Since I don’t like it’s taste too sweet, I was wondering if you have used this to make a cream cheese frosting? Thank you for making such a detailed and beautiful video! I made this buttercream to decorate the top of a chocolate cake and it was absolutely delicious! Let me know how it goes!! I am making my friends wedding cake -14″ -10″ & 6″ tiers! It will not freeze. Try it, you can eat ten times the quantity of normal buttercream without feeling heavy… . I followed every single step in the video.Thank you. Use it in your favorite recipes for meringue cookies, Swiss buttercream, pavlova, and any meringue-topped pie. 🙂. Thanks again! Then I made it again and added lemon juice. The temp in my house was the same as before. Nicole, Hi, is there any way to make a lower calorie buttercream/frosting that is a thick piping consistency? Hi Tessa, thanks so much for sharing! I cover what to do if your buttercream breaks. I use Google chrome, but it’s now showing up on the home page now. I warmed the eggs and sugar over hot water to 140F as measured with my most reliable digital thermometer, and whipped it on the stand mixer for absolutely ever waiting for it to cool down to “no longer feels warm” (a highly subjective determination that might be part of the problem). Will with happen with Swiss Meringue buttercream and if so how can I avoid this? I LOVE your blog and this video was fantastic! In that case, after transferring the sugar to a new container, check to make sure it's grease-free by running a finger across the interior of the foil lining. This will only work if you use fresh eggs and not egg whites from a box. Will the cake remain moist if it’s in the refrigerator for 3-ish days? Whenever I’m serving frosted cakes, cupcakes, etc. Hi, will a decorated cake hold well in room temperature? This Swiss buttercream worked well…. Italian Meringue Buttercream. It seriously is the most silky loveliness of frostings. Thanks. To fix split/ cold buttercream, simply remove a small portion to heat up in the microwave. I'm a professionally trained chef, cookbook author, and cookie queen. After the meringue is cooked, I like to strain the mixture into my mixing bowl. It’s seam like a lot of fat for 150g of egg white. This buttercream is very silky and soft. It’s from KitchenAid! Complete waste of eggs, butter and sugar! Don’t use powdered sugar for this recipe. , around 68-70 degrees F. If the butter is looking greasy or melted it is too warm and the buttercream will not properly come together. Any suggestions would be great! Mine is too soft no body to it. Instead of Swiss you’re only pasteurizing the eggs and it has to be consumed in the same day. Italian meringue buttercream, also known simply as Italian buttercream, is the most stable of all of the buttercreams but also the most difficult to make. It wont allow me to pipe not even cupcakes, it acts like whipped cream. Made this and loved it! AMAZING AMAZING recipe. Hi there was wondering if you have to use 3 stick of butter?! Susan. I’m talking piped flowers and tutu frills Thank you! The frosting still didn’t come nice and smooth after mixing it for a long long long time so I googled to see what I could do. Just made a TON of it ahead of time, froze it in ziptop bags, then let it defrost overnight. Add 3/4 cup sifted cocoa powder and 2 teaspoons instant espresso powder, Add 2/3 cup seedless raspberry or strawberry preserves + red food coloring if desired, Add 1 teaspoon peppermint extract + green food coloring if desired, Add 2 tablespoons fresh zest and 3 tablespoons fresh juice, Dissolve espresso powder in 2 tablespoons hot water and add in at the very end. Wondering if it will work ? Not sure if this was your intention. It is firm at this point! Zohra One more question. Swiss meringue buttercream frosting is very similar to Italian meringue buttercream in that they both use egg whites. Also can I make it the day before needing it and if so what is the best way to prep it before piping…Im from South Africa an its going to be 30 C on the day I need it…will it be stable enough or what do you suggest… This will be my first attempt so im fairly nervous, I’m a diabetic. I only have a standard mixer. Over 200 pages with 50+ cookie recipes that'll make you a COOKIE PRO. This recipe is the best. thanks in advance. Thank you!!!! Love it, will use all the time. 1 cup = 240 mL = 8 fl. I love your ABC recipe too. Comments can take a minute to appear—please be patient! I just have a few questions: first, is the candy thermometer required? If you’re following a specific recipe it should say how many cups of frosting you’ll need. Hmmm to be honest I’ve never frosted and stored a cake for that long before. I’m making lemon blueberry cupcakes for an outdoor party in June, but I’m afraid the lemon cream cheese frosting won’t hold up in the heat, especially since it was difficult to pipe in 50 degree weather. It can also be stored in an airtight container the fridge for 1-2 weeks or in the freezer 3-4 months. Thanks again!! Hi tessa Maybe it was the dark brown sugar? Thanks Terry! Using a ratio like this is a great because you can easily scale the recipe to any size you need, or you can adjust the recipe to the amount of one ingredient that you have on hand. Add 2 tablespoons flavored liqueur such as Chambord, Kahlua, or Bailey’s. This is the best ever frosting recipe. Hi tessa. Hi Tessa WOW! Fold it into the prepared buttercream. Any ideas? The next go around, I made sure the temp was lower and it worked great. Because of its very pale white color, Swiss meringue buttercream also works well for adding color. I love this recipe, its like eating a cloud! Did you watch my video? Sure thing! hi mine went a bit lumpy and could still see butter bits what do I do? Can I substitute half the butter with cream cheese or shortening? Which is more stable when piped, if left at room temperature for several hours? Thank you for sharing your recipe. Can you be more specific on what chocolate to melt and add? I’m making cupcakes for the 4th of July this weekend and I’m wondering if this is possible to double? To use, bring back to room temperature and re-whip it for a few minutes. Just take about a third of mixture and warm it up (microwave, or I prefer double boiler) then add it back and continue beating. I now have smooth frosting that not only tastes amazing but looks nice and smooth. We reserve the right to delete off-topic or inflammatory comments. Strain the egg white mixture through a fine mesh sieve into the bowl of your stand mixer. 1/2 cup = 120 mL = 4 fl. It'll keep about two weeks in the fridge, or several months in the freezer. Does it need to be fridge? The steam of the double boiler cooks the egg on the side of the bowl. The meringue was so thick and fluffy but the instant we added a cube of better it “turned to soup” according to my daughter. Can I use swiss buttercream for smash cake? Swiss buttercream is like the classier and more refined older sister to American buttercream. My cream cheese frosting always comes out runny and I’m looking for a stiffer cream cheese frosting. My daughter and I tried twice to make the Swiss Meringue butter cream. Whilst this recipe is the quintessential Swiss buttercream, it does not need the salt! Easy to make, that seems to be foolproof. Have you ever tried the buttercream recipe where you cook flour and milk first before adding the sugar and butter? I will continue to try, because the taste is wonderful! This makes enough frosting to generously frost a 9-inch two layer cake or about 2 dozen cupcakes. Published - Nov 20, 2011 Update - Nov 16, 2020 Veena Azmanov Words - 2456 words. Any baking chocolate you desire. There’s nothing wrong with eating them, but they won’t mix in with the meringue and it’s kind of gross to find the little chunks in your finished frosting. If you find your icing is too stiff, just add more liquid. Swiss meringue buttercream is the fastest and easiest frosting around, made from an ingredient so humble it's often just thrown away: leftover egg whites.