Hey everyone! So I love the sweetness of ABC but love the creaminess and smoothness if SMBC. I finally found a recipe for SMBC that I modified for a good sweetness and texture. However, I hate how long it takes to make SMBC! Does anyone have a method of making it any faster? Just something that’s sweet but also smooth and creamy and doesn’t take an hour or more to make! Thank you :)

I came across this site quite a bit ago... but I haven't tried it yet... it is like a reverse method almost...

https://www.cakepaperparty.com/2014/04/foolproof-swiss-meringue-buttercream/

that’s awesome, aatkt

Thanks! I'll have to give that a try :)

Having tried this recipe once years ago when it first was posted, I'll have to give it another try.  The silkiness of SMBC is so lovely.

That recipe isn’t as silky as the regular method. Seemed more dense.  I tried it just to see the difference, and since I was generally making batches using 6-8lbs of butter, it just wasn’t a good method for me either. 

Well, I had to make buttercream anyhow & SMBC is my favorite.  So I gave this recipe a go.

It's not exactly easier, so to speak.  You still have to cook the sugar-egg mix.  However it was nice to just set the hot mix aside in the little double boiler pan and let it cool.  It was the same amount of work, the same amount of time spent, the same ingredients; you just don't have to work with the hot mix. 

It was, as @rychevamp noted, "slightly more dense."  

I use Liz Marek of Sugar Geek’s Easy Swiss Meringue Buttercream recipe.  

Yes, I agree with you Beverly Edwards.  Liz Mareks recipe is actually quick, easy, and very handy!!  It only has a very slight grain to it, but not really noticeable to most Non-Baker Non-Decorators.  We are sometimes way too fussy.  For a no-cook recipe it's fantastic!!!!

Day #2 for the 'Cakepaperparty' recipe.  I sat it out on the counter overnight, added some gel color, and re-whipped.  It colored up nicely. the slightly denser texture may be a nice feature today.  I'm going to pipe some roses onto cupcakes.

Nice! I'll have to take a look at Liz Mareks recipe too.

Boy was @rychevamp right about the density.  It was much harder to pipe than regular SMBC.  It also has a kind of shiny look to the icing.

Looks very nice and smooth though!!!

yes it was. Thank You!   One of the things that I learned was to slightly paddle the icing with a spatula before putting it in the bag.  It helps crush out some of the bubbles.  But the shine is not something that I'm used to.  It must be because the egg yolks are not fully beaten to a firm stiff peak stage like in SMBC. 

This would be a nice icing for putting on the outside of a regular cake. It feels like it would smooth perfectly on the top and sides.  However, I don't think that I'll try to pipe it again soon.  My hands are just not up to the work at my age. 

I guess I never realized that answering a question would create such a wonderful conversation...

I always forget how all of you are so encouraging to one another and how you all are so willing to help...

Thanks to all of you... (and I didn't even have a question)

Yeah, the density was my main issue. I'm not crazy about the shine either. Looks oily. The regular SMBC method may be more work, but it's how I was taught many years ago. And my recipe is very light and no greasy mouth feel. I'll stick with it.  

I've never tried the method of pasteurized whites and just making it cold.  I've seen it on many sites, might try it sometime just out of curiosity. I think Mike McCarey usings that as well. 

@rychevamp ,  I think that you've hit on it exactly.  It looks "oily" and the mouth feel is slightly "oily" as well. 

with all of the crazy Mad Scientist experiments that I've had so far; there are really only a few basics that I stick to regularly.  Old Fashioned standard Swiss Meringue Buttercream is the best for almost everything.

Lauren Kitchens / Lizzo Mareks' no cook buttercream with pasteurized carton eggs & powdered sugar  is the 2nd best & quickest.

https://www.thesweetspotchannel.com/american-meringue-buttercream-recip

There is also a nice recipe called American Meringue Buttercream by The sweet spot by Shannon Mayes.   She has a tutorial video on her page. 

Looks interesting, might try it sometime. 

I honestly have only worked with meringue based buttercreams professionally.  I was taught IMBC and SMBC in pastry school. It's funny when I see people using ABC use a paper towel to smooth. I was always

The American Meringue Buttercream is one that I've only tried once.  It was nice frosting. You may like it

I've actually tried this recipe but found it to be wayyyyyyyyyy too buttery. Maybe I could try it with half butter/half shortening next time though.