I'm trying to figure out how to best come up with a good guava buttercream. I haven't really experimented yet but I was wondering if I could get some input from more experienced decorators.
What I'm thinking of doing is making a SMBC or even IMBC with shortening instead of butter and then whipping in canned sweetened guava pure. As far as texture, consistency and thickness, do you think that will work or will be too runny?
I make a guava cheesecake and I use the guava paste. I buy it at Publix in the hispanic food section. I would think if you are using a shortening based icing you could use the paste, sorry I do not know about the canned guava. I love the favor. Hope this helps.