Stabilized Smbc?

Decorating By say_it_with_cake Updated 7 Dec 2008 , 1:35am by say_it_with_cake

say_it_with_cake Posted 7 Dec 2008 , 12:35am
post #1 of 4

I absolutely adore SMBC and prefer it over buttercream but now that the 30 degree plus (85F) temperatures of summer are here I'm finding it incresingly difficult to work with.

I've read that whipped cream can be stabilized with gelatin, does anyone know if the same technique could be used with SMBC?

3 replies
cakedivamommy Posted 7 Dec 2008 , 12:54am
post #2 of 4

I would also love to know the answer to this, bump!

daisy114 Posted 7 Dec 2008 , 12:58am
post #3 of 4

You could use shortening in place of some of the butter. I've done it before with chocolate smbc and it still tasted great.

say_it_with_cake Posted 7 Dec 2008 , 1:35am
post #4 of 4

We don't have Chrisco here but I've used copha (solid vegetable shortening) brought to room-temp to soften and that helped a bit but it didn't taste as nice as all-butter icon_sad.gif

I haven't tried chocolate smbc, I'm sure it'd taste devine though so I might give it a go next time! How does it affect the texture? Does it thicken it much? I do find my smbc consistency a little soft so it'd be great if the chocolate helped to stiffen it a bit icon_smile.gif

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