Swiss Meringue Buttercream | My Recipe

[@the_kitchn]

Excellent , best & nice recipe 👍🏼

[@mariaconsuelothomen]

My mother used to make meringue frosting and, to prevent crusting, she'd add a tablespoon or a teaspoon of corn syrup.

[@jamifitz]

Love your videos Amy !! One thing I think is really good info to add to this video is once your SMBC is finished mixing the butter and before you try piping or covering a cake.. It helps a LOT to switch to the paddle attachment and let it push the big air bubbles out and make the buttercream more luxurious and velvety to spread and pipe. Basically its the same thing you do when you give your buttercream a really good stir before using it. Hope that everyone does this !!

[@Reeciestiles]

You made swiss merengue so much less scary. I feel like I could actually try this!

[@debbylev]

Thank you so much for this tutorial! Always clear and doable! A question please, is it ok to put the bowl in the fridge for a bit to cool it down between the water bath and the mixer? Instead of letting cool down for such a long time on the machine? Thank you!

[@manifugate812]

Amazing Tutorial! This looks great and the cake you made looks so cool!

[@violetazapreva6590]

Great job. Always pleasure to watch you. I don't use cups. Only grams and I make it 1-2-3 (egg whittles, sugar and butter). There's no such a thing like "too sweet "😀 but I prefer the Italian merengue butter cream. ❤

[@123smaz]

Love your videos!!

[@hbanana18]

Can you do a video with how you get the trendy colors like mauve, blue gray, dusty blue, RoseGold colors like that. I never know how to blend colors together.

[@yolandevanniekerk6029]

Lovit!!

[@mariaconsuelothomen]

Some people use pasteurized egg whites and powdered sugar instead of pasteurizing their own egg whites and granulated sugar.

[@BeeRavie]

Quick question I keep hearing you say SMBC can stay out because there is no dairy but isn’t butter dairy?? Are you saying just the absence of milk/ heavy cream allows it to stay out longer??

[@BBB-rd2qi]

I don’t cook my Swiss buttercream. Instead I use pasteurized egg whites. It’s fantastic and easy!

[@MelindasLifeandstyle]

Do you use confectioners sugar for the process

[@BeeRavie]

Thiiiiiis is too time consuming for me lol American butter cream for the win. 5 minutes lol but thanks for introducing me to something new

[@renatajoseph6399]

You never showed us the buttercream in the bowl