Making SMBC...

Baking By FromScratch Updated 7 Nov 2014 , 10:59am by cazza1

marknelliesmum Posted 23 Jul 2008 , 8:46am
post #121 of 492

Jeanne
Thanks for the recipe, pics etc, I made a batch this morning and it is so silky smooth - you would almost think it was full of chemicals and additives to get the consistency. icon_eek.gif
Can I please ask a further question? ( you are probably sick of hearing that on this thread but that's the occupational hazard of being so fab and providing us with such delicious recipes!)

Apologies if this question has been answered already but could you tell me how long a shelf life this has:
a. stored in the fridge
b. in the freezer and
c. under fondant ( obviously due to lack of refridgeration)

Thanks again

AnneMarie

ps belated thanks to junny629 for the butter stick question

ski Posted 23 Jul 2008 , 1:15pm
post #122 of 492

WoW! Jeanne thanks soooooooooooo much for the tutorial! SMBC is so intimidating and now with the pics it seems less the monster! Yet and still another fab product to try from the folks on CC hoo ray! thumbs_up.gif

FromScratch Posted 23 Jul 2008 , 1:53pm
post #123 of 492

To get white SMBC you will have to use high ratio shortening or a mix of un-salted butter and high ratio. Butter isn't white, but before you add the vanilla it's pretty white. If you don't mind the flavor of clear vanilla you can use that and it stays pretty white even using all butter. I don't like the flavor of clear vanilla, but I have used it for brides who want a whiter frosting. icon_smile.gif
Smoothing it takes practice. I put it on with a #12 round tip and smooth it out with my bench scraper. Then run my scraper under hot but not REALLY hot water and dry it off and use that to swipe around the cake. If you look at the pink cake with the bow on it.. that is SMBC and it is very smooth. It is easily smoother with patience, and it's nice because it does not crust at all so you can work with it for a long time and add more and take some away if you need to.

You can leave SMBC out on the counter for a day or two, so if you use it under fondant and your filling doesn't require chilling, you can just leave it out. Fondant can be chilled.. you must allow it to come to rm temp before touching it or you'll get finger prints, but when it looks dry.. it's good to go. MMF is more tempermental though and doesn't liek to be chilled. I suggest using Michele Foster's Delicious Fondant Recipe here on CC.. it's marvelous stuff.

You can keep it in the fridge for a week well wrapped so it doesn't absorb smells of your chicken parm. In the freezer it'll last for a long time.. at least a few months double wrapped in plastic wrap and put in a zipper bag. When I get mine ready for the freezer I tear a piece of plastic wrap and plop the icing right on that and wrap it up removing asmuch air as I can then wrap it again and pop that into a zipper bag with the air taken out.

FromScratch Posted 23 Jul 2008 , 1:57pm
post #124 of 492

Oh I almost forgot.. you can use it under fondant with no issues.. When you prepare your cake for fondant put on a layer of SMBC and smooth it as best you can and then pop it in the fridge for a while so the icing can get firm. Once you have this take your cake out and roll out your fondnant and cover your cake and smooth out your fondant. If you have some bumps don't worry because once your cake some to temp and your fondant is no longer tacky you can smooth it out a bit more.

aswartzw Posted 23 Jul 2008 , 2:29pm
post #125 of 492

Seriously, SMBC has become my new best friend. Plus, I still have some chocolate SMBC in my freezer (it tastes just like the smoothest ice cream! i love it!).

Also, there is dye-free butter (why they put dye in our butter to make it yellow is beyond me) but it's usually organic. I know the longer I whip mine the white it gets so if you start with dye-free, maybe you can get white?

AKA_cupcakeshoppe Posted 23 Jul 2008 , 3:56pm
post #126 of 492

jkalman i have another question. do you use SMBC to dam your fillings? you use it as it is or do something special to it?

FromScratch Posted 23 Jul 2008 , 4:22pm
post #127 of 492

When I dam in my fillings I use SMBC. icon_smile.gif

Kim040508 Posted 23 Jul 2008 , 4:49pm
post #128 of 492

Alright, I'm new to all this cake stuff. This is going to sound pretty stupid but, what is SMBC?

FromScratch Posted 23 Jul 2008 , 5:31pm
post #129 of 492

SMBC stands for swiss meringue buttercream. It is made by heating egg whites and sugar and then beating that into a meringue and adding butter to that and then flavoring. It is a delicious and silky smooth icing for cakes, cupcakes, fingers.. you name it.. icon_wink.gif

FromScratch Posted 23 Jul 2008 , 5:32pm
post #130 of 492

Oh.. and there are NO stupid questions.. icon_biggrin.gif

dcabrera Posted 23 Jul 2008 , 5:57pm
post #131 of 492
Quote:
Originally Posted by jkalman

Oh.. and there are NO stupid questions.. icon_biggrin.gif





First of of I want to thank you soooo much for all your help. Okay, I did exactly what you said before you even said it. I used clear vanilla and it still came out pretty yellow. I made a practice cake and tried piping light blue onto my cake and it came out turquois. What am I doing wrong? I let it beat for a very long time. The first time I used regular vanilla and this time I used clear vanilla. Another question.. What do you mean by the whole ratio thing? I'm supper confused, but I love the taste of SMBC.

AKA_cupcakeshoppe Posted 23 Jul 2008 , 6:43pm
post #132 of 492
Quote:
Originally Posted by dcabrera

Quote:
Originally Posted by jkalman

Oh.. and there are NO stupid questions.. icon_biggrin.gif




First of of I want to thank you soooo much for all your help. Okay, I did exactly what you said before you even said it. I used clear vanilla and it still came out pretty yellow. I made a practice cake and tried piping light blue onto my cake and it came out turquois. What am I doing wrong? I let it beat for a very long time. The first time I used regular vanilla and this time I used clear vanilla. Another question.. What do you mean by the whole ratio thing? I'm supper confused, but I love the taste of SMBC.




CMIIW but i think jkalman meant hi ratio shortening like sweetex or alpine, as compared to what i would presume is regular shortening like crisco.

when i made my second batch of SMBC i couldn't get it really white but it was like ivory, lighter than ivory but not really bright white. it rendered color very well too. i use americolor gels.

dcabrera Posted 23 Jul 2008 , 7:31pm
post #133 of 492

Would I just use the same amount of shortening as I would butter? Would it change the taste drastically? Do you thing if I add white americolor it would help?

FromScratch Posted 23 Jul 2008 , 8:10pm
post #134 of 492

Yes.. I was talking about hig ratio shortening which is different than using crisco. I am not sure how crisco would behave. SMBC made with butter will never be bright white.. it is always going to be yellowish and you will have a bit of a time achieving true colors like blue and purple.. they will always be a bit on the grey or yellow side. I find that Land-o-Lakes butter is the white-est butter you can easily get. If you truely require bright white SMBC, the only way to get it is to use high ratio shortening such as alpine or sweetex. You could try adding some bright white to it or even a TEENY bit of violet to it since violet is on the opposite side of the color spectrum of yellow and in VERY small quantities can cancel eachother out. If you try this do it slowly.. toothpick tips at a time.. or you;ll end up with grey icing.. not as appealing.

dcabrera Posted 23 Jul 2008 , 8:52pm
post #135 of 492
Quote:
Originally Posted by jkalman

Yes.. I was talking about hig ratio shortening which is different than using crisco. I am not sure how crisco would behave. SMBC made with butter will never be bright white.. it is always going to be yellowish and you will have a bit of a time achieving true colors like blue and purple.. they will always be a bit on the grey or yellow side. I find that Land-o-Lakes butter is the white-est butter you can easily get. If you truely require bright white SMBC, the only way to get it is to use high ratio shortening such as alpine or sweetex. You could try adding some bright white to it or even a TEENY bit of violet to it since violet is on the opposite side of the color spectrum of yellow and in VERY small quantities can cancel eachother out. If you try this do it slowly.. toothpick tips at a time.. or you;ll end up with grey icing.. not as appealing.





Is there a big difference in taste if I use shortening?

SugarMama602 Posted 23 Jul 2008 , 8:58pm
post #136 of 492

What a cool thread. I'm so excited to try this out now. Sounds DELISH! I have a question about making it chocolate, though.

Do you have to add ganache? Or can you just use melted chocolate? Or cocoa? Does anyone have a ganache recipe they swear by?

I'm so excited to try this!

FromScratch Posted 23 Jul 2008 , 9:01pm
post #137 of 492

I personally haven't made it with the shortening since I don't mind the color, but I would imagine there would be a slight difference. I know a few people who use it and they say it's still REALLY good. You could try 1/2 and 1/2 to start and go from there. icon_smile.gif

mjballinger Posted 23 Jul 2008 , 9:15pm
post #138 of 492

Jeanne,
Awesome recipe and directions, thank you! I had to make an "emergency" red velvet cake for a friend of mine, who know one had remembered to get a cake till the last minute. The SMBC tasted delicious on it! I hadn't made it before, but you inspired me and it turned out wonderful my first time at bat!

Thanks again,
Jen

chillysmommy Posted 23 Jul 2008 , 9:23pm
post #139 of 492

OK, so what did I do wrong? I have tons of bubbles...
LL

FromScratch Posted 23 Jul 2008 , 9:23pm
post #140 of 492

When I make SMBC I usually just add some melted chocolate to it.. melt it and let it cool until it's cool to the touch but still pourable and add it in.

For ganache I do 8 ounces of dark chocolate and 1 cup of cream. Bring the cream to a boil in a sauce pan and take it off the heat and add the chocolate into the cream and let it sit for a few minutes and then stir until smooth and glossy. Let it come to room temp before adding it to your SMBC. icon_smile.gif
Jen I am so glad that it worked well for you! icon_smile.gif

FromScratch Posted 23 Jul 2008 , 9:25pm
post #141 of 492

Chillysmom.. that looks about right for the before you run a warm spatula over it stage. icon_smile.gif

chillysmommy Posted 23 Jul 2008 , 9:35pm
post #142 of 492

OK, so I had it in the fridge for a little while and then tried to smooth it again. It might be my imagination, but I think it helped a LITTLE. Is that what the problem might be, or could there be something else I'm missing... thanks!

chillysmommy Posted 23 Jul 2008 , 9:37pm
post #143 of 492

OK, so I did it backwards. I cooled instead of warmed. Actually, the picture is after I used a warmed up a benchscraper with warm water like was mentioned before. Maybe it should have been warmer. So, I am on the right track though, the bubbles are ok at first?

FromScratch Posted 23 Jul 2008 , 9:54pm
post #144 of 492

You can chill it completely and scrape it to smooth it, but I think that comes out streaky. I always smooth it before I chill it.

AKA_cupcakeshoppe Posted 24 Jul 2008 , 6:36am
post #145 of 492

i use half a cup of shortening to 1 cup of unsalted butter. it tastes really good.

i have two sticks of unsalted butter left in the fridge and am dying to bake a cake so i can make smbc out that butter. i'm pathetic, aren't i? LOL

jkalman when you add the ganache to your SMBC, what's the texture like? have you tried whipping the ganache first before adding it to SMBC?

i have so many questions because i really think this is the buttercream for me. icon_smile.gif

FromScratch Posted 25 Jul 2008 , 1:34am
post #146 of 492

I usually just run a spoon through it and plop it in. The texture is nice.. a bit soft, but workable. icon_smile.gif

AKA_cupcakeshoppe Posted 25 Jul 2008 , 7:12am
post #147 of 492

diet??? what diet??? LOL

i have to bake something this weekend. i need an excuse to make SMBC lol

FromScratch Posted 25 Jul 2008 , 12:23pm
post #148 of 492

LMAO.. I think I'll have to follow your lead.. Chocolate cake.. filled with peppermint SMBC.. topped with chocolate SMBC sounds just about right to me.. icon_wink.gif

clubcakes Posted 2 Aug 2008 , 3:11am
post #149 of 492

Thank you so much for your time and wonderful advice. I love brilliant talented people... I love those willing to share their extensive knowledge even better. How selfless of you!!!! Thanks for taking time to help!!!

AKA_cupcakeshoppe Posted 2 Aug 2008 , 9:45am
post #150 of 492

has anyone tried adding espresso powder or cofee to SMBC?

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