Why Your Swiss Meringue Buttercream Isn’t Working (And How to Fix It)

SMBC consistency is the one thing that makes or breaks your cake. I’m showing you three bowls of Swiss meringue buttercream — curdled, too soft, and perfect — and using a thermometer to show you exactly what temperature your buttercream needs to be. The perfect SMBC temperature sits between 18–22°C / 64–72°F. Everything outside that range and your buttercream will either curdle or be too soft to work with. WATCH THE FULL BUTTERCREAM FROM SCRATCH SERIES: • 🎂 How to Get a Smooth Buttercream Finish —    • How to Get a Perfectly Smooth Buttercream ...   • 🎂 How to Get Sharp Buttercream Edges —    • How to get Sharp Edges on a Buttercream Ca...   • 🎂 Next week: 3 Piping Techniques for Beginners 📍 Based in Perth? Join one of my Cake & Sip events and I’ll teach you how to decorate your own vintage cake xx #swissmeringuebuttercream #SMBC #buttercream #cakedecorating #buttercreamconsistency #caketutorial #howtomakebuttercream #cakesbysi #buttercreamtips #cakedecorating101 #vintagecake