Swiss Meringue Buttercream Masterclass
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Date: 2019-10-31
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Comments and reviews: 10
Amber Sherman
okay so I keep making buttercream icing in various ways but no matter what I do it just tastes like. uh. sweet butter. sweet, but the prevailing taste is eternally butter. how do I get it to taste like FrOsTiNg? I do everything you say to do Maybe buttercream is just supposed to taste like butter and i'm not doing anything wrong, that's just how it's supposed to taste? tried this recipe last night, and boy yes it really was A. easy; B. So smooth and silky; and C. delicious. It also set very well in the fridge, but I will say that this was like just barely enough to cover a five layer six inch cake. I'm gonna double the recipe next time to make sure I have enough.
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okay so I keep making buttercream icing in various ways but no matter what I do it just tastes like. uh. sweet butter. sweet, but the prevailing taste is eternally butter. how do I get it to taste like FrOsTiNg? I do everything you say to do Maybe buttercream is just supposed to taste like butter and i'm not doing anything wrong, that's just how it's supposed to taste? tried this recipe last night, and boy yes it really was A. easy; B. So smooth and silky; and C. delicious. It also set very well in the fridge, but I will say that this was like just barely enough to cover a five layer six inch cake. I'm gonna double the recipe next time to make sure I have enough.
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Becky Drew
Hey Gemma, Im making the wedding cake for my cousins wedding in August and Im concerned that using traditional buttercream will melt under the fondant icing and cause the fondant to sweat if the weather is as hot as it is right now. Do you think Swiss or Italian buttercream would be a more suitable alternative? We were wondering whether we could royal ice the cakes, but given that three of the tiers will be sponge I wont have time to royal ice.
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Hey Gemma, Im making the wedding cake for my cousins wedding in August and Im concerned that using traditional buttercream will melt under the fondant icing and cause the fondant to sweat if the weather is as hot as it is right now. Do you think Swiss or Italian buttercream would be a more suitable alternative? We were wondering whether we could royal ice the cakes, but given that three of the tiers will be sponge I wont have time to royal ice.
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Amara Rei Bautista
Hi Jemma. Thank you for sharing all your recipe and I have been tried your swiss meringue buttercream yesterday and it was lovely and stable I have a question, how can i flavor it like chocolate SMBC or mocha SMBC and others? Can i use melted chocolate or cocoa powder for chocolate flavor; and coffee powder for mocha? Im worried if it will become runny if i add flavors. Hoping for your response. Thank you in advance.
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Hi Jemma. Thank you for sharing all your recipe and I have been tried your swiss meringue buttercream yesterday and it was lovely and stable I have a question, how can i flavor it like chocolate SMBC or mocha SMBC and others? Can i use melted chocolate or cocoa powder for chocolate flavor; and coffee powder for mocha? Im worried if it will become runny if i add flavors. Hoping for your response. Thank you in advance.
reply
elly monyet
I finally managed to make a buttercream/frosting that holds its shape Thanks a lot Jemma; )P. S. I live in a very hot climate, what i realise is after you let your butter sit out, it's going to be both SOFT and GREASY. So just a few minutes before you use the butter, put it in the fridge for a while and once you take it out again to use it, it'll be both COLD and SOFT without being greasy. ;) goodluck
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I finally managed to make a buttercream/frosting that holds its shape Thanks a lot Jemma; )P. S. I live in a very hot climate, what i realise is after you let your butter sit out, it's going to be both SOFT and GREASY. So just a few minutes before you use the butter, put it in the fridge for a while and once you take it out again to use it, it'll be both COLD and SOFT without being greasy. ;) goodluck
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jghastings
Wow, this stuff is amazing. Have used it to fill and coat a 4-tier lemon Victoria sandwich cake (with lemon curd in the layers too, have got a nice finish to the fully-coated cake, and am now at a complete loss as to how to finish off - sophisticated lemon gloop over the top and dribbling down the sides, or a load of Smarties as it's for a 1st birthday party?
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Wow, this stuff is amazing. Have used it to fill and coat a 4-tier lemon Victoria sandwich cake (with lemon curd in the layers too, have got a nice finish to the fully-coated cake, and am now at a complete loss as to how to finish off - sophisticated lemon gloop over the top and dribbling down the sides, or a load of Smarties as it's for a 1st birthday party?
reply
Kathleen Smith
Hi Jemma I noticed that your vanilla extract is very thick. Here in the United States its like water. Would I use more vanilla extract to equal the amount that you put into your recipes? Or do you know where I might find the kind of vanilla extract that you use? Cant wait to hear from you. Love all your stuff Greetings from Houston Texas
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Hi Jemma I noticed that your vanilla extract is very thick. Here in the United States its like water. Would I use more vanilla extract to equal the amount that you put into your recipes? Or do you know where I might find the kind of vanilla extract that you use? Cant wait to hear from you. Love all your stuff Greetings from Houston Texas
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miss_pinkglam 101
Mine curdled. I put it in the fridge for 15min then beat it up again and it came together beautifully. but I have not tasted SMB before and mine is smooth, very light but is it supposed to be buttery almost greasy looking? And also it didnt taste as sweet as the meringue. Help It looks exactly like Jemmas though
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Mine curdled. I put it in the fridge for 15min then beat it up again and it came together beautifully. but I have not tasted SMB before and mine is smooth, very light but is it supposed to be buttery almost greasy looking? And also it didnt taste as sweet as the meringue. Help It looks exactly like Jemmas though
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Veronica Aparicio
My cousin is getting married and she asked me to make her wedding cake. But her wedding is going to be outside in the middle of summer Im a young baker and I dont know of any frosting that could last a long time in the heat. She also wants a 7 tier cake. I dont know what to do. Can you help me?
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My cousin is getting married and she asked me to make her wedding cake. But her wedding is going to be outside in the middle of summer Im a young baker and I dont know of any frosting that could last a long time in the heat. She also wants a 7 tier cake. I dont know what to do. Can you help me?
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Sir How
Hi Just wanna ask if it will be ok to refrigerate frosted cupackes (using this recipe of Swiss buttercream) for about 24h? I live in a tropical country and I actually need to prepare the cupcakes in advance. This is will be my first time doing Swiss buttercream since I'm used to making the American one.
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Hi Just wanna ask if it will be ok to refrigerate frosted cupackes (using this recipe of Swiss buttercream) for about 24h? I live in a tropical country and I actually need to prepare the cupcakes in advance. This is will be my first time doing Swiss buttercream since I'm used to making the American one.
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Yafet Palomeque
A question: I don't have a powerful mixer, I only have a regular (250watts) hand mixer so. has someone done this recipe that needs so many minutes whipping the mix without burning their hand mixer? I would love to do some Swiss meringue but I'm not sure my had mixer can handle it. any comments?
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A question: I don't have a powerful mixer, I only have a regular (250watts) hand mixer so. has someone done this recipe that needs so many minutes whipping the mix without burning their hand mixer? I would love to do some Swiss meringue but I'm not sure my had mixer can handle it. any comments?
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