Getting Swiss Meringue Buttercream Smooth

Decorating By hasridwan Updated 10 Jul 2010 , 10:16pm by Loucinda

hasridwan Posted 9 Jul 2010 , 3:11pm
post #1 of 6

Hello! I'm very new to decorating cakes and even newer to using swiss meringue buttercream...I love the taste but can't get it smooth on the cake. With normal buttercream it's easier because it crusts over and so you can use the paper towel method...but what do I do for this type of buttercream? I've search all over online to see if anyone focuses on smoothing a cake with swiss meringue on it but haven't found any info. Any suggestions, ideas, or tutorials you can point me to would be greatly appreciated!! TIA!

5 replies
Loucinda Posted 10 Jul 2010 , 4:54am
post #2 of 6

I use a hot spatula or bench scraper.

AngelFood4 Posted 10 Jul 2010 , 5:19am
post #3 of 6
Quote:
Originally Posted by Loucinda

I use a hot spatula or bench scraper.




Ditto - hold the bench scraper straight up against the cake and spin the turn table around, clean up the scraper and repeat until it's super smooth icon_smile.gif Not too hot or else the butter in the SMBC turns a little yellow. I just use a hot, moist towel to wipe the scraper clean and it works perfectly fine.

FlourPots Posted 10 Jul 2010 , 5:44am
post #4 of 6
hasridwan Posted 10 Jul 2010 , 6:03pm
post #5 of 6

Thank you all for yor responses...I will definitely try these techniques!

Loucinda Posted 10 Jul 2010 , 10:16pm
post #6 of 6

I just use hot water from the faucet, dry off the scraper, and swipe, never has turned my IMBC bright yellow - so it must not be that hot? Works like a charm for me.

Quote by @%username% on %date%

%body%