Ok so I traditionally like to make everything from scratch and I keep hearing people rave about how amazing swiss meringue buttercream is so I wanted to try it. I googled it and I found a recipe (martha stuart  ) and checked out the reviews. Some say its good but many complain about their troubles with it. I am curious to try it so I wanted to know if anyone has a suggestion for a better recipe to try or any tips on making/storing this frosting. I appreciate your help and tips! :)

btw here's the recipe:

5 egg whites

1 c + 2 tbsp sugar

pinch of salt

1 lb butter

1 1/2 tsp vanilla extract

http://www.marthastewart.com/353415/swiss-meringue-buttercream

Ahttp://sweetapolita.com/2011/04/swiss-meringue-buttercream-demystified/

This is the only SMBC I've tried and absolutely love it. She includes pictures of each step, amazing tutorial plus trouble shooting tips.

AMy advice will be make a small batch to try so if something goes wrong you don't loos to much, mad hungry have good small recipe, look for "grasshopper cake" good luck

A

This is good advice but doesn't work so well for SMBC/IMBC. It's so hard to whip up egg whites when it's a tiny amount

AThis is the one I use and have never had a problem. http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/

yeah, outside of work I use the sweetopolita recipe. but a lot of my family says it tastes too buttery so, I have started using half shortening.

Sweetopolita has such pretty cakes. My daughter wants one of hers for my granddaughters birthday...which is kinda strange since the theme is Peter Pan...But I get to wear a pirate costume so I'm happy