smooth icing

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Permalink Reply by Pearse Hashmi Franklin on July 6, 2011 at 12:28am

does swiss meringue hold well on july hot weather. or is there a trick how to keep it from melting

Theresa Happe said:

Even though swiss meringue doesn't crust, if you frost the cake, then chill it good, you can go over it again with a spatula and get it much smoother. I find it really easy to frost a cake with this icing.

Karen Marie said:

Judy not all icing crusts especially Swiss and Italian buttercream....so you have to practice getting the edges sharp without the luxury of rollers...IMHO I think Swiss buttercream tastes so much better than icing made with shortening.. never liked the mouthfeel...

Judy Remaly said:

I'm not sure on which website I found this, but it works great. Use a four inch foam paint roller. When the icing crusts, I roll over the icing top and sides. Since it is foam it is washable. I take the clean suds from my dish water and clean the roller and rinse with clear, hot water. I have been useing this method for about a year and have found that it works great. The individual rollers last a few months before needing to be replaced.

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