I've got my very first batch of SMBC in the refrigerator right now and I would like to use it to fill a cake for Saturday.
It doesn't have any flavoring in it yet, as my understanding was it is best to wait to flavor right when I wanted to use it.
So my main question is, how do I bring it to useable temperature? Is that room temp?
I want to make it coconut, so I intend to add Coco Lopez cream of coconut. Should I incorporate the cream of coconut while I'm whipping it to useable temp or wait until it's warmed and then add and whip some more.
Or do I need to start with a new batch and add the cream of coconut with the butter?
Thanks to anyone who can help me on this!
When I've done this with IMBC, I let it sit out for a while at room temp, stir it every so often. Once it's soft enough to use, I add the flavoring.
I have also flavored it right at the end of making it, and stored it for later with no ill effects.
Thanks for the advice!
I use SMBC and do the same- I let it sit for a bit until I "feel" its the right temp and then I mix. I usually flavor it when I make it- actually, I've never waited
I've read a couple recipes that made a big deal about not flavoring it until you were going to use it. Not sure what's behind that, but I'm glad to know it's not crucial to wait. Thanks!