I really love the taste of swiss meringue buttercream instead of the American buttercreams (pwdr sugar crisco). But I find it is sooo soft and hard to work with. I definitely do not have experience with buttercream but want to improve alot. Does anyone have any tips on using smbc? Especially under fondant. Thank you sooooo much.
It shouldn't be really really soft.. if it is then it's most likely too warm. If you let it cool down a little it should be better to work with. If it gets too cool though it will be hard to work with too. There's definitely a learning curve.