We’re thrilled to welcome our newest contributor, Summer Stone of Cake Paper Party! Join along as Summer explores traditional baking concepts in new and exciting ways.
CAKE MYTH : You must create a meringue in order to produce a European-style buttercream.
For some time, I puzzled over the idea that you have to create a fully realized, stable meringue in order to make a Swiss Meringue Buttercream (SMBC). I wondered why one would create a beautifully peaked meringue and then destroy it by adding in loads of butter. I also wanted to know why SMBC’s were so inherently unstable and even the most practiced of bakers sometimes had difficulty making them behave. After much experimentation, I have found answers that will help you make buttercream faster and easier than ever before. You will find that you don’t need a meringue at all!
Here is my method for making Swiss Buttercream (SBC) and an explanation as to why it works:
STEP 1 : Start with egg whites
Egg whites serve two important roles in SBC. They act as a structural component and serve as a liquid to dissolve granulated sugar into. In traditional SMBC, egg whites are beaten to peaks as a means of incorporating air into the buttercream. The problem with this is that protein mediated air pockets are very unstable in the presence of fat. When butter is added, much of the air which was beaten into the eggs is lost and it they become a syrupy puddle. Here I have used pasteurized egg whites from a carton, but separated egg whites from cracked eggs work just as well.
STEP 2 : Add sugar
Sugar obviously plays an important role as a flavor provider in a buttercream but it also serves to thicken and stabilize the egg liquid it is dissolved into. The sugar-egg combination, when mixed with butter, creates an emulsion that is more stable than either individual component.
STEP 3 : Whisk the sugar and eggs together
The eggs and sugar have a symbiotic relationship. The eggs serve the sugar by providing a solvent into which it can be dissolved. At the same time, the sugar helps the egg whites by weakening their ability to coagulate allowing them to remain in a liquid state. Be sure to whisk the eggs and sugar together very well for maximum benefit. No one likes scrambled egg buttercream!
STEP 4 : Heat the eggs and sugar
While the egg whites are helpful in dissolving the sugar, at this high of a sugar concentration heat is required to fully dissolve the sugar crystals. Heat also functions to destroy any harmful bacteria that may be living in the egg whites (particularly if they are fresh). For this reason, you should heat your egg-sugar syrup to 160ᵒ F which will ensure Salmonella is killed. I find the easiest way to do this is in the microwave. One recipe will take 3-4 minutes stirring at one minute intervals. Alternatively you can heat the syrup in a double boiler until a safe temperature is reached. At 160ᵒ F all sugar crystals should be dissolved. I like to add a half ounce of corn syrup to the sugar-egg mixture to minimize the chances of recrystallization. Be sure to stir in any sugar granules than remain on the sides of the bowl. One undissolved rebel sugar crystal can reseed the whole batch.
STEP 5 : Cool the egg-sugar syrup
I place my syrup in a clean cake pan and place it in the freezer for 20-30 minutes to reach a cool/cold temperature (45-60ᵒ F). When the sugar syrup is added to the butter in this temperature range, the two components generally go into emulsion seamlessly without “breaking”. This seems to be one of the problems with traditional SMBC. Since a meringue will not form readily in a cold syrup, the eggs and sugar would have to be at room temperature when the butter was added. This room-temperature blending stresses the combination and makes formation of a proper emulsion more difficult.
STEP 6 : Make extra syrup to save for later
One of the advantages of making SBC by this method is that you can make large batches of syrup and freeze the extra for quick and easy batches in the future. In the photos above, I made a double recipe of syrup and saved half for a future batch.
STEP 7 : Beat butter until light and fluffy
Butter is the all-star of SBC. It does the amazing emulsifying work. For this reason, it makes the most sense to start with the butter and add the cooled syrup to it. When the butter is beaten on high for 2 minutes before the syrup is added, it lightens the buttercream and takes in air in a way that is more structurally sound than that of beaten egg whites. I like to start with butter that is at a cool room temperature since it holds air better in a more solid form.
STEP 8 : Add half of the sugar syrup
Adding half of the liquid at a time allows the mechanical action of the mixer to work to develop the emulsion without overwhelming the butter and causing the mixture to break. Beat for one minute to fully incorporate the syrup before adding the final half.
STEP 9 : Add remaining syrup
Add the second half of syrup to the butter mixture and beat on high to complete the emulsion and incorporate air into the mixture. The buttercream will be quite firm at this point.
STEP 10 : Add vanilla and other flavorings
Adding liquids such as vanilla not only incorporates flavor but the liquids also smooth out and lighten the texture of the buttercream. At this point, the buttercream will be very firm and stable. If you would like a creamier buttercream that is less sweet, you can add additional butter, up to another 4 ounces. If you want a buttercream that is lighter in texture, more like whipped cream, you can add more liquid in the form of milk, sour cream, cream cheese, juice, alcohol, fruit purees or water. I have added up to a half a cup of cool water per recipe with success. Slowly drizzle in the additional liquid while the mixer is going on medium speed.
I hope you enjoy this alternate method for making a Europen-style buttercream and that you find it easier and more fool-proof than ever before! Happy baking!
SWISS BUTTERCREAM
a recipe by Summer Stone
- 8 ounces (227 grams) egg whites separated from whole eggs or from a carton- 1 cup
- 16 ounces (454 grams) granulated sugar- 2 ¼ cups
- ½ ounce (14 grams) corn syrup- 1 tablespoon
- 16 ounces (454 grams) unsalted butter softened but not warm- 2 cups
- 2 tablespoons (30 milliliters) vanilla extract
Whisk egg whites and sugar together in a microwave-safe bowl. Make sure the mixture is well mixed so the sugar can protect the eggs from cooking. Heat the mixture in the microwave for 2-4 minutes on high in 30 second intervals whisking well after each 30 second heating. Heat until the sugar is dissolved and the mixture reaches 160ᵒ F/72ᵒ C. (Alternatively this step can be carried out in a double boiler over simmering water). Pour the syrup into a cake pan or shallow metal bowl and chill in the freezer for 20-30 minutes until it is quite cool (45-60ᵒ F).
Meanwhile, beat the butter in a mixer for 2 minutes on high until the butter is lighter in color and aerated. Add the cooled syrup in two additions to the butter beating 1 minute after each addition. Add the vanilla and beat 30 seconds until smooth. Can be used immediately.
You can store this buttercream at room temperature for 2 days, in the refrigerator tightly sealed for 2 weeks, or in the freezer for 2 months.
Hi!
I made this buttercream last night with great success! It was smooth and fluffy! However my cake was not ready for frosting as it was not cool enough, so I refrigerated the SMBC overnight.
I attempted to rebeat the SMBC the next morning and it curdled!! And I could not salvage the first batch.
Any tips on how to use SMBC after refrigeration ? Does it need to be rewhipped? Or can I just use it after letting it warm up a little? 😊😊😊
A baker friend told me to wait for it to be at room temperature first after you take it out of the fridge before whipping it.
I haven’t tried it though, but I hope it works if you try it again.
Set it out to get to room temperature. Rewhip and if it doesn’t get light and fluffy take about 3/4 cup of your buttercream from your bowl and melt in the microwave ….yes you read right melt it. When its soft and melted add back to the mixer bowl and beat it will be light and fluffy in no time.
Thank you!!! I just tried this method using the SMBC brown sugar peanut butter icing from the Peanut Butter and Jelly cake and it was a success. I look forward to trying it again… especially as I’ve had bad luck with my buttercream recently.
Thank you for sharing 🙂
BTW, do you have a ratio, eggs/sugar/butter that you like best? I know the eggs to sugar should be 1:2 but I’m not entirely sure about the butter part. Would love to hear your opinion on this.
I can’t tell you how glad I am to have read your post before I try SMBC for the first time.
I just love decorating with icing, but I always find American Buttercream too sweet to my taste. Every recipe I read said to whip the meringue until it cools down. But yours sound so much easier that I will have to try it like immediately!
Thanks so, so much, Sharon!
I am a vegan baker and would love to know if this recipe would work if i subbed flax seed gel instead of the egg whites!? Would anyone know?
I did not like this recipe what so ever. Save yourself the time and effort AND EGGS and just make American Buttercream, because that’s what this basically turned into, imo.
There was no volume what so ever, I mean, I didn’t expect the volume a true SMBC would give you, but I also didn’t expect it to basically look like whipped butter.
As for it’s taste, again, not only did it look like whipped butter, but tasted like it, with the addition of a very sweet factor; there’s way too much sugar and vanilla extract in this recipe. It’s just way too sweet, and that is not how SMBC is suppose to be and is one of several reasons people choose to make it over ABC.
In the end, I basically just set it aside in the fridge until I figured out what I could with it. I figured I would whip in some very dark chocolate in hopes to rescue it and make it tolerable enough to eat. I just hope that works, because I really hate the idea of throwing anything away.
Thanks for the recipe, I gave it a try, but it just didn’t work for me.
If its not light and fluffy its because your syrup or butter is too cold. Some butters do not beat up the same as others. Try melting a portion in the microwave add back to the mixer and beat it comes right together. Also she does state that you can use your own recipe to adjust the sweetness to what you prefer. If it tastes like butter then it was not mixed enough try the melting. Good Luck
I realize that I’m commenting on an old post here, but I just want to make sure you know that this has changed my life. Well… my cake life that is. 😉
I LOVE baking cupcakes, but I got to the point that I absolutely HATED the buttercream. I could never get it fluffy and light enough or not mouthfullofpowderedsugarandbutter-y enough.
I wanted to try the meringue buttercreams but I was just too shy. It looked complicated and kind of scary, to be honest.
However, this technique was JUST the bridge I needed.
OMG, I couldn’t be happier!
Hi! I have a question about it. How many did you double for egg whites and sugar for extra batch? How long can I freeze them? Please let me know because I’m planning to make a birthday cake. Thank you!
Thank you so much for sharing your recipe! I have to say, this is the best recipe for buttercream I’ve ever come across. Stable, light, easy, it really has it all c’: Not to mention, it’s a DREAM to pipe. I could rave about this all day. I would definitely recommend this to everyone.
God bless
Just wanted to add on that this recipe is not at all annoyingly buttery. I had wanted to stay away from all buttercreams since my family hates that awkward butter taste, but after this, I’ve had a change of heart. I didn’t tell them it’s a buttercream but that’s okay! They didn’t even think twice about it having butter ;D It was just delectably creamy.
I’ve been making smbc for years…but now I’ve found THIS method,I think I shall revise my recipe. I can’t wait to try it.
Thank you. I wanted to read about the science of buttercream cos I’m interested in it, instead I found a terrific new method oh-AND some science!!
Incidentally, aren’t some people a bit dense. No. It doesn’t crust. Yes. You can reduce the sugar. It will withstand temperatures of up to 120°. Etcetera etcetera etcetera. How many times does something have to be written down before it goes IN????
Hi Summer,
Regarding the extra syrup how long can I keep it for future use?
Hello! When do you use the corn syrup in the recipe?
You add the corn syrup to the eggs and sugar
With the recipe quantities above what size cakes will this cover?
Hi Summer and everyone,
My syrup came out thick foamy white syrup. Is it still ok to use?
Thanks,
Priya
Hi Summer, found this 2 weeks ago and I’m wondering how do I make half of the recipe? since I will just try it for the first time. The recipe calls for 225g eggwhites. Can I make it 112g then instead of 454g sugar will use 227g only. What I’m trying to say is that can I make half recipe just by dividing the measurements to half? Thanks. Excited to try this out.
Does it matter if the eggs are heated to more than 160 degrees?
I have a question. So you beat the butter first and then add the sugar-egg syrup which is at room temperature or still cold from the freezer?
Hello Summer, I want to try your method, but is corn syrup absolutely necessary? Can I use this method with my standard SMBC recipe without corn syrup?
OMG!!! this really works thank you thank you!!!!
Hi, this sounds great. I am from Maldives and it is always tropical so I really struggle with buttercream. I tend to add a fair bit of shortening to make it more stable. But I quite like the buttery taste of BC and would so prefer not to use shortening.
Will this recipe work well even without shortening? Or would you reckon I use some just to be certain? How would you recommend I use the butter to shortening ratio?
Thanks heaps.
Hi!can you substitute the egg white with the yolk instead and can you use less sugar?
If you are wondering if you can use yolk, I wouldn’t recommend it. When you heat the yolk, it will heat at a different temperature than the whites and possibly cook/scramble. Also, you will not be able to achieve the amount of air in the meringue and butter to give it the body that you are looking for. There are some custard frosting recipes that use whole eggs that are delicious that you can google. I hope that helps! Custard frosting is delicious too.
Hello Summer
Thank you for this interesting article. Since you mentioned, one can add alcohol to the SMBC, I think you may know, where I went wrong with my buttercream.
I tried to make SMBC (as well as IMBC) the traditional way by starting with a meringue base. This worked very well everytime I did so. The buttercream was still perfect, after I added the butter. But then everytime I added alcohol (Brandy in my case), it broke. I managed to fix the cream afterwards, by letting it cool down in the fridge, get rid of the liquid and then mixing it very well. But why does that happen? So far I figured out, that alcohol seems to affect the eggwhites. Do you know more?
Wow… I shall try this during the weekend. After adding the egg white mixture to the butter, do I beat on low or high? Will this frosting curdle if overbeaten?
I don’t know about Summer’s experience, but mine has never curdled or ‘broken’. I have made it about 10 times. I posted a question about the last time I made it; I think I may have whipped mine too long and taken some of the air out of the meringue.
Hi, I have made this successfully a few times and love it. It is so much faster to microwave than to stand over the double boiler! The last time I made it, it didn’t get the same volume though. It didn’t break but was somewhere between sweetened whipped butter and SMBC. Any advice?
Thanks!
Shelby
This recipe is fantastic! Thank you!
Hi. To everyone asking about adding chocolate:
I had really great luck with adding 8 ounces of 60% chocolate melted then cooled. I added it after I finished following all of the directions in the original recipe. Add the melted and cooled chocolate, then run the mixer until smooth and homogenous.
For me, the recipe as written is very sweet, so the 60% chocolate mutes that sweetness just the right amount. I would imagine you could use a sweeter chocolate or a darker one to get the flavor which suits you best.
Good luck!
I’m SO glad I came across this method of making MBC! I’ve managed SMBC quite well most times, but today I really didn’t have any spare ingredients or time, so I thought I’d give it a whirl…
It worked beautifully!
Thank you for your experimentation…and genius!
Has anyone used this buttercream with Russian piping tips?
Yes and it works just fine.
I added some melted semi-sweet chocolate and had to add an extra cup of butter. It tasted like chocolate mouse but oh so yummy.
Left over chocolate ganache works well just heat it a bit till just melted and pour in while its mixing….great flavor!
i got foam in my syrup, should i remove it? also it was smooth but cooled down to be grainy. it won’t dissolve in a double boiler, too.
Hi Summer
Thanks a lot for ur magical recipe!!!
I have one question.
Can I substitute the corn sugar? or simply omit it?
Thanks
Ciayin
Hi Summer
Sorry one more question.
How can I make it less sweet? Can I cut the sugar?
Thanks!
Hi Summer,
Thank you for the wonderful SMBC recipe. I am truly a traditional Buttercream baker, but with Summer on top of us and Wedding cake orders on the books, I’m in need of a more stable alternative for the Virginia humility.
Needless to say, I am grateful and look forward to experimenting with your recipe. I do have one question, that I hope you will not mind answering. With several orders on the books, I like to make large batches of my frostings in advance on my slower days and freeze them to shorten my prep times later down the road. Will this completed recipe freeze well?
Thank you in advance for your time and attention. Looking forward to hearing from you. Sincerely Joy
Hi Joy … I read in the comments wayyyyyyyyyy above that it freezes well for up to 2 months
This is the best! Most magical experience with SMBC! I used the method, but my proportions of ingredients 1.5 cups pasteurized egg whites, 2 cups sugar, and all the rest the same. I am so thrilled with this! Absolute genius!!!
So many years later … I just tried this recipe as I search for the perfect balance between cloyingly sweet and subtle for a buttercream for my soon to be daughter in laws Wedding Cake. I found this tasted more like it belonged on pancakes at breakfast than on cake. Far too much like whipped butter and not enough like frosting in my opinion. Great texture and I like the technique – a lot easier than dealing with a double boiler and trying to get the temp right to dissolve the sugar without cooking the eggs and not have any sugar crystals mucking it up and making for crunchy frosting. I may try the technique with a different recipe that calls for less butter next time. Thanks for sharing!
What will happen if i don use all of the syrup? Will it change the final product? Plz reply 🙂
Hi summer, I have this bookmarked already and plan to make when next life calls for SMBC.
Meanwhile, I came across another SM recipe that has peanut butter (and yet another interesting- ‘brownsugar biscoff buttercream’ one. But I’d set that aside for now) in it.
And of course, as a dedicated lover of PB, I would like to give that a shot as well.
I’m wondering if I can get away with adapting that recipe to your SBC technique – what are your thoughts though? I want your opinion! At what point would you suggest adding in the PB to the mix? Instinct is telling me to add right after creaming the butter, before the cooled sugar & egg white syrup goes in..
The recipe on https://tidymom.net/2011/banana-buster-brown-cupcakes/
Peanut Butter Brown Sugar Buttercream
2 large egg whites (*see tip on freezing yolks)
1/2 cup packed light brown sugar
1/8 teaspoon salt
1/4 cup peanut butter
1/2 cup (1 stick) unsalted butter, softened
Can I reduce the sugar to half? Will it affect the structure or stability of the SMBC?
I have been making SMBC for a while now using the traditional method. I have issues with it being too sweet or I don’t get sharp edges on my cakes. I am looking forward to trying this recipe.
In beating the mixture, do you use the paddle or whisk attachment? Thanks
Hi ,
Just wondering if this can be used for piping roses? Do you have a recipe with White Chocolate added? Is that more stiff?
Thanks!
Would flowers made of this frosting hold up? I will be making cake with this frosting doing a 6 hr drive; how do you suggest I transport it?
I am so gong to try this recipe out!
I normally make the regular Swiss meringue buttercream where i add the butter to the egg white mixture, but it takes such a long time t get the egg Whites to room temp.
Can i also use this buttercream underneath fondant?
What if i use like 300 grams off egg Whites, how much corn syrup do i add?
I normally make the 1.2.2,5 mixture to make the buttercream a bit firmer:
300 egg Whites ,
600 gram Sugar ( i add 500 to make it less sweet )
750 grams of butter.
greetings Astrid from holland.
Thank you so much for this SMBC method. I tried beating the butter and then adding the syrup and it worked!!! yay i was so happy. Now i need to try the whole method, using the microwave for the eggs and sugar. Also next time i will add corn syrup. no more troubles, no more stress, no more failures, thanks!
Realize that this is an old post but still gonna try to ask a question. Will this recipe work without the corn syrup added in? Plain egg whites and sugar? Thanks
Have you ever used European butter versus American butter? If so, which brand do you use/like?
Every time I make this recipe it’s great. I then divide the mixture into cling wrapped little ‘sausages’ ready to use for piping flowers. By then it’s getting too warm to use, so I refrigerate it. When I go to pipe flowers with the refrigerated, coloured ‘ready-to-pipe’ sausages, they need to be beaten back to a smooth consistency, but it goes runny. No matter what I do it just won’t stiffen up so I can pipe with it. What am I doing wrong?
I have been making SMBC for years the traditional way (heat egg whites and sugar, whip, add butter). This method defied everything I knew and studied as a pastry chef. I tried it. It worked. and it is actually whiter than the traditional way…
I even used my ratios of egg white, sugar, butter.
I am curious what it the purpose of the corn syrup? to add elasticity? help create an invert sugar?
I’m glad I tried it. I was nervous and it worked!
WOW!!!! Are you kidding me, I have to try this. I was searching for a way to stabilize IMBC for a wedding in August. I’m so grateful that you have posted this! Thank you, thank you, thank you!!!
THANK YOU SO MUCH!
I tried your recepie today and it worked out just perfect!!
I love making easy recipes using a little chemestry and this was exactly what I was looking for.
Also, you put the ingredient in grams and the temperature in C°, OMG, you just won my heart with that
Hello,
Do my comment got deleted. It probably had a few words that aren’t allowed (my apologies) it was right in the middle of a curled batch of this buttercream.
I do have a few questions.
I seem to be completely dream to this recipe in a love hate battle; my first batch came out absolutely perfect. I took the syrup out of the freezer just shy of 65° and my butter was room temp (60/65° if I take a wild guess)
I did not add corn syrup to my first time and again… it whipped up like a dream come true. I was skeptical before trying the recipe but immediately fell in love (I’m serious) after making it.
Fast forward 2 weeks later, i decide to make another batch. take it out of freezer at 45° and It goes to complete crud. I leave it in the fridge, till 1am (20 min intervals for about 2 hours trying to whip every 20 min.. didn’t work) try salvaging in the next morning… still crud. I leave it on the counter and try salvaging it at room temp that night.. still crud.
Next:
I’m making my husband’s practice run bc decor, so I decide to make a double batch (freeze 1/2) and try going for the same thing I got the first time; so I take it out around 60-65° from freezer, whip about 1/2 with slightly cool but well whipped butter.. goes to crud. Whip for long time and decide to put in 2nd half…goes to bigger crud. (By crud I mean completely separates into sloshy goop) I toss it out of frustration.
Go for Second batch I froze for “later” this time I put syrup in in small batches… works for 1st small drip…then goes to crud. I tried salvaging it with a a little powdered sugar… then a lot of powdered sugar… goes to Sandy weird textured crud.
My questions that would clear up a LOT for me and I’m sure many others that say this recipe is a waste of time (fortunately, this recipe is like crack to me, was so good the first time I will continue chasing it until I get the same results)
WHAT did I do so right the first time but get so wrong the next 3 times??
And if the whole too hot or too cold trouble shooting isn’t working, how in heaven’s holy name can you stabilize this monster?
I have 2 wedding cakes this summer that want BC. I refuse to use shortening or ABC. They’re outdoor receptions and I absolutely NEED to know how to make this recipe well before then. I’m begging you! Anyone!! HELP!!
Also, if my question is a complete loss, does anyone know of a good way to stabilize SMBC or IMBC and also which one stands up to summer heat better? I’ve read differing opinions on both but would like to hear it from the horses mouth of anyone is interested in sharing their experience.
Thank you!
About troubleshooting: This recipe really REALLY needs a FAQ sheet for everyone struggling. (Especially me. I’m especially struggling.) I KNOW this recipe is awesome, i used it before and loved it. I don’t know what I’m doing wrong here though. Please help me out!
Thank you 🙂
Hello being i cannot have butter can i make it with shortening with butter flavoring. and will it hold up well under fondant and in the heat. thank you marg
Hi Summer!
Just wondering how much buttercream 1 batch will make?
I’m doing a 3 tiered wedding cake for a friend. 6″,8 “and 10” layers split, so 4 layers per tier. Just wondering how much to make so I’m not starting over halfway through decorating! 😜
Hi, I need to make this lemony, how would you go about that please
This is crazy. But your science is sound to me and I’m confident that you are right! 🙂 I will try this right now (staying up late finishing birthday cakes!).
Hi Summer,
I have read and re read this blog about SBC. I was wondering though, can i use meringue powder in place of fresh eggwhites? Hoping for your reply soon. Thank you.
I’ve made Swiss Buttercream maybe 30? times and it’s always good- smooth, delicious…. . I tried this recipe and it came out grainy and thin. ..Don’t know where I missed the boat but I am going to stick to a traditional Swiss meringue so I don’t gamble on a success for an important cake project.
Miss Summer,
I am FOREVER GRATEFUL!!!! I have been fruitlessly trying to nail down an Italian buttercream recipe that is not toothache sweet and today was the last straw! I tried your recipe with triple the butter and it has changed my life! No more struggling in the hot summer to get a meringue to cool down enough! Life is good 😘!
This method changed my life! I still used my original SBC recipe, as it uses an amount of sugar I consider optimal, but applied this method to it. It comes out exactly like it does using the traditional way, but saves me time because I can heat up enough egg whites and sugar to have at the ready for further batches, and I don’t need to wait forever for the meringue to cool in the mixer on a hot day. My mixer’s motor thanks you!
Great idea! 🙂 I wonder if we can make a chocolate version of this buttercream.
LOVE LOVE this way of making smbc!!! It came out perfectly and I even added hi ratio shortening. STILL TASTED AWESOME! Thank you so much for the science!
Hi There! Came across this recipe and it looks like a baker’s dream recipe.
We don’t have corn syrup where I’m from. Will this recipe work without the corn syrup?
The traditional ratio is 3-2-1 as in 3 parts butter 2 parts sugar 1 part eggs. This recipe has a 2 part butter 2 part sugar 1 part egg. Is that because of the different method that allows for a lower amount of butter? Just curious!
This recipe is amazing (and fool proof!). I used it to make lemon Swiss meringue and is was deliciously easy. This will be my go to method from now on! The microwave hack is genius!!! Thank you!!!!
Oh my God… I just this… And it works.. Beautiful smbc.. And more stable than the traditional method.. I live in a hot and humid tropical country.. It works.. Just that I didn’t put corn syrup.. Just sugar.. Follow the recipe.. It works… Thank you so much for sharing this.. This cuts the preparation time by half…