American Or Smbc

Decorating By SavorTheSweets Updated 25 Jan 2016 , 12:55am by Jinkies

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SavorTheSweets Posted 24 Jan 2016 , 10:39am
post #1 of 5

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?56a4a9e853bca.jpeg

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costumeczar Posted 24 Jan 2016 , 1:51pm
post #2 of 5

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.

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Jinkies Posted 24 Jan 2016 , 2:39pm
post #3 of 5

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.

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SavorTheSweets Posted 25 Jan 2016 , 12:14am
post #4 of 5

Okay thank you  I'll try using SM while its cold

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Jinkies Posted 25 Jan 2016 , 12:55am
post #5 of 5

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