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Swiss Meringue butter cream under fondant

post #1 of 21
Thread Starter 
I'm wondering if it matters what kind of buttercream to use under fondant? Do I need to use a crusting one or can I use Swiss Meringue?

Thanks!
post #2 of 21
there are a lot of us here who used smbc exclusively under our fondant. works great : )
Pray The Rosary
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Pray The Rosary
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post #3 of 21
Thread Starter 
thanks! that's what i was hoping...it tastes so much better than regular buttercream!
post #4 of 21
does anyone EVER use tinned frostings like betty crocker ?????
or is this a complete sin lol
post #5 of 21
I need a simple recipe for a buttercream for my cucakes
i always use royal icing but want to try to pipe some buttercream
there are too many here
ive no idea what to do and i need to make it today !!
post #6 of 21
Canned icing won't work or hold it's shape under fondant for a smooth fondant finish. If you want to pipe a great star swirl on cupcakes you need a good buttercream.
¢¾Sarah
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¢¾Sarah
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post #7 of 21
Quote:
Originally Posted by Fionathompson

I need a simple recipe for a buttercream for my cucakes
i always use royal icing but want to try to pipe some buttercream
there are too many here
ive no idea what to do and i need to make it today !!



Simple, delicious and as a RI maker, ingredients you've probably already got!:

250g salted butter (can use unsalted, but add 1/2 tsp salt if you use that)
750g powdered sugar
1 tbsp flavouring of your choice
2-3 tbsp water

Whip all the above together in a stand mixer on medium for 5 minutes. Colour as you desire.

HTH!
AKA: bonjovibabe
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AKA: bonjovibabe
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post #8 of 21
thankyou so much
i found a recipe with butter icing sugar vanilla essence and its gorgous
many thanks
post #9 of 21
Quote:
Originally Posted by dailey

there are a lot of us here who used smbc exclusively under our fondant. works great : )



I use a thin layer of it under shortening based buttercream tooicon_smile.gif
I'm not crazy. My reality is just different than yours.
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I'm not crazy. My reality is just different than yours.
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post #10 of 21
Quote:
Originally Posted by dnrlee

Quote:
Originally Posted by dailey

there are a lot of us here who used smbc exclusively under our fondant. works great : )



I use a thin layer of it under shortening based buttercream tooicon_smile.gif



Really? Why? Now I'm totally curious.... icon_confused.gificon_wink.gif
~Kelsie
*In the process of slooowly updating my photos (3 year backlog). More coming soon!*
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~Kelsie
*In the process of slooowly updating my photos (3 year backlog). More coming soon!*
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post #11 of 21
smbc ?
sorry to be such a heathen but what is this ive never seen this abbreviation but then again im from ireland lol
post #12 of 21
I cant get any of my cupcake photos on here either dont know why they wont upload
post #13 of 21
Quote:
Originally Posted by Fionathompson

smbc ?
sorry to be such a heathen but what is this ive never seen this abbreviation but then again im from ireland lol


SMBC stands for Swiss Meringue Buttercream. It's a frosting where egg whites are heated with sugar (over a double boiler) until the sugar melts, but without cooking the eggs. Then the eggs/sugar are whipped into a meringue, and butter is added. It's very smooth and silky in texture and has a nice light, not too sweet flavor. Very similar to Italian Meringue Buttercream (IMBC), but with a different cooking method (egg whites are whipped, then sugar syrup is added to whites, and last butter). HTH!
~Kelsie
*In the process of slooowly updating my photos (3 year backlog). More coming soon!*
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~Kelsie
*In the process of slooowly updating my photos (3 year backlog). More coming soon!*
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post #14 of 21
do you have to add butter to the italian meringue?
post #15 of 21
Quote:
Originally Posted by CakesByDay

do you have to add butter to the italian meringue?


Yes, definitely. It's a major component of the frosting.
~Kelsie
*In the process of slooowly updating my photos (3 year backlog). More coming soon!*
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~Kelsie
*In the process of slooowly updating my photos (3 year backlog). More coming soon!*
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