So today is was my first attempt at making SMBC, although it all seemed to go very smoothly i'm still not sure if i did it right. I used the Very Vanilla SMBC recipe i found here, followed it to a T (i'm so not kidding i think i read that puppy like 8-10 times). Nothing seemed to be going wrong and in fact i think it tastes pretty darn good. I do question though the texture. Mine came out looking and feeling like a soft whipped cream. Is this the texture of this icing? I'm wondering if I did something wrong. Can any one with more experience help please? Thanks a bunch.
does anyone have any insight on this?
This is pretty typical of SMBC. It is soft. How long did you beat it? Sometimes no beating it long enough will make it too soft. I like to make sure that my egg whites are cool and pretty stiff before I start adding the butter and I don't add more than a couple tablespoons at a time. I pipe boarders with it, but it is too soft for anything else. It is my DH favorite icing since I learned it in pastry school and he won't eat cake with anything else on it!! It will also set up like butter in a dish if you refirgerate it. Most recommend bringing it to room temp to serve. I like it cold--just qwirky. Good luck!
Empress in rainy Michigan
Yep, soft whipped cream is just right for it. And I pipe just flowers and all that with it too. It won't dry out, but you can freeze and handle them quickly if you need to for whatever design.
Well that makes me fell a little better, the only concern is that when we were cutting the cake towards the end it was falling from the weight of the cake. I had made 2 8" which i torted so there were 4 layers of cakes 3 layers of filling. Maybe i didn't whipp it long enough? I'll give it another go!