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Swiss meringue buttercream to cold????

post #1 of 4
Thread Starter 
Hey everyone,

I recently started using SMBC on my cakes and it is amazing at room tempature. Once it gets refrigerated it just isn't the same. I am going to be selling cupcakes out of a cafe and they need to be refridgerated. Is there a recipe out there other than the super sweet powdered sugar based frosting that can make it soft when cold? I don't want my customers turned away from the texture while its cold. Thanks
post #2 of 4
Thread Starter 
Anyone??
post #3 of 4
Well, butter is solid at refrigerated temperatures, so any frosting with butter will be hard. I guess my best suggestion is whipped cream.
post #4 of 4
How about cream cheese frosting?
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