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Viktoria Soloviova posted an update
I tried a new Swiss meringue buttercream for cake decorating from course Lisa Cheng. It’s very exciting and meditative. I really enjoy working in this technique
Inês Paler, Marko Savić and 8 others7 Comments-
Elegante, y rico
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Scoolinary Team
Hello Viktoria, beautiful work! Your Swiss meringue buttercream looks smooth, stable, and handled with real care. The piping has a lovely vintage rhythm, and the soft palette feels delicate and elegant. How did you find the consistency for the roses versus the garlands? Keep exploring, this technique can really sharpen your pastry eye.
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@soldamiani Thank you very much. I made the cream exactly according to the recipe; it’s very easy to work with, and the coating and roses are stable, and the cream is easy to color. I tried freezing some for further experimentation.
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Scoolinary Team
@viktoriasoloviova That’s a great result, Viktoria. Swiss meringue buttercream is especially rewarding when it stays stable without losing that silky texture. Freezing a portion is a smart test. When you thaw it, try rewhipping gently and note whether the color, volume, or smoothness changes.
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@soldamiani Thanks! I’ll definitely share my experiment.
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Sous Chef
Absolutely beautiful work! The buttercream texture looks so smooth, and the delicate piping gives the cake such a lovely vintage feel. 😍
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@lanamihajlovic Thanks a lot
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