Swiss Merinque Butterceam...

Decorating By acortese Updated 25 Jan 2011 , 6:36pm by KoryAK

acortese Posted 25 Jan 2011 , 4:44pm
post #1 of 5

Is it possible to use swiss merinque buttercream for the crumcoat when covering a cake in fondant? I made this buttercream for the first time yesterday in baking class (using white chocolate to help stabalize it), I thought it turned out delicious and thought about using it on my cakes. Has anyone used it and how did it turn out?

4 replies
saffronica Posted 25 Jan 2011 , 4:58pm
post #2 of 5

It works great under fondant. Just make sure you chill the cake until the icing is very firm before adding the fondant.

CVB Posted 25 Jan 2011 , 5:02pm
post #3 of 5

It is great, just like the previous post said , make sure it's well chilled first. This icing does not "crust over".

acortese Posted 25 Jan 2011 , 5:08pm
post #4 of 5

Thanks! Since it doesnt crust, will the buttercream start melting, or falling as the kick sits out? I have a long deliver also, so it will be sitting out for a few hours.

KoryAK Posted 25 Jan 2011 , 6:36pm
post #5 of 5

I use SMBC exclusively. Unless the room is really warm, no it won't melt. It holds up great and is a dream to put fondant on when it's cold.

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