FOOLPROOF Swiss Meringue Buttercream Tutorial! | Georgia's Cakes

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Published 2020-03-15

Swiss meringue buttercream masterclass!
SMB is what I fill and decorate all my cakes with. Some people are scared by the process, but it's a lot more simple than you think!
I first uploaded a buttercream tutorial about 3 years ago and since then, I've learned a lot more about it - what to avoid, what to look out for etc. So, if you follow this tutorial step by step I can guarantee that you will produce perfect Swiss Meringue Buttercream.

I also have a clever trick on how to use the meringue and pipe kisses at the same time (rather than making two whole separate batches).
Remember, the recipe is a ratio so see below both options - one with meringue kisses and one without!

Enjoy! x

Enough to fill and cover a 6 inch cake:

Without meringue kisses:
200g egg white
400g sugar
400g softened butter

With meringue kisses:
225g egg white
450g sugar
{Whisk to meringue stage and take out 75g to pipe with}
400 softened butter

@georgiascakes

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All Comments (21)

@susanclarkson5579 1 month ago

Have used all your videos to make a tiered cake for my Father's 90th birthday. This butter cream is amazing! Your instructional videos are straightforward and so easy to follow, but the best things is, everything has turned out exactly as it looks on your videos! Thank you so much xx
@dietrevich 3 years ago

For those in warmer countries, try heating the egg whites and sugar up to 74°C instead of 63°C. This will make the meringue stiffer and more stable, then follow the rest of the instructions as she said. This way the butter cream stands better to heat and it's more stable.
@patriciamagoon1366 8 months ago

Awesome! Thank you for this tutorial!! 😀🧡
@lesleyhubble2976 3 years ago

Brilliant at explaining the methods
@aqsakamal4595 2 years ago

This video has been a game changer for me, thank you so much. Well explained and an excellent recipe! :) keep em coming!
@queencleo1151 2 years ago

What an enjoyable masterclass! You're an amazing tutor... It's such a pleasure to watch and learn from you. Thanks so much!!!
@alisoncollins1551 3 years ago

Persevered and omg. The most silky texture!🤗
@jovanapit9208 4 years ago

Meringue kisses are so satisfying 😍
@amandaevans9906 4 years ago

oh god i’ve thought of doing the buttercream and the kisses together but wasn’t sure thank you you have it really clear x
@ruqayyahskitchen782 4 years ago

Thank you so much for sharing!! I have struggled with swiss meringue and it curdled exactly how you mentioned. And now I think I know why...cant wait to try it out again! Thank you!!
@kavithasivakumar9422 3 years ago

Georgia I tried your cake base tutorial and it came really awsome
@sueb2260 4 years ago

Georgia, you are a fantastic teacher, the best tutorial I have seen on meringue buttercream, thank you!
@nancychang1854 4 years ago

Happy to see you ❤️ big fan from Taipei 🇹🇼❤️❤️❤️
@aminemeek5171 3 years ago

your recipes are awesome
@Dr.A.R. 8 months ago

omg i cant believe i am just discovering your channel, thank you so much for the proportionc recipe and so many goood tips
@rahelatakilt5352 2 years ago

Thank you for the recipe 🙏
@thecakesroad7963 2 years ago

thanks for your recipe!
@nickymarden2674 3 years ago

Just made this after previously failing miserably. Thanks so much for this fail safe method!
@fathmathrafaa6950 4 years ago

Love this tutorial. Your previous SMBC tutorial is my go to 😍Please make a review on the smeg mixer/ difference between kitchenaid and smeg. Tia
@akhila79 7 months ago

❤❤❤ I tried it came out perfect