Help With Swiss Meringue

Decorating By kellycakes4949 Updated 5 May 2008 , 6:49pm by shisharka

kellycakes4949 Cake Central Cake Decorator Profile
kellycakes4949 Posted 5 May 2008 , 1:13pm
post #1 of 4

I want to try a cake with swiss meringue icing this weekend. I have never worked with it before and am looking for some pointers.

Can you pipe with it? Does it spread perfectly smooth? Does it crust? Any insight would be appreciated!

3 replies
springlakecake Cake Central Cake Decorator Profile
springlakecake Posted 5 May 2008 , 2:45pm
post #2 of 4

No, it does not crust. Yes you can pipe with it.

I am still trying to get the hang of smoothing it. I have a problem with getting too many bubbles in mine so I am having a little difficulty. But it does smooth very nicely (when there's no bubbles!).

HerBoudoir Cake Central Cake Decorator Profile
HerBoudoir Posted 5 May 2008 , 5:57pm
post #3 of 4

Nope, it doesn't crust, but when chilled, gets fairly solid due to the butter content. You can also pipe with it but it won't be quite as stiff as decorators/American buttercream.

After the butter is incorporated, you can add some 10x sugar to both sweeten it up and stiffen it a little bit.

shisharka Cake Central Cake Decorator Profile
shisharka Posted 5 May 2008 , 6:49pm
post #4 of 4

Check out this SMBC recipe, it is the only one I use now:

It smooths very nicely with a hot spatula, but you may get a little bit of a yellow tint to the butter from the heat.

Quote by @%username% on %date%