does swiss meringue buttercream hold up in heat

Swiss meringue buttercream (SMB) is a type of buttercream that is known for its stability and heat resistance compared to other types of buttercream, such as American buttercream. However, its performance in heat still has some limitations.

SMB is made by whipping a meringue made from egg whites and sugar into a stable foam, then slowly incorporating softened butter. This process creates a strong and stable emulsion that can withstand heat better than other types of buttercream.

In general, Swiss meringue buttercream can hold up well in temperatures up to around 85°F (29°C) to 90°F (32°C), provided it is stored in a cool and dry environment. However, if the temperature and humidity are too high, the buttercream can start to break down and become too soft or runny.

Here are some factors that can affect the heat stability of Swiss meringue buttercream:

1. Temperature: If the temperature is above 90°F (32°C), the buttercream can start to melt and become too soft.
2. Humidity: High humidity can cause the buttercream to absorb moisture from the air, making it more prone to melting and becoming too soft.
3. Butter quality: Using high-quality, European-style butter with a higher fat content can help improve the heat stability of the buttercream.
4. Sugar content: Increasing the sugar content of the buttercream can help improve its heat stability, as sugar helps to stabilize the emulsion.
5. Storage conditions: Storing the buttercream in a cool, dry environment, away from direct sunlight and heat sources, can help prevent it from breaking down.

To improve the heat stability of Swiss meringue buttercream, you can try the following:

1. Add stabilizers: Such as gelatin, corn syrup, or agar agar, which can help improve the heat stability of the buttercream.
2. Use a higher ratio of sugar to butter: This can help improve the heat stability of the buttercream, but be careful not to add too much sugar, as it can affect the flavor and texture.
3. Add a small amount of shortening: Such as vegetable shortening or coconut oil, which can help improve the heat stability of the buttercream.

Overall, Swiss meringue buttercream is a great choice for decorating cakes and pastries, and with proper storage and handling, it can hold up well in heat. However, it’s still important to keep in mind its limitations and take steps to improve its heat stability if necessary.