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icing question

post #1 of 2
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I have fallen in love with swiss meringue buttercream.......however find it gets too soft too fast and does not seem to hold designs (i.e. flowers) as well as traditional american buttercream.  What icing can I use that will taste great like swiss meringue but hold up better?  Do you have a trick to thicken swiss meringue buttercream so it holds shapes better?   Thanks everyone

 

deb

mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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mom to Christine, John, Michele, Joseph & Peter......grandma to Zachary and Colette
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post #2 of 2

Have a couple of bags filled with the buttercream and pop them in the fridge when they get too soft.

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