How to Ice & Smooth a Cake with Swiss Meringue Buttercream

In this video I demonstrate how I ice my cakes and smooth my buttercream when I use Swiss Meringue Buttercream.

In my video I use an offset spatula and a bench scraper. This is NOT the “hot knife” method. I have used that method in the past (dip the spatula in a pan of hot water and dry it of), it works, but it also melts the butter in the buttercream and leaves unsightly streaking… and I’ve found is just an extra, unnecessary, step.