Best Way To Stiffen Smbc For Piping

Baking By krae0057 Updated 18 Jun 2011 , 4:10pm by scp1127

krae0057 Posted 18 Jun 2011 , 12:51am
post #1 of 3

I will be piping with SMBC using the grass tip. I've done a trial run, and the icing doesn't want to hold it's shape very well. I'd like to know if anyone has tips on how to stiffen the buttercream for piping.

Should I add powdered sugar to it?

TIA

2 replies
LindaF144a Posted 18 Jun 2011 , 3:43pm
post #2 of 3

I agree on the PS, but the it won't be SMBC. A better way to do it and to give it stability is to make a shortening/PS based frosting and combine the two.

But take a little bit and experiment with the PS before you add it to the whole batch. Sift the PS and stir it in by hand a bit at a time til you have a consistency you like. At least that is how I would experiment on it first.

scp1127 Posted 18 Jun 2011 , 4:10pm
post #3 of 3

Does anyone use ABC with butter/shortening to pipe only and use European buttercreams as usual?

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