Comments on: How to Make Swiss Meringue Buttercream https://livforcake.com/swiss-meringue-buttercream-recipe/ Classic Cake Recipes with a Modern Twist Tue, 22 Jul 2025 18:38:38 +0000 hourly 1 https://wordpress.org/?v=6.8.2 By: Olivia https://livforcake.com/swiss-meringue-buttercream-recipe/comment-page-17/#comment-114894 Tue, 22 Jul 2025 18:38:38 +0000 https://livforcake.com/?p=11040#comment-114894 In reply to Z Fisher.

Hi Z Fisher! Thanks so much for the wonderful feedback! I’m so happy you found this easy to follow.

]]> By: Z Fisher https://livforcake.com/swiss-meringue-buttercream-recipe/comment-page-17/#comment-114636 Sat, 19 Jul 2025 16:50:55 +0000 https://livforcake.com/?p=11040#comment-114636 5 stars
Your recipe and detailed instructions are excellent. I have worked in testing kitchens developing recipes for cookbooks. Communicating in print so all levels of cooks can understand and have a good result is not that easy. But you nailed it!

]]> By: Olivia https://livforcake.com/swiss-meringue-buttercream-recipe/comment-page-16/#comment-110008 Mon, 21 Apr 2025 16:53:37 +0000 https://livforcake.com/?p=11040#comment-110008 In reply to Lili.

Hi Lili! For best results follow the recipe as written.

]]> By: Lili https://livforcake.com/swiss-meringue-buttercream-recipe/comment-page-16/#comment-109786 Fri, 18 Apr 2025 09:22:27 +0000 https://livforcake.com/?p=11040#comment-109786 Hi Olivia, I have never tried SMBC but I am thinking about attempting it. Is 400g sugar not too sweet? Is it possible to cut the sugar by 20%? Also 2C butter (454g) was it too much butter? Can you cut it slightly and still achieve good result?

]]> By: Olivia https://livforcake.com/swiss-meringue-buttercream-recipe/comment-page-16/#comment-108016 Mon, 24 Mar 2025 16:40:10 +0000 https://livforcake.com/?p=11040#comment-108016 In reply to elizabeth Holt.

Hi Elizabeth! So glad you like it. I hope she does too!

]]> By: elizabeth Holt https://livforcake.com/swiss-meringue-buttercream-recipe/comment-page-16/#comment-107699 Wed, 19 Mar 2025 19:07:25 +0000 https://livforcake.com/?p=11040#comment-107699 5 stars
I have just made this buttercream. Was worried about temps and consistencies of everything but it is gorgeous. Have to say I was not sure if it was ready or not but seems to be creamy and a good texture. Making a birthday cake for my 2 yr old granddaughter so stage 1 completed successfully. Thanks for the recipe.

]]> By: Olivia https://livforcake.com/swiss-meringue-buttercream-recipe/comment-page-16/#comment-106176 Fri, 28 Feb 2025 17:54:14 +0000 https://livforcake.com/?p=11040#comment-106176 In reply to Olivia.

Hi Olivia! So happy you found this helpful. I would double the recipe for that size cake.

]]> By: Olivia https://livforcake.com/swiss-meringue-buttercream-recipe/comment-page-16/#comment-106055 Wed, 26 Feb 2025 19:58:06 +0000 https://livforcake.com/?p=11040#comment-106055 5 stars
I love this tutorial, it is one of the easiest to follow that I have found! I am getting ready to make a 4 layer 8″ cake using this as the frosting and decorating. By how much would you suggest I alter the measurements? I don’t want to mess it up and waste any ingredients so I thought I would ask for advice before I take a go at it!

]]> By: Olivia https://livforcake.com/swiss-meringue-buttercream-recipe/comment-page-16/#comment-102111 Mon, 30 Dec 2024 18:38:26 +0000 https://livforcake.com/?p=11040#comment-102111 In reply to Rachel Martin.

Hi Rachel! I’m so happy to hear it worked well for you and that you loved it. Thank you for your tips!

]]> By: Rachel Martin https://livforcake.com/swiss-meringue-buttercream-recipe/comment-page-16/#comment-102043 Sun, 29 Dec 2024 19:41:19 +0000 https://livforcake.com/?p=11040#comment-102043 5 stars
Thank you so much for this recipe! I’ve tried and failed 2 time before using different recipes and ended up with scrambled sweetened egg whites. This recipe worked so well. I multiplied it by 1.5 to cover a 3 layer 9 inch cake and had maybe a cup of frosting left over. Used your recipe for cookie butter frosting so I added 1/2 cup of cookie butter to the last step as I was making a Speculoos/Biscoff cake. Frosting turned out beautifully. The step by step instructions were spot on.

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