SMBC via Sweetapolita


  • 10 large fresh egg whites (300 g)
  • 2-1/2 cups 500 g sugar
  • 3 cups 680 g unsalted butter, cut into cubes and cool, but not cold
  • 1 tablespoon + 1 teaspoon 20 ml pure vanilla extract
  • pinch of salt


  1. Wipe the bowl of an electric mixer with paper towel and lemon juice, to remove any trace of grease. Add egg whites and sugar, and simmer over a pot of water (not boiling), whisking constantly but gently, until temperature reaches 140°F, or if you don’t have a candy thermometer, until the sugar has completely dissolved and the egg whites are hot.
  2. With whisk attachment of mixer, begin to whip until the meringue is thick, glossy, and the bottom of the bowl feels neutral to the touch (this can take up to 10 minutes or so). *Don’t begin adding butter until the bottom of the bowl feels neutral, and not warm.
  3. Switch over to paddle attachment and, with mixer on low speed, add butter cubes, one at a time, until incorporated, and mix until it has reached a silky smooth texture (if curdles, keep mixing and it will come back to smooth). *If mixture is too runny, refrigerate for about 15 minutes and continue mixing with paddle attachment until it comes together. Add vanilla and salt, continuing to beat on low speed until well combined.
  4. Add additional flavours, purees, as desired.

Sweetapolita’s Notes

*Keep in airtight container in refrigerator for up to one week, leaving out at room temperature when needed, rewhipping in mixer for 5 minutes.

**Can freeze for up to 6-8 weeks. To thaw, place on counter overnight, and rewhip for 5 minutes with paddle attachment in an electric mixer.

***If buttercream still doesn’t have its satiny finish after rewhipping, microwave 1/3 of the buttercream for approximately 10 seconds and add to remaining buttercream in mixer bowl, beating for a few moments to incorporate.

Sweetapolita’s Notes on a few Variations:

  • Chocolate Buttercream:  Add 300 g (1 1/2 cups before melting) melted bittersweet high quality chocolate (the best you can get–I use Callebaut) for every 5 cups of vanilla Swiss Meringue Buttercream and beat until incorporated.
  • Strawberry Buttercream (or any other berry version):  Add fruit puree to taste (approximately 1/2 cup for 5 cups of SMB).
  • Vanilla Bean Buttercream: Add 1 tablespoon of vanilla bean paste OR 1 vanilla bean, scraped for every 5 cups of SMB, and beat until incorporated.
  • Lemon Buttercream: Eliminate vanilla extract and add 1 teaspoon of pure lemon extract  for every 5 cups of SMB, or to taste, and beat until incorporated.
  • You can also add liqueurs and other flavourings, as well as any food gel colours to achieve any desired colour.

4 Ingredient Crusty Bread

1 1/2 Total Rising Time 40 minutes baking

3 – cups all purpose flour 
2 – teaspoons active dry or instant yeast
1  1/2 – teaspoon kosher or sea salt 
1  1/2 – cups hot water

Covered Dutch Oven or Cast Iron Dutch Oven with lid


1. In a large bowl, combine flour,  yeast and salt. Stir in warm water until well combined.  

2. Cover bowl with plastic wrap and let stand at room temperature for 1 hour. 

3. After the dough has rested for one hour, place it on a well-floured surface (the dough will be wet) and sprinkle with a flour. 

4. Using a scraper (or place the dough on a piece of floured parchment paper and use the sides of the paper) fold dough over several times and shape into a rough ball. 

5. Line a large bowl with a piece of parchment paper that has been sprayed with non stick baking spray. Place dough in bowl, cover with a towel and let sit on the counter for 20 -30 minutes. 

6. While the dough rests,  place a 3-6 quart Dutch oven with lid in the oven and preheat to 450 degrees. 

7. After 20 – 30 minutes, using oven gloves remove the lid to the pot and lift the parchment paper with the dough and transfer into the hot pot. The dough will sit inside the pot lined with parchment paper. 

8. Cover and bake for 30 minutes

9. After 30 minutes, remove lid. Bread should be light golden in color. 

10. Leave the lid off and return the (pot) bread to the oven and bake uncovered 10 – 15 minutes longer. Bake until bread gets a dark golden brown (not burnt), about 190 degrees.

11. Remove from oven and place on cooling rack. Cool bread for 30 minutes before slicing. 
Cook’s Note:  For a crunchier loaf allow the bread to cool directly on the oven rack (with the oven OFF and the door partially open) for about 15 minutes then remove to a cooling rack. 

Instant Yeast:can be added straight into the flour.  

Active Dry Yeast:needs to be dissolved in water first according to the package directions. When it gets bubbly and foamy mix in with the rest of the ingredients. 

Buttermilk Biscuits with Salted Honey Butter

5 1/2 cups all-purpose flour, plus more for surface

1 1/2 teaspoons granulated sugar

3 1/2 teaspoons baking powder

1 tablespoon plus 1 teaspoon kosher salt

1/2 teaspoon baking soda

1 1/2 cups (3 sticks) unsalted butter

2 cups buttermilk 

1/4 cup heavy cream 

2 large egg yolks, beaten to blend

Preheat oven to 375. Pulse baking powder, salt, sugar, baking soda, 2 cups flour and chilled butter in a food processor until largest pieces of butter are the size of a nickel. Transfer to a large bowl with the remaining flour and toss together until butter appears evenly distributed. Add buttermilk over entire mixture all at once and knead mixture until a shaggy dough forms and almost no dry is left at the bottom of the bowl. Turn out onto a lightly floured surface and pat into roughly a 12”-14” thick rectangle.

Begin by doing a tri-fold, starting from the left, fold the dough halfway to the center, and then fold from the right over top of the first fold. Press down to make sure dough is compact and flatten out again to make a rectangle shape. Rotate dough 90 degrees and fold the dough from the top down. Again, press dough down and reshape into a rectangle. Rotate 90 degrees again, and fold from left to right. Repeat the process 2 more times, ending with a fold from left to right.

Using a rolling pin, adjust dough to desired thickness, about 3/4 of the height of your biscuit cutter. Dip biscuit cutter into the flour to prevent sticking, and then cut straight up and down, careful not to twist the biscuit cutter. You should get about 4 biscuits out of your first rectangle. 

Press remaining dough together and reshape into a small rectangle. Cut out 2 additional biscuits. Repeat as many time as necessary until only a small amount of dough remains. 

Mix egg yolks and heavy cream with a fork until blended. Brush tops of biscuits lightly with mixture and place on a baking sheet. Bake until golden brown, about 30-35 minutes.

Honey Butter

1 stick butter
1 cup honey In a small saucepan, melt butter and honey until combined. Brush a generous amount over biscuits while both the honey butter and biscuits are hot. Sprinkle tops with generous amounts of sea salt.