Hi, I use swiss meringue B.C. for all of my decorating. I love the taste and how easy it is to work with. I've never had a problem with bulging when I use it for dams, but I make sure I use a fairly big dam for it just to be on the safe side. I think I usually use a Ateco #5 tip (roughly 1/2 inch) Then when I put the top cake on, the little extra squeezes out but the main dam stays in place. Good luck!
vmerstock- could you tell me where I can find swiss meringue BC recipe? I see a lot of posts using it and thought I should look into it. Thanks, Kristina
I'd be more than happy to share mine with you.
8 oz egg whites
1 # granulated sugar
1 # unsalted butter, softened
In the bowl of a standing mixer, whisk the sugar and whites together. Set them over a pot of boiling water and whisk until the mixture reaches 140 degrees, or until when you stick your finger in the egg mixture and rub your fingers together it doesn't feel grainy anymore. Put the bowl on a mixer with the whisk attachment-careful not to burn your hand on the bowl. Whip at high speed until the mixture triples in volume and is fairly stiff meringue, and the bottom of the bowl is at room temperature. Add the butter a few pieces at a time until all incorporated at medium. After the butter is all in keep whipping for a few minutes until the icing is fluffy. Scrape the bowl down and add in vanilla to taste, I usually start with 1.5 T. If the buttercream is still too liquid, refrigerate until cool and stiff and try re-whipping.
You can use it immediately, store at room temperature for 2 days or refrigerate for 10 days. It also freezes very well.
Hope you like it as much as I do!
Thanks so much. I can't wait to try it. My daughter wants me to make her a birthday cake but she's not a huge BC fan, so maybe this she will like. I hope I can do it!
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