Swiss Meringue Buttercream Sugar Proportions And Temperature.

Decorating By Onnesha Updated 6 Jan 2014 , 10:29pm by AZCouture

Onnesha Posted 6 Jan 2014 , 7:08pm
post #1 of 4

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


Need a reliable recipe :( ASAP

3 replies
AZCouture Posted 6 Jan 2014 , 10:28pm
post #3 of 4

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
post #4 of 4

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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