Swiss Meringue Buttercream (SMBC) is a light, fluffy, and elegant frosting loved by bakers for its smooth texture and balanced sweetness. It’s perfect for cakes, cupcakes, and intricate piping designs. Made by gently heating egg whites and sugar, then whipping in butter, this buttercream is luxurious yet not overly sweet.
Ingredients
Makes enough to frost a 9-inch two-layer cake or 24 cupcakes:
5 large egg whites
1 1/4 cups (250 g) granulated sugar
1 1/2 cups (340 g) unsalted butter, softened and cut into cubes
1 teaspoon vanilla extract (or other flavoring)
Pinch of salt
Instructions
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Filling up 1 glass jar of this stuff is never enough! I usually like to do 5 at once!
