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RECIPE: Salted Caramel Swiss Meringue Buttercream Frosting

Start with a batch of SMBC (click here for a recipe/tutorial of my favorite Swiss Meringue Buttercream) and incorporate room temperature caramel. For the caramel, you can use anything from store bought (like this 5-star Mrs. Richardson’s Butterscotch Caramel) or you can do it mama’s way and make it from scratch (nom nom). Let’s make a homemade version together, real fast!
Remember to work quickly, caramel is temperamental if you don’t hold your mouth just right.
For the caramel:
1 cup sugar

4 tablespoons water Continue reading

Recipe and Picture Tutorial: Swiss Meringue Buttercream Icing

Peggy Does Cake presents…
SMBC (Swiss Meringue Buttercream)

(Click any photo for an enlarged, “close-up” view.)

The first time I ever tried SMBC, I couldn’t figure out what the big deal was. To me, it was a mouthful of gently sweetened butter. It didn’t taste like icing. It tasted, and worse, it FELT, like butter. Constantly hearing from my cakey bakey friends that it was earth shatteringly delicious, I was sure I was missing something.