Swiss Meringue Buttercream

Decorating By swallace

swallace Posted 12 Jun 2014 , 3:37pm
post #1 of 1

I have made a batch of SMBC for a cake this weekend.    It looks like the weather will be fairly warm (High 80s - Low 90s).   My question is:   Can I add some shortening to the batch that is already made so that it will be more stable for the warmer weather? 


It will be under fondant and I don't want the cake to melt.

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