward

[@lotfibouhedjeur]

John is really a ray of sunshine. And and great teacher.

[@stacycardinale8081]

I truly love this channel! You explain things so well. I am looking forward to trying this frosting. Looks amazing

[@lilblackcat03]

Yes thank you for this recipe! I’ve been wanting to make this for ages but never got around to it. Definitely going to use it now!

[@PreppyKitchen]

It's such a game-changer!!!

[@user-zz4fq7bu9y]

This video is so amazing! I’ve been struggling with my buttercream and always thought it was the recipe. Turns out I just didn’t have the right technique. This video was very informative and thorough. I made my first batch of perfect buttercream after watching this video

[@redlustig2668]

I have never seen a more perfect dollop! Will make your buttercream asap! Thanks so much for this great class!

[@uyennhitang7065]

honestly, this recipe is more than great and worth experimenting with

[@gorgeousrose2648]

Thank you for this wonderful small batch recipe. Last night I made it, it was easy and I used rose 🌹 water flavoring and it tastes absolutely delicious!! 😋

[@chelseaowens4551]

This video was incredibly helpful, and I watch it every time I want to make Swiss buttercream. Comes out perfect every time. I feel like he touches every question I could have during this process.

[@jbaby007]

So I made this last night using a hand mixer. When this man says, it takes patience, he means it. I was whipping for almost 30 minutes and I still did not achieve stiff peaks. So I added a pinch of cream of tartar. I really should've added that sooner and probably a half a teaspoon. I still did not get stiff peaks so I decided to just start adding butter because I was over it! While adding the butter, the mix did curdle quite a bit. I just kept mixing and after adding all the butter and mixing an additional 5 mins or so, it came together. Looks good, tastes good, spreads well. lol

[@trinitybreann2535]

This is exactly what happened to me!! Couldn’t get stiff peaks but I got as close as I could possible I had some traces of fat in my bowls I forgot to wipe with vinegar but it slightly curdles so I popped it in the fridge for a bit and hoping it comes together!

[@andyluchsinger]

Grew up on Swiss Meringue buttercream at our local Swiss bakery. Best frosting ever. Thanks for showing me how to make it - I’m excited to try it!

[@Mayradelaluz]

I’ve looked and looked and looked for videos on baking and yours are definitely the easiest to follow and nicest to watch! Also, I love your kitchen! #goals Thank you! 💕

[@tamaramacinnis956]

I absolutely love your classes and your kitchen. Thank you from bottom of my heart ❤️

[@hanifecaca6352]

The only chef that I love listening to and don't get tired 😊 You are amazing 👏

[@danam927]

You’re an Angel! You have demystified Swiss Buttercream for me! Thank you, thank you, thank you!❤️❤️❤️

[@dinkypoo92mkm]

One thing I love the most about your videos is how thoroughly and easily you explain everything and I get it. I'm not left wondering or doubting. I trust you completely. You're certainly a pro at this and you don't show off as do some. Thanks so much for sharing your great knowledge with us. XOXO love from Trinidad

[@nancyshanley9618]

I love the way you explain everything. Thank you for these tutorials.

[@libragirl923]

This by far the BEST icing I have ever made! This along with the moist vanilla cupcakes... Yummy!! Thank You.

[@angelinasahlas2236]

Thank you for the recipe!! My grandpa's birthday is coming up and I will definitely be using this frosting for his birthday cake! Love your videos!

[@liasmith614]

I love how u teach us step by step everything. And ur personality is everything. Have to try this out. Thank you very much 😊 💜

[@92TampaChick813]

I remember years ago when I found your channel and I fell in love with your style and now my kitchen is full of copper ❤ every time I’m in my kitchen I think of you lol

[@marjankesmith]

Your tutorials are amazing. Whenever I get frustrated with the learning process I just watch one of your videos and it all makes sense.....thank you

[@jamiegarcia4404]

This has been my go to Swiss meringue recipe since your original SMBC video! Thank you for always being my baking inspiration

[@candlewax941]

Hi! Do you know how much this video makes?

[@helenclark5653]

I made this today it is the best frosting ever! I can’t wait to try it with chocolate and other flavours! I love your videos so informative yet fun! Thank you! ❤️

[@candlewax941]

Hi! Do you know how much this video makes?

[@cheekylibraryon4405]

Thanks, John! I love watching you teach- you're very talented and relatable.

[@queenbee3647]

I made a white sheet cake for Easter dessert. I used this recipe for the icing. I tried to make it last year and it failed. But I purchased a stand mixer during the year. Im disabled so I cant hold the mixer for long periods. The recipe was not a fast creation but my goodness it tasted yummy!!! I really dont care for buttercream because its so sickening sweet. This icing reminded me of a professional bakers! I was very proud. The cake did not last long! Thanks. 😁

[@ArohaStill]

Only American buttercream is sickly sweet. The rest have a more moderate taste, even though there is a tonne of sugar in them too.

[@judyfleming6269]

As many years as I've made Swiss Meringue Buttercream, I've always used my whip the entire time. I realize it whips air into your buttercream, but I have also found that you have less fails. This is due to the butter not being able to adequately mix in with the regular paddle. The trick is to use the whisk the entire time (and you'll find the butter incorporates better and faster, and then to prevent your buttercream from having too many bubbles, after you finish the buttercream, you change to the paddle on low and let it run for ten or fifteen minutes. I love your videos, but this is one trick I will have to continue because I've never had a fail with the whisk technique. Keep making videos!! Love your chocolate Cake recipe and I tell people about it all the time, Love you and your videos!!

[@paigeo1383]

Do you use softened butter? Everywhere else I’ve seen with SMBC they say to use cold butter. I’ve always had an issue with having little chunks of butter left in my otherwise delicious buttercream. When I saw John using softened butter I thought, ok this is probably my issue, but I’m willing to try your trick as well :)

[@judyfleming6269]

@@paigeo1383 Yes, room temperature butter is necessary, but not melty and runny butter. When you push your finger into it, it should push in, but still give you a little resistance. Just remember, Swiss Meringue Buttercream will go through a period of looking like cottage cheese (curdled) and might think you have failed, but as they say about SMBC, "you got to whip it, whip it, whip it. Now there is a type of paddle with rubber sides on them that scrape the sides of the bowl (it's a time saver to not have to continually scrape down) You can get them on ebay very cheaply that fit kitchenaid mixers (make sure it fits your type), so you can either switch to the rubber sides paddle, or keep using the whisk and then when it's finished switch to the rubber sided paddle for ten or fifteen minutes to get the air bubbles out (on low).

[@mykaelahpina4985]

Mine is currently at the curdled stage. I’m not sure what to do to fix it. I’ve been whipping for 15 mins and it’s still curdled.

[@paigeo1383]

@@mykaelahpina4985 if it’s too warm, try putting it in the fridge for 15 min. If it’s too cold, try melting a small portion of the butter cream and whipping it back into the curdled looking one. These are BOTH tricks I’ve read, after so. Many. Failed. Smbc. I can’t remember if curdled is a sign of too warm or too cold.

[@silas537]

@@mykaelahpina4985 happens when the egg whites separate from the butter, thus forming a slippery, curdled buttercream that does not whip together. This happens when you're butter is too cold.

[@ninathompson1869]

Thank you so much for this recipe and tutorial. I will definitely be making this one. ☺️

[@tameicasutherland1413]

I just made this and omg it’s definitely not sweet but oh so delicious. I absolutely love it. My butter was a little too warm, but I popped it in the freezer for a few minutes and back on the machine and it was perfect. I had a few air bubbles but whipped them out. It’s a lengthy process, but so worth it.

[@nooras865]

Swiss meringue buttercream is my absolute favourite, I always use it to frost my cakes. However, my recipe does have a little bit less butter though: 5 eggwhites, 300g sugar and 300g butter. It's a little smoother and still pipes beautifully and holds up really well, but it's not as heavy and buttery. It still gets stiff in the fridge but not superhard, which I like 😊 So for anyone wondering, yes you can actually use a little less butter and the consistensy is still good.

[@havykhanhnguyen9324]

Can we use less sugar?

[@nooras865]

@@havykhanhnguyen9324 I usually do it with about 260g of sugar and it's fine, but I wouldn't go under that.

[@samiafatima3032]

Can we use less eggs😂

[@nooras865]

@@samiafatima3032 hey absolutely you can 🤣 then it's just less buttercream so adjust your other ingredients too 😉

[@samiafatima3032]

@@nooras865 thanks for replying !!

[@TheKittyfelix]

When ever I need a recipe this is where I come. I really want to thank you on how you show us if we think we have messed up not to give up because it will work out! Thanks John for all your wonderful recipes and the wonderful way you teach us!!!!!

[@glyko.delacasa]

This is the best video on Swiss meringue buttercream! Thank you for being so descriptive! Tried it for the first time, followed your recipe and tips to the letter and it worked like a charm! And something that everyone needs to know: guys this is not too sweet like American buttercream,it's perfect and fluffy! Spreads like a dream, pipes like heaven! My new favorite buttercream

[@rhondabowen7201]

Any thing you cook , I’m confident that it’s going to come out right 👍🏿I love how you give instructions for all your recipes!!! Keep up the great work !!💯🙋🏾‍♂️♥️

[@zahraaberjawi2541]

I tried this yesterday, and it turned out so perfect. I literally made use of every advice you gave and it didn't fail me. Thank you so much John🥰. Happy Baking!

[@patriciaug23]

Hiiii! Which brand would you recommend me for the butter and the vanilla scent??

[@sarahhaq1941]

I love this video, thank you for making the instructions so clear!! Last time I attempted Swiss meringue, it failed, so now I wanna try to redeem myself ! :))

[@csavaglio1]

I can hardly wait to try making this frosting - thank you for great tips and tricks!!!

[@jacquelinefakhourisalvoni5812]

the very best and easy to follow through buttercream recipe ever! here in Brazil we dont usually use buttercream and one of the reasons is the sweet/butter taste it has but this recipe is simply amazing and tasteful, i loved it!

[@truff1185]

I followed this exact recipe tonight for the first time. I made a beautiful vanilla bean Swiss meringue buttercream to frost vanilla cupcakes and then made a 2nd batch and flavored it with vanilla and espresso for a light espresso Frosting for my chocolate cupcakes. I normally make a traditional American buttercream for both but your detailed video and instructions made this a flawless process! Thank you so much!

[@candlewax941]

Hi! Do you know how much this video makes?

[@mrstouseef6022]

Yes Please, how much cake would this frosting cover roughly? Would it be enough for a 2 or 3 layer 8 inch cake?

[@tsimkins1960]

It's my go-to frosting and has been for years. I've made peanut butter frosting with it for my dad, I substituted brown sugar for my son's birthday cake, and so many other flavors. There really is no limit to what you can do with this. Vanilla is also wonderful. You explained this so well.

[@jarlairess]

Mmm, peanut butter frosting sounds fabulous. What did you pair it with? I would think chocolate cake

[@candlewax941]

Hi! Do you know how much this video makes?

[@alexiagarcia2374]

do you know if i can double the recipe? and if i can, will the temp still be the same (160) for the egg whites and sugar?

[@patriciamcnally2186]

John, I have watched other videos and no one came close to you..you educate..you are a people person.. you simply the best 👍

[@charlottedlee]

I did this exact recipe as per the video, it was tedious but it worked! I feel so proud doing this. Can't wait go to perfect it.

[@Marleneq131]

I personally use 6 egg whites and 3 sticks of butter 1 salted and 2 unsalted turns out amazing every time 😊

[@designingirl]

I am about to make my birthday cake with your lemon Blueberry cake recipe and was thinking of a Swiss meringue buttercream flavored with a Blueberry reduction to go with it and boom, you made this video! This is amazing I'll be making this today thanks for the recipe and the troubleshooting tips as well, this is perfect!

[@vickiegilliland9116]

How did your B-Day cake turn out?

[@designingirl]

@@vickiegilliland9116 it was great! the blueberry reduction gave a beautiful purple color to the smbc and there was a soft flavor to it... I loved it!

[@user-is5kc6nw2v]

Pity that I've only just discovered your channel! Full of useful baking tips!!! 👍👍👍 My baking skill has improved a lot because of your videos.

[@gisselgarci]

I'm so going to make this today. It's going to be the best frosting for my grand baby's fist birthday smash cake. Today I'll practice for the real thing in a couple of weeks. Thank you, you are an amazing instructor.

[@Hannah-ng5qs]

Love making Swiss meringue buttercream!! Definitely will be trying this recipe, from Scotland 🏴󠁧󠁢󠁳󠁣󠁴󠁿😉

[@PreppyKitchen]

Thank you! Hope you enjoy!!

[@clingwave5366]

As a home baker, starting my little cake business, you answered my questions before I even thought of them. Thank you for filling in all the gaps before I even try making the recipe. This gave me confidence. Thank you!

[@Alexkpz888]

I’m also a beginner baker and cake decorator and I’m using Swiss meringue for sure! How did your go?

[@kathyledwell456]

Wow, John. You provided precise and complete without any excess talk. I was looking for the technique but wasn't sure about the name. (I made this for my daughter's wedding cake in 2003. It's easier than the Italian - I've found handling the syrup tricky.) Thank you for this!

[@ruedacalle]

Best video for swiss meringue buttercream. Believe me when I say I saw at least 5 different of this specific one and more than 10 other buttercreams videos and this one end it up being a success. I love how clear, specific, and practical you are to explain everything! Big thank you! (I also did the trick to make flat sponge cake! Amazing.

[@rivkabunga3584]

May I know if we can keep it for days in the fridge if we have left over?

[@ruedacalle]

@@rivkabunga3584 yes. You can. I did it for 5 days and it was fine. I also freeze it up to a month and five days extra and worked fine with his tip of mixing it again

[@happynwater7399]

THANKS for the food coloring tip!, That was HUGE TIP ❤

[@googleuser3219]

I've watched a lot of videos about Swiss meringue buttercream and your instructions are clear and precise. Definitely going to try this over the weekend.

[@anneakeyo9804]

Am happy you taught me how to bake a moist fluffy vanilla cake .. for the first attempt it came out perfectly 💪

[@AF-tj7qe]

I absolutely love how much I learn from your instruction. Thank you thank you thank you!!!

[@janeeneebaneenee]

Thank you for the updated recipe video! I've been making your Swiss meringue buttercream by REQUEST the past few years. Everyone I make cakes for loves your recipe! I could just never get the colors to look right. So thank you so so much for teaching us how to color the frosting in this video! This technique is going to bring up my cake decor to a whole new level. 🥰❤

[@aleeshahardin923]

I tried making it and it tasted like biting into a straight up stick of butter. Did I do something wrong?

[@shauna-lee2317]

@@aleeshahardin923 not enough sugar or didn't mix it long enough

[@karenbrower9952]

I made it! OMG this is the fluffier creamiest smoothest lightest how many adjectives am I allowed? Best frosting ever.

[@MommyfarmerJune]

I got excited every times trying your recipes and always have good outcomes!! Have been very happy watching your channel and trying your recipe! Thank you for all of your work.

[@thegoldengirl16ify]

I really appreciate your thoroughness with this video!! Thank you so much for all of the tiny details!!

[@orionstarman]

This frosting has so much body!! Spreads so beautifully on my 3 layer birthday cake, for my wonderful Mom! Happy Birthday and many more!

[@mrstouseef6022]

How big was your cake what size sponges please? I'm wondering if this recipe is enough to cover a 9inch 3 layer cake for a wedding please. Thanks in advance

[@orionstarman]

@@mrstouseef6022 Sorry it was 8" but maybe try Italian meringue...don't know its the first time I tried swiss meringue I don't know for sure

[@streamguyentertainment]

This looks so good and looks really easy to make. Thanks for sharing this

[@PreppyKitchen]

My pleasure 😊

[@sherryssweetsensationz2623]

😱 this frosting was a dream. I made a batch tonight and colored it soft pink for a huge carousel cake for a 1 year old. It’s so delicious. Thank you

[@user-ob8ds3qj9e]

This recipe for Swiss Meringue Buttercream is like a cloud of deliciousness in a bowl! 😍 Fluffy, dreamy, and absolutely divine. Can't wait to try this and transform my cakes into edible works of art! Thanks for sharing this sweet secret! 🍰👩‍🍳💕

[@debrasavoff1794]

Thrilled to learn this! It turned out perfectly! I needed it for one cake so used 3 egg whites,150grams sugar & 225g butter [+25g passionfruit curd]. Totally awesome! Thank you.

[@justgoodfood]

Yes really they're so beautiful😊

[@candlewax941]

Hi! Do you know how much this video makes?

[@thuyenquang7237]

i followed this recipe about two weeks ago, it turned out very well well, the bottoms came off and we had to eat them upside down, but they tasted great

[@yaxcheka]

You amaze me every single time!! Thank you!!! You make everything look so easy!!

[@ausvlogasian5877]

Hi John I made your Swiss meringue buttercream for the first time it turns out perfect.Thank you so much for sharing your recipe.I love how you explain everything in details. God bless you .

[@alamgudiel7663]

Hahaha can’t believe this! I was actually looking for this recipe because I am doing cupcakes next week and this is the best frosting! Thanks so much!