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Thread Starter 
For all of you who use SMBC or IMBC, can you recommend tutorials, videos, or just tell me your favorite techniques for getting a truly smooth finish using the meringue buttercreams? And for piping with SMBC in general? I'm never sure if the techniques for American buttercream will apply to Meringue Buttercreams.

I know it's possible, I've seen cakes that were marvelous, but I just can't seem to figure out how to do it.

Thanks!