I absolutely LOVE SMBC and I am wondering if anyone knows how to make it a bit more firm/stiff? Any help would be appreciated :) I have attached a picture of an example of a firm SMBC
Well, you can make sure it's cooler towards the end of the mixing, by adding your butter later in the mixing stage, using cooler butter, etc. If I needed to pipe flowers like that, I wouldn't need to do anything differently. If anything, I would warm mine up for other reasons. If that makes sense. So maybe just alter your preparation method, to make a cooler final product? I bet I'm not making any sense. But if you're asking for stuff to add to the SMBC, that normally isn't in it, I'm no help there.
Gotcha! Thank you! Sometimes my SMBC is a little too runny and sometimes it is perfect( and I don't do anything different...mix it til stiff peaks and add butter) maybe it's the humidity/heat in my kitchen..I have no clues..lol. But, thanks for your help :)
Gretchen Price of Woodland Bakery adds powdered sugar to her recipe