Can You Pipe With Swiss Meringue Buttercream?

Decorating By carmenid Updated 22 Jun 2009 , 2:53pm by drakegore

carmenid Posted 15 Jun 2009 , 7:15pm
post #1 of 9

I have never been able to, it is too thin in consistency to do so. What am I doing wrong?

8 replies
jmr531 Posted 15 Jun 2009 , 7:42pm
post #2 of 9

I wouldn't suggest piping flowers with it, but you can certainly pipe borders, rosettes, swiss dots and other designs with it. Make sure your swiss meringue has stiff peaks before adding your butter.

drakegore Posted 15 Jun 2009 , 7:55pm
post #3 of 9

my experience has been very similar to jmr's. i can do certain types of flowers but i cannot seem to get a rose out of it. that said, i have read on here that people can and do pipe flowers with smbc.

what is your recipe?

diane

carmenid Posted 21 Jun 2009 , 12:04am
post #4 of 9

really? I just did it again last night and it is still too soft to pipe with.

I use the 1,2,3 swiss meringue buttercream recipe that I found on youtube:

1 cup of egg whites
2 cups of sugar
3 cups of butter
1 teaspoon of flavoring.

is this the same recipe you use?

BlissCake Posted 22 Jun 2009 , 1:52pm
post #5 of 9

I learned how to make SBC from a Toba Garrett cake book but i've modified it a bit. I use 11 egg whites (using large eggs) 2 lbs of butter and 2 cups of granulated sugar and one tablespoon of flavoring. Make sure the butter is not too soft. It should still be firm in the middle. I agree - whip the meringue until you get stiff peaks. Not the kind that sorta melt back into the bowl. I've never been able to make roses with it but I've had no problem making other flowers with it. I do go back and forth to the fridge to firm up the SBC as I work with it. My hands get hot.... good luck - don't give up..... icon_wink.gif

carmenid Posted 22 Jun 2009 , 1:58pm
post #6 of 9

I use cold butter in it and still it doesn't do the trick.

Oh, I won't give up! the SMBC is DELICIOUS!

BlissCake Posted 22 Jun 2009 , 2:11pm
post #7 of 9

I checked my cookbook and Toba's recipe is 10 egg whites, 3 cups sugar, 3 cups butter & 2 tbls of flavoring. Maybe you're using too much butter?? I am wondering if your meringue can't support that much butter fat?? Just a thought.

carmenid Posted 22 Jun 2009 , 2:16pm
post #8 of 9

Really? I was wondering about the sugar / butter ratio on my recipe!

drakegore Posted 22 Jun 2009 , 2:53pm
post #9 of 9

smbc recipes vary fairly widely in the butter used. that ratio is fairly flexible.

the recipe i love is:

5 egg whites
1 1/4 cups sugar
1 lb butter (4 sticks)
up to 1/4 cup flavoring

the ratio that is important is eggs to sugar...for every egg, there should be 1/4 cup sugar.

....also, i think at 1 tsp flavoring, you are really not going to be doing right by your smbc icon_smile.gif

diane

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