I had trouble with this for 3 tries before I got it right. These are the things I found helpful. 1.) Do not use margarine. I know its cheaper than butter, but have done a lot of research and realized it has a lot of water content compared to butter. It will only make your buttercream soft and a bit soupy, and less flavorful. 2.) Don't let your butter come fully to room temp. Especially me who lives in a tropical and warmer climate. If you live somewhere hot or warm and don't have air conditioning, add your butter when its soft on the outside but still cold on the inside. This will prevent soupiness, and putting it in the fridge. Worked perfectly. I never experienced clumpy buttercream yet, but I think that's what would happen if you live somewhere cold and add your butter cold. Its still better than it being soupy. It will take longer to mix. 3.) Add glucose syrup. Adding a tiny bit helps stabilize the egg whites plus the cream of tartar, and would prevent a hard frosting. This is one of Christina tossi's ingredients in her frosting, so it wouldn't hurt to try. 4.) You can use salted butter. It doesn't make a difference. If you were to serve this at let's say a fancy restaurant or a fancy dinner, unsalted is reasonable. But if you're just gonna eat most of it by the spoon(like me) you can use salted. Idk in other countries, but salted butter is cheaper here in the Philippines. 4.) *for my fellow Filipinos* don't use dairy creme. Or queens land. Dairy cream is margarine, and Queen's land doesn't fully set up the whole buttercream and you'd have to refrigerate it. Good ones to use are magnolia gold and anchor. Or arla, but it is on the expensive side. Oh and the recipe I used was a smaller quantity: 3 egg whites or 3 oz 165 g sugar 225 g butter. Hope this helps. :)

You are perfect. "Typically you need twice as much sugar as you do egg white for meringue." You not only give the recipe (6oz egg whites, 1 1/2 cup sugar), but you explained it!

***READ IF YOURS CAME OUT RUNNY**** You have to be patient with this. I made it and it got soupy when I added the butter ..i KEPT MIXING and then it looked curdled but I just kept mixing and it finally came out wonderful!! So the key is to KEEP MIXING ,KEEP MIXING, KEEP MIXING!!! And I was using a hand mixer! It seriously took a long time but it came out great

this guy knows his stuff

So, for not-US-measurement users: - 6 egg whites - ~330 g of sugar (Granulated) - one cup is about 225 grams - ~450 g of butter

Nice! I like how clearly he explains everything--phenomenal video presence. Really adds to what is already one of my favorite channels.

love love love Thomas Joseph. always go to this website when I'm stumped for something. he's the best. always explains thoroughly and I love that he doesn't rush into the next issue. always explains so that its understandable

huge huge thanks. just made this for the first time yesterday for my daughters bday. was a huge success. you make it so easy to understand. less chance of mistake. would love a video on Italian meringue buttercream too, igf u can. thank you once again.

guys do not give up on your buttercream lol. mine went through all the stages: soupy, lumpy, cream cheese-like before finally coming together after a few more minutes of beating. putting it in the fridge should help if you're really impatient like me, just don't lose hope!!

The most important thing - COOL DOWN YOUR WHIPPED EGG WHITES BEFORE YOU START TO ADD BUTTER! Otherwise you'll end up with running frosting, like I did, and no cooling will help you to fix the texture. However, it tastes amazing and you can put it in a frizzer to turn into an ice-cream 😁

Ive watched so many buttercream videos and u was the best to explain to what and why to do it! Thank u thomas!

So glad I looked up Martha Stewart today and found Thomas's videos. This looks tasty and I can't wait to try it.

This is my savior. I always used american buttercream in my cakes because its the most stiff and less likely to melt (its very hot here in the Philippines). However, as its too stiff, its harder to smooth out on the cake. Today I tried this recipe and it was so good. Its creamy, not too sweet, very easy to smooth on the cake and it didn't melt! :D I've never made a cake with frosting this smooth.

I love kitchen conundrums and Thomas is such a darling!

The only video i watched with lots of interest. He explains better than any one. Just loved it

Your instructions are so easy to follow thanks a lot

thank you so much! I'm a newbie in baking but felt like a pro following this recipe! using my hand mixer of course. lol

Thank you!!!! I made 2 batches of this for the 1st time yesterday and it was perfect! Much easier than Italian Merengue Buttercream!

you make everything looks so easy thank you

I love the way you teach .

oooh! i love how we dont have to cook sugar to a certain temp, so much hassle! This is such an easier way!!!

Hi Thomas, i love all your videos, you are so perfect. I want to know what is your favorite butter and which butter did you used for this recipe. Thank you in advance!😁

Wonderful teaching tool Thomas Joseph is wonderfully talented

I made this recipe, and it was super delicious, I listened to all of your little tips and I got it right without having to fix it

Shout out for tropical living country fellows. If your mixture is too loose/soft, just PUT THAT LITTLE DEVIL IN THE FREEZER FOR 5-10 MINUTES. Otherwise you gonna to hand mix that sun of the beach for an hour and a half (or longer) , like me!!! After that, you can beat it till it's soft enough for your likeness

READ IF RUNNY: DON'T USE PADDLE: USE WHISK. Feel the frosting, if you feel pieces of butter, then the butter is still to cold. Heat up side of bowl. I ran my silver mixer bowl under hot water (I DID NOT PUT WATER IN IT) for about 25 seconds. Put back on mixer on high speed. KEEP MIXING & MIXING! Might take a while. If your butter cream is runny like soup, and you feel no butter, then your butter/frosting is too hot. Chill in fridge for about 10 minutes until cool. MIX MIX MIX! HIGH SPEED.

Awesome tutorial. I really struggled making Swiss meringue butter cream. All is now clear. Thank you

Hi..you're awesome and very precise and clear with explanation with timings and what can go wrong and how to amend it...beautiful

Just made this. And it turned out perfect. I put a pinch of salt to the egg whites and used my double boiler then transferred the egg/sugar mixer to the stand mixer bowl. The bowl was still a bit warm when I started adding the butter, so I was worried it would be too loose. But, it came together beautifully after about 5 min of mixing (it did go through a few stages where the texture looked super-weird). It tastes STRONGLY of butter until you add some vanilla or flavoring, but it's beautifully light while still keeping it's shape. I actually dislike traditional buttercream because you have to add so much powdered sugar to it to get a nice stable frosting. It's just too sweet and completely overpowers the cake. This kind of frosting is exactly what I've been looking for. I like the shiny look of it too.

This is my most favorit recipe now ! Yesterday i try whisk the egg white+gula until soft peak..so beautiful.. Then i start to put in the butter, and keep whisk but they turn crumbly, liquid, and go down. So sad.. I realize that i forgot to switch the whisk attachment to paddle attachment. Once i change to paddle attachment, and keep beating my the crumbly liquid its turn out so good.. Suddenly the frosting become so fluffy, soft, and set so well ! Beautiful buttercream !!! And i'm so happy.. Thank you for share this recipe ! So, dont forget to switch the whisk attachment to paddle attachment ! Its so important to the result.. 💜

Excellent instructions, Thomas. Thank you..

Perfect recipe, tastes very good and easy for use, looks amazing on the cakes. Thanks

One thing to note is that smb works best at room temperature. I had some leftover and put it in the fridge but it hardened and separated. The way to fix it is to heat it over a bain marie until the edges just start to melt and then whip it again and it’s good as new

Can i store this n for how long can i keep in the fridge

Thomas you are so so helpful! thank u so much! i was looking for someone to explain these little tricks and give that extra information on stable recipes! you r a gem! Also, excellent video presence and quality

Thank you for this technique! I tried Italian meringue buttercream but it wouldn't turn out as good as this one. And the best thing is it works for me every time. You are the best!

Love this video, I always fail on making swiss merengue. Do you also have a perfectly explained marshmallow frosting recipe? Thanks! :)

Thomas Joseph You are excellent!!! but please dont forget that you are "INTERNATIONAL" talk grames too PLEASEEEEEEE :) specially for "butter sticks" Merci mon cheri! :)

Thank you so much for sharing this recipe

Thank you for the wonderful recipe of your swiss meringue. Your ideas in decorating are great....

I'm gonna make this but stop before adding the butter, and just eat the meringue.. With a spoon.. All day..

Lol I had to watch this several times so I could remember the recipe

Thank you, very helpful video and great recipe!

Made this for my daughter's birthday and everyone just loved it. I, myself am not a fan of butter icing but this was amazing

You guys, it would soo holepfull if you put the engredients in gramms (g) plzzz

I could just eat a bowl of this with cake scraps.

Thank you for this video it’s simple and the frosting looked smooth.....my daughter’s birthday is coming up and I want to bake her cake this time around so I will definitely use this recipe, thank you ❤️😘

That's a lot of frosting on one cupcake!! Woah! Great video, I love the way you explain everything

Will it melt or collapse easily, thomas

for chocolate frosting, do you add less of something or you just add chocolate, and which kind, melted or powder?

Forget all other butter cream recipes. This is the best and your instructions are perfect. Thanks Dude!BTW, folks. This can be done with a hand mixer.

Thank you very much for this great recipe...I made it for the first time using stand mixer nd it was delicious...

How do people eat this with a spoon? It’s so sweet I can barely handle the smell

Thank you so much! Could you please fo a macarons video?

I started making your Swiss buttercream recently and it's just smashing !!

Can't wait to try making this recipe

literally two days ago, I made an Italian Cream Cake and I went a little heavy on my almond extract. HE'S RIGHT. A LITTLE GOES A LONG WAY

mission accomplished I tried thrice the first time the butter was melting so it separated from the meringue and I skipped the sugar melting process the second time I broke a yoke into the meringue the third time it turned out perfectly velvety p.s. I used a hand held mixer I hear that you can make meringue with just a whisk and egg yolks

Thank you so much!! This is unlike any other recipe I've heard about!!

I adore this frosting and it is all that I use. If using it for decorative piping ie flowers before adding the butter add about 1 cup of powered sugar, it helps maintain shape of petals etc and It still isn,t overly sweet. For those wondering yes it stores really well in the fridge or freezer but you need to bring it back to room temp and re paddle it back to fluffiness. Reduced fresh fruit purée ( strawberry is the bomb) can be added as a flavouring but do so carefully tasting as you go or it may split.

I have seen the same video three times but when I tried it, my meringue never got to the stiff peak stage. It was melting like ice cream but tasted good

If I don't have a mixer like his, how would I replace the paddle attachment?

Thanks so much really easy to follow with the ingredients and measurements.

I made the buttercream and turned out amazing ! Thank you chef 😊

When I tried this it just never became fluffy when I tried to make the meringue. Warming it up to disolve the sugar just made it impossible to beat the egg whites for some reason. What do I do against this?

I've made swiss meringue buttercream several times now - my last trial was the best - but I've never read anywhere to switch to the paddle attachment when adding the butter. All my recipes have also suggested to wait until the bowl is completely cool (you can't feel any heat) before adding the butter - if I mix my meringue in the bowl of my stand mixer, this takes FOREVER. Do I need to wait for the mixture to cool, or is that an unnecessary safety measure?

Thank you so much! I want to make this for a cake this Valentine's Day. The other recipes I've found related temps for the simmering water, and then the temp the egg/sugar has to cool to..........UGH! You made it all so clear and simple. Thanks!!!

Thanks love it i" ll try Godbless

four sticks butter how many grams

4 sticks of butter is equal to how many grams

I love your videos, always clearly explained ❤️

I just made this and CHRIST it's amazing!

i dont know what went wrong on mine everything was ok until i started adding the butter it turned to liquid :(

But if my buttercream splits like the meringue starts to get watery and the butter gets a lumpy texture, what should i do ??????

Wow made this Swiss butter cream meringue today....Turned out great...Thank you....This will be my go to icing from now on...

This has been one of the most helpful video!!

Is it stable in tropical weather?

It irritates me to look at all these unanswered questions on here. Can this channel not take 10 minutes out of their day to answer their subscribers questions?

So simple love it!

I wanted a frosting to really beautify crisp butter cookies made with an egg. The need for a stiffer icing leads me to happily try yours. Ms.Sy-Santos, below, (Philippines) had comments which answered my question about the frosting holding up! Thanks very much to you both!

Thanks a lot!!! Well explained and very useful, especially comparing with expensive online/offline courses

You made me believe I can tackle this recipe. Gracias...sir

I'm making this and the chocolate cupcakes tonight! ... looks amazing!

Tried it! Amazing! Thank you so much

So I definitely made this and honestly prefer how it tastes before adding the butter and vanilla, but overall love the light fluffiness!

Made this recipe today and it's delicious! Thank you!!

Thanks for answering our questions thomas😍😍😍 Recipe for a Perfect Bread please..

omg I had a nightmare making American buttercream and firstly I was discouraged to try this Swiss Meringue buttercream but I eventually did it, and I succeeded it on the first try!!!😭😭😭 thank you thomas for the tips! Also reading the comment section here is really helpful, so many tips!

Can't wait to try this. Thank you!

thank u for answering allll of my issues

Thank you 💖 looking forward to trying this🤗

I just made this after watching this video. Turned out perfect. At first, it started to curdle and then after beating for a little more, it smoothed out beautifully.

Buena receta

Looks amazing ❤️

definitely trying this

I almost gave up on mine but I just kept mixing mixing mixing and it came together wonderfully 😋💓

Wow😍😍Thank you

Thank you so much Thomas, succeeded in my third trial.

thank you... love it

Love your videos!