Very Vanilla Swiss Meringue Buttercream

Decorating By hillmn Updated 28 Jun 2008 , 9:04am by ladyonzlake

hillmn Posted 28 Jun 2008 , 4:22am
post #1 of 4

I am trying the Very Vanilla Swiss Meringue Buttercream for the first time. Do you need to refridgerate SMBC before you can pipe with it? My finished product is very light and fluffy but would not hold up to piping. Any suggestions would be greatly appreciated.

3 replies
ladyonzlake Posted 28 Jun 2008 , 4:46am
post #2 of 4

Yes, and no. SMBC if it's like IMBC will get very hard if refrigerated for a long time. If your BC is too soft you can stick it in the frig for just a few minutes and try piping with it then.

hillmn Posted 28 Jun 2008 , 5:01am
post #3 of 4

I am wondering if my frosting turned out the way it should. It is almost just like a soft beaten whipped cream. Should it be thicker? My only experience is with "normal" buttercream...powdered sugar and sweetex.

ladyonzlake Posted 28 Jun 2008 , 9:04am
post #4 of 4

It is softer than American BC. If it's hot in your home then it will be even more soft. Remember, it's mostly butter so when butter is cold in the frig. it's hard and when it's on your counter depending on your indoor temp. it's soft.

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