Comments on: The Meringue Buttercream Myth https://thecakeblog.com/2014/06/no-meringue-swiss-buttercream-recipe.html Thu, 14 May 2020 12:48:16 +0000 hourly 1 https://wordpress.org/?v=6.8.3 By: Bee https://thecakeblog.com/2014/06/no-meringue-swiss-buttercream-recipe.html/comment-page-8#comment-544464 Thu, 14 May 2020 12:48:16 +0000 https://thecakeblog.com/?p=21366#comment-544464 Hi Summer,

Thanks a lot for this.

I wonder if you could comment on the science behind the butter ratio and its impact on stability.

What happens if we double the butter in this recipe?

I’ve seen recipes which calls for upwards of 700g with about 210g of egg whites.

Thank you
Bee

]]> By: LORRAINE KRIMOU https://thecakeblog.com/2014/06/no-meringue-swiss-buttercream-recipe.html#comment-542635 Fri, 13 Mar 2020 08:54:52 +0000 https://thecakeblog.com/?p=21366#comment-542635 In reply to Bon Vivant MT.

Bacteria loves , loves, loves sugar

]]> By: Amani https://thecakeblog.com/2014/06/no-meringue-swiss-buttercream-recipe.html#comment-540540 Tue, 07 Jan 2020 03:29:20 +0000 https://thecakeblog.com/?p=21366#comment-540540 In reply to Donna Zell.

Wow!! U used cooled butter also right ?

]]> By: Anna Hilmi https://thecakeblog.com/2014/06/no-meringue-swiss-buttercream-recipe.html#comment-540197 Tue, 24 Dec 2019 14:55:33 +0000 https://thecakeblog.com/?p=21366#comment-540197 In reply to dina.

Hi Summer, i just a Lil bit confused with the freezer stuff. In our country we usually called freezer ( frozen areas) & fridge is at the chill (non frozen area). Just wondering can i make the eggs syrup early as 2 days kept in the chill area in the fridge ? Or does the freezer mean chill area? Haha im so confused! Would love to try out the technique this weekend! Hope to get your reply soon! Many thanks Summer xoxo!

]]> By: ANN https://thecakeblog.com/2014/06/no-meringue-swiss-buttercream-recipe.html#comment-540190 Tue, 24 Dec 2019 09:14:25 +0000 https://thecakeblog.com/?p=21366#comment-540190 In reply to nina.

Can we reduce the sugar and butter ratio? The buttercream tastes too sweet!

]]> By: Catherine https://thecakeblog.com/2014/06/no-meringue-swiss-buttercream-recipe.html/comment-page-8#comment-539516 Sun, 01 Dec 2019 13:31:38 +0000 https://thecakeblog.com/?p=21366#comment-539516 Hi Summer. This blog was quite some time ago. I hope you still reply to messages.
How do you achieve bright, even colours using this SBC? Thanks in advance.

]]> By: Irsa https://thecakeblog.com/2014/06/no-meringue-swiss-buttercream-recipe.html/comment-page-8#comment-539364 Mon, 25 Nov 2019 22:07:14 +0000 https://thecakeblog.com/?p=21366#comment-539364 Hi! Thank you for this recipe. I just started making SMBC and I use way less sugar in the traditional recipe (150g whites, 125g sugar, 285g butter)
Do you think I can use the same recipe for this method or does that mess with the science of it?
That ratio of sugar is the perfect sweetness we prefer.
TIA!

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