Description

This Swiss Meringue Buttercream (SMBC) recipe is perfect for those who want a shelf-stable formula that lasts for hours on display without refrigeration, and isn’t cloyingly sweet like most buttercreams. I developed this recipe to be compliant with WA state’s non-hazardous shelf stable food requirements without adding extra sugar!

My Shelf Stable SMBC is extremely versatile as a filling for cakes, cupcakes, and macarons, and can also be used as a final coat, piped borders, flowers, etc. When the frosting is well-chilled, you can quickly hold by the sides and pick it up for tiered stacking! However – It is not a crusting buttercream, so please exercise caution.

Hi-ratio shortening is a key ingredient which is different from the Crisco you find at the grocery store. It is typically sold in bulk, but you can find this product in smaller portions from online baking shops such as https://www.countrykitchensa.com/ and some Etsy stores.

Allergen info: contains egg, milk, soy

Digital download includes:

– PDF Printable Recipe for Shelf-Stable SMBC (1 page with illustrations)

This recipe is for Personal Use Only – Do Not Reproduce. I worked very hard to learn and develop this recipe through pastry courses and research, and will take it down if I see it misused or sold by another.