mkoteel Posted 22 Mar 2013 , 11:43pm
post #1 of

Is it possible? How do I do it? Please help.

7 replies
Sammy09 Posted 23 Mar 2013 , 12:16am
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AI'm curious too. I wonder if adding some meringue powder would make it thicker, like for say piping?

mkoteel Posted 23 Mar 2013 , 1:01am
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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.

Carrie789 Posted 23 Mar 2013 , 2:30am
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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?
 

mkoteel Posted 23 Mar 2013 , 2:58am
post #5 of
Quote:
Originally Posted by Carrie789 

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.... 

AZCouture Posted 23 Mar 2013 , 3:10am
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Without looking myself, isn't it just an SMB or IMBC recipe? Try a new one?

yortma Posted 23 Mar 2013 , 4:25am
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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.

Sammy09 Posted 23 Mar 2013 , 4:34am
post #8 of

ASounds like a great plan!

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