Butter In Swiss Meringue Buttercream

Baking By Amy729 Updated 23 Jun 2007 , 11:39pm by ShirleyW

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Amy729 Posted 23 Jun 2007 , 6:09pm
post #1 of 6

I am trying to make SMBC for the 1st time. In the recipes I have read it doesn't say if the butter should be room temp. or chilled.

Does anyone know the answer to this?

Thanks!!!
Amy

5 replies
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KHalstead Posted 23 Jun 2007 , 6:44pm
post #2 of 6

most of the meringue buttercreams call for adding cold butter

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ladyonzlake Posted 23 Jun 2007 , 6:49pm
post #3 of 6

I make IMBC and I think SMBC is similar. The butter needs to be room temperature but not too soft.
Jacqui

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hope22023 Posted 23 Jun 2007 , 6:50pm
post #4 of 6

I use room temp butter with no problems

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Chef_Rinny Posted 23 Jun 2007 , 6:54pm
post #5 of 6

I always use room temp butter with my meringue buttercreams

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ShirleyW Posted 23 Jun 2007 , 11:39pm
post #6 of 6

I use it when the butter is beginning to warm up, but you can still pinch the wrapped stick and feel some resistence. If it is truly room temperature and soft I find it takes forever for the icing to come together when beating it.

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