I really appreciate this wonderful online training I'm receiving here thanks to you all, pls keep it up,love y'all.

I've finally made my first successful Swiss buttercream. Thank you you temperature readings.

Thank you so much for explaining all steps fully. It was wonderful. It was as if you were here holding my hand and walking me through each and every step with confidence while making the icing. The icing for my cake turned out fantastic. I received a lot of rave reviews. I gave my friends your KZfaq info. Have a wonderful day.

I have been using this recipe for more than 2 yrs now (sans the salt) and earlier this yr i decided to cut down the butter to 5 sticks and i'm loving it.. just perfect.

This is one of the best tutorials I’ve ever seen on this type of icing. Thank you!💗

Oh my god ,made this for the first time and this is the best tasting buttercream ever! Yum, thanks for this recipe.

I started my baking career by following her techniques and followed this recipe step by step. Since 2016 my Swiss meringue buttercream has not failed me and in my patisserie I follow these methods, thanks to you!

YOU ARE THE BEST!!! Thank you for sharing your recipe.

I love listening to you explain the technical aspects of everything. You're very smart!

Awesome video! Thank you! I have been using the SMBC for all my wedding cakes and all kinds of cake projects... worth to try it!

Excellent tutorial! You hit the important points. Thank you!

Thank you so much your recipe is just what I was looking for. So tasty and easy to make it.

Love Love Love this recipe! .... I've made it several times and it's by far the easiest ever!... Thank You for sharing! ..I watched the video and went by the measurements you used and it was PERFECT!..

OMG Im so glad I find you🤗 finally someone who show us how to make a reasonable amount of frosting🙏👏👏👏👏❤

Thank god for this lady! I made this recipe , because I saw it on Martha Bakes, but she didn't address the deflation issue. I knew I did something wrong, but this is the first tutorial out of like 15 to address that issue. Job well done!

I made it, it turned out great! Thank you so much for your instruction! Have a wonderful day!

Thank You for a brilliant explanation of SBC!

Thank you, I found you to be very informative and you are a fine teacher.

Lovely! The texture amazing and the taste very smooth!!!

Great video. I have made swiss buttercream a few times and the first time I made it it came out great. The other two times I had to tinker with it and put it back on the double boiler for a minute. Last time I made it this past weekend I put the butter in too fast and I couldn't save it. You explained in your video how important that step is to go slow. So now I know. Thank you.

Hi-1st attempt @ making swiss meringue buttercream & it was fabulous😆. Thanks for ur detailed instructions.

Made your recipe..it came out beautiful...thank you so much!!!

This is far better swiss butter cream that I have seen on you tube because of the uniform is important. I love it Thank you for sharing it.

I have tried this recipe twice and I love how the time is much less than another video I saw which to at least 1 hour and 40 min to get the heat out to add the butter. This is SO much better and taste great too. Thanks!

Ack! I had to go back and watch. I inadvertently said a CUP and a half when I meant a POUND and a half. The recipe is correct on the sweetwise website. My apologies, and extra points to you for catching it! Add only 6 sticks, or a pound and a half!

this was a great tutorial. thank you.

It’s nice the way you are explaining and saying the measurements

Ive just made and used this SMBC for a wedding cake and the result is awesome!!! It's silky, smooth and not to mention delicious!!! Thank you for sharing!!!

I've made this recipe, i replaced the sugar with xylitol for my mother who can't have sugar. Worked beautifully. Thank you for sharing!

That was the best rationalization for eating cake I've ever heard! Hallelluja! Pass me another slice!

I made your Swiss merengue buttercream,using the thermometer,and works perfect,was so delicious,I use to cover the wedding lemon cake and was fabulous,thank you very much.

Thanks so much for that video. I always make American BC but you make it look so easy to make SMBC and your instructions are so clear. I'll will attempt to make it for my next cake.

Now i know the perfect timing . Thanks 😊

hi, I have discovered today the nice recipe today. thank you so much. I'm learning from you tube how to make cakes and topping materials. and designing flowering on the cake. . hope after watching more videos from your channel, I heav.t yet try to bake a cake. I hope soon I will try my first backing cake. ok, have to earn more huge amount of success and fame on youtube. loves from pakistan👍👍👍🥪😘

Thank you for your very good explanation i'm Jennifer from Mauritius i made some buttercream today and i made perfectly just as you explained and this is the first time that i ever made it thank you again

First time making SMB. I usually do the Italian. Made this today using 100% powdered egg whites with creme of tartar. First time using powdered egg whites too. Came out perfect! Silky buttercream. Thanks for the recipe.

Margie- I like it light and fluffy. Some people will say switch to the paddle to avoid air pockets that may leave a less smooth surface when you apply it to the cake, For some reason, I've never had a problem with that when using the whisk, and I just like my icing fluffy and light.

you had me at reducing dishes ❤

I tried this and it came out really fantastic.Thank you.

Thanks for this great method, I tried it and it came out great...

I have used your recipe three times with great results. Two bits of advice: (1) Empty all the butter into a large bowl and mash it around with a rubber spatula until it's creamy. While the meringue is mixing and cooling, I begin scooping a little into the butter and incorporating it by hand with the spatula. When this is added back into the main batch of meringue, incorporation is quicker and it begins picking up volume. Probably cuts the process 15-20 minutes. (2) I find that a bit of citrus extract gives this recipe an extra lift. I don't add enough for the flavor to be recognizable, just to add a slight floral tang. I've experimented with lemon, lime, grapefruit and orange. When experimenting, use a small amount of icing, don't risk the entire batch. Flavor a sample and let it sit for a while. Lemon intensifies and has a very strong aroma. Orange was very floral. Personally, I like the grapefruit best, because it isn't as recognizable. The lime extract was disappointing.

I love how easy this recipe is. Can I use it under fondant? Will is hold well underneath?

The absolute best Swiss meringue buttercream recipe out there! The instructions were so detailed and guided, thank you for such a well throughout video! Fellow chef here, I knew this one would be good just because the chef jacket :) Btw, this recipe does not have a heavy butter flavor it is absolutely perfect, got so many compliments and added cocoa powder in after the vanilla and it was delicious!

Thank you so much! I think you are the only person (that i've found so far) who makes a point about how the meringue will turn to liquid... I tried 3 times and it turned to liquid every time I added the butter, I did continue to mix for another 30 mins before giving up... I will try it again knowing that I have to make sure the meringue has completely cooled down... And I use a hand mixer so it wasn't fun... really appreciate you including your experience with the recipe... ^_^

Great job on the how to. How can i modify the receipt so i can use Swiss Merinque for buttercream flowers and decor?

Buen Merengue Si alguien quiere ver la receta explicada paso en Español, puede ver el vídeo en mi canal Un saludo desde España

I just try your recipes~there're Amazing!!!

I made this and it was off the chain delish!!! Thanks so much!

Can you do a basic fondant icing (not mallows, please), thank you!

How well does this buttercream holdup under fondant?

She explain it better and does it more better than other people in KZfaq.

thank you very much for your recipe and also for all details you showed it was just la bless.. big hug for you and i m grateful

Dear Sweet Wise , thank you for this Buttercream . Can You please write me just how much from each product I need for this cream ? Best wishies . Anna Pogosyants from Berlin

Temp is in Farenheit. It doesn't really work well with hot temperatures or high humidity.

ijust made this and oh wow best frosting ever.. thank you so much!!

I made this this weekend for my daughter’s 6th bday cake and cupcakes. It was delicious! I used unsalted butter though. Also I was able to frost 24 cup cakes and a 4 layer 8in cake (two 8in cakes cut in half). To color the frosting I added CANDY coloring (not gel) at the end and it worked wonderfully.

I've been watching videos and hearing the bakers say that they like the Swiss meringue buttercream the best for piping the icing for decorating a cake. After watching this video, it sort of appears to be very light and fluffy, but I'm not sure if that would be best for making icing flowers and other decorative things with various tips....seems like regular buttercream might have more body to it to keep it's shape. Since I have never made this before, and really don''t know, I thought I would ask you for your thoughts on this. Thanks!

SHOULD HAVE SHOWN THE FROSTING PART OF THIS CAKE!!

I like this recipe, and that you are able to make it ahead and freeze it.

You make it very easy. I live the recipe and the taste

Which Buttercream do you recommend for a wedding cake: Swiss Meringue or Italian meringue? And why? Thank you

Thanks for sharing! how much melted chocolate, can I add, for chocolate SMBC?

This SMB is delicious!!!! Thank you😊

That cream is really awesome... so true about margarine

thanks for the recipe, can this icing be useful for ruffles, Swiss roses and so, thanks in advance

I’m going to make this for my grandson’s birthday next month. I haven’t ever tasted either Swiss or Italian meringue buttercream frosting; what does it taste like?

Thank you for your beautiful delicious recipe yum 😋

Very Easy to follow! Thank you so much!

Butter and sugar together are my own personal brand of heroin.

Does this taste like elite icing I’ve been trying to find that recipe for it, it’s kinda like whipped cream but it doesn’t melt if left out and it has a stiff form but tastes like whipped still

Beautiful job!

Great job. Like it so much, Thank you.

can it be done well with a lot of less butter and probably less sugar?

vse ctez- Why? Are you trying to make it "healthier"?

Beautiful job,Thanks for sharing GOD bless you

Thanks, you cleared all my doubts

Hooip your egg hooites. Hee hee you remind me of Stewie, the baby from Family Guy.

could I have the receipt in writing please, thank you..

Love your video definitely gonna try. Thanks.

Great tips! Thanks!

You say 1½ cups butter, or six sticks...six sticks are 3 cups?? Did you mean 1½ lbs?

I'm laughing so hard because I'm a huge Family Guy fan. "Whip" and "white" is pronounced with a silent H. They are pronounced "Wip" and "wite" look up "Stevie family guy cool whip" to see what I'm talking about.

great job💪💪👍👍👌👌i like this cream

An excellent illustration. Thanks for sharing

Can this be used under fondant?

I personally love this icing, but my family members say it tastes like they are eating a stick of butter. Is there a way to decrease the butter?

Thank you for sharing....will definitely try it out

Thank you so much. Learnt a lot and will try it

Hola me podria decir la receta en español plis

what's the difference between Italian meringue buttercream and swiss meringue buttercream besides the procedure

Thank you for sharing💕

hi pleas one stick of butter how many grams it be thank u

can you write the ingredients

I love it. I just learned where I was making my mistake. ..... no patience!!!!!. I got it now. Tk.u

Awesome buttercream

Hi one stick how many grams thank you

how much of butter

Marvelous

Wonderful!!!!!

Sorry , adding salt and using salted butter , that's crazy! I use unsalted butter and do not add any extra salt and it's delicious.