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Changing the consistency of Sylvia Weinstock's buttercream recipe?

post #1 of 8
Thread Starter 

Is it possible? How do I do it? Please help.

post #2 of 8
I'm curious too. I wonder if adding some meringue powder would make it thicker, like for say piping?
post #3 of 8
Thread Starter 

I was wondering if its powdered sugar... not sure. Wish someone wold clear this for us. I need to pipe and i find the wilton buttercream way too sweet for me.

post #4 of 8

After trying her recipe twice and being unhappy with the consistency twice, I tossed the recipe. Why waste time and ingredients on something that doesn't work?
 

post #5 of 8
Thread Starter 
Quote:
Originally Posted by Carrie789 View Post

After trying her recipe twice and being unhappy with the consistency twice, I tossed the recipe. Why waste time and ingredients on something that doesn't work?
 

Awww... thats sad... Its just that I had heard that it tastes far better than the wilton icing. I really find wilton buttercream way too sweet. I hope somebody has a solution.... 

post #6 of 8

Without looking myself, isn't it just an SMB or IMBC recipe? Try a new one?

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post #7 of 8
Yes, what recipe is it? She has several. She has a French meringue buttercream made with yolks that is softer and better used as a filling. IMBC or SMBC should pipe well. Some recipes have different ratios of egg whites to butter. A little more butter or a little high ratio shortening might give it a bit moe body for piping, but might affect the taste. You could use an IMBC or SMBC to cover a cake and use the stiffer ABC for filling dams and piping, and have the best of both worlds.
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post #8 of 8
Sounds like a great plan!
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