visit DyannBakes.com for full recipe. Don’t have time to bake a cake from scratch? That’s okay! Make the cake from a “box” and spend a few moments whisking up deliciously silky, swiss meringue buttercream to top it off! It’s the perfect way to bring a professional touch (and taste) to your home-baked treats. Great for decorating cakes and cupcakes!
By: DyannBakes
About the Author:
By: DyannBakes
About the Author:
#1 by mannequin12 on May 6, 2010 - 11:27 am
Quote
how long does it take for u to get the perfect consistency? coz i use hand mixer to beat the mixture, for 30 mins and it was still soupy and runny, not pipeable.
#2 by herlittleway on May 9, 2010 - 2:08 pm
Quote
This was probably the best frosting tutorial I have ever seen. It was both entertaining and it answered all my questions about meringue butter cream. Thank you for this wonderful video!
#3 by TheSky67 on May 11, 2010 - 7:11 am
Quote
I think wow, I can’t believe you made it work with a hand mixer. I don’t know why I was never able to get to work with my hand mixer. My hand mixer only goes to 4, guess I didn’t mix it long enough
#4 by o004dr100o on May 12, 2010 - 8:30 pm
Quote
ive made meringue with a hand mixer also….i just pour the sugar very very slowly and also use my hand to move the hand mixer around as its mixing done it tons of times..first time i made meringue was when i made baked alaska when i was 17
#5 by o004dr100o on May 14, 2010 - 4:39 am
Quote
I did this reciepe with a hand mixer and it turned out great….it just takes a lil longer ….my mom doesnt have a kitchen aide..i bake alot and all i use is a hand mixer..it is easier way easier with a kitchen aide but i dont have one : ( im hoping my mom gets one..
#6 by Blanchefloer on May 16, 2010 - 6:56 am
Quote
I think I have made it a dozen of times with just a hand mixer, works perfectly for me, just takes a little more efort.
Though I am now excited to try it with my newly bought Kitchenaid
#7 by jempinkie on May 18, 2010 - 2:04 pm
Quote
I think oh yes!it’s good for fondant
i tried it and is wonderful!
#8 by darqueangel02 on May 20, 2010 - 10:13 pm
Quote
Could you add cocoa to make it a chocolate swiss meringue buttercream? If so, how much would I need to add? Thanks!
#9 by jewlu70 on May 24, 2010 - 4:54 am
Quote
lalachick30 the price of a kitchen aid depends on what type mixer you get. I think the cheapest is the classic or the standard. There are other brand that are equivalent
#10 by jewlu70 on May 24, 2010 - 8:12 pm
Quote
I think if you only have a hand mixer don’t even try this recipe. I tried it 3 times before I got my kitchenaid, faliure each time. Tried the recipe with my kitchenaid, sucess. Yes you can use this under fondant.
#11 by sammi877 on May 27, 2010 - 2:21 am
Quote
i ate buttercream cupcakes before and they were sooooooooooooooo good
#12 by mannequin12 on May 29, 2010 - 6:57 am
Quote
I think some SMBC recipes call for cream of tartar and salt. some call for cream of tartar only. this uses salt. what difference does cream of tartar make??
#13 by julykatty1 on June 1, 2010 - 3:02 pm
Quote
I make Dominican cakes and Dominican frosting. This is very similar except we don’t use butter for frosting. My question is can these be used under fondant?
#14 by julykatty1 on June 3, 2010 - 5:50 am
Quote
I think Can this buttercream be used for cakes which will be covered with fondant?
#15 by fjoann on June 6, 2010 - 4:05 pm
Quote
you probably know by now, but if not, i just bought one and it cost $198.99, i guess we an just round to $200 dollars =)
#16 by RiteshTammy on June 8, 2010 - 12:43 pm
Quote
I think Have you done dominican frosting? Can you teach me.
#17 by LalaChick30 on June 10, 2010 - 4:38 pm
Quote
how much is the kitchen aid in america??
#18 by vines206 on June 13, 2010 - 5:33 pm
Quote
I think i use hand mixer in this meringue but is bad result ! my meringue has watery and they can’t use it!!!! i advice that you can’t use hand mixer, you can use the proper mixer bec. the intensity of speed is good instead of hand mixer
#19 by supremokulaba on June 13, 2010 - 5:38 pm
Quote
I think Hand mixer is all i have..so do i have the same result if i use the hand mixer instead?
#20 by az012ful on June 16, 2010 - 2:14 am
Quote
I think has sido muy amable marianhi, gracias por tu respuesta
#21 by az012ful on June 17, 2010 - 9:08 am
Quote
Has sido muy amable marianhi. gracias por tu respuesta…..
#22 by marianhi on June 19, 2010 - 9:32 am
Quote
I think Sabiendo que una 4 oz. equivalen a 115 gr., es importante ir multiplicando las cantidades. Asi que serian 115 gr. de claras, 225 gr. de azucar y 340 gr. de manteca. Que te quede rico. Saludos
#23 by HunnieBunnie614 on June 19, 2010 - 6:21 pm
Quote
Hi! I am trying to make Parisian Macarons. I am really having a difficult time. I have left the fresh eggs cool for about 20 minutes and then I put them in a cool blender and I have even tried the food processor. Unfortunetly, I do not have a KitchenAid mixer and my hand mixer is broken. I tried to mix myself but it too far too long. I mixed for 10 minutes and still nothing. I let it whip in the blender for like 20 min. Nothing. Please help!
#24 by az012ful on June 20, 2010 - 10:57 am
Quote
como puedo obtener la receta en español no entiendo las cantidades si alguien me puede ayudar le agradeceria mucho.
#25 by Amori09 on June 23, 2010 - 9:50 pm
Quote
I think Wonderful/easy to make THANKS! ready for the next step: Storing/usage?
We used almost 1/2 ts good quality vanilla extract =-) more than that it may change the color.