Great video! Have you tried the recipe? Is it any good?

Kelly

Great video, but I have a question. She says that you don't need to use a thermomether to check to see if the egg whites are 140 degrees. Instead she says to rub some icing between your fingers and if you don't feel sugar that means the mixture was hot enough to melt it and it's ready. BUT does sugar have to reach 140 degrees to melt?? How come when we make kool-aid using cold water it all disolves or "melts"?????

That's a pretty neat video....
I have never made it but can you use merangue powder instead? Just curious....

Thanks

just get the thermometer. 140 is hot - you'll burn yourself! the 140 degrees is because of the egg whites, i believe.

SMBC is very very buttery tasting. not as sweet as decorator BC.

I've been looking for something like this b/c I was having trouble with my SMBC!

I'm going to try this today!

Thanks so much

Great video! Thank you for sharing! Czyadgrl....when you make this, please let us know what you thought!

Great video - thanks for sharing! I plan to try this soon!

You've inspired me to try SMBC!
I hate using shortening (transfats & such), but I've been afraid to try "cooked" icing- the video makes it look totally do-able!

Thanks!!

Sugar melts at a higher temp than 140, that's why she says the egg whites are safe. Sounds really easy, I'll give it a try, too.

I have also been afraid of this icing, this video makes me want to try it. Thanks for sharing.

Ok, I just got done whipping this up!
Some background on my previous SMBC experiments:
- Tried a Martha Stewart recipe
- Tried Toba Garrett's recipe

Think I did not follow proper procedure both times, they both tasted like pure butter to me, and broke down and started squirting out liquid within minutes of icing my cakes (I had refrig'd each for a day before putting on cake.)

I followed the 1,2,3 exactly. While the sugar/egg combo was whipping, it took much longer than 4 or 5 minutes to get "cool" which I would guess is suppossed to be room temp. I whipped for close to 10 minutes and it was still warm to the touch.

I added some butter and could tell it was going to melt it, so I put the whole bowl in the fridge for a few minutes (I think I read elsewhere that you could do this with SMBC).

Anyway, about 5 min. in the fridge and continued to add the butter. Did that "curddle" thing, then popped right back to a nice smooth icing. Added a hint of almond extract.

IT TASTES GOOD! It's buttery, but not overly so like my previous attempts. Has a nice sweetness to it. So far, I like it.

I'm going to put it on a cake now and i'll post back later how that goes...

The only thing is that recipe doesn't make very much. I'm guessing there's around 3 to 3.5 cups max. I'm a little worried if it will cover the cake, but it's practice, so we'll see...

I love Martha Stewart's recipe. I did however use 1/2 salted butter & 1/2 unsalted. Martha uses all unsalted & adds some coarse salt to the mixture. It turned out great. Used it on my Valentine cakes. I just loved the taste. I added white chocolate & Kahlua.

UPDATE!

There is NOT enough icing to cover a 2-layer 8" round cake.
It covered the dam for filling, and I tried a new method on the outside - using a #23 tip to pipe up and dow the sides and just over the top edge.

And that's it. I managed to eek out the thinnest layer for the top of the cake. And no borders or anything extra than the sides of the cake. Now I guess I'll make the 123 SMBC again, have extra and find out what happens when it's put in the fridge.

It smooths like a DREAM with a hot spatula though. Only 2 quick trips around the side and it's like ice, baby!! LOL


execpt I just realized: I used up the last of the butter in the house and only defrosted enough frozen egg whites for one recipe. Well .... time to get creative with the top of that cake.

I do remember the lady saying you could easily double or triple the recipe. Thanks for sharing your experiences with this. I just may give it a try.

Great video, going into my favorites. Thanks much!

Thanks for posting that video! I'm one of those people that learns much better by watching, so it helps me tremendously.

I watched this video a couple of weeks ago and gave it a try, and it was so nasty!! But then i read that you have to use unsalted butter, so i guess that makes a big difference, i haven't tried it again since.

Gel or paste is water based color. The best color o use is oil based color. You can use gel but you will use a lot of it.