Swiss meringue buttercream FOR BEGINNERS | Your complete guide

[@kingofcurrywurst5287]

i dont understand how your channel is not even bigger than it is. I absolutely love your content! my baking game has increased so much since i found you. THANK YOU

[@Sugarologie]

Thank you so much!

[@mishahhhh]

I was thinking the same thing!

[@Kookeencream]

Exactly what I was thinking

[@felipepimentel2588]

Preach!!

[@MissMtaBehboo]

I was thinking exactly the same thing! She’s incredible! Love her channel!

[@magdaladmarttino9552]

I’m not a scientist but I like logical explanations. This is so helpful.

[@_salma4]

I made my first swiss meringue today following your instructions. I never thought I would perfect it from the first try but I did!! Thank you so much your video was so helpful 🌹

[@Sugarologie]

Ahh that’s so great - I love how you got it on the very first try 😊

[@Tamilwishingtales]

How much does it take totally to make it ?

[@_salma4]

@@Tamilwishingtales Around 1 hour or maybe less.

[@Tamilwishingtales]

1hour in stand mixer??? I use. Electric mixer doesn’t it take more than an hour for me. Thanks for reply

[@_salma4]

@@Tamilwishingtales No I meant the whole process from making the meringue to whipping it takes 1 hour or maybe less.

[@S-K.]

I swear you must be educated as a scientist or engineer, I love your precise but accessible application of cooking science concepts to baking. I immediately liked and subscribed before I even finished watching my first video from you. Keep it up, your video quality and content is excellent.

[@erinkay218]

she is education as a scientist. She says that in a few videos including this one.

[@sblove86]

This is exactly why I love baking. I studied chemical engineering so the sciencey stuff really appeals to me! Love your channel!!

[@millssJ]

As a biologist and avid baker I loved that bit! Subscribed!

[@whitneya7578]

Emulsional damage 😂 Thank you for this very informative video. I’m making it for the first time for my mom’s birthday cake!

[@vishaaliveloo2107]

I wish I saw this video 10 mins before , cz my buttercream is a soup rn chilling in the freezer 😌

[@sikamavis9421]

😂

[@dwainte]

This i by FAR the best explanation of buttercream. I may have binged cooking channels on youtube, and I can tell you - you are the only one who explained it perfectly. Thank you! Please keep making videos!

[@myrriatahisha9928]

I’m a chemist and I just got into baking and this channel is IT!!!

[@Theofficaldiary]

Ive never been interested in science until now lol just wow. Her voice is so perfect, her delivery perfect, im not annoyed and engage until the end. Subscribed!

[@rafaelperalta1928]

Thanks you're the only one that know how to explain the whole process.thak you ❤

[@lauramathews3151]

You killed me with Steven He and the emulsional/ emotional pun.... omg....😂😂😂....🤣🤣🤣

[@danih5631]

This video is 5 stars but that is definitely the highlight 😂😂😂

[@NoThanku00]

I would REALLY LOVE to see an Italian buttercream recipe. I have used Italian meringue as a frosting and it is sooooo yummy and would love to try it as a buttercream. Loving your videos. The mixing of baking and food science.

[@rachelribeiro1755]

Omg this recipe was PERFECT. Thank you! I was so scared for my first attempt. And for anyone else wondering if you can use carton egg whites it worked for me! However, it took sooooo long to whip up.

[@farhanaruhomutally867]

I am so glad you experimented on how long the cake/ cream can stay in the heat as I live in a hot, humid tropical country, that was really helpful. Thanks love your channel a lot 👏

[@Optimist788]

This is just the kind of content I love. Cook Wise and Brilliant are my favorite reads in this genre 😂 having said that would you please consider doing a video on Genoise cake. I made a large birthday cake recently and was able to salvage it but my butter had definitely separated and sunk to the bottom during baking. The bottom of the layers were leathery in consistency and the layers not the best texture after baking. I was able to salvage the cake but only because of the soak. TYFS, stay safe and healthy everyone ❤️

[@MountaintopKitchen]

Love your scientific approach to consistent baking. 👨‍🍳

[@jeffpetrimoulx6806]

Thank you, butter cream has been the bane of decorating for me. I have never been pleased with how it has turned out. I will try this next time.

[@duetoronomy]

That fact that you addressed my problems with visuals and solutions was a whole other level of baking channels. My kids thank you and I sub❤

[@heatherpayne78]

I love your nod to Steven He with the 'dad joke' emulsonional damage!!! I love dad jokes, I love science baking & my kids introduced me to Steven He this year (so I could prove to them how good they've got it compared to Steven!) ;-) I'm decorating my parents' 50th wedding anniversary cake tomorrow for next Tuesday & I was so happy to find your video on choosing the right buttercream (& now this one on Swiss meringue). Thank you so much! The heat is a worrying factor for a big fancy cake in the middle of summer in Australia!

[@CurlyDougs]

Thank you, Thank you, Thank you! I was apprehensive at first to step outside of my comfort zone to try a different and possibly difficult frosting from what I am accustomed too. However, your thorough and clear explanations and great video step by step demonstration as well as the troubleshooting helped me throughout the process. I do not have a sugar thermometer but I was able to use your recommendation to feel the mixture for little sugar grains and my meringue came out perfect. Then I followed your other video on how to color buttercream and get brighter colors through the heating method. Now this I was scared of, because I didn't have time to mess up and go to the store to purchase more butter and eggs as I needed to get this right on the first try as the cake was needed for the next morning. In the end, my buttercream came out delicious, creamy and a beautiful hue of navy blue which was the color I chose for my cake design. You definitely have a teaching talent. I'm definitely now a fan, not just a subscriber. All the best in your endeavors! 🎉

[@dannylieberwirth1784]

i tried this for the first time today (both making and tasting), and holy. its definitely a bit more time and effort but honestly, its worth it. i was a bit worried it wasnt going to come together as my meringue was juuust a little on the loose side, but once all the butter was added i whipped for like 30 more seconds and it firmed up very suddenly in a matter of seconds. it was super cool to watch

[@jasmineparker-slatten5424]

I just made this swiss meringue buttercream and it is amazing! I got it perfect on the first try because of your video and it is delicious! It pipes like a dream, is silky smooth, and not too sweet. Never going back to American buttercream!

[@rebeccagolden7864]

Hi. I just had a Swiss buttercream split disaster and your post on how to fix it SAVED ME and my husband's birthday cake too!! Thank you thank you, ever grateful for your help and expertise. ❤

[@ImGaby20]

Thank you so much. This was my fourth time trying to make this buttercream and i said that if i failed i wasn't gonna try again. Thankfully i gave your recipe and tips a try. It worked and it tastes amazing

[@tazeenahmed5042]

Thank you for explaining everything so well .. I too love baking a lot whenever it comes to making a new frosting/icing I'm little bit tensed thinking that it might all mess up.. But trial and error is the key to perfection and experience..

[@lindavafidis2643]

I was in all sorts of trouble with my Swiss merengue, i had made it before and it was ok but today because of pressure it was all wrong. I would have binned it had it not been for your video. Thank you thank you thank you. I have looked at more of your posts and am totally convinced you are the light in my baking life. Out with all the others. I feel a confidence now that i can fix this and if I cant you can help me to do it. Please keep experimenting and explaining in your very clear way how to get results without panicking. Looking forward to my next adventure with you. Thank you again.i am about to make my granddaughters wedding cake.

[@cml222444]

You ….. ARE A GENIUS…best Swiss meringue video I ever saw!

[@florence2885]

I AM ABSOLUTELY IN LOVE WITH YOUR CHANNEL (blog and tiktok too)! I love how you talk about the chemistry, safety, and heat transfer in food which makes my inner ChemE ecstatic! This is such an amazing baseline recipe, and I'm definitely going to make this. Kudos, Adriana!

[@Sugarologie]

I hope you make it! I hope I make it a little less intimidating because it's so good that everyone deserves to taste it ;)

[@reaxtagu]

just made my very perfect swiss meringue and it turned out gorgeous!!! your instruction really helps to educate me on the basic science behind baking and i learned so much from just watching this one video! can't thank you enough

[@shanec508]

I have tried swiss meringue buttercream before for my daughter's birthday and pretty much ruined her cake, I swear I could have just smoothed softened butter on the cake and it would have tasted better. I tried your method and it worked perfectly the first time, I'm so proud!! No ruined cake this birthday!!!

[@rc9638]

If only I had come across this video several years ago when I first attempted to make smbc. Oh, the tears that were shed, the swear words that were shouted. The misadventures of smbc were enough to write a one act tragic opera. 😂

[@VioletxSoho]

Thanks to you I have executed my first SUCCESSFUL buttercream!!!!

[@isabellacullen1349]

All of the three meringue looked delicious and fluffy. You’re a true scientist when it comes to cooking and I liked how you used the legos too. Thanks for showing us this video.😊😇

[@giuliamangaka8712]

Thank you. THANK YOU SO MUCHHHH. You saved my buttercream. Thank youuuuu

[@christines1924]

My chemist self is geeking out with your video!!! I LOVE this and the way you presented the info

[@Sugarologie]

Aww that’s so nice, thank you!!

[@Zarumee]

Just did you recipe today! My brother and his soon-to-be-wife wanted me to bake something gluten-free for their wedding, and I was looking for some frosting to go along with it and found your videos! This video in particular was fantastic, very well written and perfect step-by-step. It turned out incredible. I'm so glad you also add the metric measurements! They loved the little pastry I did, too, and I added the zest of one lemon to the buttercream which was super tasty, too. Thank you so much for this video! 🙌🙌

[@carolmelancon]

Fabulous content and I love that your cool shots/editing blend in seamlessly and enhance rather than detract from your videos.

[@Midge421]

Brilliant idea with the steamer basket! Thanks for the great tip!

[@Xosweetmia]

Thank you so so so so so much!!! So much make sense now. I’ve been baking for over a year now and I always struggle with getting the right consistency. Thank you again for providing this recipe, I really appreciate it!

[@olivia_rda4357]

You are so amazing!! I had a hard time making swiss meringue buttercream my first time around and got really discouraged :( but I love how you teach and present this lesson!!! My husband is an engineer so I am familiar with a lot of scientific terms although I am not a student myself lol but your way of teaching made TOTAL sense to me !!!!! I am SO excited to try this again!!!! :D Also, I just watched your "NEW" american buttercream video and I am soooooo ecstatic to try it !!!!

[@nurbanuyanar5479]

I tried it for the first time and turned out great ❤❤❤❤ thank you

[@wandaparedesabad3620]

Thank you so much for this video, I love baking too but I’ve been having a lot of problems stabilizing my frosting, your video was very informative I learned a lot.

[@marjapulan]

Yaaay!!!! Finally mixing the science behind it! I always have problem with frosting and piping. Glad i found your channel. Thank you soooo much! Watching from the Philippines😊

[@nie4250]

A few days ago I tried to make this buttercream but I had not seen your video, the butter was too soft and I did not get it right. Now I understand that it had a solution. Thank you very much for your videos, I am a chemistry student and it is very interesting to see what you explain with scientific concepts😍💘. I will keep watching your videos to learn more🥳!

[@myburningpassion]

I messed up my first batch of swiss meringue buttercream after watching a few other instructional videos. Now that I've seen this video, it looks like the buttercream could have been fixed! Really wish I'd come across yours earlier. Thanks for sharing troubleshooting tips and scientific explanations!

[@rachelboothe5075]

Where have your videos been all my life?!? They are FABULOUS!!! I teach physics and am a beginner to baking, so your scientific approach is right up my alley. I was literally wondering today why different recipes gave different temperatures to which they get their egg white/sugar mixture in the double boiler. I am so happy to hear you give the correct temperature and why that is the case. I had planned to make Swiss Meringue for the first time this weekend. I had planned to use a different recipe, but I am now definitely using yours. Is there a particular brand of butter you prefer to make Swiss Meringue Buttercream? I have heard that the fat content matters and I want to be sure I use the right one.

[@Sugarologie]

Hi Rachel! I hope this doesn't arrive too late for you but first thanks for the kind words :) I use Costco Kirkland signature butter - I believe it's around the standard 80% ish fat ratio. I know that you can def use higher % French style butters and I think that's a matter of preference in taste - but functionality-wise, since I am using the lower end fat content butter, you should be good to go with any kind you like.

[@rachelboothe5075]

@@Sugarologie Thank you so much!

[@LomasLifestyle]

Honestly the best frosting ever

[@melt9993]

You are a really great teacher thank you so much

[@ActiveAngel2010]

After rewatching many of your videos, I think you have a wealth of knowledge that has barely been tapped here. I would love to spend a day in a kitchen with you and pick your brain as we whip up some cakes (pun intended) for my daughter or other family's birthday parties. ... and based off what i've seen, I think you would also be open to experimenting with some cooking methods (if you haven't tried them already). Regardless, thanks for the videos! Take care!

[@seanbalko]

This is the best buttercream education I have ever received. Thank you for breaking down the pro/cons and science behind the process.❤

[@Kwelar]

If you are heating the egg whites and essentially pasteurizing them like you say, would you be able to just use pasteurized egg whites from the carton? Or do they have to be from fresh whole eggs?

[@samihahali2195]

hey, people uses from the carton as well

[@TheFutureDoc24]

Exactly the video I needed right now. Gonna use this recipe!! Thanks!

[@Tammygotsushi]

This is the first video I found of your and I love it! The way you explain the science behind the baking is incredibly useful! Thanks.

[@Sugarologie]

Hellloooo welcome 🥰

[@Meerkat000]

Wait, what?!? This is THE channel!

[@saraprevost]

I'm definitely learning quite a bit can't wait to put this to action!

[@chaeyoungisoppar8316]

thaaank you soo much for this (and all your videos)!!! they're so helpful and insightful 😭 scientific explanations and examples (WITHOUT BEING BORING AT ALL HAHA) GAAAH I LOVEEE 😭💖💞 I really feel like knowing the even simple science behind ingredients and processes like these will make one a better baker 😁✨ keep up the good work~! thanks again!!!

[@evelynmok2654]

Thank you for such a detailed frosting tutorial! I was able to make this frosting following your clear cues and instructions. You are a Godsend. ❤🙏🏻🤗

[@kenichi1903]

Impressive! I learn a lot of baking stuffs and of course science. You help me decide which frosting to use and thank you for experimenting for us, your content are so useful. I hope my cake and will turn out good as yours.

[@TheAndrewRitchie]

Thank you! Best demo I’ve seen on Swiss meringue buttercream to date!

[@lenorbradley8549]

I know already how to make it. I just like to watch how you explain it. It feels like I am in class. Love your channel. I might been catching up on all your videos 🤫

[@isabelcastillo2394]

This is my favorite buttercream. I fell in love with the science of baking many years ago. I joined your channel. ❤

[@n.m.k.7163]

I am terrified of Swiss meringue butter cream, but you made it so easy and you gave solution for every mistake that could happen which is reassuring to me 😅! Thank you for the detailed information 👌🏻✨ 1Q: what do you do with the egg yolks that's left? Thank you 💜

[@maahirajanghi5965]

You can make a custard 😁

[@jessicaharris1608]

Custard or fruit curd are options. I've made lime, lemon and even orange curd with leftover yolks. Curd can be used to fill cupcakes, put between cake layers, or put in a pie shell for pies like lemon meringue pie.

[@ErikaNani]

I made it today, first time making it and it turned out so delicious. I used it for macarons. You channel is AMAZING, thank you!! ❤

[@Susie_86]

This recipe and your techniques totally saved my life!! I can't thank you enough! 😊

[@rosalindchatwin5040]

I really enjoyed this video and wish you had been around when I was teaching Food and Nutrition GCSE .I would have used you as a resource all the time.

[@Dolcevita_bakes]

I’m not even sure why anyone bothers with any of that? You can cut all that work out if it using aquafaba.. it’s vegan egg whites. No real risk of contamination, no cooking sitting over anything. Just strain it from chick peas, add sugar and Whip it up. Then that’s all you have to do it literally takes 15 minutes and you can cut out all these other steps and it’s done and it looks exactly like meringue it stiffens up exactly like regular meringue and it taste exactly like meringue. not only that, but it’s better for you it’s better for the animals it’s cruelty free you don’t have to do any of this other stuff and it’s done and you add butter the same exact way it comes out identical to any other meringue and I know that for a fact because I’ve already tried it twice and just letting you know. I love this channel I love everything that you show us I think you have an awesome voice (I find it very relaxing) I’m Just making a suggestion that you really don’t have to do any of these steps at all to make Swiss meringue buttercream

[@angelaheckler615]

Your channel is seriously the best - I recently discovered it when my husband sent me a link to one of your videos. I recently made your buttercream invention with light corn syrup, and I'm delivering that order today. It is SO good!!! I veganize everything, and that one worked perfectly. My question is about Swiss meringue. I've always used aquafaba as an egg white substitute and it's worked out well in the past. Have you ever experimented with this option making Swiss meringue? If you came out with a vegan Swiss meringue, I'd follow it in a heartbeat!! I'm sure there's science behind why egg cannot be simply substituted with aquafaba and made the same way you'd make your current swiss Meringue...Curious to get your thoughts & expertise!!

[@Sugarologie]

I am working on a vegan version, though it's not yet "sugarologie-worthy" so once it passes my quality control, I'll write up the recipe :)

[@angelaheckler615]

@@Sugarologie wahoo!!! Can't wait!

[@priya5411]

Thank you so much for such a detailed explanation of everything. I made it today, and it came out the perfect and exact quantity that I needed.

[@danielapagliaro8025]

Great video explaining this process. It helps me so much. Thank you

[@Sugarologie]

Glad it was helpful!

[@Bee-Kind-Baker]

Thanks so much ! I’m a beginner and pretty sure this may be difficult , but I’m going to give it a go. Really love your teaching style, content and sweet nature. 🌺

[@tammiemartinez6485]

I thought the same thing when I tried making my first batch. So much so that I made only half of it (it was a different recipe). After making it successfully I was kicking myself ,lol. This is the one buttercream I make most often. The recipe I now use doesn't call for this much butter and if I've done the calculations right this one is using 1 more egg white as well as the addition of the cream of tartar. The only ingredient that's the same amount wise is the sugar. I love SMBC because of its sweetness level. And I honestly get a kick out of seeing it come together. I know, weird, right?😅

[@Bee-Kind-Baker]

@@tammiemartinez6485 , you’re not weird! Appreciate the reply. Thank you for updating me on the ingredient changes. I’ll make some this week. Thank you so much for everything! 🌺😊

[@tammiemartinez6485]

@@Bee-Kind-Baker lol, thanks for that. You're welcome. Um, I think I may have confused you. The ingredients for her recipe hasn't changed. I was just comparing hers to the one I now use. This one uses far too much butter for my liking. Not only is butter expensive (was even before the price hikes) the other 2 SMBC recipes I've used called for a little less but they were still very buttery. The one I use doesn't have that buttery feel that's left over in the mouth. Hope that made sense. Sorry about the confusion.... 😉

[@Bee-Kind-Baker]

@@tammiemartinez6485 , agree about the butter. Every time I make a buttercream, it’s greasy.

[@tammiemartinez6485]

@@Bee-Kind-Baker If you'd like the info on the SMBC recipe I now use just let me know. I'm not trying to sway others from this ch. I think both chs are great. Just trying to help out fellow bakers... 😉

[@perla7812]

You're like Alton Brown. I love it

[@angelicamoodley]

Awesome video, super helpful and interesting. I'm just starting to get into baking again and never really had an interest in the science behind baking before and this is a lovely intro into that science mixed with useful and practical advice. thanks so much 😊

[@TammyMayCormier]

Emulsional damage 😂 great video!

[@ashleyorme2377]

Thank you SO much for this! You answered all the questions I had and more. Definitely the most helpful video I have found!

[@Sugarologie]

Glad it was helpful!

[@harjeetkaur-fr9os]

That looks so easy with ur elaborate explanation.

[@TheEmperorjun]

❤❤❤wow...very scientific, informative and definitely demystified the myths and other misconceptions...thank you mam❤❤❤

[@11auty]

This was amazing! Thank you so much, so informative and covering every potential issue!

[@Sugarologie]

You're so welcome!

[@pambradford9351]

Why did my Italian buttercream melt? I made cupcakes for a festival, the weather was sunny and around 70 degrees. My buttercream started melting off my cupcakes. What am I doing wrong?

[@cooklikesasha]

I love your videos! love that you teach the science behind baking! I'd love one on baking breads!

[@bonnieharris5719]

Excellent instruction very easy to understand very helpful

[@estefavervideos]

I’ve been trying multiple recipes of buttercream and swiss merengue is my favorite, cuz i live in a very hot weather city

[@cathyd7511]

Totally giving me alton brown vibes. Love how you break things down to the molecular level. You're awesome! keep doing what you do. I'm subscribed 👍👍👍

[@WheeheeXDD]

Thank you for the scientific and clear explanations!

[@janeevanz]

I loooooove it it’s science 🧬 and baking at the same time🧐

[@sirpiddlefartiii]

I made this for the first time yesterday. I made it incorrectly and added the butter while the meringue wasn't cool enough. It wasn't nice looking like yours but it still tasted great and it still didn't have that weird aftertaste that the store buttercream has. My kid loved it to death. I'm definitely going to practice trying to get this right but even the messed up meringue buttercream is still delicious

[@AmberU]

Im hooked ! 2nd video of yours i watched and im here for it!

[@Foxriverstratergy]

Thank you so much. This helped me a lot. You're detailed explanation is awesome

[@_LaNica]

This video is so cute and scientific! You made me laugh for the “emotional damage” part.💛

[@marygracerondolo7525]

You're the best!

[@mist1382]

i have tried making butter cream and it always ends up in a disaster until i found this video.... i made the recipe with 1/4th the quantity just so i can test if i can make it or not and it came out like a semi soup like texture😂 which meant the butter was too warm so i put it in a bowl with ice water for 5 to 8 seconds and kept in a water bath which was lesser than normal and it came out perfect now i can make it for my birthday for turning 16 (yes i am a teen boy ) and use its as a frosting for cakes my mom screamed on me when she saw the quantity of butter i used 😂 which was 140 grams for the 1/4th size which i was making ,but when my mom tasted it she said it was really good and light and tasty it is not overpowering like buttercream . and taste great , is light and definitely hold the flavors of sauce i added in the last thank you for the video , cant wait to follow more from your channel

[@4kphotography151]

Hello, very informative. Please can you tell me the exact 1/4 quantity of this recipe as i would like to try first. Many Thanks in advance.

[@MindiLynn3]

I love your information! Much appreciated!

[@marylyn5965]

Excellent tutorial. I would love to see what temperature the cake actually melts inside the oven. Very curious. Thank you!

[@Sugarologie]

You know I tried to melt that cake in the limited time I had lol - it's gonna take more than a couple hours at 90F or more I suspect - but coming soon!

[@robinhamilton2]

Just found you. Love and subscribed. THANK YOU

[@michaelamc4676]

Your brilliant. Thank you for this video .

[@tremaynecade55]

You're so smart.

[@pariaparbfp1174]

You're instructions are the best. Keep up the good work😊

[@kelseyclarke9488]

Thank you! Super helpful video

[@m.bustock5265]

OMG this video is amazing! Fun science at its best! Will be making this!