Swiss meringue buttercream masterclass!
SMB is what I fill and decorate all my cakes with. Some people are scared by the process, but it's a lot more simple than you think!
I first uploaded a buttercream tutorial about 3 years ago and since then, I've learned a lot more about it - what to avoid, what to look out for etc. So, if you follow this tutorial step by step I can guarantee that you will produce perfect Swiss Meringue Buttercream.

I also have a clever trick on how to use the meringue and pipe kisses at the same time (rather than making two whole separate batches).
Remember, the recipe is a ratio so see below both options - one with meringue kisses and one without!

Enjoy! x

Enough to fill and cover a 6 inch cake:

Without meringue kisses:
200g egg white
400g sugar
400g softened butter

With meringue kisses:
225g egg white
450g sugar
{Whisk to meringue stage and take out 75g to pipe with}
400 softened butter

@georgiascakes

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