Can You Decorate With Or On The Merengue Buttercreams?
Decorating By Jopalis Updated 16 Nov 2006 , 1:33am by moydear77
I was just wondering if you could decorate with the merengue buttercreams (italian/swiss) or if you just decorate on top of them using something else? Do you smooth them like regular bc? They sound fluffy like 7 minute frosting.... I'm stuck with Wilton Class BC for class cakes. It is way to sweet for me and my family.... uck. Tried adding a little salt...still too sweet.
I wouldn't think there would be a problem decorating with them. You can use to decorate on cookies, I know that much, but I've never personally tried them on cakes. Don't take my word for it and I'm sure you'll get more advice from others. And I totally agree with you, way amazingly sweet
I use Italian Meringue, makes beautiful borders and string work, probably too soft for flowers but I always use gumpaste flowers anyway. It really isn't fluffy like 7 minute, it is very light, creamy and smooth as silk. Easy to ice with and tastes so much better than powdered sugar/Crisco based icing.
I've found that while it is wonderful as icing and gets so smooth, it is not strong enough for flowers. My borders and piping that lays flat are fine and hold up well. But the flowers lose their shape, especially when I move them from the flower nail to the cake.
I wouldn't think there would be a problem decorating with them. You can use to decorate on cookies, I know that much, but I've never personally tried them on cakes. Don't take my word for it and I'm sure you'll get more advice from others. And I totally agree with you, way amazingly sweet
I think you are thinking of ROYAL ICING here. You cannot decorate a cookie with Swiss meringue buttercream! lol
It's too soft and silky.
I have no problem with my icing..I use it on all my cakes. BUT I will use an air drying American buttercream to pipe my flowers.
I use SMBC exclusively and love piping with the stuff. It's so soft that it doesn't hurt my hands.
Does it crust?
No.
I use SMBC exclusively and love piping with the stuff. It's so soft that it doesn't hurt my hands.
Does it crust?
No.
Author Message
Jopalis
Junior Member
Joined: Oct 29, 2006
Posts: 51
Location: Sunny So. CA
Posted: Thu Nov 16, 2006 5:30 am
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I was just wondering if you could decorate with the merengue buttercreams (italian/swiss) or if you just decorate on top of them using something else? Do you smooth them like regular bc? They sound fluffy like 7 minute frosting.... I'm stuck with Wilton Class BC for class cakes. It is way to sweet for me and my family.... uck. Tried adding a little salt...still too sweet.
neni
Junior Member
Joined: Sep 02, 2006
Posts: 28
Location: california
Posted: Thu Nov 16, 2006 5:34 am
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i decorate with it but its usually just borders and a couple roses. I haven't tried doing anything else with it.
Titansgold
Junior Member
Joined: Nov 12, 2006
Posts: 22
Location: Edmond, Oklahoma
Birthday: Sep 25
Posted: Thu Nov 16, 2006 5:38 am
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I wouldn't think there would be a problem decorating with them. You can use to decorate on cookies, I know that much, but I've never personally tried them on cakes. Don't take my word for it and I'm sure you'll get more advice from others. And I totally agree with you, way amazingly sweet
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Jopalis
Junior Member
Joined: Oct 29, 2006
Posts: 51
Location: Sunny So. CA
Posted: Thu Nov 16, 2006 5:38 am
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Do you adjust the consistency for decorations? Just like w/reg bc?
ShirleyW
Frequent Member
Joined: Sep 23, 2006
Posts: 476
Posted: Thu Nov 16, 2006 5:40 am
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I use Italian Meringue, makes beautiful borders and string work, probably too soft for flowers but I always use gumpaste flowers anyway. It really isn't fluffy like 7 minute, it is very light, creamy and smooth as silk. Easy to ice with and tastes so much better than powdered sugar/Crisco based icing.
Jopalis
Junior Member
Joined: Oct 29, 2006
Posts: 51
Location: Sunny So. CA
Posted: Thu Nov 16, 2006 5:44 am
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Does it crust?
homemaluhia
Junior Member
Joined: Jun 21, 2005
Posts: 21
Location: Mililani
Posted: Thu Nov 16, 2006 5:50 am
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I've found that while it is wonderful as icing and gets so smooth, it is not strong enough for flowers. My borders and piping that lays flat are fine and hold up well. But the flowers lose their shape, especially when I move them from the flower nail to the cake.
RisqueBusiness
Forum Fanatic
Joined: Aug 09, 2006
Posts: 1006
Location: North Miami Beach , Florida
Posted: Thu Nov 16, 2006 5:53 am
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Titansgold wrote:
I wouldn't think there would be a problem decorating with them. You can use to decorate on cookies, I know that much, but I've never personally tried them on cakes. Don't take my word for it and I'm sure you'll get more advice from others. And I totally agree with you, way amazingly sweet
I think you are thinking of ROYAL ICING here. You cannot decorate a cookie with Swiss meringue buttercream! lol
It's too soft and silky.
I have no problem with my icing..I use it on all my cakes. BUT I will use an air drying American buttercream to pipe my flowers.
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snowboarder
Regular Member
Joined: Nov 22, 2005
Posts: 183
Location: (That is so not me in the avatar)
shhhhh we wont tell anyone!
This type of buttercream can be hard to work with for some.
1. No Viva
2. Does not Crust
3. No you cannot change the consistancy
4. Perishable-Needs refridgeration
5. Needs to come to Room Temp to serve.
6. Icing gets hard when refridgerated.
I use SMBC only and love it!
This type of buttercream can be hard to work with for some.
1. No Viva
2. Does not Crust
3. No you cannot change the consistancy
4. Perishable-Needs refridgeration
5. Needs to come to Room Temp to serve.
6. Icing gets hard when refridgerated.
I use SMBC only and love it!
you can add more butter to change the consistency...but not by much. it just makes it a little stiffer at room temp
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