Swiss Meringue Buttercream ("SMB")
SMB is my favorite frosting, it's not as sweet as American buttercream, but softer and fluffier. My favorite SMB recipe is Sweetapolita's SMB. Depending on the cake and who my customer are, I typically reduce the amount of sugar by 1/4 cup. If you follow the recipe steps by steps, you can't go wrong.
What I love about SMB is that you can do many variety filing using SMB as your base. You can use strawberry puree, blueberry jam, peanut butter, ground coffee, lemon, any kind of extract/flavoring (or even just plain vanilla) and the results have not dissapoint me.
The other thing I love about SMB is that you can make it days in advance, keep it in the fridge/freezer and just leave it out in room temperature and whip it to fluff it when you're ready to frost your cake.
Give it a try and let me know what you think.
