The easiest buttercream recipe you’ll ever see and oh so delicious!
For years and years I made SMBC (swiss-meringue buttercream) the traditional way. I cracked each egg, I carefully heated them with the sugar over a bane marie until they reached the perfect temperature and then whipped the daylights out of them until they where light and fluffy! I learned this technique in pastry school and thought it was the only way to make perfect buttercream. OH how I wish I would have known about this recipe when I was on my 7th batch of SMBC for the week.
This recipe is adapted from Lauren Kitchens Buttercream recipe and I will be forever grateful. It works exactly the same as traditional SMBC but you can make it in minutes! No cooking!