Swiss Meringue Buttercream (SMBC) is one of the most decadent buttercreams you will ever taste. It is soft, melt in your mouth, velvety goodness! A little bit technical to make, but once you've perfected it, you won't want to use any other frosting on your bakes.
Be sure your mixing bowl is thoroughly clean; there should be no traces of oil. Clean the entire bowl with vinegar or a little bit of lemon juice first.
Place the sugar and egg whites in the mixing bowl. Set the bowl over a pan of gently simmering water and whisk until the sugar has dissolved and egg whites are hot to the touch.
Place the mixing bowl in your standing mixer, with a whisk attachment. Beat on high until the mixture has formed stiff and glossy peaks.
Add the butter a little at a time, continue beating until all is incorporated. Don't be alarmed if the buttercream looks curdled, as it will become light and fluffy again with continued beating.
Add the vanilla and beat until all is combined. Add the gel food colouring and beat until all is combined too.
If you see air bubbles, you can change the attachment to the beater and knock the air out for 3 minutes on a low speed.
Cover the mixing bowl with cling film and set aside at room temperature in a cool environment until needed. Or frost your cakes now if they are cooled!
Tips:
Not suitable for hot weather, it will melt and slide off the cake.
Great for the colder months, very stable as a filling too.
Flavour with extracts and powders. If you are using flavouring oils, be very careful as it can cause the buttercream to cease.
