Non Shortening Buttercream Help!

Baking By Sleepy_Baker Updated 26 May 2011 , 3:27pm by LindaF144a

Sleepy_Baker Posted 26 May 2011 , 12:38pm
post #1 of 3

Hi - I've been having a LOT of trouble lately with my non-shortening buttercream...I make a VERY tasty swiss meringue buttercream, but lately it's been falling apart, melting, developing a weird grainy texture...makes my cake decorating extremely stressful.

I was hoping some of you had suggestions, recipes, ideas to help with this. I know the butter/shortening variation is always an option, but I find my customers like the taste of the non-shortening BC better.

Thanks for your help!!!!

2 replies
kimmisue2009 Posted 26 May 2011 , 1:02pm
post #2 of 3

My base buttercream recipe is strictly salted butter, powdered sugar, some vanilla and sometimes a touch of heavy whipping cream if it seems to thick for my needs. There really is no way to mess it up and I have been proposed to several times because of this icing. It's also easy to add cocoa or what-have-you to change it up.

LindaF144a Posted 26 May 2011 , 3:27pm
post #3 of 3

Where do you live? Is it possible that summer is creeping up on you and that is the reason why it is doing this?

A grainy texture on SMBC is not right. Butter does not react that way. What else are you adding to the recipe?

Quote by @%username% on %date%

%body%