Adam Kaiz-Vera
Region: US
Thursday 08 January 2026 01:34:16 GMT
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Jackie :
I've tried buttercream, cream cheese frosting, cream cheese buttercream, and swiss meringue buttercream n actually disliked swiss meringue it was way way to buttery tastes like your eating a block of butter but maybe it was just the recipe I used
2026-01-08 17:46:38
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Adam Kaiz-Vera :
I made the "Faux" meringue in the video. Ingredients --24 oz unsalted butter --24 oz powdered sugar --2 teaspoon vanilla extract --½ teaspoon salt --6 oz pasteurized egg whites (all carton egg whites in USA are pasteurized) 1). Combine powdered sugar and eggs whites in your mixer bowl, and mix on slow speed. 2) Once combined, add salt and vanilla extract. 3) Add your butter in chunks with whisk attachment to combine. Start at medium, and Increase speed to high - it will look chunky at first, but keep going! Mine goes around 10 minutes until it is ready - and it shouldn’t taste like butter when done. It should be silky and smooth and taste like …well….joy. If unsure, keep whipping. I switch to a paddle attachment for 5-10 minutes once done to make it smooth and remove air bubbles. If its for cupcakes, you can skip this - but for cakes, I highly recommend. That’s it! Keep it covered on the counter for 2-3 days, in fridge for 3 weeks or freeze for up to 6 months. When you need to use it again, make sure to whip it again in the mixer.
2026-01-08 01:42:47
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TxTea :
But you have raw eggs in your icing
2026-01-08 19:54:25
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Ri 🆘️ 🇺🇸 💙 🤘 :
vegan here, I actually use aquafaba and it gives the same results :)
2026-01-08 13:13:38
4
usernycfoodie :
Can you use meringue powder instead??
2026-01-19 11:48:57
2
Laurrie Jackson-Fraz :
I use them and the taste is amazing!
2026-01-09 15:13:27
1
FoxyRoxie31💕 :
I use pasteurized egg whites in mine as well and it’s amazing!
2026-02-01 16:06:46
2
Eden :
I totally heard cartoon type and not carton type 😂
2026-01-08 21:32:42
2
Anna :
What about powdered egg white?
2026-01-31 22:35:09
1
kristinkoss95 :
When you use pasteurized eggs, what is the best pasteurized eggs to use from the curtain? Thank you. Can’t wait to try.
2026-01-12 11:47:10
1
frogbelly :
Have you frozen it before? What method or storage should I do for this…asking for help since I would love to make this batch and then freeze and flavor as needed
2026-02-09 02:40:02
1
RozeeO20 :
U r next level Adam!! ❤
2026-01-08 09:56:59
2
Izzy🙂 :
I didn’t see the directions below.
2026-02-18 05:21:56
0
eff’n :
Can one use aquafaba instead of egg whites?
2026-01-13 03:22:40
1
Mari_🫶💓🫶💓 ❌ :
Could you post the directions… please 🙏🏻💓
2026-01-08 17:19:29
3
dreid0259 :
What about adding meringue powder?
2026-01-10 20:30:24
0
Laura Brucer :
I just made an Italian meringue. Everyone loved it.
2026-01-13 00:11:47
1
Candace Hart95 :
Does it need to be refrigerated
2026-01-10 03:32:40
1
Rosaparksheir :
Do you have a danger of salmonella with fresh egg whites
2026-01-09 19:13:46
2
amyadams657 :
I am not finding the directions 🙃 Am I doing something wrong ? I would love the directions
2026-01-09 15:43:37
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Anncee :
Did not know that about egg whites in cartoons. Do whole eggs come in cartons? Have a couple recipes with a raw egg that I’d love to use again
2026-01-08 03:14:36
1
lucretiajones379 :
Yes yes yes
2026-01-11 04:12:47
1
Moosecrzi :
So mixing pasteurize egg whites and powdered sugar done have to make a meringue? Just mix??
2026-01-09 12:34:35
1
Judy Randall :
Do you whip the butter for at least 5 minutes or until its white?
2026-01-08 19:56:11
1
cubbynpeluche :
I thought you are not to eat raw eggs? raw egg whites?
2026-01-09 00:36:11
1
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