Help With Flavored Swiss Meringue Buttercream

Decorating By LindsayH Updated 20 May 2018 , 9:41am by me_me1

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LindsayH Posted 20 May 2018 , 12:35am
post #1 of 3

I much prefer the taste of Swiss meringue buttercream over American buttercream, so that’s what I use most of the time. However, sometimes when I try to flavor it the texture goes wrong and makes it really difficult to spread smoothly on the cake. It happens most when I add anything oily or sticky, like almond extract or honey. It’s almost like it sticks to itself and pulls chunks of buttercream off of the cake. Anyone else have this issue? How do I get that silky smooth texture when I add flavoring? Are my ratios off? Am I over mixing it? Help!

2 replies
KitchenSix Cake Central Cake Decorator Profile
KitchenSix Posted 20 May 2018 , 12:47am
post #2 of 3

How long are you mixing it after you’ve added your flavorings?  Is the smbc ok before the additional flavors?

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me_me1 Posted 20 May 2018 , 9:41am
post #3 of 3

Another question - are you chilling the cake before you spread on the flavoured SMBC? I've had something similar happen when I was trying to do a second coat before the first coat had chilled and firmed up properly.

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