Swiss meringue buttercream help please!
Hi guys,
So it was my first time making a SMBC. It tasted good but a little bit buttery. My problem is that it was too soft despite being smooth. I placed the bowl in the fridge for 20mins but still the same. It holds its shape fairly well but I couldn’t pipe stiff roses on cupcakes, and when biting through it was too soft. Any ideas what i can do to fix this? I used room temperature butter and let the egg whites cool. Heres my ingredient measurements.
3 egg whites
1 cup sugar
170g butter
Thanks :D
1 Reply
My recipe is 1,2,3 let’s say 1/2 cup egg whites, 1 cup granulated sugar , 11/2 cup butter. Heat in double boiler egg and sugar till you can’t feel the sugar granuals. Pour in mixer and mix until a medium peaks ( I don’t cool mine). Then add room temp butter I keep some a little colder. If it doesn’t come together thick your butter is to soft add a little more cold. Add vanilla and I like almond. Hope this helps
