Comments on: Swiss Meringue Buttercream

By: Lori

Lori — Tue, 20 Feb 2024 05:57:33 +0000

In reply to Sam.

Hi Sam, Yes I used your The Best White Cake recipe. The cake was perfect.

By: Sam

Sam — Mon, 19 Feb 2024 14:39:41 +0000

In reply to Lori.

Hi Lori! This sounds like it may have been an issue with the cake rather than the frosting, did you use one of my cake recipes? maybe I can help!

By: Lori

Lori — Thu, 15 Feb 2024 05:51:45 +0000

This recipe was amazing and easy to follow. It was light and smooth. I made a double batch and took awhile to dissolve on the stove top. My question concerns the use with a fruit filing. The cake fell apart when cut. I only used the buttercream as a damn for the filing and then to frost the three tier cake. What did I do wrong?

By: Sam

Sam — Thu, 08 Feb 2024 16:31:08 +0000

In reply to Emily.

Hi Emily! It’s really a personal preference. I would probably start with 1/4 teaspoon and taste test it and add more as needed. 🙂

By: Emily

Emily — Wed, 07 Feb 2024 03:15:49 +0000

Hi, I will be making this frosting for the first time soon and I plan on adding almond extract. I’ve never used almond extract before and I know it’s pretty strong, how much would you recommend I add to this swiss meringue buttercream?

By: Sam

Sam — Mon, 29 Jan 2024 20:45:31 +0000

In reply to Lori Gilchrist.

Hi Lori! They typically don’t whip as well so it could cause issues. 🙁

By: Lori Gilchrist

Lori Gilchrist — Mon, 29 Jan 2024 19:29:32 +0000

I don’t have access to non pasteurized egg whites. Will this make a big difference?

By: Jeff

Jeff — Thu, 25 Jan 2024 00:36:56 +0000

When in doubt keep whipping. It’ll come together.

By: Sam

Sam — Sat, 20 Jan 2024 16:18:16 +0000

In reply to ELISE MARIE.

Hi Elise! See my chocolate swiss meringue buttercream. I hope you love it!

By: ELISE MARIE

ELISE MARIE — Sat, 20 Jan 2024 16:05:36 +0000

Hi, Sam and Emily. I am not an experienced baker. You’re teaching me how to bake 😊 I would like to make this frosting in chocolate to go with your yellow cake just like you did in your video. What do I need to do for the chocolate flavor? Please give me specific instructions. Thanks so very much.

By: Sam

Sam — Sat, 23 Dec 2023 22:30:07 +0000

In reply to Claire.

Absolutely! This recipe makes much more than you would need for a single batch of the macarons on my website (I’d at least cut it in half) but it’s a great filling option.

By: Claire

Claire — Sat, 23 Dec 2023 15:37:07 +0000

Can you use the Swiss Meringue Buttercream on Macrons?

By: Sam

Sam — Sun, 26 Nov 2023 01:56:34 +0000

In reply to Lillith.

I’m so glad you enjoyed it so much, Lillith! 🙂

By: Lillith

Lillith — Sat, 25 Nov 2023 23:15:43 +0000

This swiss merigue frosting is so beautiful. So much lighter but more satisfying that a heavy sweet buttercream. I followed every step to the absolute letter and it turned out perfectly. I love that you gave follow up recipes to use the egg yolks. I can never bring myself to throw them out and visa versa when I have egg whites left over. I made your recipe for meringue cookies when I had exactly 4 egg whites left from another recipe. They are drying in the oven now, they look beautiful!

By: Sam

Sam — Mon, 30 Oct 2023 01:34:20 +0000

In reply to Mickey.

Hi Mickey! It is a little more buttery than others, but it shouldn’t feel greasy or anything like that. As long as you were measuring oz on the egg whites all is good on that front. 🙂

By: Mickey

Mickey — Fri, 27 Oct 2023 17:07:35 +0000

I made this for my grandson’s birthday with your easy chocolate cupcakes. It turned out fine and tastes good but has a very buttery feel in the mouth. Is this normal? I did find I needed to use 7 eggs and even then I only reached 7 ozs. and not the 7 1/2. Your large eggs must be larger than what my grocery store has! Could that have made the difference?

By: Sam

Sam — Tue, 17 Oct 2023 15:50:18 +0000

In reply to Lynne.

I’m so glad everyone enjoyed it so much, Lynne! 🙂

By: Lynne

Lynne — Tue, 17 Oct 2023 04:02:14 +0000

This frosting is so airy & silky smooth, and it has a pretty almost shiny appearance. I love that it’s not overly sweet, and I got so many compliments on it!

By: Sam

Sam — Tue, 10 Oct 2023 00:55:45 +0000

In reply to Ama Sonali.

Hi Ama! It’s worth a try, but I haven’t tried it personally. It may not be as stable and will definitely be a lot less sweet. Let me know how it goes if you try it. 🙂

By: Ama Sonali

Ama Sonali — Fri, 06 Oct 2023 23:52:27 +0000

I have a very controversial question. Can I lower the sugar to just to 3/4 without ruining the structure of the meringue?

By: Emily @ Sugar Spun Run

Emily @ Sugar Spun Run — Mon, 08 May 2023 15:37:34 +0000

In reply to Judi.

We’re so happy everyone enjoyed it, Judi! 🥰

By: Judi

Judi — Mon, 08 May 2023 14:12:19 +0000

Made this for the first time. My family liked it much better than the ermine frosting as a filling for a ring ding cake, and it came out great. Thanks for a great solution!

By: Sam

Sam — Sun, 26 Mar 2023 02:36:18 +0000

In reply to Holly.

Hi Holly! I’m sorry to hear about the consistency, but glad to hear it still tasted good! The most likely cause of this is under-beating or over-beating your egg whites causing them to either not have quite the structure they need or breaking down the structure. 🙁

By: Holly

Holly — Sat, 25 Mar 2023 15:54:10 +0000

Mine came out too runny. Any suggestions? I’m refrigerating it now. Taste is great though.

By: Jessica

Jessica — Tue, 21 Feb 2023 15:17:28 +0000

Sam, this recipe is amazing. I was asked to make cupcakes for a friend’s gender reveal and I chose your gender reveal cupcake recipe and this frosting to pair with it. I’ve never made Swiss Meringue before and I was very nervous, but after I read the recipe and watched the video multiple times, it was foolproof and turned out SO amazing and delicious! Yes, it’s a bit time consuming but it’s so worth the time and so much better than regular American buttercream. Thanks so much for all of your amazing recipes and the time you spend making everything clear and precise for us. You are my go-to for recipes now and I haven’t gone wrong yet!