Is it possible? How do I do it? Please help.
AI'm curious too. I wonder if adding some meringue powder would make it thicker, like for say piping?
I was wondering if its powdered sugar... not sure. Wish someone wold clear this for us. I need to pipe and i find the wilton buttercream way too sweet for me.
After trying her recipe twice and being unhappy with the consistency twice, I tossed the recipe. Why waste time and ingredients on something that doesn't work?
Awww... thats sad... Its just that I had heard that it tastes far better than the wilton icing. I really find wilton buttercream way too sweet. I hope somebody has a solution....
Without looking myself, isn't it just an SMB or IMBC recipe? Try a new one?
AYes, what recipe is it? She has several. She has a French meringue buttercream made with yolks that is softer and better used as a filling. IMBC or SMBC should pipe well. Some recipes have different ratios of egg whites to butter. A little more butter or a little high ratio shortening might give it a bit moe body for piping, but might affect the taste. You could use an IMBC or SMBC to cover a cake and use the stiffer ABC for filling dams and piping, and have the best of both worlds.
ASounds like a great plan!