Swiss Mergine Buttercream

Decorating By jamiemonster Updated 27 Jan 2007 , 3:40am by Monica_

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jamiemonster Posted 26 Jan 2007 , 10:57pm
post #1 of 6

Is this really easy to work with and does it act the same as reg. BC? Can you make stiff med and thin?
Thanks

5 replies
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mlynnb Posted 27 Jan 2007 , 1:04am
post #2 of 6

I don't know the answer to this, so I'm bumping you---I'd also like to know!

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moydear77 Posted 27 Jan 2007 , 3:21am
post #3 of 6

No it is nothing like crusting butter cream. Does not crust, Can melt in high heat and you can only change the consistancy by heating and cooling. Also it takes water based gels but you will need alot. Oil based are best to color. I pipe borders and such with it. Also I keep mine refridgerated and best served at room temp because it gets hard like butter.

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Monica_ Posted 27 Jan 2007 , 3:26am
post #4 of 6

I will also be trying this recipe for the first time. I assume that using powdered egg whites should work?

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moydear77 Posted 27 Jan 2007 , 3:29am
post #5 of 6

I have never used powdered but some have with good results.

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Monica_ Posted 27 Jan 2007 , 3:40am
post #6 of 6

I just can't risk using regular egg whites being pregnant lol. I read that the meregne powder(can't spell that!) can be whipped into a usable form, and is safe.

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