Hi all, this June i have a wedding cake and am wanting to use a SMBC for the icing. This past weekend I did a test run batch and although I loved the taste and ease of the icing I found mine to be a bit to soft. When we cut the cake i made it did fine in the beginning but towards the end the cake was to much weight for the soft icing. What i'm trying to get at is, is the SMBC texture supposed to that of a soft whipped cream? If not, what can I do to not get this result, did i do something wrong when making it?
SMBC is much softer than other icings, but shouldn't be so soft that it is unusable or unservable. If it is too soft when you are trying to work with it, chill it down a bit. I see that you are in TX, so I'm sure that has a lot ot do with the serving temp... perhaps you could chill the cake before display and then it would be soft but not too soft by the time you go to cut? You def want to do this for the wedding cake which will have to sit out for hours.