I have fallen in love with swiss meringue buttercream.......however find it gets too soft too fast and does not seem to hold designs (i.e. flowers) as well as traditional american buttercream. Â What icing can I use that will taste great like swiss meringue but hold up better? Â Do you have a trick to thicken swiss meringue buttercream so it holds shapes better? Â Thanks everyone
Have a couple of bags filled with the buttercream and pop them in the fridge when they get too soft.