This is a recipe for how to make an easy version of Swiss Meringue Buttercream (SMBC). This is a traditional meringue based buttercream that is European style. It is lighter, fluffier and less sweet than american style buttercream. It does not crust. This recipe is enough to frost and fill a 8" round cake with two layers. Store the leftovers in the fridge, bring to room temp and re-whip before you use it. Full recipe on the blog post, link below.

FAQ: All SMBC is not cooked. Egg whites congeal at 140 so you would never be able to make "COOKED" SMBC. The eggs in the recipe are pasteurized so they are completely safe to eat. The only issue would be if you have an allergy to egg whites which is specific. You can read more about pasteurized egg whites here. [ Ссылка ]

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