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. What icing can I use that will taste great like swiss meringue but hold up better? Do you have a trick to thicken swiss meringue buttercream so it holds shapes better? Thanks everyone
Have a couple of bags filled with the buttercream and pop them in the fridge when they get too soft.