i'm confused... what is the difference of SMBC to swiss buttercream?
i'm trying to get this kind of look in my cuppies... it says she used swiss buttercream. with our hot weather here in the philippines i'm very intruiged how it hold up so well... what do you think guys? i'm not sure if she's ccer also but tried to ask her and got no reply yet...
hey maimai! whose pic is that? I use SMBC swiss meringue buttercream and it holds up pretty well.
its from swell.sweets(ms. gel colet)... did you use it during summer? our temperature is scaring me i already used SMBC but not to ice cuppies.. usually as filling and coat before i cover a cake in fondant. so you think she's using SMBC? but the term she used is swiss buttercream??? you think its just the same?i'm too scared coz i think it will fall off the cupcake hehe
i would really appreciate if you'll share your experience