Decorating By lyndya Updated 17 Jan 2017 , 1:11pm by Minh Cakes

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lyndya Posted 9 Jan 2017 , 6:22pm
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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cakingandbaking Posted 17 Jan 2017 , 3:10am
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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Minh Cakes Posted 17 Jan 2017 , 1:11pm
post #3 of 3

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