Can You Pipe With Swiss Meringue Buttercream?
Decorating By carmenid Updated 22 Jun 2009 , 2:53pm by drakegore
really? I just did it again last night and it is still too soft to pipe with.
I use the 1,2,3 swiss meringue buttercream recipe that I found on youtube:
1 cup of egg whites
2 cups of sugar
3 cups of butter
1 teaspoon of flavoring.
is this the same recipe you use?
I learned how to make SBC from a Toba Garrett cake book but i've modified it a bit. I use 11 egg whites (using large eggs) 2 lbs of butter and 2 cups of granulated sugar and one tablespoon of flavoring. Make sure the butter is not too soft. It should still be firm in the middle. I agree - whip the meringue until you get stiff peaks. Not the kind that sorta melt back into the bowl. I've never been able to make roses with it but I've had no problem making other flowers with it. I do go back and forth to the fridge to firm up the SBC as I work with it. My hands get hot.... good luck - don't give up..... 
smbc recipes vary fairly widely in the butter used. that ratio is fairly flexible.
the recipe i love is:
5 egg whites
1 1/4 cups sugar
1 lb butter (4 sticks)
up to 1/4 cup flavoring
the ratio that is important is eggs to sugar...for every egg, there should be 1/4 cup sugar.
....also, i think at 1 tsp flavoring, you are really not going to be doing right by your smbc 
diane
Quote by @%username% on %date%
%body%