RECIPE: https://cakesbymk.com/recipe/swiss-meringue-buttercream/
In this video we’ll be making Swiss meringue buttercream, one of my favourite frostings! I’ll be showing you how to make both vanilla Swiss meringue buttercream and chocolate Swiss meringue buttercream – my absolute favourite chocolate frosting of all time!
What I love most about SMBC is that it’s light, creamy, and not too sweet! It’s also a very stable buttercream, making it great for decorating layer cakes and piping designs on cakes and cupcakes!
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INGREDIENTS:
Note – in the video I say 4 egg whites, but I’ve recently tried with 5 and I like it ever so slightly better! So have updated the quantities to 5 egg whites 🙂
– 400g unsalted butter (room temperature)
– 5 large egg whites
– 1.5 cups (320g) caster sugar OR 1.5 cups (300g) regular white sugar
– 1 tsp vanilla extract/essence (or your flavouring of choice)
For chocolate SMBC add:
– 1 and 1/4 cups (225g) chocolate (I prefer 50% dark chocolate, but any is fine)
YIELD: Enough to ice an 8 inch 2 layer cake or 6 inch 3 layer cake. Simply double or triple the recipe for a larger quantity 🙂
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