Firm/stiff Swiss Meringue Buttercream

Baking By rosamg_86 Updated 18 Sep 2014 , 6:43pm by MBalaska

rosamg_86 Posted 18 Sep 2014 , 6:32am
post #1 of 4

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   

3 replies
AZCouture Posted 18 Sep 2014 , 7:02am
post #2 of 4

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. 

rosamg_86 Posted 18 Sep 2014 , 6:30pm
post #3 of 4

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 :)

MBalaska Posted 18 Sep 2014 , 6:43pm
post #4 of 4

Gretchen Price of Woodland Bakery adds powdered sugar to her recipe

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