Can Gelatin Help Stabilize Swiss Meringue Buttercream?

Baking By wooton Updated 26 Apr 2016 , 1:02am by kristykgs

wooton Posted 25 Apr 2016 , 8:33pm
post #1 of 3

I live in a hot and humid area and need a way to help stabilize Swiss Meringue Buttercream.  Would gelatin work?  If so does anyone know a good ratio of gelatin to add to the buttercream? (or recipe)


2 replies
-K8memphis Posted 25 Apr 2016 , 9:22pm
post #2 of 3

wouldn't the butter still melt?

keeping it cold throughout the delivery will stabilize it

kristykgs Posted 26 Apr 2016 , 1:02am
post #3 of 3

Agree with K8memphis on this one. I make swiss meringue all the time. I have researched and researched but to no avail. I come to accept there is nothing to stabilize it other than keeping it cool. It is the way it is made. I would think if you put gelatin in it, then it is no longer SMBC. 


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