Swiss Buttercream Issue
Hi All,
Swiss Buttercream* (SWBC)* taste delicious but because it made with butter I tend to frost my cake and then place it back in the fridge. Problem with this is when I take it out (2hrs before) to serve to guest. The SWBC solidified making the taste more like butter. I HATE THIS! Sadly so does everyone else.
I preferred not to place cake in the fridge to avoid this solidified issue since it taste so delicious when you freshly whipped a batch to frost your cake but like most people I serve cake few hours later.
1. How long is it ok to keep a cake out during any events (Birthday, Wedding, Baby reception, etc) to avoid refrigerating. Also,
2. I find Swiss BC not good for decorating. Say making various flower, it doesn’t hold its form at all. It’s too soft.
I am finding myself looking into making Italian Merengue Buttercream to see if it avoid this issue or will it crust up and crack to pieces causing another issue to this new alternative.
Please help me understand and provide tips to help my issue. I ask all bakers because I have to believe someone cross these issues and found helpful solutions. I look forward hearing all your comments, tips and suggestions to buttercream issues.
Thank you all in advance.
Susie
7 Replies
For flowers and other piped decorations it is probably best to use American buttercream or American buttercream with the addition of egg white powder. I’ve never used Swiss or Italian buttercream so I can’t help you with that. My personal preference is ermine or cooked flour buttercream.
The Garden Baker
I refrigerate my SMBC frosted cakes, they are generally just for my husband and me, and if allowed to come to room temp, the frosting is fine.
Sugar Sugar by SSmiley
I have covered cakes in smbc, and not refrigerated at all. I’ve also covered smbc cakes in fondant, and again, did not refrigerate. A smbc cake is fine for 2-3 days unrefridgerated. Only time I would put my cake in the fridge is because of excessive heat and humidity.
Creativity is God's gift to us. Using our creativity is our gift back to God. Clarky's Cakes 😎
I refrigerate all cakes, habit probably.
Sugar Sugar by SSmiley
I refrigerate all my Italian meringue buttercream cakes overnight and suggest they be brought to room temperature for serving. On wedding cakes I have done the same thing and since delivery is usually a few hours before the ceremony and reception the cake and icing are at room temperature and ready for cutting and serving.
Shirley
If you’re concerned about food safety, Swiss meringue buttercream has enough sugar to keep it safe at room temperature for several hours. If your concern is about the buttercream and piped decors melting, using unsalted butter makes a more stable buttercream.
yen galang
I use smbc all the time and it’s fine out for several days (I’m in the UK though so obviously I’d you’re in a warmer climate this wouldn’t hold true for that length of time).
Normal butter can be left out of the fridge for up to 10 days, so add in a ton of sugar and a few days is fine. I should add I do not leave my smbc out for 10 days (although my personal use butter does stay out for many days), just illustrating a point.
The only time I’ve put mine in the fridge was when we were having a heat wave this summer, then I gave it 2hours to come back to room temp before serving (due to the heat this was plenty of time).
Imbc is I believe a bit more stable, but I’ve not made it for a long time so can’t compare. If you ever watch Anne Reardon (how to cook that) she has a YouTube video comparing several types of bc, including how they hold up under heat. It might be useful to you :)
