Getting Swiss Meringue Buttercream Smooth
Decorating By hasridwan Updated 10 Jul 2010 , 10:16pm by Loucinda
Hello! I'm very new to decorating cakes and even newer to using swiss meringue buttercream...I love the taste but can't get it smooth on the cake. With normal buttercream it's easier because it crusts over and so you can use the paper towel method...but what do I do for this type of buttercream? I've search all over online to see if anyone focuses on smoothing a cake with swiss meringue on it but haven't found any info. Any suggestions, ideas, or tutorials you can point me to would be greatly appreciated!! TIA!
I use a hot spatula or bench scraper.
Ditto - hold the bench scraper straight up against the cake and spin the turn table around, clean up the scraper and repeat until it's super smooth 
Not too hot or else the butter in the SMBC turns a little yellow. I just use a hot, moist towel to wipe the scraper clean and it works perfectly fine.
Here's a great thread, scroll down to antonia74's 3rd post on this page: http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=404613&postdays=0&postorder=asc&highlight=smoothing&&start=15
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