SMBC (Swiss Meringue Buttercream)
I hope you are all keeping well.
I would like to learn more about SMBC (Swiss Meringue Buttercream). I have never used it before and I am scared to try. Please may you give some insight?
1. How long can a cake covered in SMBC stay unrefrigerated for?
2. Can SMBC be used under fondant?
3. Does SMBC crust?
4. Can SMBC be frozen for later use?
5. Once you have whipped egg and sugar until meringue stage, can you use that mixture as an icing before adding the butter; sort of a marshmallow fluff (intrigued)
6. Any fool proof recipes you have that you can share, or tips and tricks for newbies to this ‘supposedly’ tricky icing?
Also have heard of methods of beating butter and pouring in cooled egg mixture. Then another of beating egg mixture until fluffy then adding softening butter.
Please may you assist?
3 Replies
I’m no expert but I will try to help you with this one.
1. Some say that it can be kept in a cool room for up to 3 days. I like to refrigerate all my cakes. Especially since I like using perishable fillings.
2. Yes it can be used under fondant. I use it quite often.
3. It is not a crusting buttercream but does firm up when you refrigerate it. I always do that before covering it with fondant.
4. I prefer to make it fresh but you have frozen leftover. Just bring it to room temperature and rewhip.
5. Never tried it but you probably can.
6. https://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/ This is the way I make mine. Used to have pictures showing you all the stages. This particular recipe has less sugar than most which is great for my family. They don’t like the frosting too sweet. If I’m going to add something that is a little tart I will add a little more sugar. This has always worked for me.
Hope I was able to help a little.
Thank you so much!!! You have been an absolute darling with answering my questions. Much appreciated!! xx
hello im new here, can i ask if i can use swiss meringue for piping flowers? is it stable? thank you!
