post #1 of 3
used a meringue buttercream (pasteurized egg whites) for 5 tiers of wedding cake, and it took me 20 lbs of butter. Anyone used part sweetex as a substitute to cut down on costs???? Any other suggestions? I really like the texture and stability of this as opposed to 'American' buttercream. thx
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post #2 of 3
If you Google "Sweetex recipe" or "Sweetex substitution" a lot of helpful sites should pop up. Here's a previous CC thread about it: http://www.cakecentral.com/forum/t/17484/how-do-i-use-hi-ratiosweetex
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