PERFECT Swiss Meringue Buttercream: How to Make SMBC! In this video, I show you how to make perfect Swiss Meringue buttercream (SMBC) from scratch that can be used to ice a cake and fill macarons. It's quite stable and can even be used to pipe borders and beautiful flowers. If you crave an icing that isn't too sweet and has a smooth texture, this is the buttercream for you!

Ingredients:
6 Egg Whites (180 grams) - from Large eggs
1-1/2 Cup ( 300 grams) Granulated Sugar
1/2 Stick or 4 Tablespoons (57 grams) of Salted Butter, cubed
2-1/2 Sticks or 1-1/4 Cups of (284 grams) Unsalted Butter, cubed
1-1/2 to 2 Tablespoons (21-27 grams) of Flavoring (Vanilla Extract is used in this video)

Easy Buttercream Icing (American-style with Powdered Sugar):
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