Swiss Meringue Buttercream And Royal Icing

Decorating By vmertsock Updated 6 Apr 2010 , 7:59pm by vmertsock

vmertsock Posted 6 Apr 2010 , 7:31pm
post #1 of 5

Hi, just had a quick question. Is there any reason I can't ice with swiss meringue buttercream and do swiss dots and writing with royal? I need to do it tomorrow for Saturday so it'd go in the fridge. If I have to I can wait to do the dots and writing on Friday but would rather not. Would the royal hold up ok? Thanks!

4 replies
prterrell Posted 6 Apr 2010 , 7:38pm
post #2 of 5

Any reason why you don't want to do the piping in the SMBC?

vmertsock Posted 6 Apr 2010 , 7:41pm
post #3 of 5

The dots I'm fine doing SMBC but there is a very long message they want on a fairly small cake-9" so I'd like to use royal since I've had more experience writing with it and figured I could write finer/smaller using royal.

luddroth Posted 6 Apr 2010 , 7:57pm
post #4 of 5

You might want to put the message on a fondant plaque. The butter in the SMBC can break down the royal once it's all back to room temp...

vmertsock Posted 6 Apr 2010 , 7:59pm
post #5 of 5

Thanks for the idea! I had mentioned putting in on the board but they really wanted it on top. I'll see what they think about the plaque. Meantime I'll practice piping with SMBC. I have a few PME tips so hopefully that'll help!

Quote by @%username% on %date%