How to Make Swiss Meringue Buttercream from Scratch — Full Recipe, Troubleshooting & Pro Tips

This is the full Swiss meringue buttercream recipe I use on my cakes — from scratch, step by step. I'm covering the complete process from heating your egg whites to adding your butter, plus what to do when it goes wrong and a trick that makes it completely silky and bubble free. SMBC is sensitive to temperature and once you understand why it behaves the way it does you'll never panic again. My full recipe — makes 1500g, enough to crumb coat, final coat and fully decorate a 6 inch cake with some to spare: • 340g egg whites • 600g caster sugar • 350g unsalted butter • 350g salted butter • 2 teaspoons vanilla bean paste pinch cream of tartar What I cover: • Ingredients, equipment and why butter quality and temperature matters • The full SMBC process step by step • Why you add butter slowly and what happens if you don't • How to fix curdled SMBC — the science behind fat separation and how to bring it back • How to fix SMBC that's too soft • The immersion blender trick for a silky smooth bubble free finish IF YOU WANT TO LEARN MORE: • 🎂 SMBC Consistency -    • Why Your Swiss Meringue Buttercream Isn’t ...   • 🎂 How to Get a Smooth Finish -    • How to Get a Perfectly Smooth Buttercream ...   • 🎂 How to get Sharp Edges -    • How to get Sharp Edges on a Buttercream Ca...   • 🎂 3 Piping Techniques for Beginners -    • 3 Buttercream Vintage Piping Techniques Ev...   Watch all my tutorials here:    / @cakesbysi   📍 Based in Perth? Join one of my Cake & Sip events https://events.humanitix.com/cake-and... 📱 TikTok & Instagram: Cakes by Si #swissmeringuebuttercream #SMBC #howtomakeSMBC #buttercreamrecipe #howtomakebuttercream #cakedecorating #caketutorial #buttercreamfromscratch #SMBCtroubleshooting #curdledbuttercream #cakesbysi #vintagecake #cakedecorating101 #buttercreamtips #fromscratch Timestamps: 0:00 Ingredients and equipment 0:56 How to make SMBC 5:13 Troubleshooting — curdled and too soft 6:37 The immersion blender trick