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Which is a better buttercream to use before you apply fondant..Swiss Merigue or Italian Meringue ??

Hi Cake LAdies..

I have seen countless videso on how to make these buttercreams..and was curious to know which you prefer to use before applying fondant. I am trying to get a better buttercream recipe as the one I use just doesnt hold up well under my fondant...usually get lumps and I am thinking that the buttercream just isnt holding up well to the weight of the fondant...any thoughts???

 

it is the WASC cake I am using below so I know it isnt the cake that is too soft...

 

 

Thanks Ladies:)

 

 

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I like Swiss Meringue. I use the carton of pasteurized egg whites or powdered that way I don't have to worry about the temperature off the Ew's. The recipe I use :
http://cakecentral.com/cake-decorating-ftopict-594605.html
It's so easy!
Thansk so much tanisha..never heard of Dixie icing but will try it ..just ordered the sampler pack.


Tanisha Lane said:
I prefer Dixie icing under fondant and i just use a crumb coat. this icing is really stable and its a high humidity icing so it handles heat very well and also handles the weight of the fondant and its not too sweet either. :) www.dixiesicing.com

When it comes to making buttercream I prefer the italian meringue buttercream, just a personal preference though. i have to refrigerate it though if using under fondant cause if it gets just a little warm it doesn't hold up well at all but taste great. this is the one i make!
http://www.food.com/recipe/mr-browns-italian-meringue-buttercream-2...
Thanks Keegan..will try that version of SMBC...hubby's birthdya next week will have to try that on ihis cake.



Keegan Luvs Cake said:
I like Swiss Meringue. I use the carton of pasteurized egg whites or powdered that way I don't have to worry about the temperature off the Ew's. The recipe I use :
http://cakecentral.com/cake-decorating-ftopict-594605.html
It's so easy!
Hi there,
I have used the Italian Mer. B.Cream on a fondant covered cake before, and i found it too soft to hold fondant, and from what I've been told the swiss version is quite similar.
There are so many different recipies out there that I eventually gave up on them, and came up with my own alternative!
basically i put some shortening (at room temp) (I use trex here in ireland) into the bowl of my mixer and whisk until soft. then add a little milk, then add sifted icing (powdered) sugar until it starts top appear dry, and add a little milk or cream until the right consistency is achieved. You can add more sugar followed by more milk or cream at this stage to get a larger quantity. At any stage add some flavouring to the mix.
A lot of this recipe relys on the eye and by taste and texture, give it a go, you'd be surprised at how it'll turn out! :o)
that is awesome...would you believe I still make my cakes by hand...and hand mixer...I cream my sugar and butter by hand...lol...Her buttercream recipe is one of the best..let me know how the buttercream turns out and any dos and donts you would after having made it...
:)
Will stay tuned!!!!
Hi Deidre...you are talking the good stuff and the high ratio shortening to use to make buttercream..must try your recipe and will let you know how it turned out..thanks again...have great day!


Deirdre Fanning said:
Hi there,
I have used the Italian Mer. B.Cream on a fondant covered cake before, and i found it too soft to hold fondant, and from what I've been told the swiss version is quite similar.
There are so many different recipies out there that I eventually gave up on them, and came up with my own alternative!
basically i put some shortening (at room temp) (I use trex here in ireland) into the bowl of my mixer and whisk until soft. then add a little milk, then add sifted icing (powdered) sugar until it starts top appear dry, and add a little milk or cream until the right consistency is achieved. You can add more sugar followed by more milk or cream at this stage to get a larger quantity. At any stage add some flavouring to the mix.
A lot of this recipe relys on the eye and by taste and texture, give it a go, you'd be surprised at how it'll turn out! :o)
you'll have to forgive me, in Ireland we use quite different terms when it comes to baking, but if you mean is it a 'rich' buttercream' then yes, and it can be quite sweet, depending on how much sugar you use, but its what I always use, and after a few goes you know what is right for you! After all its how all these existing recipies began....trial and error! Good luck with it! Off to bed here now, 1am in Ireland! Sleep well! :o)

Sweet Art Cakes! said:
Hi Deidre...you are talking the good stuff and the high ratio shortening to use to make buttercream..must try your recipe and will let you know how it turned out..thanks again...have great day!


Deirdre Fanning said:
Hi there,
I have used the Italian Mer. B.Cream on a fondant covered cake before, and i found it too soft to hold fondant, and from what I've been told the swiss version is quite similar.
There are so many different recipies out there that I eventually gave up on them, and came up with my own alternative!
basically i put some shortening (at room temp) (I use trex here in ireland) into the bowl of my mixer and whisk until soft. then add a little milk, then add sifted icing (powdered) sugar until it starts top appear dry, and add a little milk or cream until the right consistency is achieved. You can add more sugar followed by more milk or cream at this stage to get a larger quantity. At any stage add some flavouring to the mix.
A lot of this recipe relys on the eye and by taste and texture, give it a go, you'd be surprised at how it'll turn out! :o)
I've switched to mostly using ganache as a crumb coat under my fondant.
I second that notion..but sadly I have encountered some people that dont like choclate..and therefore requested buttercream..I love planet cake's ganache frosting..and it holds up beautiful to Florida's humitidity..but buttercream and I are not very good friends but I keep trying....
thanks for your kind comments;)
~brigid


JR said:
I've switched to mostly using ganache as a crumb coat under my fondant.
I also have started using ganache. I like it a lot. You can use white chocolate ganache if you don't like/want regular chocolate. I really like the results.
1lb shortning (cold)
8oz of unsalted butter( cold)
1lb 4 oz powder sugar
1oz vanilla xtract
2 oz cold water
1 tsp salt
3 tbls meringue powder
cream butter,then shortning ,when creamed completly, add everything else at once mix for 5 minutes on high scraping the sides as u go
That is great thanks so much for sharing will tryout your recipe but have to say really prefer the ganache below..must try it..you wont regret it:)


Jose Rodriguez said:
1lb shortning (cold)
8oz of unsalted butter( cold)
1lb 4 oz powder sugar
1oz vanilla xtract
2 oz cold water
1 tsp salt
3 tbls meringue powder
cream butter,then shortning ,when creamed completly, add everything else at once mix for 5 minutes on high scraping the sides as u go

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