Swiss Meringue Buttercream
I’ve yet to try making SMBC, at the mo I use the standard recipe of butter/icing sugar……however, am keen to try it out and see what all the fuss is about!! Can anyone share a good recipe and let me know how to go about flavouring it, with choc or lemon for example??
Also, how well does it keep in a cake once it’s sugarpasted, and would it be ok left at room temp once inside the cake?