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What is Swiss Meringue Buttercream (SMBC) anyway? Is this the national frosting of Switzerland?
Honestly, I have no idea if they actually make SMBC in Switzerland. A so-called “swiss” meringue refers to the process for making the meringue that is the base of this buttercream.
To make a swiss meringue you stir egg whites and sugar over simmering water until the temperature reaches between 120°-160°F.
Warming the egg whites this way will melt the sugar and partially coagulate the egg proteins. This makes a very stable meringue that is super easy to work with and is a great base for light and fluffy frosting.
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