Swiss Meringue Buttercream

Hi guys,

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?

THANKS!!!!

Sasha

www.facebook.com/thewhiteboxcakeco

question recipe

3 Replies

metria replied about 13 years ago

great video/recipe for SMBC: http://www.youtube.com/watch?v=uBBoRMWcfNc

great video/recipe for IMBC: http://www.youtube.com/watch?v=IxWmiHRTMz8

http://cakeoricandothat.blogspot.com

metria replied about 13 years ago

both are stable without refrigeration … IMBC can withstand a little more warmth than SMBC, but still they should be kept away from heat

http://cakeoricandothat.blogspot.com

sasha replied about 13 years ago

thanks so much!! I found the warren brown one a couple days ago and tried it….OMG….it’s LUSH!! Wil def use it from now on!!

Cheers,
Sasha