Ok, I need some suggestions on piping Swiss meringue buttercream. Do people use it to pipe and make flowers and such? My first experience with this icing about 3 years ago was total fail. I didn't realize that when it had the curdled look to just keep beating so I had nasty clumpy icing! Since then I have made caramel and brown sugar Swiss meringue. They we're much better! Nice and smooth, but I was missing the stiffness that I am usually used to with American buttercream and the icing didn't look as nice on my cupcakes. Today I have made lemon Swiss meringue. Tastes so good. Very smooth. I haven't iced my mom's b-day cake with it yet but I can tell it's going to spread on great. The only thing is, why can't I get it to a stiff consistency? Does it suppose to ever get to a stiff consistency? I would love to be able to use this icing more. I think my customers would love it. I just need to know how to make it pipeable--if that's a word!
SMBC is very soft and fluffy but when the weather is cooler it will be easier to pipe. I piped these with SMBC.
Yes, you can add powdered sugar or cold to stiffen it up a bit. Also make sure you beat the meringue to stiff peaks and adding soft but cool butter helps as well.