Welcome to the Cake Decorators Q&A
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?
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?
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.
Thanks madeitwithlove. Might try the meringue powder. Not sure about the white chocolate- not a lot of people like it!
You could try the shortening as well but I have never tried it and don’t know howit would taste.
I use shortening in the Swiss meringue buttercream recipe I use and everyone loves it! X
MazW, what ratio of shortening to butter do you use?