How to Make Swiss Meringue Buttercream

[@Z.O.1991]

Unlike other baking channels, I believe you explain more of what happens before, during, and after the baking is done! subscribed!

[@itschelsea]

Z. O. Same!!

[@EVonShay]

SAME!!!

[@lilylandrau8632]

I just discovered he does a lot of other delicious food with the same open & honest approach. 💜💛💚💙❤🙏

[@alexsiamartinez1472]

“It needs to meet rock bottom to achieve greatness”. ❤️ SO DEEP.

[@jeanetteespiritu4461]

IKR ❤️ i love him even more!

[@eliava2098]

Just read this when he said it❤❤❤

[@americanmomma3025]

I like when he whispers sometimes like “ It’s magical!” I love watching him and that’s probably why he’s got a million subscribers!

[@secretperson909]

R/IAm14AndThisIsDeep

[@miriancasanova8019]

Preppy en Español quisiera ver tu video

[@intothemystic3922]

I wish my husband talked to me the way this dude talks about this frosting

[@lifewithem__]

InTo ThE MyStiC 😂😂😂😂

[@theskinnypot]

lol

[@alyssawilliams7708]

“Look at this. You see how white that is?!” 😂

[@topthinz4852]

Why you dissing him like that feel pity

[@angiemenapa]

😂😂😂

[@norizansatar400]

I don't get bored at all watching this guy....how can he maintain smiling all the way with that energy and enthusiasm?

[@adilenesilva4133]

I don't have a stand mixer, so I decided to be brave and do this using an electric hand mixer instead. It took about 45 minutes of whisking for it to finally form peaks! After about 25 minutes, I decided to add 5/8 tsps of cream of tartar, and it worked super well at helping the peaks to form! This buttercream was super delicious, and sooo fluffy and smooth! Thanks for the great recipe! 😊

[@kathyl770]

Really ? I literally just made it with my hand mixer and it probably took me 10 mins... but i don’t have patience so I kept it on high.

[@farhaniftikhar8190]

Thanks for the update :)

[@angelicmiranda3996]

ah yes that’s why it’s been taking so long for it to form peaks thanks

[@esraaf6519]

I used the hand mixer as well, it took around 15 minutes but the result was an amazing tasty frosting 😍

[@Taqsunis]

@@esraaf6519 how did yours turn out? Mine was all buttery and lumpy? It was all ruined

[@Gikarin.Gamemaster]

"My little baby...in ya go!" *blends his little baby*

[@thechiropyro6616]

🤣🤣🤣🤣🤣🤣🤣

[@zxls422]

I die

[@phyuphyu8284]

The baby: you lied to me

[@honeybee2644]

🤣🤣🤣😂

[@kavithakarthik3821]

Hahaha

[@mountaingirl3322]

Preppy Kitchen is my go-to person for all my frosting needs.

[@Fahim.-]

The way he talks remind me of those primary school teachers who are so kind and loved by all his student lol

[@sallyg8391]

Puedo hacer doble receta????:?

[@lolitindia4510]

we need to tell the americans what primary school is

[@Fahim.-]

@@lolitindia4510 😂 🤧

[@lolitindia4510]

@@Fahim.- thank you,but we really do they will never understand

[@lolitindia4510]

@@Fahim.- who is brian

[@jessicaprice1589]

“Has to achieve rock bottom to achieve greatness” I’ve found my life motto.

[@ansamgroshong]

good, then I'm half way to achieving greatness ..

[@jupjup470]

mine looks like cottage cheese

[@moderatingmoderation1699]

I made this the other day at my girlfriend's house with some of your angel food cake and now her family loves me, thanks John!

[@unowen7591]

Are you guys married yet? Lol

[@arhamgomez1652]

3:34 "it kinda has to reach rock bottom to achieve greatness." That was my life as an addict ..awesome video btw

[@limken9724]

I made your buttercream recipe today, and omg it has silky texture and last for more than 5 hour in humid weather. It’s my favourite buttercream ever. Not too sweet, and gave that very nice silky touch to your tongue.

[@hopeeck4742]

His videos are the best because he always gives the measurements and then also the "what to look out for". I can't wait to make this recipe. Rose water! I can't wait to try it!

[@tash7996]

I love all of his recipes, he takes his time and explains everything perfectly, this man is a whole Pastry chef husband.

[@michelebenedosso3899]

That’s because he was a teacher at one point…explains well with humor & joy.

[@crimsonxredart4997]

I swear your channel is my go to if I ever wanna bake! I’m planning on making a lemon cake filled with Lemon curd and frosted with Swiss meringue buttercream, AND I’m planning on using your recipes

[@rees9471]

Learning and watching John is better than tv or a live show! Thanks for the simple instructions as well as sharing your wonderful personality on YT.

[@fionajackson8002]

I finally tried this today and it was INCREDIBLE!!! I've never eaten anything so silky and buttery in my life. Thank you so much for this amazing tutorial! I can't wait to make it all over again.

[@Saulyte19]

Hi, can you tell me if it wasn’t too sweet? I want to try it😊

[@fionajackson8002]

@@Saulyte19 it's not too sweet! That's one of the things I like most about swiss meringue buttercream, it is a lot less sweet than most frostings. I just made another batch today for some cupcakes. You can stir in things like caramel, jam or nutella to make it sweeter if you'd like. But the base recipe is just mildly sweet, with a velvety smooth texture and creamy taste.

[@Saulyte19]

@@fionajackson8002 Thank you very much for such a quick response. I really look forward to make this mbc. I will try it Sunday and I decided to use his recipe. 😃

[@shelmmii9425]

You did this perfectly. I've actually never been able to make a good swiss meringue buttercream until I reached your video. I think you heating it up until 160 really made the biggest difference and I finally made a perfect swiss meringue buttercream that I used for a 2 teired cake I made for my friends graduation party! Thank you so much!

[@isabellerochon4341]

Try your recipe fir the first time! It is delicous! I'm just a hobby baker and have learn so much watching you! Thanks a lot, you're a great teacher!

[@irisklug-gramer8339]

He speaks with such a enthusiasm about the cream, it's really sweet!! I 'll try to make the cream. Thanks for the great video!

[@bobbiestagner9349]

I just want to say thank you so much for the simple recipe. I have tried several before and I was almost about to give up, and I tried yours and its absolutely fabulous! It has a beautiful texture and taste like heaven. I have to say that it will probably be my go to icing!!!

[@cher128bx]

I LOVE your sense of humor! You have one of THE most enjoyable channels on all of YT. You just put smiles on people's faces. You were born for this!

[@Linward]

I've tried both, your Swiss and the Italian.... and my favorite by far was the Italian. I'm new at this and had a hard time getting the Swiss to thicken today and even after it finally did... it kinda wanted to go flat after I had made the dollops. I salvaged it by adding powdered sugar. The Italian, however, retained it's shape, and the taste and texture was so worth all the effort. I'll be so glad when I get past all these learning curves. Maybe it's the editing, but you make all this appear quick and easy. It took me nearly all day to make one of these 3 layer cakes as you do... it turned out gorgeous btw. It's for a friends 85 birthday this weekend.

[@suecaggiano6111]

When you whip egg whites, you can discourage deflated by whipping it at low-medium for a bit before gradually raising the speed to high

[@jenniferherrera2976]

I've made the Italian cream also it was VERY good, but I wondered about this recipe. GLAD TO HEAR YOU OPINION!

[@theBakinNoob]

does the Italian buttercream hold its shape better when piped on ?

[@jenniferherrera2976]

@@theBakinNoob yes

[@BTredflag]

Hey Linward, I know it's been 11 month scince you wrote this. I hope you got past the learning curve you talked about and made more friends happy with your baking :)

[@djjaydee406]

Thank you so so much! I just recently found out that my passion is baking, and just by watching and following your videos and recipes reeeeeaaaally helped me a lot. Thank you very much! You’re an angel! Thank you! ❤️

[@krissykrissy6493]

I tried for the first time and I feel like a professional already.....thank you John

[@Junior-wg6mb]

I remember Years ago I was trying to find a way to make icing without icing sugar, I WISH I had Your Video and Website ! I know I can make Icing Sugar with a blender, but its Risky!! THANK YOU! Gonna try it for my Fiances Birthday, I think he will Love it! He Loved your Chocolate Eclair Recipe!

[@Showpan54]

Just found your channel yesterday. I ordered the Wilton baking strips from Amazon because of you. They will be delivered tomorrow. I never knew that those things existed. Yesterday I received the KitchenAid Pro 600 6-qt Bowl Lift Stand Mixer (Copper) that I bought. I am about to binge-watch your videos. Thank you for the wealth of information you are sharing.

[@Showpan54]

Thank you!! The first video of yours that I watched was the one for getting unburned edges and dome-less cake layers. The first cake that I will try is your Funfetti Cake, though. Dulce de Leche looks mighty good, as well. I am a teacher (in a Prep school in Westchester County, NY), and I recognize a good instructor when I experience one. You are certainly one. I shall be back again, and again. ...And again, thank you!@@PreppyKitchen

[@12hgarone]

this guy makes me laugh out loud with his commentary!! so goofy and very endearing. awesome helpful video too

[@zohraa9436]

I made this recipe and it came really well! One thing viewers should note is that it takes a LONG time for the soupy texture to turn fluffy. Don’t give up just keep whipping and it will get there!! Took me about 10-15 mins of whipping. This recipe was great but quite sweet! Thank you John for your wonderful videos :)

[@rl1314]

Gonna be my first time trying swiss merengue. John has me pumped up and ready to take on the challenge.

[@susanaromero3590]

I’ve just discovered your channel, and I can’t stop watching you’re videos....and it’s 6:00 a.m.here on Sunday! You’re adorable and all the tips and tricks you give, very helpfull. Thank youuuu!🤗

[@udeshi9085]

I tried this recipe and it turned out amazing! Silky smooth frosting that is perfect for piping. And also it's not too sweet which I absolutely love.

[@Rendosian]

OMG! This guy is adorable!

[@SandyDeJong]

Jacob I agree. I have adopted him as my son.

[@TheBeccaFashionVlogs]

Isn't he so cute!?

[@vicomerino8431]

yaiii I thought the same!!! I love his peaceful voice to explain

[@SandyDeJong]

@@vicomerino8431 I agree voice and tone does help

[@picantesworld7723]

He seems like a awesome guy. I like his instructions and his lingo is hilarious 😊

[@theaterkidsGSamSee]

I tried to make your buttercream and it worked! I was so worried that thos is just another recipe for experts but it's just that easy. Thank you!!!

[@doughobbs2714]

thank you for your super easy recipe. my wife and I tried it. and together we made our first 5 layer cake. we used swiss butter cream and made some flowers and a lace. thank you. we love your videos

[@samanthalockhart8976]

When he said “it has to hit rock bottom before achieving greatness”. I wanted so badly for him to say, “like the rest of us” 🤣🤣🤣

[@rem45acp]

How is this guy so friendly and happy in all of his videos? Makes me feel like I'm some frowning secret service agent because he's so happy.

[@babadumdumdumdada2251]

Thank you much. This was so lovely and helpful. Everyone have a blessed day, Jesus bless you all!

[@Ralphyflower]

You are so encouraging! I am looking forward to your dessert cookbook. I can't wait to have all your wonderful cakes and other recipies with beautful photos. I tell all my friends and coworkers to watch you. Your devoted fan, Sally from Washington state

[@nny33]

OMG I can't believe I actually made this, it came out perfectly, thank you so much!! Your videos are the best 😭😭

[@nataliesg850]

Just got the courage to try this recipe. I have to say I am in love!! This will be my go to buttercream (was about to cry when it didn’t seem to incorporate but then magic happened), thank you for the great tips and tricks. 🤍🤍🤍

[@simomgrimaldi2236]

The way he talks calms me. I love this man so much 😭 please adopt me

[@lizmartin1930]

Love this recipe! I'm a convert! I've used it twice now and I love it!

[@DesiDollo]

I had to leave you this comment: I made your vanilla cake recipe from 3 months ago (you had 2, the previous one used sour cream from 2 years ago), along with this buttercream and it was divine. The cake tasted so good on its own, and added with this was just like the store bought. Thank you so much for sharing! :)

[@elaineyong5044]

Just followed this recipe & it worked like magic! And it's my 1st time making a SMBC. Thanks for sharing this detailed step by step guide! It is super helpful.

[@California_Nation_Laurent]

Hi John, I just found and subscribed to your channel yesterday and have watched several videos and I'm not happy. I've gained 15 pounds by just watching them! lol Thanks for the inspiration. I'm going to make the spice cake this weekend. - Laurent

[@chanterelledesign8310]

I recently subscribed too, everything looks sooooo good!

[@jillspady6450]

Yes, but they're happy pounds!

[@prettylhingneilam4501]

😂

[@keeshahughes2538]

I feel ur pain Laurent.... I have recently started to expand my talent of baking when covid hit... I’m trying so hard not to end up on the tv show “My 600Pound Life”

[@gargidutta6370]

Same here

[@Whatizzit]

Key takeaway for me: Heat the mixture in one bowl, then transfer it to your room temperature mixing bowl. Some recipes say to just do it all in one bowl, which takes forever to cool. Thank you!

[@gretelt.37]

absolutely stunning frosting ever 💕😍 you nailed it! love the way you speak, you make it easier for us to understand every step. Thank you 😊

[@adzdee]

Alhamdulillah. I've made this today. It is sooo delicious. Tq for the recipe.

[@Oezsa994]

Hey i‘m from Germany And my best results come from your recipes. Thank you ❤

[@hellorandomperson4249]

the egg yolks sitting there: 👁👄👁

[@JustBlixen]

True

[@elsashaindra897]

🤣🤣🤣I"ll find a use for them... shame poor things

[@Diary_Marylove]

I am here wondering what they would be used for

[@Xero_Dreams]

Marylove - you can make custard!

[@fairuzhashim5604]

@@Xero_Dreams Yep. Custard for creampuffs! 😋

[@skypursch]

“I’m already married I’m kidding” 😂😂😂

[@MrsMicro84]

Excelent recipie!! I follow it and got perfect results

[@RubyTwilite]

Manido I'm so thankful that you actually made it and told us. I've tried some recipes that were really awful. Not John's though.

[@mrswray]

Was it enough to cover a 9x13 cake?

[@carolntodd]

I love your receipts and your personality! Your so awesome. I bet your a great person to be around. Lucky Brian!

[@the_implication000]

Thankyou so much for using grams/celsius! Your videos are a godsend and so soothing to watch!

[@clara_ramirez]

"iM GonNa MaRRy YoU" he's awesome

[@Uummannaqsong]

Hi John, I have just made a batch of vanilla cupcakes with Swiss meringue buttercream - this was the first time I've made this type of buttercream and indeed it's delicious - less sweet and buttery than the regular. I will try the Italian one as soon as I get a candy thermometer. :) Talking about frostings, I was wondering if you're familiar with the German buttercream, a.k.a. Ermine icing. It's basically a thick vanilla pudding whipped up with butter. My mouth starts watering just as I'm writing about it. Please try if you're not familiar, it's divine. :)

[@gypsyrose8566]

Can you explain why you prefer to make/use Italian rather than the Swiss Meringue Buttercream? They look really similar in your videos.

[@lhoidelacruz8140]

Because he just mention it thT swiss meringue dnt sustain the consistency for very long it lose the shape

[@RubyTwilite]

I believe its because with the italian you make a hot syrup and slowly drizzle it in, with the swiss you cook the whites and sugar over a bain Marie, double boiler.

[@tammiemartinez6485]

Every time I've asked a pro this question I always get the same answer. They're basically the same frosting and the only difference? It's the way they're made... 🤷‍♀️

[@viviennem57]

In my opinion you are the best chef on you tube. I just discovered you. I wish I had watched your videos sooner. I have tried a few of your frosting and cake recipes and all turned out as they should. Perfect. Off to watch more

[@FelisTerras]

Tried this today, though with only half the amount, since I didn't need that much. Despite using the hand mixer, it went quite well. Used the kneading hooks to avoid air bubbles, though. I waited for it to go all soupy, but it only curdled slightly towards the end. I tested it and, despite me sucking at piping, the outcome was delightful. So thanks again for a great recipe; my workmate's wedding cake will look that much prettier.^^

[@loydieayala1604]

Cake 🎂is my happy😁 place." "Oh my goodness" Thank you , Thank you, I have learned so much with you.

[@12amdoodoo]

Is swiss meringue buttercream a good option for flower accents on a cake? I need an icing that will hold its shape and is smooth. I’m ready to try something new. American buttercream is too grainy and sweet and I don’t know if I’m ready to jump into Italian buttercream yet. I love your channel, by the way! You explain everything very well! New subscriber here!

[@angelamaris5271]

This looks sooooooooooooooooo good!

[@saymasamad8591]

Assalamualaikum..I tried your recipe..n it came out so good..thank you

[@Seekthetruth-forus]

I 💕 it how you explain each thing carefully

[@pdancz]

Somebody buy this man an extension cord for that mixer 🙃 love his recipes and videos!!

[@newbiegamelover4767]

I just used Rosanna Pansino's recipe for this (from her second cook book), and watching this makes me feel confident that I did everything right.

[@sulagnapanigrahi6376]

Hi John, I love your recipes! Have tried this a few times comes out delicious Evey time however was hoping to reduce the amount of sugar in it. I am not sure if I will get a equally stable meringue on reducing the sugar. I want to use 200-250g instead of 300g. Do let me know the absolute minimum amount of sugar in order to have a stable meringue. Hoping for a reply.

[@katherine6326]

Maybe sprinkle in some cream of tartar if your egg whites aren't stabilizing with less sugar. I know I'm two years late so you probably already tried this. Lol

[@nobake_shan4657]

I tried this today and it came out so smooth and silky. Thank you so much I live by your videos

[@mimosamaghanoy7727]

Your language is so understandable. I like how you present the procedure. Very nice. Iike it. Keep it up.

[@thee8224]

Great video! my questions is: how long will this frosting last on a cake, since it tends to lose texture/structure? Can you decorate a cake 1 or 2 days in advance?

[@kimmie-leicooper8878]

Hey, I've just subscribed to your channel and I'm finding your videos very helpful (especially the one about cake strips, actual game changer), and I just wanted to ask if the Swiss meringue buttercream keeps its consistency once on the cake as you frequently say that it looses consistency in the bowl? Many thanks x

[@richardwillis5033]

Thanks John. I make SMBC and IMBC too. I find IMBC a little easier to make contrary to what some websites say. My question: which do you find is easier to get a real smooth frosting on your cakes? Do you have any tricks for getting very smooth frosting and sharp edges. I use an icing smoother and turntable and crumb coat like you but can’t get my BC to frost as smoothly as your beautiful cakes. I know practice makes perfect. Any tricks? Like maybe refrigerating in between? Putting parchment paper on top and ironing it with a plastic cake iron (no heat)? Just curious. Have been striving for this.

[@vadia100]

You seem to be such a kind and endearing human being. I can watch your videos just for you.

[@fromharshasview5089]

Yeh i did it perfectly in first try. In my life i have never whipped a cream also and i made this so perfectly. You explained recipe so well. ⭐️⭐️⭐️⭐️⭐️ for your channel.

[@Aitch_154]

Once you pipe, does it keep its shape or do you have to Frost on the day of the Birthday? Thank you

[@HarleyJeanOnlyLoves]

Omg. I love the way he talks! I want him to be my friend!

[@rachelsantos4136]

Hi can I put white chocolate?! If yes how much chocolate?! Congratulations for the wonderful channel! 😊

[@rachelsantos4136]

@Daniel Terrell thank you for your answer!

[@AndreaRodriguez-qq7bq]

I've followe many recipes for Swiss meringue buttercream but non were ever successful. So happy I found your channel because I've made a few of your recipes already and they're always perfect 👌 !!

[@patriciaobrien3134]

Thanks for sharing John lovely butter marangue recipe Patricia ❤️

[@Ana-ls8rh]

You are cute, charming, and can cook/bake?! Your husband is a lucky man.

[@bksaun]

Too much sweetness is nauseating 🤢

[@sitiaminahowisulgarni205]

muah

[@caseydefreitas2138]

He's gay? Wow that's cool 😎

[@numidiadihya3484]

@@caseydefreitas2138 wow really how could u not know XDDD

[@marammanasrah470]

@@numidiadihya3484 he said "my husband" in another video.. I guess the Italian M butter cream

[@franzib.2506]

Can sb tell me how fast the cream is melting? When I want to cover a cake, can I leave it over night in the fridge and serve it the next day?

[@FelisTerras]

Preferably all covering/frosting should be done the previous day. This way everything can set, cool throughly and retain its shaper better for a longer time. Plus, it also gives you etra time to touch up on small mistakes or in case something falls/breaks off. Buttercream frosting such as this, depending on weather conditions, can hold up to two hours in a shadowy, dry spot. Of course, if you'rein SoCal mid August or NEw Dehli during monsoon season, you might want to keep that cake safely in a fridge.

[@rickl2834]

I was wondering, in a can of Frosting at the store, what is the fundamental difference between that and buttercream, aside from preservatives and stuff? Thank you for your attention

[@misaki7325]

Rick L I want to know this too lol

[@BakingButterlyLove]

Hi Rick - canned frosting at the store is usually made with vegetable shortening and sugar so that it will be shelf stable, while buttercream is made with real butter instead. There are lots of different types of buttercream, but the one thing they all have in common is butter! Hope that helps :)

[@rickl2834]

Baking Butterly Love thank you very much. I love this channel

[@zarconecalogera5497]

j'ai vu plusieurs recette celle avec les blancs en neiges et le beurre celle avec beurre et le sucre glace je vais faire les 2 Mercie pour la démonstration et la recette . super vidéo

[@mariaelviraruiz1769]

Hola John! I found your channel today, and immediately subscribed. Not only you’re a great teacher, but your recipes are wonderful. Great way to spend time during this COVID19 quarantine time.

[@megansimon232]

Im doing my own wedding cake..it's next June. Inside reception though. I love the idea of doing Swiss meringue buttercream..never done it though.Will it hold up to the summer heat?

[@liltrina4]

Preppy Kitchen can I use brown sugar instead of granulated sugar to make Swiss Meringue ?

[@AmberNJ24]

@@liltrina4 Yes! It's delicious.

[@marklasich2231]

I have a similar recipe that is part Crisco and made slightly different. It will tolerate the heat.

[@84rinne_moo]

Yes using shortening helps in situations involving heat.

[@kesh444-s2f]

Why he did not answer 😶

[@LenaO01]

John, I just can't seem to get it right. This is my third attempt and they have all gone the same. Meringue forms great, but when I add the butter it starts to curdle when I'm almost done. I can fix it by putting it over the bain marie again, only for it to create a lot of bubbles and a weird consistency 10 minutes later. In all, it never comes out as a smooth consistent buttercream. I don't know what to do! I do make sure everything is room temp and there is no fat or yolk in the meringue. Help!

[@TheElitist26]

Stella, at Seriouseats, made a guide on how to troubleshoot swiss meringue buttercream: www.seriouseats.com/2017/05/how-to-fix-a-broken-swiss-meringue-buttercream.html

[@prosperosmoon]

Edit: He makes it look very easy, but Swiss meringue buttercream is actually very difficult to perfect. I'd recommend the Italian Buttercream as it holds it's shape better and is a bit more forgiving. (And I just *love* Italian Buttercream) When your butter ia room temp, are you adding it bit by bit, and are you waiting till the previous piece has been almost fully mixed in? And has the Swiss meringue cooled completely and been mixed to semi stiff peaks? Did you cook the sugar mixture till completely smooth? Have you tried mixing it for far longer than you think you should, it's okay to over mix, you can't rly over mix froasting. Sry, these are some of the most common mistakes people make so I'm just pointing them out now. Hope this helps, and if not, just leave a reply telling me at which step it seems to go awry. Have a nice day. 😊

[@LenaO01]

@@prosperosmoon Thank you so much for the detailed reply! The only thing I may be doing wrong is the butter not being "fully" at room temp. I do leave it out for an hour or two, but perhaps it's not enough. For the rest of the steps, I do follow religiously as I've had to throw out these meringues before after 20 minutes of holding the hand mixer -not fun. I'll give the Italian buttercream a try the next time around. Cheers!

[@user-np1yb2yn2w]

You’re stopping before it’s finished, you have to go past the curdle stage. Once all your butter is in you can hold bags of frozen peas or likewise and keep beating it with the paddle. It will come together

[@LenaO01]

@@user-np1yb2yn2w The one time it curdled the most I fixed it by putting it back over the bain Marie. How can I differentiate if it needs heat or cold?

[@yaraoolc]

I did everything he said in the video. My buttercream looks gorgeous and silky, however I find it very buttery. Does Swiss meringue buttercream taste like this?

[@dollface313]

Mine tasted like that as well

[@aliciasanchez9969]

Let.it rest in the fridge a couple of days..and then let it be back to regular temperature ...mix a little for consistency...those couple of days in the fridge bring the flavor to the maximum

[@noctessarox1149]

Yay I have watched a lot of your videos. We have a new baby so I made a devils food cake with this frosting..... Delicious! First time making a cake from scratch top to bottom. Thanks to your awesome videos.

[@valerietorres8102]

Your my favorite KZbinr for my go to buttercreams!!! Love your videos..i made the Swiss meringue buttercream a week ago and it came out perfectly 👌..did it yesterday and I guess I had the fire too high while I was dissolving the sugar in the egg whites and it already started rising as it was still on the fire in the water bath...i had to take it off the fire while it was still grainy and the sugar did not dissolve properly..bummer! Like my grandfather always told me..practice makes perfect 👌 I WILL ACHIEVE THE PERFECT SWISS MERINGUE BUTTERCREAM!!!😉👍

[@puapucuve6643]

Is swiss buttercream the safest meringue to serve to guests since it is cooked to 160 degrees?

[@cayeeledvi5392]

The Rooster 88 Not the safest the safest is American buttercream

[@Angelinahos]

Just wondering, which do you like better, Italian or Swiss M B?

[@Angelinahos]

Preppy Kitchen I just made your Italian MB two weeks ago. I made a double batch and froze it. When I took it out and and brought it to room temp and re whipped it, it came out beautiful. Now that I have seen your Swiss MB, I will try that one to see which is easier to make and taste. Thank you for your video instructions! I have learned so much from you. Thank you again,

[@chloe5susan]

Is it the taste or the texture that you love??

[@lidia6052]

@@PreppyKitchen why?!

[@tareka8488]

What about French?

[@millenialfragrancenerd94]

John: "Let's take a break and wash our hands!" Coronavirus: "Aight, Imma' head out!"

[@JamesJean-Pierre-z2j]

Thank you, this is the best icing ever, takes a bit of patience, but it worth it, easy to work with.

[@Grandiva_005]

Hes a life saver. I was so frustrated with the other videos ...then I did his step by step. It was easy and successful. I love it here 💘

[@elinaavelar627]

Which one is less sweeter Swiss or Italian buttercream?

[@beryllai]

Elina Avelar Swiss buttercream indeed and it tastes better

[@fionadaniel4056]

yeah definitely swiss.

[@tahminasaeed8900]

Its kind of weird that the italian buttercream video and this video at 5:55 is the same exact scene

[@amnakhan9241]

Quick question: Could I cover my cake in Italian or Swiss buttercream and then put a ganache drip on top? Or would the buttercream start melting or disintegrating because of the heat of the ganache? Thank you X

[@meddler2]

Hello, totally. Make sure you chill your cake and the ganache is room temp not hot when doing the drip

[@jananiselladurai4344]

You are very good at explaining and teaching stuffs !! I made the swiss meringue with ur vanilla cake recipe it was jus awesome !! Thank u keep admiring us !!!

[@ankylosaruswrecks3189]

Hi! I made this today. It was my first attempt at a meringue buttercream. I was very nervous because I'm not good with meringue, but it came out wonderfully! Thank you!