SMB Swiss Meringue Buttercream

This SMB recipe adapted from a lady in a baking group.

Ingredients: ( for frosting a 6" cake)

135g butter

85g sugar

2 egg whites

1/8 tsp vanilla essence

Method:

1. Place sugar and egg whites in a stainless steel bowl then place bowl over a pot of simmering water. Whisk until the sugar has dissolved and egg whites are hot to touch, about 3 mins or you can measure the temperature using the thermometer for food.  Temperature must reach 160F.

2. Transfer the mixture to your mixing bowl and whisk it on mixer with high speed until mixture has cooled completely and formed stiff and glossy peaks.

3. Add in butter, one piece at a time and beat until incorporated after each addition. Do not worry if the buttercream look curdled. It will become smooth again with continuous whisking.  Add in vanilla essence and whisk until combined.

4. The SMB is ready for frosting cake.