Smbc Newbie.... Anything I Need To Know???
Decorating By nisha_ru Updated 23 Jun 2008 , 4:36pm by nisha_ru
Hope your SMBC was great. 
You might enjoy Melysa's SMBC recipe, it's very versatile:
http://www.cakecentral.com/cake_recipe-6927-Very-Vanilla-Swiss-Meringue-Buttercream.html
HTH
Let's see... You can adjust the amount of butter. I only use 3 sticks of butter and prefer the less butter taste of it. (I like the well-dressed swiss meringue from here and she gives excellent step-by-step directions).
The longer you beat it, the whiter it gets. Also, if you want white (or at least whiter SMBC), use dye-free butter (generally organic).
Also, I recommend using pasteurized eggs to eliminate any fear of salmonella poisoning.
Really, you can't mess it up. You might just have to beat it for a VERY long time. 
I can't make it using a hand-mixer (don't have the patience) but love making it in my KA. Also, refrigerate it to make it firm then use the hot-knife method to smooth it. Repeat this until you get it as smooth as you like.
You can also refrigerate it until it's firm enought to be scraped off with a putty knife.
Let's see... You can adjust the amount of butter. I only use 3 sticks of butter and prefer the less butter taste of it. (I like the well-dressed swiss meringue from here and she gives excellent step-by-step directions).
The longer you beat it, the whiter it gets. Also, if you want white (or at least whiter SMBC), use dye-free butter (generally organic).
Also, I recommend using pasteurized eggs to eliminate any fear of salmonella poisoning.
Really, you can't mess it up. You might just have to beat it for a VERY long time.
I can't make it using a hand-mixer (don't have the patience) but love making it in my KA. Also, refrigerate it to make it firm then use the hot-knife method to smooth it. Repeat this until you get it as smooth as you like.You can also refrigerate it until it's firm enought to be scraped off with a putty knife.
Thank you so much for these tips! I did use the well dressed cake recipe and thought it was delightful! I was wondering about the yellow color too, and how long I could whip it, so you answered my questions well! I used my KA but didn't want to mix it for too long because i didn't know what it might do!
I'll have to see if I can find pasteurized eggs, I would feel better about using them!
Feel free to add anything else!
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