Swiss Meringue Or Regular Buttercream?

Decorating By AlyssaTruluck Updated 14 Jun 2012 , 2:07pm by Lovelyladylibra

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AlyssaTruluck Posted 14 Jun 2012 , 1:18pm
post #1 of 2

I've been trying to decide which one I'd like to try. I need a good decorator icing that tastes good, doesn't dry out, and doesn't leave that gritty, slick feeling in your mouth.. I've read good things about Swiss Meringue, but 1. can you dye it? and 2. Does it hold up well in the heat? (I'm wanting to make a cake for my sister's summer birthday.) If not, would a regular buttercream work for hot days and can you dye it as well? Sorry! I've only ever used shortening based icings. I didn't even know there were any other kinds..

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Lovelyladylibra Posted 14 Jun 2012 , 2:07pm
post #2 of 2

Swiss to me, is the best. You can easily color it. It melts like snow in the heat (im going to test my recipe with shortening to see how different it comes out.

But a good american buttercream can taste just as good and smooth, you can add shortening to it so it can be heat resistant and you can get very vibrant colors.

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