buttercream with meringue

First of all, hello fellow Canadian…. I’ve covered a full cake in bc ruffles, didn’t refrigerate, never have. You could refrigerate if you wanted to, but not necessary. I also always use meringue powder, helps bc crust, stay firm. :o)

thanks for your reply! I so hate buttercream!!! I learned cake decorating in Australia from a place called Planet Cake and they only use ganache. Having moved back to Canada, people like buttercream here and I still have a lot to learn lol. Really appreciate you taking the time to answer :)

Hey June and Karen another canadian here!! :) Like June, it doesn’t need refrigeration unless it’s a fruit and cream filling…I’m impressed Karen that you took a course at Planet Cake!! :)

Thanks Enza- I know I asked the question in the other post, but I forgot about the meringue powder and was worried about the egg whites lol. Im over it now and there is a freshly buttercreamed cake sitting on my counter ;) are you proud lol (BTW….. loving the Canadian support here ;) )

Karen, have you ever tried cooked flour frosting? Traditionally it’s made with all butter, which is what I do, but you can substitute the butter for all or some shortening in the recipe if you prefer. It tastes like SMBC, but not so cloyingly sweet, and without all the work of SMBC. Covers a cake beautifully. Pipes great…I’ve made piped borders, piped flowers. You’ll be a lover of buttercream icing after you try this! Here’s the recipe I use. Follow exactly and you can’t go wrong.
Even Better (!) Cooked Flour Frosting (with flavor variations & Vegan…
leelabeanbakes.com/blog/frosting-filling/even-better-cooked-flour-frosting/

I’ve used the recipe that June mentioned above and let me tell it is delicious. When I first heard of it, I was really skeptical. The thought of cooked flour just didn’t sound good to me. Was I ever wrong. I have made different variations and all has been great. As a matter of fact I’m doing a cake for my daughter this weekend and I’m using the cream cheese version. As far as sweetness, it is similar to SMBC (what I normally use).

ok Im convinced… Ill try that recipe next cake! Thanks June :)

Hi June, I have heard of a cooked buttercream but never tried it…can you use this recipe under fondant?? Can you pipe cupcakes/cake the day before and refrigerate them?? thanks so much xx

Enza….. Yes, Yes and Yes….to all your questions. You don’t have to refrigerate if you don’t want to. Will sit fine on your kitchen counter, unless it’s incredibly hot/humid and you don’t have AC.

thanks so much June…I will certainly try this xx