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swiss meringue buttercream with holes!!!! - Page 2

post #16 of 19
Thread Starter 
Thanks ashley. I will look for the tutorials. The warm scraper method I've done with american buttercreambut now that u mmentioned it wokrked for u I will definitely try it too. Thanks again
post #17 of 19
Putting it in the freezer and fridge is exactly how to work with it. It's required if you want to put fondant on.
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*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
Birthday Cakes
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post #18 of 19
I was going to say that maybe you should rewhip it...I see you did that so that's where my expertise ends lol. I hope you got your answer!
post #19 of 19

it does look like maybe you have congealed egg white, because the holes look like they are being pulled on one edge. 

 

you might want to try the imbc method and see if that helps. bubbles are inevitable, but they typically smooth out after a second application. 

 

you can also try pushing the batch you have thru a fine sieve or very clean nylon, to get the lumps out.

 

jen

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