I am doing a big wedding cake and I would like to use something else besides the classic buttercream (to sweet for me personally). The cake will be done in August so the tempature will be in the 70-80's. But who knows it is Wisconsin it could be snowing LOL. Will any meringue buttercream be stable in that temp? Also what recipes do you use when stacking a 4-5 (220 servings) tier cake? One more question....How do I stack my cakes without leaving spatula of finger marks on the cake that is below??

Thanks in advance for any suggestions

Meringue buttercreams tend to hold up better in heat/humidity than American buttercream, so you'll be fine there. Italian Buttercream is more stable than Swiss, and whiter than French (which will be light yellow due to the egg yolks). Italian Buttercream is a harder process and you'll need to be careful not to burn yourself with the hot syrup, but I think it's worth the effort. I also think it tastes a little better (although I don't like the taste of meringue buttercream anyway) than Swiss.

Recipe below...

I use SMBC and have not had an issue with it melting, even in the hot summer months.

I suggest chilling your tiers completely until the buttercream hardens and then stack. (deliver fully chilled also)

Once your tiers are chilled you can pick them up and place a hand right on top of the tier without leaving a fingerprint.

I use 6 egg whites, 1 1/2 cup sugar, 1 lb butter and 2 to 3 T pure vanilla extract for my SMBC

(Just remember 1/4 c of sugar per egg white and you can add or subtract from this recipe)

You can try my recipes, which are based on standard ratios. These use all butter for the fat, but you can use shortening or whatever combo you prefer. THE METHOD INSTRUCTIONS ARE WRITTEN BASICALLY (I'll assume you know how to cook sugar and whip whites):

Swiss Buttercream (makes about 4c):

Whites 4 oz
Sugar 8 oz

- Combine in bowl over double boiler
- Stir occasionally; Cook till sugar dissolves completely
- Whip on high till bowl feels only slightly warm - room temp

Fat 1 #
- Butter should be cubed and allowed to soften at room temp
- Whip in fat a few pieces at a time, but quickly

Vanilla Extract 1.5 tsp
- Mix in till thoroughly combined

-------------

Italian Buttercream (makes about 4 - 5c):

Sugar 8 oz
Water 2 oz
- Combine, wash down, stir till sugar dissolves
- Cook to 240

Whites 4 oz
- When sugar reaches 220, start to whip whites on low, then high to stiff peaks (careful not to overwhip)
- You have to be careful pouring in the syrup, because it can go wrong here
- Turn mixer down to med-high. When syrup reaches 240, pour syrup in a slow, steady stream into bowl BETWEEN whip and bowl. If it hits bowl, it'll cool and harden. If it hits whip, it'll be flung around the bowl in string-like fashion. Continue whipping meringue till bottom of bowl feels room temp

Fat 18 oz
- Butter should be cubed and softened at room temp
- Whip in fat a few pieces at a time till smooth

Vanilla Extract 1.5 tsp
- Whip in

Oh, I forgot to say that if either one starts to "break" or look curdled after adding the fat, just keep whipping. It should come back together.

As for you other questions, I don't know how big your cakes are. And to keep prints/nicks off the cake when stacking, chill the cakes before stacking them.

It's all I use, check my pics. Just did an outside wedding too.

It stacks no problem as long as your cakes are cold and well-chilled. Do a practice cake 1st though because smoothing it is totally different then crusting and takes some getting used to.

Good luck!

Jen

Thanks soon much! ! What method do you use to smooth it

I get it as smooth as I can then pop it in the freezer for 15 or so minutes, take it out and scrape it smooth with a bench scraper for the sides and a metal ruler for the top. It also fondant covers really great, nice sharp corners.

I "drop" my tiers onto each other. I put the dowel/straws in all the way thru each tier, measure, cut and then put the now cut dowels HALFWAY thru the cake tier. I then gently take the tier going directly above it (mind you, it has chilled very well), align it above the dowels, then gently "sit" the tier on the dowels and watch as it slowly sinks down to the bottom tier. Sometimes if the tier does not go all the way down by itself, I take a small BLUNT skewer and push the tier down with it. HTH
Fedra

Thank you for this post. I always use an American BC, but have always wanted to venture out to IMBC. I made it once for cupcakes, it was so silky, and I was always nervous to use on a stacked cake....thanks for the inspiration!

Woah, that's scary - dropping your tiers on dowels that aren't all the way in your cake? I'd be afraid they go in sideways!

I just switched to SPS and I have to say it's the easiest I have ever stacked a cake, it was totally level and I had no fuss. It was also really easy for my clients to take the cake apart and cut.

Jen

When making SMBC do the egg white and sugar turn white while dissolving the sugar? I just make a batch and I didn't let the sugar dissolveds so its grainy. How long does this take and what temp is the double broiler o?

Jora - If you have a candy thermometer, check the temp of the cooking whites/sugar. When it comes to 160 degrees F, the sugar should be well dissolved and the whites will be stable. As you as whisking, make sure you scrape down the sides to get whatever sugar is on the sides.

As far as temp for the double boiler, I put about an inch of water and bring it to a low simmer, not too hot.

Good luck!

"Dropping" your tiers.. now that is something new I learned today.

It sounds worse than it is.