Onnesha Posted 6 Jan 2014 , 7:08pm
post #1 of

AI have viewed many recipes on the internet about SMBC. I'm sick of american buttercream, it's TOO sweet!

woodland bakery SMBC (180:540) For 180g egg whites, the sugar stated is 540g in total. 115F

sweetapolita: 150:250 (egg:sugar) 300g egg whites to 500g sugar. If I halve the recipe, it's 150g egg white to 250g sugar. 160F

SO CONFUSED!

Need a reliable recipe :( ASAP

3 replies
shanter Posted 6 Jan 2014 , 7:15pm
post #2 of

http://cakecentral.com/newsearch?search=swiss+meringue+buttercream&type=a-50

AZCouture Posted 6 Jan 2014 , 10:28pm
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ASmall batch for about a 4 and 6" tier, with some left over:

whites from 11 large eggs 2.5 cups sugar 6 sticks unsalted butter Heavy splash of vanilla extract or a good healthy squeeze from a bottle of paste

Trust me, this is juuuust right.

AZCouture Posted 6 Jan 2014 , 10:29pm
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AActually, that should fill and ice a six and eight inch tier with some left over. I usually double that recipe and make enough to fill a 6 qt KA bowl.

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