Swiss Meringue Buttercream Help!

Decorating By bakintx Updated 3 Apr 2014 , 7:09pm by Rosegin

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bakintx Posted 3 Apr 2014 , 6:35am
post #1 of 5

AI attempted my first SMBC tonight and it never thickened up. I used the recipe from sweetapolita and the meringue looked wonderful and had great peaks. Butter was not ice cold but also was not super soft. Not sure if it is because I tried to do 1.5 times the recipe. Any help would be appreciated

4 replies
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TheNerdyBaker Posted 3 Apr 2014 , 7:04am
post #2 of 5

Honestly, half the time it is just a matter of letting it do its thing.  I could take anywhere from nearly instant to up to 15 minutes.


There are also two other ways of fixing SMBC.  If your butter was too cold, you can microwave a small portion of the SMBC in a bowl and mix that back in to the larger batch and let it come together.


If your mixture is too warm, just pop your whole mixing bowl in the fridge for 15-20 minutes then spin in around on your mixer again and let it come together.  I find this scenario most common because of still warm meringue.


Also Google the SMBC blog post from FromScratchSF.  It is an amazing educational tool and a great recipe to boot..

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AnnieCahill Posted 3 Apr 2014 , 1:21pm
post #3 of 5

You could also give IMBC a try which to me is the lazier way of doing it.  Go to YouTube and look up Warren Brown's recipe.

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Rosie93095 Posted 3 Apr 2014 , 6:38pm
post #4 of 5

I use Gretchen Price's- (Woodland Bakery Blog) and it works every time

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Rosegin Posted 3 Apr 2014 , 7:09pm
post #5 of 5

IME it looks BAAAAAAAAAD before it comes together and looks perfect.  You just have to keep beating it.  You will think it's ruined, but just keep beating!

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