The Perfect Swiss Meringue Buttercream (with hand mixer) : Twisty Taster

[@geisabarbosadeoliveira8046]

I’ve made this recipe twice and it’s amazing!!! Delicious!!

[@ah0874]

First time attempt on Swiss meringue - came out 100% and absolutely delicious. Reminds me of Ermine frosting but much quicker & easier

[@womanandthesoul]

Hello... When adding the cold butter, is the meringue still warm? Or we need to wait until the meringue is cool?

[@TwistyTaster]

The meringue should be around 25C before adding the butter. 💖

[@catrinaustin5489]

I added butter when the meringue had been whipped and cooled but had not reached stiff peaks. I've now ended up with runny buttercream because i don't think the eggs had enough structure. I have put my mixture in the fridge for 45 mins and it's only partially helped the idea. It might be worth whipping for a bit longer to get that structure otherwise you'll end up like me!

[@TwistyTaster]

Swiss Meringue buttercream can get a bit watery when whipping. The best thing to do is to keep whipping and you will end up with beautiful buttercream.💗

[@latifatbintusaad9558]

Can I use margarine in place of butter please. Butter is very expensive here in nigeria

[@c3ygl]

​@@latifatbintusaad9558 hi!! you can try making your own butter at home, just a little work and your butter will be super creamy

[@mssn3166]

Same

[@andikagoh]

Hi, If i have remain of buttercream, i store in the chiller. Then when i wanna use it tomorrow, i must whip again or just let it to room temperature ?

[@TwistyTaster]

You will first have to get it to room temperature and then give a quick whip again to get it to the right texture. 💗

[@andikagoh]

@@TwistyTaster wow ure so kind reply my question. Thanks u 🥰

[@kanskorner]

Does it have to be transferred to a glass bowl specifically? Or can plastic be used

[@TwistyTaster]

A plastic bowl can be used too. 💖

[@griffywiffy1]

I’ve always used room temperature butter, but you are using cold butter correct?

[@TwistyTaster]

Yes, I use cold butter. Straight out of the fridge, cut the block and add them one at a time. Trust me, your buttercream will be much more stable than using room temperature butter. 🤗

[@cassiepereira4249]

Hey I'm ur new subscriber from Goa ❤ India ❤ , i hv been searching the entire KZbin for a small batch of Swiss Meringue buttercream frosting recipe, cud not get it, but this i would love to try , as I'm very new at this , can u tell me the temperature of the egg mixture should be about 160C ? N how much do I whip them before adding butter please? Also how long can we store this buttercream in the fridge? Is this a good Frosting to cover fondant cake?

[@TwistyTaster]

Thank you for subscribing. Please refer to the video and follow the procedure and you will end up with amazing Swiss meringue buttercream 🩷

[@soohasniroopchand2092]

Hi, can you please tell me how many eggs are 90g? 😊

[@TwistyTaster]

About 2 1/2 to 3 large eggs would have 90g of egg whites. It actually depends on the size of the egg. 💗

[@LoveKeepsGoing11]

I want to make this so bad but I’m actually terrified I’ll ruin it. I only have a hand mixer so I’m glad I found this video. Going to finally attempt it for my mom’s birthday cake, praying I’ll do it justice.

[@TwistyTaster]

I am sure you will succeed. Please follow the exact procedure and good luck 🩷

[@mary_mira_2468]

I don't own a thermometer, please tell me how long should I leave the cream over low heat? 🙁🙁🙁

[@TwistyTaster]

The egg whites and the sugar must be Bain-Marie’d until the sugar has melted completely. You can do this by feeling the egg whites with your fingers to check if the sugar has dissolved. Please make sure to not over cook the egg whites. For the Swiss method, I recommend using a thermometer to get the best consistency of the buttercream 💗

[@DjTastic93]

Is it okay to add vanilla extract instead of vanilla bean paste? Sadly I don’t have the paste 😭 lol

[@TwistyTaster]

Yes, you can use vanilla extract instead of vanilla bean paste 💗

[@sunandabanik3535]

Can it be used for mirror glazed recipie?

[@TwistyTaster]

I haven’t used it as a glaze. I only use it on cake, cupcakes and macarons. 😊

[@judithoputa7302]

Yu didnt whisk to stiff peak? I somehow never get to stiff peaks🥺.. will it be a problem if i just add my butter without reaching stiff peak?

[@TwistyTaster]

Yes, that’s correct. I don’t whisk to stiff peaks and only whisk until the temperature drops to room temperature and then add cold butter. Try this recipe and I am sure it will work for you ❤️

[@lananate]

Salted or unsalted butter?

[@shakitjannanthakumar5850]

Can we use this buttercream for cover the cake as crushed buttercream?

[@TwistyTaster]

Yes, you can use this as a crumb coat.

[@shakitjannanthakumar5850]

Thank you so much for your quick response. Do you have fondant recipe and Gumpaste?

[@TwistyTaster]

@@shakitjannanthakumar5850 Yes, I do and I will be sharing the video very soon. 😊

[@lauraimperati9674]

What type of thermometer are you using? TIA

[@TwistyTaster]

The one I am using is a digital non-contact infrared thermometer for food. 🤗

[@TheresaMetuka]

Can I use margarine

[@TwistyTaster]

No, I am sorry 🙁. To make this buttercream you need butter. 💗

[@idowurhodes4300]

What size of cake will this cover

[@TwistyTaster]

This is enough to cover a 3 layered 6” cake 💗

[@kaliannasmith726]

I tried making Swiss like three times, it always becomes too liquidy, is it the butter?

[@TwistyTaster]

It does become thin in consistency at a point after adding the butter but you need to keep whipping and it will be thicker in consistency. 💗

[@kaliannasmith726]

@@TwistyTaster ok thank you I will try again

[@DogSock-iy8kp]

How many cups of buttercream does this make?

[@ah0874]

About 2 cups - final weight 400g (that is what I got out today)

[@priyankabharucha1024]

What hand mixer have you used?

[@TwistyTaster]

It’s a Kenwood HMP30 🩷

[@soohasniroopchand2092]

Sorry.. I completely forgot to mention that I tried it and it came out extremely good.. but it was way to sweet for me… just a question, can I reduce the amount of sugar? It’s way way sweeter than I expected 😅but It came out very good..❤ please answer as soon as possible 😊

[@TwistyTaster]

Yes, you can adjust the sweetness to your preference by reducing the amount of sugar added. 💗

[@soohasniroopchand2092]

@@TwistyTaster thanks.. will surely try it with lesser amount of sugar.💕

[@noreenmulla6438]

Hi! Is this recipe enough for a 6 inch cake?

[@TwistyTaster]

If you are not cutting layers, this recipe will be enough to cover the cake. But if you are cutting layers, you will need to double this recipe for a 6 inch cake. 😊

[@08.thucgiang55]

Is it melted in room temperature?

[@TwistyTaster]

Swiss meringue buttercream is a very stable buttercream and it will not melt in room temperature. 🩷

[@lineb.4851]

Bonsoir, le beurre doit avoir quelle température ? Merci pour votre réponse. 😘😘

[@TwistyTaster]

Please use slightly cold butter for Swiss meringue buttercream. I normally leave my butter outside for 2 hours before I use it 💗

[@purvijoshi1713]

Eggless recipe possible???

[@TwistyTaster]

I haven’t made an eggless Swiss Meringue Buttercream unfortunately 😔

[@riccardobellini8522]

Purvi Joshi I have made eggless SMBC b y substituting the egg whites with aquafaba. Here's the link www.gretchensveganbakery.com/aquafaba-swiss-buttercream-recipe/

[@kayskreations1241]

What size double boiler do I need?

[@TwistyTaster]

A medium sized one would be perfect 🩷

[@EllaSekey]

Won't it melt 😍

[@sivanisha9383]

How about 8 inches cake

[@amanykamal5716]

A new joint and good work for the cream of the womb please translate the video for Arabic

[@louisedesmet3159]

Everything goes great, until I have to add the butter. When whipping my mixture while adding the butter, I get a very butter-like texture, it tastes like butter and is very stiff. What did I do wrong?

[@TwistyTaster]

Please keep whipping and it will get smoother. If you don’t like it too buttery, you can add some flavour of your choice. 💗

[@amanykamal5716]

مشتركة جديد عمل جيد لكريمة الذبدة ارجو ترجمة الفيديو للغة العربية وشكرا

[@TwistyTaster]

:) شكرا لك على ملاحظاتك. سوف آخذ النحافة في الاعتبار