This Swiss Meringue Buttercream ("SMBC") Recipe is the only one we use at our acclaimed London bakery.
Here is why our Swiss Meringue Buttercream is the best choice for decorating cakes with:
Stability - It is the most stable buttercream, holding up well ambient temperatures, being layered in tall cakes, with a soft, yet firm texture for piping and making buttercream decorations such a flowers and flourishes with.
Flavour Versatility - It is extremely resilient to take on countless types of flavours in dry or liquid forms such as chocolate, citrus juices, fruit purees, cookies, tea, coffee, nut butters, even alcoholic liqueurs.
Multiple Applications - You can use SMBS to fill, cover and decorate cakes with but you can also use it as fillings for macarons, profiteroles, eclairs and tarts.
Storage - SMBS keeps well in ambient, fridge and freezer conditions.
Taste and Texture - With less than half of the sugar used in traditional frosting, SMBC is perfectly balanced in sweetness making it perfect for everyone - yes, even those who don't like cakes "too sweet". It also does not become crusty or grainy and maintains its smooth, silky and light texture.
Don't be intimidated by those who claim it's tricky/difficult/only for professionals. Yes, it is perhaps a bit trickier than simply bunging butter in with clouds of icing sugar. But our recipe is three simple steps and has converted countless novices to the glories of SMBC. You do it once, you'll do it forever.
You can either use a stand-mixer or a simple electric hand-held mixer to make Swiss Meringue Buttercream. You WILL need scales as all measurements are in GRAMS.
This recipe comes with full storage and usage instructions. It also includes advice on the best colours to use and 17 different flavour variations such as chocolate, salted caramel, Nutella, lemon, strawberry, coffee and even Baileys (my favourite!). Any update to the recipe with new variations will be sent automatically to everyone who purchases the pdf.
Recipe contains eggs and dairy.