Abc Or Royal To Decorate On Swiss Meringue?

Decorating By lovinspoonfull Updated 21 Jul 2014 , 9:55pm by -K8memphis

lovinspoonfull Posted 13 Jul 2014 , 7:51pm
post #1 of 6

ALet me start by saying that I am planning on piping black decorations on white SMBC. I don't know, but i assume that it would be very difficult to tint SMBC black. So my question is which would be better to use? Would one be better to avoid bleeding over the other?

5 replies
AZCouture Posted 14 Jul 2014 , 10:44pm
post #2 of 6

AI pretty much only use SMBC, unless it's ganache. I don't think I'd ever consider piping black anything on top of it, but if I had to, I'd use colored food powder to dye it.

morganchampagne Posted 14 Jul 2014 , 10:56pm
post #3 of 6

AI would not try to tint smbc black. Use royal icing. Powdered or gel I've done both

lovinspoonfull Posted 16 Jul 2014 , 8:13pm
post #4 of 6

I actually got the SMBC to go black! First I started with cocoa powder (because the cake inside will be chocolate anyway), and then I added a combo of powdered black color and gel super black. It worked. Now to see if it bleeds into the white SMBC. I feel like it is safer to use the black SMBC rather than royal, but I could be wrong! 

lovinspoonfull Posted 20 Jul 2014 , 11:43pm
post #5 of 6

AIn case anyone wanted to know, the black smbc piping on white smbc worked out perfectly. No bleeding anywhere. In July, in NC! I did keep it chilled and boxed before delivery.

-K8memphis Posted 21 Jul 2014 , 9:55pm
post #6 of 6

great work, lovinspoonfull

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