i just started working with swiss buttercreme. i love the taste and texture. never thought i would. i am used to using a crusting buttercreme (indydebi receipe_which is family favorite!) and i can get it pretty smooth using the viva towel method and/or rolling pin. but for the life of me i cannot smooth the swiss buttercreme. i did put in the fridge to try to firm it up but still cant get it smooth. any suggestions?

Hello Aundrea, I use the technique used in this wonderful tutorial. I hope it helps you out. Good luck!!

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