Swiss Meringue Buttercream

Baking By MUTIAT Updated 13 Dec 2019 , 10:59pm by SandraSmiley

MUTIAT Cake Central Cake Decorator Profile
MUTIAT Posted 13 Dec 2019 , 5:57pm
post #1 of 2

Hello everyone, it's my first time trying SMBC, it was going great till I finished adding the butter cubes then I changed to paddle, it became slightly soupy and i popped it into the fridge. Now I have rewhipped for only 1 minute and it looks good but I'm not sure it's enough plus do I have to leave to return to room temp before frosting with it or I can use it as cold as it is.  

My ingredients

Butter-400g

Sugar-230g

5 egg whites

1 reply
SandraSmiley Cake Central Cake Decorator Profile
SandraSmiley Posted 13 Dec 2019 , 10:59pm
post #2 of 2

If it is sufficiently whipped, judging by texture and consistency, and warm enough to spread, you can use it right away.  If it is too stiff, let it warm up for a few minutes.

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