Ok, I need some suggestions on piping Swiss meringue buttercream. Do people use it to pipe and make flowers and such? My first experience with this icing about 3 years ago was total fail. I didn't realize that when it had the curdled look to just keep beating so I had nasty clumpy icing! Since then I have made caramel and brown sugar Swiss meringue. They we're much better! Nice and smooth, but I was missing the stiffness that I am usually used to with American buttercream and the icing didn't look as nice on my cupcakes. Today I have made lemon Swiss meringue. Tastes so good. Very smooth. I haven't iced my mom's b-day cake with it yet but I can tell it's going to spread on great. The only thing is, why can't I get it to a stiff consistency? Does it suppose to ever get to a stiff consistency? I would love to be able to use this icing more. I think my customers would love it. I just need to know how to make it pipeable--if that's a word!

SMBC is very soft and fluffy but when the weather is cooler it will be easier to pipe.  I piped these with SMBC.

 @Pastrybaglady  your piped smbc is fabulous!  well done.

I think that you can stiffen  your smbc a bit by adding sifted powdered sugar, about a half to a whole cup. 

Thanks MB 

Yes, you can add powdered sugar or cold to stiffen it up a bit.  Also make sure you beat the meringue to stiff peaks and adding soft but cool butter helps as well.

Thanks for the tips. Will the confectioners sugar make it too sweet? @Pastrybaglady  Those are beautiful.  I'm Doing some similar to those today. I hope mine turn out that pretty. 

@cupcakemama3  Another thing, if you have hot hands wear gloves!