So it's been a while since I've been here. Hey I've been at this blogging thing for 7 years so I guess I was due a sabbatical. I hadn't planned to be gone so long from blogging but my cake business has been keeping me so busy that something had to give. After a long day of baking and decorating,the last things my tired fingers have felt like doing is typing!
Anyway enough excuses, I'm back to share a great recipe for Swiss meringue buttercream (aka SMB) I found recently. I've tired numerous SMB recipes and this one is by far the best tasting and easiest to work SMB that I've ever made. It's so light and airy it almost has the texture of a whipped cream frosting. This recipe is also great for those of us that live in high humidity areas because it's more stable than many SMB recipes I've tried in the past.
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| I also love how smooth I could get this icing without much effort! |
This recipe comes from Gretchen Price at Woodland Bakery. She calls this recipe The Worlds Best Swiss Meringue Buttercream, and I think I agree! She has a step-by step video here to guide you through the process of making the SMB. Gretchen is very entertaining to watch and makes the whole process of making SMB a lot less intimidating. If you've never tried making SMB before I highly recommend watching the video and giving it a try. Click one of the links above for the complete recipe and video for the World's Best Swiss Meringue Buttercream!
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