STABLE SWISS MERINGUE BUTTERCREAM ICING for all types of weather | Gaely Cake

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Swiss meringue buttercream is the best icing for all types of weather. It holds its shape even for longer hours at room temperature. You can also use it to cover your cakes under a fondant icing.
Ingredients:
5 large egg whites
160 grams of granulated white sugar
220 grams butter
If you have a candy thermometer, egg white temperature should reach 70 degrees Celsius, just enough to dissolve the sugar and kill any risks of salmonella.
WATERY BUTTERCREAM RESCUE
• HOW TO FIX WATERY BUTT...
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#swissmeringuebuttercream
#stableicing
#gaelycake
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[@ctlightss]

I made this at half measurements and it was going okay until I added the butter. Everything was room temp and the butter was soft. But it mixed chunky with the meringue and ended up in a wad of butter consistency and also tasted just like butter I’m so sad 😔😔

[@ryzacastro3042]

How to store that? I have a problem in storing buttercream because it melts easily and when i put it in the fridge then use it, it's like a water consistency already.

[@GaelyCake]

Hi Ryza, thanks for watching. To store this, just put in it the fridge, and the next time you use it, let it it sit in room temperature first until it becomes very soft before using. Then, you need to beat it again with your mixer to make it shiny and glossy again. When you immediately beat it while it's still hard, it will become watery. If this happens, you need to continue beating it for about 10 minutes or more until it comes together again. Hope this helps.

[@tonellyzepeda8468]

Thank you w share your receipt . Do you think I can use crisco to replace butter ? Thank you

[@GaelyCake]

Hello Tonelly, thanks a lot for watching. Yes, you can use crisco instead of butter but the taste will not be the same.

[@estherng6496]

Thank you 🙏♥️♥️♥️

[@GaelyCake]

Thank you too for watching

[@djohannaglaiza9357]

Hello po,, pwede po ba bakers best po ang butter ? Same pa din po lasa? Masarap po ba icing niya? Hindi po ba nakakaumay? Sorry po dami ko tanong hehehe... thanks po sa sagott😁 new subcriber po 😍😍😍

[@GaelyCake]

Hello Djohanna, thank you so much for watching and subscribing. Yes, you can use Baker's best but the taste would be different, and it's not butter, it's margarine. I don't use it for my icing. I prefer Dari Creme if using margarine. Higher quality of butter, the better your icing would taste.

[@regiemae8849]

Good day po! Ilang cups po ng frosting ang yield ng recipe nyo po? Hindi po ba ito sosobra sa isang 8nch cake po na hahatiin lang sa into two layers? Thank you po sana mareplyan nyo po.

[@YnangsDelicacies]

I will try this omg .

[@GaelyCake]

Thanks a lot for watching

[@rancyluego5140]

Hi good pm, pwede din po ba maglagay kulay, d ba babagsak ang frosting?pude liquid color or gel? Tnx sa sagot. God bless.

[@GaelyCake]

Hello, thanks for watching. Pwede po lagyan ng color (gel, powder or liquid). Same stability pa rin po after coloring.

[@z.zoleja4041]

Is it oky if i use margarine(dairycreme)thanks

[@GaelyCake]

Hello Z.Z It's OK to use dairycreme margarine but the taste would not be as good as the butter. I use Salted Butterlicious brand from Magnolia. The price difference is just very minimal.

[@viav.5681]

Hii does it taste good? Does it taste like eggs? 😥

[@GaelyCake]

Hi Vianca, thanks for dropping by. Swiss Meringue Buttercream doesn't taste eggs at all because we only use the whites in this recipe. It taste buttery and lighty sweet because it's also made with butter and sugar. It tastes good. I have been using this recipe since I started baking because it's very stable and yummy. I have tried making different kinds of icing but this one stood out. A lot of high quality cakery use swiss meringe buttercream in designing their cakes, too. Hope this helps.

[@nikkiz770]

Want to try ur recipe coz im always failed w smbc.. watching ur vids gives me hope hehehe ☺️ can I make half of ur recipe for 2 layered cake only?

[@GaelyCake]

Thanks a lot Nikki. Yes you can divide the recipe into half. You can try 3 egg yolks and half bar (100grams) butter but I'm not sure how big your 2-layer cake is. I use 1 full recipe to cover my 8x3 cakes, or 7x4 or 5x6

[@mayurijeyachandran2761]

Hi can I use iiquid coloring to the icing?

[@GaelyCake]

Hello Mayuri thanks a lot for watching. Yes you can use liquid food color or any kinds of food color on the icing

[@chiarafischer8227]

Do u have to use granulated sugar or can u also just use normal white sugar?

[@GaelyCake]

Hi Chiara, granulated sugar is the same normal sugar we use every day.

[@liliadurendesquijano1697]

Watching

[@GaelyCake]

Thanks so much auntie

[@joemardelmonte9340]

Hello po. Is it okay to use egg coming straight from the refrigerator?

[@GaelyCake]

Hello Jeomar, thanks for watching🥰. Yes, its ok.

[@milanimiequita1634]

hello po pag ganito ingredients mga ano kalaki na cake kayang i coat dto po? thnak u po

[@GaelyCake]

Hello Milanimie. This recipe can frost an 8x3 / 7x4 / or 5x6 round cake.

[@michellepunzalan3130]

Hello okay lang ba kung hinde ilagay sa fridge ang buttercream ? Balak ko gumawa ngayon then kinabukasan gagamitin pero d na ilagay sa ref . Thanks !

[@GaelyCake]

Hello Michelle, thanks for watching. Opo, ok lang di ilagay sa fridge

[@junbin3950]

HELP Hii! I tried this and it's so delicious! I just have 1 problem. The ganache recipe is too much for my usage so I think I'm kinda wasting ingredients. Plus whip creams are not that cheap. Is there a way around this? For example, can I use either non-dairy whipping cream (lasts longer in the fridge) or coconut cream? I only bake when there's an occasion so storing it would still be a waste. Please help I'm baking this tomorrow :(((

[@GaelyCake]

Hi Jun thanks for watching. Yes, you can use non-dairy whip cream for the ganache.

[@junbin3950]

@@GaelyCake thank you!! Just a short question, do I need to whip it or just straightaway heat it? And does it taste different than whipped cream?

[@GaelyCake]

@Jun Bin just pour it on the chocolate and heat it. Non-dairy whip cream taste a little bit sweet but it still tastes yummy.

[@junbin3950]

@@GaelyCake okayy! Thank you so muchh for always helping others out 💛

[@kristineannetomboc4296]

Hii can i use liquid fooc color for this?

[@GaelyCake]

Hi Kristine! Yes, liquid food color will do🥰

[@kevinclemente9186]

Hi po pwede po bang gumamit ng ibang brand ng butter? Like buttercup or golden crown? Magiging ganyan parin poba yung kalalabasan??

[@GaelyCake]

Pwede po ang other brand of butter. The appearance will still be the same, but not the taste.

[@kevinclemente9186]

@@GaelyCake thankyou very much po :)

[@GaelyCake]

@@kevinclemente9186 you're welcome🥰🥰

[@kevinclemente9186]

@@GaelyCake price po ng magnolia butterlicious na ginamit niyo po ?

[@GaelyCake]

@@kevinclemente9186 68-72 php

[@AyethsTV_090286]

Ok lang po ba mag add ng gel food coloring? Di po ba kaya babagsak?

[@GaelyCake]

Hello Ayeth, it's OK to add any forms of food color🥰. It won't affect the quality.

[@AyethsTV_090286]

Thanks

[@GaelyCake]

@@AyethsTV_090286 you're welcome

[@liliaquinano9083]

Almost ,,,,i'll find to add your subscriber,I am happy about it

[@GaelyCake]

1k najud auntie🤩🤩. Daghang salamat

[@ms.marycris3665]

@@GaelyCake v8oo68o7;

[@taniyafernando9775]

hi how to paste fondant icing 2D toppers on Swiss meringue frosted cake???

[@GaelyCake]

Hello Taniya, just paste the fondant directly onto the icing. Just make sure the icing is chilled and there should be no condensation. Here are some of videos on how to do it: kzbin.info/www/bejne/hqa6doZmrNSbi5I kzbin.info/www/bejne/p4vRhoyJo5JmoqM kzbin.info/www/bejne/Z6PElnytZseZbsU kzbin.info/www/bejne/mqmmgoOEbdakY5Y kzbin.info/www/bejne/f2KUg4Sdq9uDqsU

[@taniyafernando9775]

@@GaelyCake Hi thank you so much This means that I do not need to apply water or anything else to apply the fondant icing? Also, is it okay to finish the cake I need the next day around 6pm the night before? Then what should be done to prevent the cake from drying out or melting?

[@GaelyCake]

@@taniyafernando9775 hi, yes, no need to apply water when pasting fondant on buttercream, and you need to maintain the temperature of the cake to avoid it from melting. You can decorate the cake a day or two before you use it.

[@camillevillaraiz4625]

Hiii, hindi po ba maoovermix to? I tried kasi egg white before, naoovermix pag nagtagal magwhisk

[@GaelyCake]

Hello Camille, huwag mo lang i overbeat ang egg whites. Overbeaten eggwhites will deflate. Beat just until glossy and and medium to stiff peak. Then, add the butter and beat unti glossy or smooth.

[@YnangsDelicacies]

Some are put 450 butter .. But last night I try 4 egg whites and ½ butter and failed 🥺

[@GaelyCake]

Hello Mazel, maybe the butter was still hard when you added it into the meringue, or maybe the meringue was still hot when you added the butter.

[@penamediaofficial3735]

how about taste if i entering margarine?

[@GaelyCake]

Margarine is still OK but I still prefer butter.

[@ginaabalo2916]

😱

[@lisaliz6409]

Hello maam, anong size ng cake po kayang i-cover ng isang recipe po neto? Tia

[@GaelyCake]

8x3 or 7x4 or 5x6

[@accounteristcpa9261]

What's the size of the pan that you used there

[@GaelyCake]

Hello! Thanks for watching🥰 I used 5-inch round cake pans in this video. Each cake layer is about 1 inch high. This cake is about 6 inches high, and 5 inches in diamter and the swiss meringue buttercream recipe provided here is enough to fill and cover this. Hope this helps🥰

[@AngelaMedrano]

pede po ba niyto mafrost and 8x3 3 layers with borders and swirls on top?

[@GaelyCake]

Hello Angela, thanks for watching. Yes, pwede ito maka frost ng 8x3 cake with borders and swirls

[@AngelaMedrano]

@@GaelyCake thank you so much..

[@GaelyCake]

@@AngelaMedrano my pleasure

[@zerinajuan1153]

I did try this po pero nag tubig po siya di ko po alam kung bakit amny suggestions po sana? Wala naman pong basag na egg yolk and room. Temp din po yung butter

[@GaelyCake]

Hello Zerina, baka mainit pa yong meringue pag lagay mo ng butter or baka sobrang soft or melted na ang butter. Try mo i ice bath, then beat until mag curdle, until maging glossy at mawala yong water. It would take a long time.

[@zerinajuan1153]

@@GaelyCake thankyouuu poo♥️

[@GaelyCake]

@@zerinajuan1153 walang anuman Zerina. Ganyan din nangyayari sakin nung nagpapraktis pa lang ako. Hindi ko napeperfect ang temp ng butter at meringue pagpinaghalo na.

[@denisealanis6749]

Hello po ulit paano po kapag 2 pcs po ng 9x3” round cake pan? Paano po yung ingredients? Double po ba? Tska po pwede po ba tong lagyan ng food coloring na purple na liquid? Thank you po so much po!

[@GaelyCake]

Hello Denise, 1 recipe of swiss meringue buttercream can cover 8x3 inch round cake. You need 2 recipes of swiss meringue buttercream to cover a 9x3 inch round cake. If you use 2 pcs of 9x3 inch cake, i think 3 recipes of buttercream would be enough. And yes, you can use liquid food color to color the buttercream

[@denisealanis6749]

@@GaelyCake thank you so much po talaga! Super big help!nag bake po kasi ako ng chocolate cake nyo then bukas ko idedecorate thank you so much po!🥰💕

[@GaelyCake]

@@denisealanis6749 thank you so much din Denise. So happy to be of help🥰

[@denisealanis6749]

@@GaelyCake paano po kapag lagay ko ng butter e nawala po yung peak naging watery po huhuhu ginagawa ko na po siya at the moment e

[@GaelyCake]

@@denisealanis6749 hello dennis, baka matigas pa yong butter paglagay mo

[@johannafelizvillafuerte5868]

Hello 😊 is this stable on rainy days?

[@GaelyCake]

Hello Johanna! Yes, it is stable on any weather. I am currently in a hot city and the weather here is usually hot. My kitchen temperature is 30 degrees Celsius or sometimes higher, but the icing is not melted. I have also tried using this type of icing in an outdoor wedding cake, with the temperature of about 28-30 degrees Celsius and the cake stayed outdoors for about 3 hours. The cake design was still good until the couple cut it. I have also tried putting the cake indoor with 26 to 28 degrees Celsius for 8 hours, and the design was still the same. In rainy days, the weather is cooler, so it will hold its design longer than in hot weather. But, you need to consider the CONDENSATION process. All types of icing will experience this. Cakes tend to get sweaty or watery when suddenly moved from the fridge to a hot environment, so you need to be extra careful when designing it especially if you added colors to the icing.

[@johannafelizvillafuerte5868]

Gaely Cake thank you for replying 😊 When I do this for a cake on Monday night, it will be needed on Tuesday,, ill just let the cake sit in room temp? No need to refrigerate?

[@GaelyCake]

@@johannafelizvillafuerte5868 Hello Johanna! If you don't need to transport the cake, it should be okay to let it sit in room temperature. But if the cake needs to be transported, I would recommend putting it in the fridge. Moreso, if it's a tiered cake, it's better to put it in the fridge as well.

[@johannafelizvillafuerte5868]

Gaely Cake thank you 😊

[@GaelyCake]

My pleasure Johanna🥰

[@charissemarielbucoy7024]

Hi po paano ung init po sa egg white para malaman if enough na sya?

[@GaelyCake]

Hi Charisse, thanks for watching. Around 70 degrees Celsius.

[@charissemarielbucoy7024]

@@GaelyCake thank you 🤗💖

[@GaelyCake]

@@charissemarielbucoy7024 you're welcome

[@YnangsDelicacies]

Pwde bang 1cup.sugar?

[@GaelyCake]

Hello Mazel thanks for watching. Yes you use one cup of sugar for this recipe.

[@ewelinastanulewicz8919]

How hot does it have to be to kill salmonella?

[@GaelyCake]

By cooking the eggwhite mixture over a double boiler until its temperature reaches 60 to 70 degrees Celsius

[@ewelinastanulewicz8919]

Thank you. Earned a follow. How hot would that be to the touch? I don't have a thermometer

[@GaelyCake]

@@ewelinastanulewicz8919 not really hot. just warm enough that you can still dip your hands into the mixture to feel that there's no more grains of sugar.

[@nicolecross8768]

Hi poh.how many cups po in 160 grams sugar?

[@GaelyCake]

Hello! 160 grams sugar = 3/4 cup

[@edrienejilltorrico747]

Kalasa po ba nito yung icing sa dedication cake ng goldilocks?

[@GaelyCake]

Yes ma'am Edriene. Mas matamis lang ng kaunti yong sa Goldilocks. At kung maganda ang quality ng butter mo, mas masarap pa kaysa sa goldilocks.

[@edrienejilltorrico747]

@@GaelyCake Wow 🤤, excited na po akong itry recipe niyo. Sana hindi mag fail ☺

[@edrienejilltorrico747]

Hi po, gano po kaya katagal pwedeng istore yung sobrang buttercream? And sa fridge po ba kailangan ilagay?

[@GaelyCake]

If stored properly in the fridge, it can last for up to one month. And yes, you need to store it in the fridge.

[@edrienejilltorrico747]

@@GaelyCake Thank you ❤

[@wanengfabon1906]

Ano pong butter gamit nyo dito?

[@GaelyCake]

Salted butter po. Butterlicious from magnolia

[@Cactus_12345]

New subscriber here :)

[@GaelyCake]

Thanks a lot