Swiss Meringue Buttercream- Rosie's Dessert Spot

[@mariadaniel3381]

OMG!!! Such a great recipe .. I have been trying recipes from a lot of youtubers and all of them didn't work out...I was a little sceptical abt this recipe but I tried it and it worked!!! I was so happy.. I also used a hand mixer instead of a stand mixer ... I love this recipe .. it melts in ur mouth.. highly recommend 😊😊

[@Rosiesdessertspot]

You are so welcome! thank you for the super awesome feedback lovely :D xx

[@benshowj]

Your voice is smooth as the cream you make !!

[@Rosiesdessertspot]

hahahah that you!

[@juliasardinha3660]

Hi, dear Rosie! I've achieved an spectacular result with pasteurized egg Whites! All the cakes I make are frosted with swiss meringue buttercream made with pasteurized egg Whites! Way easier to measure... Same process, same smooth texture... Give It a try...love your work... You are an inspiration to me! I make cakes as a hobby... I'm a lawyer actually!! Greetings from Manaus, Brazil!

[@Rosiesdessertspot]

Hi Julia, that is awesome, thanks so much for letting me know! I actually wanted to give it a go with egg white from a carton, so that's really useful info x) thanks for the gorgeous comment!

[@Stircrazyy10]

You can really use egg whites from a carton? That's good to know since I have some already lol Thanks for that information!

[@lorrainecalvarese5904]

Julia Sardinha do you also heat the carton egg whites since they are already pasteurized?

[@monachirri-hamadeh5851]

I'm happy to see you jumping on to the SMB train! It's my preference as well, however it's tricky with sending cakes to clients because people are used to refrigerating cakes. I always make sure to tell them leave the cake at room temp if it's served the same day, or to take it out in the morning until time for the event, otherwise the cold buttercream will taste and feel like a stick of butter lol. There is an egg free tutorial on KZbin using whey protein if you are afraid of raw eggs. I've had great results using it. 🤗

[@Rosiesdessertspot]

Ohh no way! Thanks Mona, I will have to look into this. haha I hate to admit it, but it is waaaay superior to regular icing sugar and butter icing x)

[@monachirri-hamadeh5851]

@@Rosiesdessertspot the channel I saw it on is called FFEAbysawsen

[@abiobelarijack2472]

Lovely point. Do you think this will hold up for a spring wedding or will the American buttercream hold up better?

[@Dolcevita_bakes]

Or just use Aquafaba!! So much healthier and cruelty free!!

[@sandras3416]

Your voice and explanation are both great! Learned a lot from you. Thanks! 🥰

[@janethamil9337]

Loved this tutorial. I have been wanting to try SBM, but I didn't know how well it took to colors. The tutorials that I have watched previously just left it white when they showed me how well it piped, and one said it was difficult to color and illustrated some complicated ways to color it. I love working in colors so I never tried it, thinking it was a tricky buttercream to color. So I was excited when you just popped the jel into the frosting and it came out beautifully...I am excited to try this on my next batch of cupcakes. I am a novice cake decorator, something I wanted to play with in my retirement, so I do appreciate you simplifing this for me. Thank you!

[@Rosiesdessertspot]

Thats awesome to hear, I'm glad i could clear that for you ;D let me know how you go! Unfortunately the comment was cut short, I can't see the full text for some reason :/ but good luck with the frosting! it really is delicious xx

[@farhaniftikhar8190]

This is the first video I have seen, you being in it. Your work, your detailing, your way of teaching is as beautiful as you are! Stay blessed ♥️

[@Rosiesdessertspot]

awww hahah thanks so much 😊 you are very kind!

[@marycaiado271]

I have tried doing this today and it turned out so perfect 👌 thanks alot for your wonderful swiss meringue buttercream. I just can't stop eating it..so delicious!

[@Rosiesdessertspot]

yessss glad to hear it lovely! thanks so much for letting me know :)

[@ΜαριαΑυθεντοπουλου]

Sweety.. The eggs are not rore,when you heated them in the double boiler you you have made them safe for eating, so there is nothing to worry about.. I have been using this buttercream for years without no health issues....love what you made..

[@Rosiesdessertspot]

lol! Thanks hun :) it's the impression that liquid egg whites give me haha, I can't help it x) but you are right, once it's heated it's totally fine

[@mildredabrokwah8415]

Please can someone help me with an explanation. What does it mean for a frosting to crust?

[@Akiraplayz1108]

Hi rosie! Im a big fan of yours from India, have been a slient observer of ur videos for over an year now. I got to learn so many techniques feom you. The simplicity and to the point in ur tutorials is what i like the most ! Keep going girl! Wanted to ask if we can use SMBC under fondant.?

[@muskaanjaffer3204]

I was searching for a proper video to learn how to make frostings .. very happy to find you ❤️

[@mariarugolo2487]

What a great tutorial for buttercream, piping and decorating ~ you've got it all going on and I cannot wait to give it a try!

[@89dancinqueen]

Thank you so much!! The only recipe that worked for me!! It’s delicious too. I have a question, how many cups does this batch yield? I’m trying to see if I’m using too much buttercream on my cakes because I always run out

[@tanyapeschel6025]

Hello Rosie🌹🌹does the egg whites cook while over pot of boiling water or is it still raw by the time you add it to cakes etc... It looks so delicious! I love your tutorials

[@oliviachiemela3403]

You're so talented and skilled😯😯 I love watching your videos.... Love from Nigeria😍😍😍

[@hibarashwan5719]

You are the best rosieee since I found your channel I can't stop watching you ❤❤❤❤

[@GameofCookies]

I'm not a huuuge fan of "raw" egg whites (even if these are technically safe to eat), that's why I always use vegan royal icing (meringue powder isn't that easy to find here) BUT I'm definitely gonna try this!!! It looks so smooth and easy to spread!!

[@Abril-lf7fk]

Hola Rosie gracias x tu clase ne encanto Mi Pregunta se puede usar para para el fondant

[@mez31]

Rosie thank you so much for this!! Have you tried using Aquafaba instead of egg whites? I’m wanting to make a vegan version? 🙏🏼

[@rakilahaman8150]

Love it, you such a good chef❤️❤️❤️, thank you to your channel💕😍

[@Buntyscakebox]

Can I use my fondant accents directly over this swiss meringue buttercream..?? Or these will slide down..? Thanks ☺️

[@wioletamoskwa1057]

I used this recipe and I love it☺️ thank you

[@champikaliyanage1360]

Thanks for the useful video . Can we use magarine ? If i want chocalate flavour , how to make it?

[@nuhachowdhury4311]

I love swiss meringue buttercream. Ever since I first made it I can't go back to American. Anything but American buttercream. I recently discovered condensed milk buttercream which is amazing but my favourite is creme mousseline 😍

[@Rosiesdessertspot]

Ahh awesome, I have yet to try this condensed buttermilk. Sounds delicious!

[@nuhachowdhury4311]

Rosie's Dessert Spot whip 500g unsalted butter until light and creamy then add 400g condensed milk and whip till creamy and smooth. Couldn't be easier and there's no icing sugar grit 👍

[@nilouferyasmeen]

How does it hold up

[@joyfuljaj]

I liked the condensed buttercream, but it was so soft I was concerned with my decor losing its shape. Fortunately, the party was in the winter and I was able to keep the cakes refrigerated. I ahve never tried swiss meringue. How would you compare it to the condensed milk buttercream in functionality?

[@jennybacani5443]

Thank you for sharing your recipe 😍 i will try it soon ❤️ from Philippines

[@Rosiesdessertspot]

yay! Glad to hear it lovely :) happy baking xx

[@bettypernick4449]

Hi Rosie, is there a buttercream or frosting that does not get hard when putting on refrigerator? Also my italian buttercream cracks when putting it on fridge to cool off so I can decorated ... pls I need your adv.

[@lengang1606]

I love you Rosie!!!!❤️🥰⭐️

[@lorrainehicks6484]

Thanks for making it look so easy. How does Swiss meringue differ from Italian ? Thanks for sharing and as always keep on caking

[@Avacak]

Hi 👋 dose this frosting works under fondant cake?

[@LeilaAmrous]

Hi there, thank you smooch for this video. I have been searching on KZbin for a while and this is very clear and helpful. I have a question though, how long in advance can I pipe the buttercream and does it need to kept in the fridge? Does it harden? It won't be for eating, just for decorating. I would appreciate the help. Thanks :)

[@jenniferrodgers533]

Thanks so much you do awesome work

[@lesleybanaresdelcastillo2523]

Thank's rosie its a big help for begginers like me!!😘😘😘

[@kerwinnorton210]

thats the best tutorial ive watched, such simple and clear direction, thanks soooo much for sharing

[@Rosiesdessertspot]

thanks so much Kerwin, that's awesome to hear

[@kerwinnorton210]

@@Rosiesdessertspot great...its now on my shopping list 👌

[@Stircrazyy10]

I just watched your vanilla buttercream tutorial. How do you choose which buttercream to use? Thanks!

[@ramatalwadker]

Hi Rosie I just love ur recipes and the way u decorate your cake. I do not like whipped cream frosting and American butter cream is too much of sugar for my kids. Also am little sceptical abt gvn them raw eggs. So which other alternative is there for frosting instead of ganache, and cream cheese. Need your help. I got 2 birthdays cmng up soon

[@mitalisawant4577]

thank you so much for the recipe🙏🙏 And girl you're extremely gorgeous.❤😍

[@danielapagliaro8025]

BEAUTIFUL buttercream.

[@keertisinghahomemaker5314]

Hey . I just love your video . Can you plz help me out this?( which gel food colour is gud n which brand food colour u r using)

[@irmarios3514]

Will this buttercream hold decorations? And will it hold up in the heat?

[@chicserachel]

same question

[@calygil2521]

Sorry... a little late here but absolutely yes. I always use it for my cakes and cupcakes

[@angelastrider6842]

Awesome tutorial rosie. I watch every week! Id love to see you do an anti gravity cake!

[@Rosiesdessertspot]

thank you so much Angela!

[@rohan9922455968]

We do use this butter cream in India as well... Mostly in Opera pastry

[@nureiniliana]

The one i made is not thick enough.. I put it in the fridge for 15 minutes.. But it stil not thick. Then i put in the fridge again for 1 hour. Still not thick enough. Please help to assist me😢😢😢

[@MelissaEli97]

Did you find a solution?

[@WilliamsKitchenEN]

Always a great recipe to have on hand! Thanks 🍰

[@Rosiesdessertspot]

glad you liked it!

[@169ester]

Omg I was waiting for this video!!!! Thank you so much ❤️❤️ and congrats on your Kenwood Chef 😘 Spoil that stand mixer girl 😂👏🏻

[@Rosiesdessertspot]

Lmao thanks hun! Ahhh I am so in love with it! Glad this cute came in handy :D

[@miss_pinkglam1018]

Thank you Rosie. Just made some using another recipe, can you use a spatula to smooth it out and get rid of air bubbles? I had air bubbles in mine, but hands down the best buttercream I’ve ever had

[@Rosiesdessertspot]

Hi hun, yes you can, even by hand whipping it wish a spoon or going back and forth with a spatula, pressing out the excess air.

[@raquelmandujanovasquez9209]

Thanks Rosie...I learned a lot with this tutorial...have a good week!!!!😗😌😌

[@Rosiesdessertspot]

Thanks so much Raquel, glad to hear it :D you too

[@asmaafzal5279]

Hi. Your video is amazinggggg.... and good explanation. But how much butter you use? Thanks

[@asmaafzal5279]

Oh i have found it in description box 🤭

[@nmeza85]

Instead of whipped egg whites can you use heavy whipping cream instead and then add the butter? Would this make a buttercream with the same consistency?

[@carcar8592]

Belleza total 😍

[@lovelee152]

Thank you so much for sharing this recipe it is soo very helpful.

[@Rosiesdessertspot]

thanks so much for the comment lovely! Glad you liked it :D

[@palalauu]

Hi, with the measurements you did for this buttercream, would this be enough to frost a whole cake inside and out? If so how big the cake?

[@eve1366]

I usually cover an 8" inch cake no problem with that amount of Swiss meringue buttercream and am left with extra x

[@syarinishad8493]

After designing should we put the cake in fridge or can we leave it outside

[@siarilla]

Thanks, really cute this cake

[@Buntyscakebox]

Really helpful 👌

[@aprilannorande]

Good day, may i ask if this recipe good for covering a 8inch of cake? And if i want a coffee flavor how many teaspoon of coffee should i add? Thank you so much

[@169ester]

I'm making this buttercream right now and I have followed every step of the video, and used the same quantities, I weighted everything, but it's not becoming a buttercream, I keep beating and beating, I put it in the freezer to try to make it whip better and it doesn't turn to that smooth buttercream, its a thick soup. I'm starting to think 400 grams is not enough butter for the recipe, I'm gonna get another block of 200gr and see if it works. I'll update if it works!

[@JM-ww8vr]

Generally the ratio of egg whites,sugar & butter is 1:2:3. She did use less butter than the standard recipe here.

[@yaaasoboateng7332]

Does it melt in hot temperatures?

[@aminamahi3466]

Please, how match butter? Think you like your technique

[@rubykeiss1540]

Hi Rosie from Hervey Bay. Can this be made without a sugar thermometer please? Great tutorials thank you.

[@rourou9665]

Ruby Keiss hey ruby from my experience as a bakes yes you can you can feel the mixture with your fingers as soon as you feel the sugar has melted you can start using the mixture dont over heat otherwise you will end up with cooked eggs

[@rubykeiss1540]

@@rourou9665 Hi there, thanks for the tip. I gave it a go last year and it worked thankfully😊

[@reginesm9205]

Hi!! Is this frosting good for number cakes?

[@karawarren1449]

I made Swiss meringue buttercream recently and found that it tasted so much of butter that it would have been better on a dinner roll. Is that how it’s supposed to taste? I normally work with a cream cheese/whipped cream frosting because I don’t like the sweetness of American buttercream, but I thought I’d give the Swiss meringue a try and was kind of disappointed.

[@Rosiesdessertspot]

Sorry to hear that hun! it could be you needed more sugar in the recipe? or if it tastes too buttery, maybe taste a little away? I add some for richness to be honest, but the sugar balances it out beautifully.

[@karawarren1449]

Rosie's Dessert Spot thanks for the response! I’m hoping the recipe I tried was just a fluke, I’m gonna give your recipe a try here in a few days. Hopefully it comes out right this time because I just love the way the Swiss meringue buttercream pipes! Love your videos by the way, been watching for a few years now! I’ve been baking for a while now but just recently found the courage to start up my business and your videos have been so much help and inspiration! Thanks for the awesome videos! Kara, Colorado Springs, Colorado

[@akanksha5283]

Kara Warren I made this once as well using a different recipe and it was too buttery for my liking. But as you said American buttercream is too sweet. If you’ve tried this recipe can you let me know how it turned out xx

[@brauliosalazar8094]

Hi Rosie, I tried to make this recipe and it never came as a buttercream, I whipped it for a long time and never passed from a soup ☹️ what do you recommend me to change or do? I putted it in the freezer for some minutes and it didn’t work. Regards

[@youangeles00013]

Thanks for the video. I can use this buttercream for a fondant cake?

[@Rosiesdessertspot]

Hi hun, i would recommend using ganache or American buttercream under fondant. Lots of people use Swiss Eringue buttercream, but I personally don't. It's not a crusting buttercream.

[@SR-fo7to]

Very beautiful!! But will this work in hot humid areas???

[@Rosiesdessertspot]

hi hun, unfortunately hot and humid conditions might cause this frosting to melt a little. I would recommend going with a chocolate ganache frosting or vegetable shortening based frosting.

[@anyarouse4306]

Rosie's Dessert Spot can I replace the butter with shortening?

[@arlenepancho5058]

i really like ur voice that is why im ur subscriber here and in facebook...

[@Rosiesdessertspot]

aww hahah thank you lovely!

[@mariadairenerenolayan3926]

Hello, can this withstand humid areas?

[@pjayaandahl8785]

I would love to try it, thank you so much 😊

[@ariadnasantiago6317]

Looks delicious how many eggs are 215g 🤔🤔🤔🤔🤔

[@mariadaniel3381]

I am just curious abt wht you do with all the leftover yolks…. I don’t wanna waste them ..so cud you tell me wht you do with them

[@rozhinjalilzadeh3788]

You can make creme patissiere, creme diplomat, french buttercream, german buttercream, custard, lemon curd etc.

[@mariadaniel3381]

@@rozhinjalilzadeh3788 thank you so much ... but i was thinking more like everyday dishes that doesnt take that time..thank you for the suggestions tho

[@bilkisjibrin3915]

Can I use a hand mixer

[@fuzzbuzz1122]

Can you stop mixing after the egg whites turn stiff peaks just right before adding the butter, just asking

[@samgnaili2832]

Thank you rosie

[@Rosiesdessertspot]

no worries at all Sam :) thanks for your comment.

[@zh9931]

Can we make ganache by adding melted chocolate to swiss meringue butter cream?

[@wajeehasaleem5504]

Rosie please make video about the difference between American butter cream and swiss Meringue butter cream

[@americasouza7292]

Maravilhoso , muito lindo 😘

[@carolanitanair1428]

Hi Rosie... Thank you for your beautiful recipe.. I am not sure why but my sugar and egg whites are not "fluffing" up!! Is there any way I can save this mixture?? Pls help....😱

[@mariadaniel3381]

Hi .. are u using a hand mixer?.. If yes then the white mixture will not fluff up but beat it for a 20 mins and then slowly add in ur butter then it will stiffen up..See that there's not even a tiny drop of yolk

[@jessstar331]

Thank you for this video, can a person decorate a cupcake with smbc and freeze it decorated? Thank you. And does SMBC freeze well?

[@Rosiesdessertspot]

Hi Jess, thank you for your comment :) you can freeze the cupcakes pre-decorated, that won't be an issue. As long as they are frozen air tight so the moisture / condensation doesn't get to the cupcake and the decorations. I would pop them in their cupcake box with the mid on and then wrap that in plastic wrap a few times, and you should be sweet. I wouldn't recommend freezing this frosting, as it is a bit messy to bring back to smooth consistency once frozen.

[@majaglitter]

Separating the egg from the yolk on top of the main bowl..... We got a badass over here

[@jasminherrera2596]

Nice! I want t try this buttercream next!

[@Rosiesdessertspot]

yay! i think you will love it ;)

[@jiayibelleloon8914]

Hi there, your swiss meringue buttercream cream looks really nice! But when i try out your recipe just now, my SMBC was very runny. Maybe its because of my country hot weather. Is there anyway to help it?

[@Rosiesdessertspot]

Hi hun, this can happen. Pop your container in the fridge for 10 to 15 minutes and then whip it up again. This will fix it . Warm weather will cause this or if your meringue is too warm / if your butter is too soft.

[@jiayibelleloon8914]

@@Rosiesdessertspot thanks for your reply! I will give it a try next time! Thanks alot.!

[@gloryr7841]

Do you let the egg whites cool completely before adding it to your mixer?

[@Rosiesdessertspot]

Hi, I have actually started doing this! :) The last time I made this frosting, I let the egg whites cool down for 10 minutes before putting the mixer on. It worked wonders for my butter, the whole frosting was done within 10 minutes. I would definitely recommend you do, even if it's only a 10 minute cool off time.

[@cristinarivera178]

Amazing 😉 explained!!! Thanks a lot, I was scared to make this Swiss meringue buttercream but now I’m going to make it for sure!!!!

[@Rosiesdessertspot]

yay! Glad to hear it Cristina :) I sometimes have problems from time to time with it not thickening up. I put the whole mixer bowl into an ice bath and use a spatula to evenly distribute the coldness, and then whisk it again and it fluffs up to perfect consistency every time. Just in case you come by this problem! It seems to be a common one, especially on those warmer days.

[@folorunshofasheyi358]

Thanks for the tutorial god bless your work am very happy thanks

[@Rosiesdessertspot]

Thank you so much hun :)

[@sugarmountain5]

So if you don't really use this recipe for your cakes what frosting do you use ? I like this also but it melts fast here in Arizona and American buttercream is to sweet I agree it is good for vibrant color though.

[@Rosiesdessertspot]

Hey Christy, I usually use American buttercream as it is much easier to make, less expensive and faster. And I had a thing about raw egg, but I have overcome it thanks to this frosting haha. For warmer climates try maybe going for chocolate ganache :) behaves much better than butter based frostings.

[@Stircrazyy10]

What's the difference in taste between this and the hybrid buttercream?

[@indraadiarymelbourne7962]

Will it melt after the cake is iced?

[@luciamwamba1465]

Can I use salted butter?

[@Naydi88]

Can you use margarine instead of butter?

[@doggo3387]

Hello Rossi, I can't find your receipt. Please tell me how many grams/ or cups of butter that u used ? Thanks

[@wajihanadim711]

are the egg whites cooked in this recipe?

[@poodlepup1]

can you help with measurements for 4 layer round cakes...x 9" tins please also how do you add white chocolate to the mix How much does your recipe make please.

[@almondglayze]

Is that a 4 inch or 6 inch cake?

[@keeshareyes7657]

Is this stable for a hot weather?

[@Rosiesdessertspot]

Hi Keesha, thank you for your comment. I would say you are better off using buttercream made from vegetable shortening instead of butter and egg white. SMBC isn't the best in super hot climates.

[@juanagarcia764]

Lo puedo usar para fondan

[@Salfares80]

Can we use eggwhites from the carton

[@mekam.a.9619]

very nice recipe )) Thx

[@cheysserneo7571]

Hello is it okay to use this swiss meringue buttercream with a decoration of fondant on top of it?

[@pinaybaking2433]

Hi Rosie what did you put on your cupcakes chocolate chips?

[@Rosiesdessertspot]

Hi Cresty, yes I did :D this is just a regular vanilla cake with choc chips through it, but made into cupcakes instead x

[@pinaybaking2433]

@@Rosiesdessertspot Thank you ❤

[@gayatrijadhav9039]

Hi Rosie! Love your work. Please give tips on using SMBC under fondant. I've tried but d buttercream sweats so much right out of the fridge even minutes before he rolled fondant can be draped 🤦🏼‍♀️🤦🏼‍♀️🙈... even running the fondant smoothers seems difficult cuz the fondant gets tacky due to condensation. Pls do a video for this 🙏... regular fondant & marshmallow fondant ... ty for your amazing work - it's so inspiring !!!!!!

[@Rosiesdessertspot]

thank you for your lovely comment hun :) i personally wouldnt use this under fondant as it doesnt crust. you would be better off with chocolate ganache or American Buttercream under the fondant. i will definitely have to make a marshmallow fondant recipe for KZbin though :)

[@Benken.]

@@Rosiesdessertspot needed the answer to this question. Thanks for taking out time to reply. X

[@hennlinca]

Hey Rosie, will this SMBC hold up on warm climates?

[@Rosiesdessertspot]

Hi hun, not so much unfortunately. i would recommend an American buttercream with shortening.

[@hennlinca]

Rosie's Dessert Spot ok thank you. That’s what I use now, ABC. I wanted to try something that’s less sweet

[@nehashah214]

How long we can store choclate ganache and where to store