I'm trying to make the White flower cake shoppe signature flower and I already know the BC has to be stiff should I use American? I normally only work with SM but i don't think that could ever be stiff enough to pipe a flower is there a recipe for stiffer Swiss meringue?
They use American buttercream if I remember correctly. You can add confectioner's sugar to meringue buttercreams to stiffen it up, but then it won't be a meringue buttercream anymore.
When one of the co-owners, Marianne, was on here last year, she said they use a smbc that they've "perfected over the years". So, they may have added powdered sugar or something like costumeczar suggested. I don't know if they give out that recipe in any of their paid tutorials.
She also said they use Ateco 402 and 403 tips.
Okay thank you I'll try using SM while its cold