Swiss Meringue Buttercream Recipe (SMBC)

HOW TO MAKE SWISS MERINGUE BUTTER CREAM (SMBC)

A little while ago we went in search of a very light and extremely creamy butter cream recipe to develop a new Eton Mess cupcake flavour, requested by a customer as part of their wedding cupcake order.

Eton Mess is typically made with fresh cream, crushed meringue and strawberries but as the cupcakes would be kept out of refrigeration for over 2 hours, using a fresh dairy product was not an option.

With 150 wedding guests to cater for it was very important that the buttercream recipe was 100% food safe for all guests, including any vulnerable guests such as pregnant women, the elderly and the young that may be in attendance and that is when we came across the Swiss meringue buttercream recipe.

Made with sugar, butter and egg whites, SMBC was the very light, extremely creamy and most importantly safe butter cream recipe we were looking for.

SMBC is very similar to, but slightly denser than Italian Meringue Butter Cream (IMBC). The advantage of SMBC is it’s slightly easier to make and the egg whites are heated to 160.c during the process, which is the temperature that salmonella bacteria are killed at, making it 100% food safe and ideal for our purpose.

Here's some photos of the cupcakes set up at the wedding venue, followed by the recipe we used below.

SMBC Recipe

INGREDIENTS

  • 4 Egg Whites
  • 225g Caster Sugar
  • 1/4 tsp Cream of Tartar
  • 450g Unsalted Butter (softened)

METHOD

Place the egg whites, sugar and cream of tartar in a bowl and place over a pan of simmering water. Bring the ingredients together, whisking intermittently whilst the mixture warms. 

Swiss Meringue Butter Cream Recipe SMBC UK

After around 5 – 7 minutes your mixture should reach 160 degrees Fahrenheit. This is the all important temperature that Salmonella bacteria are killed.

Swiss Meringue Buttercream SMBC Recipe UK

Once the mixture has reached the desired temperature, carefully pour the syrup into the bowl of a stand mixer fitted with the whisk attachment and place on a high setting. After a few minutes the mixture will begin to transform into a white foam consistency and after 6 – 8 minutes the meringue mixture will form stiff white peaks.

Swiss Meringue Butter cream Recipe how to UK

Turn the mixer down to a medium/high speed and add a small amount of the softened butter at a time until it is all fully combined. If your butter cream starts to look a little bit curdled, turn up the speed of the mixer to bring together.

Butter bristol bath cupcake classes cake decorating

You should now have a light and creamy, versatile butter cream perfect for mixing in your required flavour. For a vanilla butter cream I add 2 teaspoons of vanilla extract and for a light and creamy lemon butter cream I add 2 heaped tablespoons of luxurious lemon curd.

SMBC Swiss meringue butter cream

Teddy Bear Cake Class

During this one day class you will learn how to prepare and cover a 6 inch round sponge cake with sugarpaste to a smooth and professional finish. You will also be taught how to perfectly ice a cake drum. Once the cake has been iced we concentrate on the decoration. You will be taught, step by step how to model a cute little teddy bear and other complementing design details, including pretty polka dot bunting! All ingredients and use of equipment are included in the price and you will leave the class with your decorated sponge cake.

 

TEDDY BEAR CAKE CLASS

Key points covered in the Teddy Bear Cake Class:

  • Split, fill and crumb coat a 6” sponge (provided)
  • Covering a cake with fondant sugar paste to a flawless finish
  • Preparing and icing a cake drum for a professional look
  • Modelling skills – Make a cute little Bear by hand
  • Using specialist tools and understanding different mediums
  • The importance of design skills and adding intricate details

All ingredients and equipment to create the class design is supplied for use for the duration of the class, including an apron to protect your clothes. Once you have booked your class space, all you need to do is bring along your lunch!

Complimentary tea, coffee and biscuits will be served during the class.

Maximum class size: 6 students

At the end of the class there will be a small shop with a selection of equipment for sale including recommended cutters, rolling pins and tool sets should you wish to recreate the class design at home.

Click here to check availability

Bows, Rose and Pearls Cupcake Class

During this 4 hour class you will learn how to decorate 12 cupcakes in the stunning Bows, Rose and Pearls class design. Spend the afternoon creating gorgeous open roses, pretty bows and perfectly domed cupcake designs.

BOWS SWIRLS AND PEARLS

The Bows, Rose and Pearls cupcake decorating class is a fondant sugar paste based class. You will be taught how to use a variety of tools and cutters to make delicate decorations including the beautiful open rose, rolled roses, moulded cameos and the hand made gorgeous blousey bow.  You will learn how to emboss sugar paste and create perfectly smooth domed topped cupcakes.

Although the class concentrates on the cupcake decorating a short introductory talk is given at the start of the class on how to bake and prepare the perfect cupcake ready for decorating. This information, full of informative hints and tips and the recipes we have used for the class, is also provided on a fact sheet for you to take away at the end of the workshop.

All ingredients and equipment to create the class designs are supplied for use for the duration of the class, including an apron to protect your clothes. Once you have booked your class space, all you need to do is turn up!

Complimentary tea, coffee and biscuits will be served during the class.

Maximum class size: 12 students        

At the end of the class there will be a small shop with a selection of equipment for sale including recommended cutters, nozzles and tool sets, should you wish to recreate any of the class designs at home.


Vintage Chic Cupcake Class

In this 4 hour class you will learn a variety of piping techniques including how to pipe with both butter cream and royal icing. You will be taught how to create the beautiful two tone butter cream Rose swirl effect and how to pipe intricate royal iced designs. You will decorate and take away 12 vintage chic cupcakes, perfect for a wedding or an afternoon tea party!

WEDDING CUPCAKES - VINTAGE CHIC

The Wedding Cupcakes Vintage Chic class focuses on the shabby chic theme that is currently ‘on trend’ and a popular design for wedding cakes and cupcakes. Using a soft pink, pearl and baby blue colour scheme, you will learn how to hand make pretty decorations and pipe with both butter cream and royal icing. This cupcake class is the perfect follow on from the Classy Cupcakes or Bows, Rose and Pearls Cupcake Class and is ideal for those wishing to advance their skills, however no previous experience is necessary.

Although the class concentrates on cupcake decorating a short introductory talk is given at the start of the class on how to bake and prepare the perfect cupcake ready for decorating. This information, full of informative hints and tips and the recipes we have used for the class, is also provided on a fact sheet for you to take away at the end of the workshop.

All ingredients and equipment to create the class designs is supplied for use for the duration of the class, including an apron to protect your clothes. Once you have booked your class space, all you need to do is turn up!

Complimentary tea, coffee and biscuits will be served during the class.

Maximum class size: 12 students

At the end of the class there will be a small shop with a selection of equipment for sale including recommended cutters, nozzles and tool sets, should you wish to recreate any of the class designs at home.