I made Swiss BC using butter and it was too buttery (for my taste) but my family loved it. It crusted.
I made BC using crisco, heavy cream and CS and it came out "cool whip" like. Fluffy but not stiff. Good though.
I made BC using crisco and CS, the end result was the same as if I used heavy cream.
I am not sure why my BC is not stiffening. I dont want too add more CS because its already sweet as it is. I dont know what too do. I have a tub of "buttercream cool whip" that is too thin too ice my cakes with.
I prefer not too use butter because I dont like the butter taste. It just tastes like sweet butter.
AYour smbc crusted? What was your recipe??
Half carton egg whites (dont know how many egg whites that is)
1 1/2 cup sugar
8 sticks butter
ANot sure what vanilla syrup is, but I wonder why it crusted. That shouldn't happen!
The syrup that you put in your coffee.
Maybe crusted is the wrong term. It "hardened" to a stiff consistency but not stiff enough too make decorations.
I agree with AZCouture. I'm wondering what role the vanilla syrup might have played. Does your recipe call for that, or were you out of vanilla? I've just never seen any SMBC recipe with that ingredient.
Me neither, hence my confusion.
The issue isnt with SMBC. That came out fine except for the overly buttery taste.
The problem is the regular BC and the consistency of it which is not getting stiff. Its staying at a whipped consistency and I do not know how too get it stiff.
Four sticks of butter in your SMBC recipe would be just fine. Eight seems like a lot if you're only using 6 egg whites. This will definitely help with the buttery taste. As for your regular BC, it's hard to say without knowing what ingred ratios you're using.