Love Smbc....wanted To Share

Business By MayWest Updated 15 Jun 2008 , 12:22pm by Linliv46

MayWest Posted 12 Jun 2008 , 2:43am
post #1 of 46

I have a tasting for a bride tomorrow...one has chocolate icing, another cream cheese icing and another vanilla SMBC. Just made one batch of SMBC, divided it into 3 parts, mixed one with melted chocolate, mixed the other with cream cheese and the other did not change. Loved everyone...hopefully the bride will do too!!

45 replies
icer101 Posted 12 Jun 2008 , 2:53am
post #2 of 46

i too make smbc.... love it.... now will try all these flavors... thanks for sharing...

melysa Posted 12 Jun 2008 , 2:54am
post #3 of 46

icon_smile.gif its the best. i've tried making regular bc a couple times since i've "converted" but i just cant handle it. smbc is SO yummy!

shisharka Posted 12 Jun 2008 , 3:01am
post #4 of 46

Yup! SMBC is the only buttercream I use⦠I have flavored it with EVERYTHING from the ubiquitous vanilla to chocolate and various cocoa-based powders, to all kinds of liquors, to citrus peels and juices, to fresh fruit purees⦠works like magic every time!

DesignsByMandie Posted 12 Jun 2008 , 3:04am
post #5 of 46

I hate to sound silly but I have yet to figure out all these abreviations...What is SMBC?? I have the MMF and the BC but have yet to figure out all the rest?? Thanks for the help!!

mgdsue02 Posted 12 Jun 2008 , 3:06am
post #6 of 46

I'm still learning all the abbreviations...what is smbc? I know the bc part, just not the sm. icon_confused.gif

vmertsock Posted 12 Jun 2008 , 3:10am
post #7 of 46

smbc=swiss meringue buttercream
It's a lovely buttercream made by whisking egg whites and sugar over a bain marie till the sugar is dissolved (about 140) then whipped till it's tripled in volume and then you add in softened butter.
It freezes very well, both on and off the cake!

MayWest Posted 12 Jun 2008 , 3:11am
post #8 of 46

SMBC = Swiss Meringue Buttercream...and in my opinion once you make it you'll never have to learn any other abbreviation icon_biggrin.gif

1dessertdiva Posted 12 Jun 2008 , 3:12am
post #9 of 46

It is infallible! There is also IMBC, FMBC, Italian and French.
Swiss is whites with sugar heated then beaten, Italian is a sugar syrup brought up to 248 degrees and added slowly to beaten whites and french is yolks and sugar heated then beaten all have butter incorporated when fully cooled.
ENJOY!
Joan
The Dessert Diva

FromScratch Posted 12 Jun 2008 , 3:12am
post #10 of 46

MMMM.. me too!! Try making it with brown sugar instead of white sugar.. MMMMMMMMM caramel SMBC. Adding lemon curd to it is my favorite right now.. it's so refreshing.

mgdsue02 Posted 12 Jun 2008 , 3:13am
post #11 of 46

Thanks!! I will have to try it, including the variations mentioned here.

melysa Posted 12 Jun 2008 , 3:14am
post #12 of 46

i agree with jeanne about doing it with brown sugar! its the best!!!

http://www.cakecentral.com/cake_recipe-6927-1-Very-Vanilla-Swiss-Meringue-Buttercream.html

bwonderful Posted 12 Jun 2008 , 3:20am
post #13 of 46

Why didn't I think of adding lemon curd to SMBC? Well probably something having to do with all the "potty training suprises" that I've been dealing with lately... but other than that it would make a great refreshing summer cake. Meyer lemon curd would be even better....

MayWest Posted 12 Jun 2008 , 3:20am
post #14 of 46

Next variations on my list, lemon curd and brown sugar. Any others??

dbmiller02 Posted 12 Jun 2008 , 3:20am
post #15 of 46

I have been wanting to try SMBC. The process has scared me off before. What are the essentials you need to make it (i.e. utensils)? Do you have any tried and true tips for making the process easier that you can share?

Thanks!

Juds2323 Posted 12 Jun 2008 , 3:27am
post #16 of 46

I just made my first batch tonight. It seems kind of soft. How do you decorate with this without the decorations melding together?

Judi

RRGibson Posted 12 Jun 2008 , 3:29am
post #17 of 46

Try strawberry, tastes just like ice cream!

sweet2thfairy Posted 12 Jun 2008 , 3:31am
post #18 of 46

All of this sounds great; however, can someone share the SMBC, IMBC, FMBC recipe...PLEAS! Thanks, icon_smile.gif

melysa Posted 12 Jun 2008 , 3:38am
post #19 of 46

dbmiller02, i find that having a metal bowl, a whisk and a saucepan for the double boiler, a stand mixer with a whip and beater attachment is really all i need, other than measuring cups/spoons. i also like to have my butter at room temp instead of cold when i add it. i like lots of flavor, not the recipes that suggest a mere tsp of something. another tip, if it looks curdled at one point, dont throw it out. keep beating it and it will emulsify soon enough and be perfect! bubbles....make a batch to fill your mixer bowl so that you beat less air into it, also whisk on high, beat on low. it makes a difference.

sweet2thfairy, i just posted my recipe on page one.

juds2323, if its really soft, chill it in the bowl for 5 or 10 minutes and then put it back on your mixer on 1 and see if that thickens it up a bit. the decorations should do just fine. sometimes i think it looks to soft but the stuff is really really stable.

FromScratch Posted 12 Jun 2008 , 3:48am
post #20 of 46

It isn't hard to do at all.. all you need is a mixer, a sauce pan, egg whites, sugar, butter, and vanilla.

Just know that it will look great when you first whip it up.. then you add some butter and it falls and gets soupy.. then you add the rest of the butter and if it's a little cool it will get a little lumpy.. then it beats up for a while and it all comes together. And when you chill it to store it it has to come to room temp before you re-whip it and even then it can separate and look god awful, but if you warm it up it will come back together. icon_biggrin.gif

My #1 suggestion is that you use unsalted butter.. salted butter makes it taste too much like butter when you are done. #2 is to use a lot more vanilla than you are used to using. I use 3 TBSP or more per 10 egg batch. It makes it a wedding white rather than snow white, but the flavor can't be beat.

famousamous Posted 12 Jun 2008 , 3:51am
post #21 of 46

Can you make it using meringue powder instead of egg whites?

melysa Posted 12 Jun 2008 , 3:57am
post #22 of 46

you know jeanne, i wish there was a way to edit recipes here. when i posted mine, i said to use half salted butter. but i find now that using all unsalted is good too. i also now frequently use all brown sugar instead of white sugar and use only an 1/8 cup vanilla rather than 1/4 cup... but i cant seem to figure out how to adjust the recipe i posted. oh well.

when i made lemon smbc the first time, i added curd, but think it was too sweet. now i add lemon juice , zest and extract and i love love love it! i can make it more tart that way too if i 'm in the mood.

FromScratch Posted 12 Jun 2008 , 4:18am
post #23 of 46

I wish you could too, but the only way to do it is to ask Heath or Jackie to edit it for you. I have a couple I'd like to edit too. I'll have to try makinf it lemon with the juice and zest.. My lemon curd is really tart, but it is a bit sweet all together. I have to add a lot of curd to make it puckery enough for me. I do love sour stuff though. icon_lol.gif

I have never made it with meringue powder.. it has a bunch of stuff in it.. food starch, gum arabic, cream of tartar to name a few.. I think I'd stick with egg whtes. I heat mine to 160-165 degrees before I whip them up to be safe.

DesignsByMandie Posted 12 Jun 2008 , 4:27am
post #24 of 46

Thanks....You learn something new everyday!! I will have to try it out!!! icon_smile.gif

millionairess Posted 12 Jun 2008 , 4:44am
post #25 of 46

I hv never made SMBC and would love to try but i donrt hv a candy thermometer. It is really expensive here. Is there any other way to know when its just right to remove from the heat?

Thanks

melysa Posted 12 Jun 2008 , 5:21am
post #26 of 46

i often use pasturized carton egg whites just for peace of mind, (its easier too!) . though egg whites from the shell do seem to whip up with a little more volumn. meringue powder to me...seems like it would be not as yummy. i think you can get powdered egg white in some groceries, but sticking to regular ole' egg works great. like jeanne mentioned, heating them with the sugar until the sugar melts, gets it past the temperature needed (160ish) to pasturize it anyway.

melysa Posted 12 Jun 2008 , 5:25am
post #27 of 46
Quote:
Originally Posted by millionairess

I hv never made SMBC and would love to try but i donrt hv a candy thermometer. It is really expensive here. Is there any other way to know when its just right to remove from the heat?

Thanks


for my 8 cup recipe, i usually set the timer for 5 minutes. whiskng constantly, for a smaller batch, about 3 minutes. you dont want the whites to cook (curdle), just to melt the sugar. you can test by putting some between your fingers and feeling for the sugar grain. if its smooth, its ready. still gritty, keep it going.

btw, with smbc, i never use a thermometer. only when i've tried italian mbc, because with that, you are making a sugar syrup and its important not to overcook the syrup or it can burn/harden like candy etc.

millionairess Posted 12 Jun 2008 , 7:49am
post #28 of 46

Thanks a lot Melysa. i will give it a go!!! icon_biggrin.gif

shisharka Posted 12 Jun 2008 , 8:15am
post #29 of 46
Quote:
Originally Posted by dbmiller02

I have been wanting to try SMBC. The process has scared me off before. What are the essentials you need to make it (i.e. utensils)? Do you have any tried and true tips for making the process easier that you can share?

Thanks!




If I got a penny every time I linked to this video, I'd be retired on Bora Bora by now... Easiest SMBC, with clear directions, has never failed me and even just the basic version tastes fantastic:


icer101 Posted 12 Jun 2008 , 4:15pm
post #30 of 46

shisharke, it too love that video.... and i also use her directions on making mine.... it is so good.

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