Face Your SMBC Fears!

I've heard many stories about people saying they tried to make Swiss Meringue Buttercream and it looked too wet or goopy. I cringe when I hear people say, "It just ended up looking like soup so I threw it away." Noooo! All that delicious, perfectly good frosting wasted! Well, have no fear! The "QUEEN OF SMBC" is here! SMBC is my favorite frosting, and it's so easy to make. I made this video to assure people that it does look soupy at first, but if you're patient it will turn into the silkiest, creamiest, dreamiest frosting your tongue ever tasted!

Here are some things to remember:

1. Use a thermometer and make sure you're cooking the egg whites to around 160F.
2. Use the whisk attachment on a stand mixer (stand mixers are very important, I've never made this frosting with a hand mixer) to beat the egg whites.
3. When you beat the egg whites and sugar, make sure they are cooled to room temperature before adding the butter. Touch them with the back of your finger to test.
4. Next switch to the paddle attachment.
5. Add the butter about 2 tablespoons at a time on medium-high speed. Make sure the butter is soft, but still cool. Wait about 10 seconds before adding the next piece of butter.
6. Make sure you're adding enough butter, and don't use margarine. All of my recipes use the minimum amount of butter needed to form an emulsion (2 oz. per egg white). If you like it really buttery, (*ahem* I'm talking to you, Paula Deen), feel free to double it to 4 oz. per egg white.
7. Once all the butter has been added, turn the speed up to HIGH and let it go. It can take up to 5 minutes if it's too warm.

For a more in depth video about making SMBC from start to finish, watch this video. I'll be making my own more detailed video soon. :)

Swiss Meringue Buttercream
Makes about 4 cups (enough to generously frost 24 cupcakes)

Ingredients
4 large egg whites
1 1/4 cups sugar
1 cup (2 sticks) unsalted butter, at room temp
2 teaspoons vanilla extract

Directions
Put egg whites and sugar into the top of a double boiler over a pan of simmering water. Whisking constantly, cook until sugar has dissolved and mixture is warm (about 160 degrees).
Pour heated egg whites into the bowl of an electric mixer fitted with the whisk attachment. Beat egg white mixture on high speed until it forms stiff (but not dry) peaks. Continue beating until fluffy and cooled, about 7 minutes.
Switch to the paddle attachment. With mixer on medium-low, add butter two tablespoons at a time, beating well after each addition. Increase speed to medium-high; continue beating until frosting appears thick, about 3 minutes. Reduce speed to low; add vanilla extract and continue beating 2 minutes to eliminate air bubbles.

For Chocolate SMBC: Reduce vanilla extract to 1 teaspoon. Add 1/2 cup melted and cooled semisweet or bittersweet chocolate and 3 tablespoons unsweetened cocoa powder while beating on low speed.


If you have additional questions, feel free to e-mail me at howtoeatacupcake{at}yahoo{dot}com!