Say goodbye to difficult-to-make, super sweet, or unstable icing. Learn how to make our ultra-smooth, delicious, and reliably stable Swiss Meringue Buttercream - the exact recipe we use daily at Perth Cake Collective for flawless cake finishes and silky piping work.

This tutorial will change the way you decorate forever.

What’s included:
✔️ Step-by-step video tutorial & downloadable PDF recipe
✔️ Our go-to brands of pasteurised egg whites, butter, and colourings (hint: it’s not just Colour Mill!)
✔️ How to prep your egg whites ahead of time (Efficiency is key!)
✔️ Exactly how we make our SMBC from start to finish
✔️ How to whiten buttercream and prevent it changing colour or consistency
✔️ How to revive refrigerated SMBC to perfect texture after refrigerating
✔️ How long it lasts - and how we store it

Why you’ll love it:
I wish I had this recipe when I first started - it’s been a total game changer. Our customers love eating it, and our staff rave about how much easier it makes every decorating task (even piping tiny writing!). Whether you’re a hobby baker or running a cake biz, this buttercream will level you up.

💌 Your digital files will be sent straight to your inbox the moment you check out — so you can start learning right away. Select any collection date/time in cart.