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Swiss Meringue Buttercream
When people ask me which kind of buttercream is the best for cake decorating, I always answer with Swiss Meringue Buttercream (SMBC). Whilst it's more technical to make than other fillings and frostings, it's lighter, stronger and in my opinion, tastier. Having made this buttercream time and time again for many years, I know exactly how to make a perfect batch every time without any failures. You could probably guess from the name of this buttercream that it has a meringue base (which explains the light fluffy texture). The egg whites in the recipe gives this buttercream strength (because of the additional protein) and the ability to withstand layered cakes without the buttercream bulging out the sides of the cake, hence why I have always used it for layered cakes. The best part about this recipe is that it's a simple ratio and works with any amounts: 1 part eggs : 2 parts sugar : 2 parts butter.
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