Swiss Meringue Butter Cream

Baking By kimmills34 Updated 8 Apr 2011 , 11:22pm by tigachu

kimmills34 Posted 7 Apr 2011 , 8:49am
post #1 of 4

Has anyone ever used Swiss Meringue butter cream to fill and cover cake? If so can u tell me if this frosting firms up? I've just made a batch and it seems very soft and light and I'm a little scared to cover my cake in it.

3 replies
LisaPeps Posted 7 Apr 2011 , 9:31am
post #2 of 4

It does not crust. You need to ice your cake and then use a bench scraper to get the icing smooth. Put it in the fridge for atleast an hour. It will be very firm. Use your pallett knife or bench scraper to make sure there are no imperfections, you could "hot knife" the cake. Cover with fondant whilst it is firm.

kimmills34 Posted 8 Apr 2011 , 7:06pm
post #3 of 4

Thank-you I've done what u suggested n it turned out perfect. I've got photos n will post. Thanks again

tigachu Posted 8 Apr 2011 , 11:22pm
post #4 of 4

You did a great job!! Are you a SMBC convert?? icon_smile.gif I love it!!

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