In this tutorial, I demonstrate how to make delicious and velvety Swiss Meringue Buttercream. This video also demonstrates how this delicious frosting performs when coloured, piped as a rose, and how it looks when it covers a cake. Enjoy!
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SWISS MERINGUE BUTTERCREAM RECIPE:
215 grams egg white
430 grams caster / super fine sugar
400 grams butter works nicely. For a richer frosting, you can add a tad more.
1 teaspoon vanilla essence / extract. I used Queens Vanilla bean extract with real vanilla beans in the liquid to add interest and flavour.
In these video tutorials, I normally use Bakels Premixes to save on time.
(Bakels is a bakery grade cake premix. Another great one is Allied Mills)
If you prefer to bake from scratch, I do have a range of awesome cake recipes here which convert to cupcake recipes very nicely too.
MUD CAKE:
WHITE CHOCOLATE MUD:
CHOCOLATE BUTTER BASED CAKE:
RED VELVET BUTTER BASED CAKE:
VANILLA BUTTER BASED CAKE:
I use these butter based cakes above because they are sturdy under fondant and stable at room temperature, as are the muds.
SOFT SPONGE CAKE:
AMERICAN BUTTERCREAM RECIPE (great under fondant):
HYBRID BUTTERCREAM / SHORTENING AND BUTTER BASED BUTTERCREAM (not ideal under fondant, but great for warmer conditions):
ULTIMATE GANACHE RECIPES:
Thank you guys for watching! It is a miracle that this video has even made it to you guys lol I recorded this same recipe 3 times, not even kidding. The first time my SD card corrupted, the 2nd time I dropped my hard drive and literally lost ALL my videos (I had 6 lined up. I know, ouch). 3rd time lucky!! Buuuuut now i have no videos lmao so I am going to be working hard the next couple of weeks to get some delicious and artful cakes coming your way.
I don’t know if you can tell, but I am using iMovie here from a Mac machine I came by, and let me just say.. I am ADDICTED to this program. Soooo much better than Movie Maker, which is what every other previous video has been made with. Hopefully you guys enjoy the difference as much as I do!
Thanks so much again for tuning in guys! If you are after the recipe, it is near the very top of the description box. But if you can’t be bothered scrolling up, I will pop it here for you as well 😉
SWISS MERINGUE BUTTERCREAM RECIPE:
215 grams egg white
430 grams caster / super fine sugar
400 grams butter works nicely. For a richer frosting, you can add a tad more.
1 teaspoon vanilla essence / extract. I used Queens Vanilla bean extract with real vanilla beans in the liquid to add interest and flavour.
PIPING TIPS USED:
104 (for the rose)
1M (for the cupcake rosette)
356 (for the smaller rosettes on the cake)
With love,
Rosie
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