Heat-Friendly SMBC Recipe ⬇️ I’ve tested more buttercreams than I can count, and this is the one I’ll always use. It’s lighter than traditional Swiss, smoother than American, and holds up better in warm weather. Recipe: • 1 large egg white • ¼ cup sugar • ½ stick butter • ⅛ tsp salt • Vanilla to taste That’s it. Scale as needed (I used 8 egg whites to cover this 3 layer 6” cake with leftovers). And just to be clear, this isn’t anti-recipe sellers. I buy recipes from other bakers all the time to

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