We bake cakes and we use swiss meringue buttercream mainly for its taste and texture. However, I wasn’t able to make stiff peaks in the meringue even after beating for approx 10mins using hand mixer. Then when I add the butter, the mixture becomes very loose compared to what I see in youtube. I just add shortening to make it firm.
We live in a very humid climate and it’s summer now so, with that, I wonder if I can completely remove the shortening and just adjust my ingredients and technique.