Strawberry Smbc Without Flavor Extract?

Decorating By czyadgrl Updated 7 Mar 2013 , 5:39pm by jennicake

czyadgrl Posted 1 Jun 2007 , 11:02pm
post #1 of 6

Is it possible to use strawberry preserves to flavor my SMBC? I'm afraid that if I add it when or after mixing in the butter that it will break.

Can I melt the preserves down with the sugar and egg whites, and then add the butter?

5 replies
czyadgrl Posted 1 Jun 2007 , 11:33pm
post #2 of 6

ok, I am impatient today. It's already in the mixer. I'll post how it comes out. Looking OK so far.

moydear77 Posted 2 Jun 2007 , 12:01am
post #3 of 6

I add fresh Raspberry puree no seeds to my SMBC all the time. It will break but come back together.

czyadgrl Posted 2 Jun 2007 , 2:27am
post #4 of 6

Thanks! I'm going to try it again sometime just adding the preserves after it's mostly mixed.

What I did this time was add some preserves to the egg whites and sugar while they were heating. It didn't get very stiff when whipping, but mostly there, and seemed to work just fine. No strange liquid seeping from my icing. I could have added more maybe, it wasn't very strawberry-y, but I know for next time how to do it.

THanks moydear77!

miny Posted 7 Mar 2013 , 5:30pm
post #5 of 6
Quote:
Originally Posted by moydear77 

I add fresh Raspberry puree no seeds to my SMBC all the time. It will break but come back together.

Moydear77, can you share the ratio of SMBC per strawberry purée? I'd love to try this. Sounds delicious!  TIA

jennicake Posted 7 Mar 2013 , 5:39pm
post #6 of 6

I add seedless strawberry jam to my SMBC all the time!  Make it as normal, and then add the jam in small amounts after it is done.  As moydear mentioned, it will break but then come back together.  Don't add too much though.

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