Stiff Buttercream

Baking By Bean123 Updated 11 Jan 2011 , 2:43am by AnnieCahill

Bean123 Posted 6 Jan 2011 , 2:49pm
post #1 of 3

I was wondering what you all use to 'dam' your cakes. I like using a buttercream that is similar to Italian Meringue Buttercream, but find its not stiff enough to dam. Is there any way to stiffen it up to make my dam before I fill the cake?

2 replies
lacey88 Posted 10 Jan 2011 , 9:15pm
post #2 of 3

i like using swiss meringue buttercream....which is similar to italian and it always works just fine. it you really want your buttercream stiff, make an american buttercream which is also really good for piping. its basically powdered sugar, shortening, egg whites or milk, and vanilla. keep in mind...whatever you use to "dam" your cake should match what you frost it with.

AnnieCahill Posted 11 Jan 2011 , 2:43am
post #3 of 3

I use IMBC and dam with it all the time. You make your dam, then throw the cake in the fridge for a few minutes. The icing gets rock hard and then it's good to fill.

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