I’m just hoping someone will be able to confirm if I’m doing this correct - when I make the pastry cream for silk meringue buttercream, I’m cooking it to 170, but when cool, it remains very liquidy. The consistency is definitely somewhat thickened, but still fluid enough to pour off the spoon. Is this correct? I was expecting it to set up more and be more like a pudding consistency (I’ve been chilling it overnight in the fridge).
I used the silk meringue frosting for a friend who is lactose intolerant, so I subbed shortening in for the butter (yeah, blech, but what can you do? making the bride sick on her wedding day wouldn’t be quite the best wedding present). My final frosting was unmanageably soft, though ultimately useable. Of course, with that major sub, I couldn’t be sure if my problems were all due to the shortening or because I did the pastry cream wrong too. I figured someone on here would know, before I try again with the real recipe.