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asked June 30th 2015

Swiss Meringue Buttercream and this heat

What can I do to stabilise SMBC in this heat? It’s in the mid to high 20s and I know my SMBC just won’t hold up in those temperatures. Any advice on how to stablise it? Maybe substitute trex for some of the butter? What would this taste like?

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What can I do to stabilise SMBC in this heat? It’s in the mid to high 20s and I know my SMBC just won’t hold up in those temperatures. Any advice on how to stablise it? Maybe substitute trex for some of the butter? What would this taste like?

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Hi jdsantos

Swiss meringue buttercream isn’t really recommend for use under sugarcane in hot conditions unless it can be kept refrigerated.
It’s possible you could stablise it by beating in a tablespoonful of meringue powder. Adding melted white chocolate could also help. The amount would depend on the quantity of buttercream you already have. Ideally though it should be kept refrigerated.

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Thanks madeitwithlove. Might try the meringue powder. Not sure about the white chocolate- not a lot of people like it!

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You could try the shortening as well but I have never tried it and don’t know howit would taste.

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I use shortening in the Swiss meringue buttercream recipe I use and everyone loves it! X

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MazW, what ratio of shortening to butter do you use?

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