Can anyone tell me if they have a good recipe for Swiss Meringue Buttercream and does it need to be refrigerated after you ice your cake.
If you do can you post the recipe.
Best description, recipe and tips I've seen out there for SMBC!
Thanks for the website, I just pulled it up and I think I can do this. The description was really good.
You can so do it!! I was terrified of SMBC but I found that blog and voila, I make it like a pro now! Good luck