Any Swiss Meringue Tips?

Decorating By candee2300 Updated 7 May 2008 , 12:29pm by FromScratch

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candee2300 Posted 7 May 2008 , 12:21pm
post #1 of 2

I really love the taste of swiss meringue buttercream instead of the American buttercreams (pwdr sugar crisco). But I find it is sooo soft and hard to work with. I definitely do not have experience with buttercream but want to improve alot. Does anyone have any tips on using smbc? Especially under fondant. Thank you sooooo much.

1 reply
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FromScratch Posted 7 May 2008 , 12:29pm
post #2 of 2

It shouldn't be really really soft.. if it is then it's most likely too warm. If you let it cool down a little it should be better to work with. If it gets too cool though it will be hard to work with too. There's definitely a learning curve. icon_smile.gif

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