Swiss Meringue Buttercream

Decorating By swallace Updated 15 Jun 2014 , 2:22am by MBalaska

swallace Posted 12 Jun 2014 , 6:27pm
post #1 of 5

I have made a batch of SMBC for a cake due this weekend.    The weather is suppose to be quite warm (90s).    Can I add shortening to the buttercream to add more stability in the warm weather.    I don't want the cake to melt.


Thank you.

4 replies
roobaby Posted 14 Jun 2014 , 9:53am
post #2 of 5

AJust finished up dinner and am wrecking to make some of that lovely icing myself. Don't have access to that shortening where I am, so I just take care to keep it cool when I can. Ganache is the standard, but I like to get adventurous when I get a chance.

-K8memphis Posted 14 Jun 2014 , 7:40pm
post #3 of 5

i added shortening once to mine although it was mostly butter with just a bit of shortening and i did not care for it-- in fact that's a tremendous understatement-- i spit it out --and gagged -- i know some other peeps use shortening in theirs and no worries --i'm just saying mine did not work-- at all --


so my suggestion is try a little and see how it does--


if the cake's going to be outdoors it might buy you a few degrees for a few minutes but all that stuff is gonna melt in the heat--


i keep my cakes well chilled and deliver in boxes -- in other words i keep them climate controlled -- and i use smbc with just buttah -- 


i'd use an american bc and add some flour for a high humidity icing--it's pretty secure -- if i had to have a cake to be held and served outdoors--


best to you

savannah1986 Posted 14 Jun 2014 , 8:02pm
post #4 of 5

AI use woodland bakeries swiss buttercream and it's always a huge hit, it's made with 2 cups of butter and 3/4 cup shortening. Here's the link:

MBalaska Posted 15 Jun 2014 , 2:22am
post #5 of 5


Originally Posted by savannah1986 

I use woodland bakeries swiss buttercream......

I've made that also, it's good for piping as well as delicious.

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