Cake Fillings

Swiss Meringue buttercream


300 g of fresh egg whites (you can freeze egg yolks in ice cubes trays for custard, crème brulee, lemon curd etc), be careful not to get any yolks into you egg whites

500 g of caster sugar

680 g of unsalted butter, cut in cubes

20 ml of vanilla extract or any other flavours listed bellow

Pinch of salt


  1. Wipe the bowl of your mixer with paper towel and lemon juice
  2. Add egg whites and sugar to the bowl and place over a pot of simmering water. Add pinch of salt.
  3. Stir all the time until it reaches 70 dgr. C or about 160 dgr F. If you don’t have a thermometer, rub egg whites between your fingers. If the sugar doesn’t feel grainy then it’s ready. Be careful it’s hot!
  4. Move your bowl into the mixer and whisk on high speed until the meringue is thick and the bottom of the bowl is not warm. It could take about 10 – 15 min.whisk
  5. Switch over to paddle attachment and on low speed add butter. Mix until it has reached a silky smooth texture  paddle
  6. Add vanilla extract or any other flavourings



  1. If it curdles after adding butter keep mixing it will come together again.
  2. If the mixture is runny, refrigerate for about 15 min and then continue beating on low speed until well combined.
  3. If the SMB still doesn’t have smooth silky finish, microwave 1/3 of the SMB for approx. 10 sec and then add back to the remaining buttercream. IT WORKS!
  4. It can be coloured and flavoured.

Flavours :

– 70 g melted chocolate

– Citrus juice

– alcohol like Baileys

– jam

– fruit puree – pure 1/2 cup of fresh strawberries with a squirt of  lemon juice to prevent browning (alternatively you can use 1/3 cup strawberry preserves.) or 1/2 pint of raspberries and push through strainer to remove seeds or 1/3 cup seedless raspberry preserves.)

– 20 ml vanilla extract

– 1 teaspoon almond extract or emulsion

– hazelnut spread (like Nutella) about ½ a cup

– 1 teaspoon hazelnut extract

– peanut butter to taste (you can use half crunchy and half creamy to give it texture)

– dissolve 2 teaspoons instant coffee in 2 tablespoons warm water

– 1 cup caramel to buttercream

– lemon curd  (or you can use 1 teaspoon lemon extract).

– 1 cup prepared dulce de leche

  • freeze dried fruit – powder of freeze dried raspberries, freeze dried strawberries, freeze dried blueberries, freeze dried blackberries

Colours: gel colours, liquid food colours

  1. It can be used as a topping on lemon pie. Use blowtorch to “burn” the top.
  2. Keeps well in the fridge for up to one week or in the freezer for up to 6-8 weeks. Just take it out of the fridge or freezer the night before and then re-whip in a mixer for about 5 min.