Swiss Meringue Buttercream Transfer
Decorating By Persephanie Updated 6 Dec 2019 , 6:44pm by Persephanie
So I've made buttercream transfers using buttercream with all butter and it's always worked fine. Maybe a little grainy or streaky, but not sure if crisco would change that. Wondering if anyone has tried the easy swiss meringue made with powdered sugar?
I have not, but since it is made with butter and sets up firmly in the fridge, it should work fine.
Thanks for responding. I tried it with some extra I had in the freezer and it seemed like it was separating while piping and it seemed oily. It may have been because it had been previously frozen and I hand whipped it instead of using my mixer. I realized later that I forgot I was working with swiss and not ABC frosting.
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