Swiss Meringue Buttercream SMBC TESDA Standard

Hi home bakers, its been a while. Here’s a new recipe that you can use in frosting your cakes and cupcakes that is less sweet and more stable. Swiss Meringue Buttercream (SMBC) 4 pcs egg whites 1 cup granulated sugar ½ tsp lemon/vinegar/cream of tartar (optional) 1 ½ cup butter 1 tsp vanilla Notes: 1. I use cold butter, a little colder than room temperature to avoid the butter from melting onto your meringue while mixing. 2. When mixing butter and meringue, I still use whisk attachment to hasten the incorporation of butter and meringue. 3. Once butter is incorporated to your meringue, change attachment to paddle attachment and continue mixing until your reach smooth and stable consistency.