Smbc Too Buttery?

Decorating By momma28 Updated 27 Jan 2009 , 3:01am by GI

momma28 Posted 23 Jan 2009 , 11:25pm
post #1 of 21

I used the Well Dressed Cake recipe for smbc. It was a lovely texture but I thought it tasted way too buttery. Plus im way intimidated about smoothing it. Is there any happy medium between american crusting buttercream and smbc? Those of you that use smbc so you alter the recipe at all, tips for that and smoothing.

Thanks

20 replies
JodieF Posted 24 Jan 2009 , 12:53am
post #2 of 21

I add more sugar....I like it a little sweeter. I also use a stick or two of salted butter instead of all unsalted.
It's a different taste, and really tastes buttery when its cold.

I think getting it perfectly smooth just takes a lot of practice. Mine has never been perfect, but a heated spatula helps.

Jodie

prterrell Posted 24 Jan 2009 , 2:24am
post #3 of 21

I have found that salted butter in meringue buttercreams result in a much stronger butter flavor than unsalted butter. I prefer unsalted butter as I find the flavor of the salted to be overpowering.

As for smoothing. Well, practice. It doesn't crust, so you can't use any tricks, just your icing knife and a plastic bowl scraper should get it smooth.

GI Posted 24 Jan 2009 , 2:35am
post #4 of 21

JodieF - how much more sugar to you add? And is this IMBC or SMBC that you are adding more sugar to?

(different cooking technique, for those who wish to know why I asked. icon_wink.gif )

JodieF Posted 24 Jan 2009 , 2:48am
post #5 of 21

I have only made the SMBC, using the 1, 2, 3 recipe, 1 part egg white, 2 parts sugar, 3 parts butter. But, for example, with 1 cup egg whites, I used 2 1/2 cups sugar, and then 3 cups of butter.

I think, like anything else, you have to play with it a bit until you like the flavor. Of course, you could make a smaller recipe than that to experiment.

Jodie

GI Posted 24 Jan 2009 , 5:49am
post #6 of 21

Okay, that makes sense. I made SMBC and thought it a bit too bland, too much like butter. I think it needed to be sweeter. So I ended up mixing 1/2 WBH (which was kinda blande, too icon_wink.gif ) and 1/2 SMBC and it was to DIE for! icon_biggrin.gif And you know, my most critical taste-testers really thought that THIS was my best icing yet. So that made me feel better.

I would like to try a bit more sugar with your recipe. Thanks!

JanH Posted 24 Jan 2009 , 5:56am
post #7 of 21

Combining IMBC and reg. buttercream:

http://www.cakecentral.com/cake-decorating-ftopict-28824.html

HTH

GI Posted 24 Jan 2009 , 6:00am
post #8 of 21

Cool JanH, thanks! I tried getting the stuff to crust up, that was probably the biggest issue right there. icon_lol.gif










(BTW, you are always just a wealth of info at a touch of the keyboard, & I just wanted to say I appreciate it and THANK YOU!!!)

JanH Posted 24 Jan 2009 , 6:46am
post #9 of 21

You're very welcome, GI. icon_biggrin.gif

It's my pleasure to be a CC enabler. icon_cool.gificon_lol.gif

GI Posted 24 Jan 2009 , 7:04am
post #10 of 21
Quote:
Originally Posted by JanH


It's my pleasure to be a CC enabler. icon_cool.gificon_lol.gif





icon_lol.gificon_lol.gificon_lol.gif

ceshell Posted 24 Jan 2009 , 7:34am
post #11 of 21

For smoothing MBC's I highly recommend antonia74's smoothing instructions. They are found by scrolling down to her third post on p2 of this thread: http://cakecentral.com/modules.php?name=Forums&file=viewtopic&t=404613&postdays=0&postorder=asc&&start=15

Take a look at my Santa cake in my gallery if you want to see what you can do with her method!! I couldnt' believe how smooth I got it. First time ever that smooth! (And the top was perfect too, before I decided the design called for a rough surface.) I use the Cake Bible's Mousseline Buttercream (it's an IMBC) recipe.

GI Posted 24 Jan 2009 , 8:14am
post #12 of 21
Quote:
Originally Posted by ceshell

Take a look at my Santa cake in my gallery.




I think I have seen smooth icing on this, but ... am I blind? your Santa? i didn't see a Santa. icon_confused.gif

No matter! Off to bed I go! icon_biggrin.gif

ceshell Posted 24 Jan 2009 , 8:27am
post #13 of 21

oops, I forgot, I did a collage so it's impossible to see which cake it is http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1296480

BTW this was not a shameless plug for my cake, but seriously meant as an example of someone who FINALLY managed to get IMBC smooth! I even sent antonia74 a thank you PM for helping me to get that cake like that. Happy sleeping! I think it's time for me to do the same icon_smile.gif

momma28 Posted 24 Jan 2009 , 2:26pm
post #14 of 21

where can I find the tips for smoothing? Link please if you have it or do I do an article search?

GI Posted 24 Jan 2009 , 5:03pm
post #15 of 21
Quote:
Originally Posted by ceshell

oops, I forgot, I did a collage so it's impossible to see which cake it is http://cakecentral.com/modules.php?name=gallery&file=displayimage&pid=1296480

BTW this was not a shameless plug for my cake, but seriously meant as an example of someone who FINALLY managed to get IMBC smooth! I even sent antonia74 a thank you PM for helping me to get that cake like that. Happy sleeping! I think it's time for me to do the same icon_smile.gif




I am all for shameless plugging for a cake! icon_biggrin.gificon_biggrin.gif However, I know you didn't mean it that way!! icon_lol.gif

(I think I woke up on funny-side-of-bed this morning, I'm having way too much fun for this early for me on a Saturday winder morning!)

GREAT CAKE!!!! THAT cake is soooo smooth!! icon_smile.gif

ceshell Posted 25 Jan 2009 , 1:27am
post #16 of 21
Quote:
Originally Posted by momma28

where can I find the tips for smoothing? Link please if you have it or do I do an article search?



Hi momma28, I put the link in my post above --three posts above your post icon_smile.gif . It's not an article (though it should be!) - her tips were on p2 of a thread that was called "IMBC Photos For Inispiration Please!" She recently reposted the same text in another thread but I forgot which one that was icon_redface.gif

GI Posted 25 Jan 2009 , 2:16am
post #17 of 21

Ceshell - I had searched for an Article or a How To on that, also. Antonia74 technique is very good. I'm glad you led me to that post.

icon_biggrin.gif

didi5 Posted 25 Jan 2009 , 2:33am
post #18 of 21

Here's a tutorial on how to smooth meringue based buttercreams:

http://www.make-fabulous-cakes.com/icing-a-cake.html

Hope that helps!

GI Posted 25 Jan 2009 , 11:15pm
post #19 of 21

Thanks for the link didi5. (Sorry, been busy & didn't see your post! icon_redface.gif )

icon_biggrin.gif

dcabrera Posted 26 Jan 2009 , 6:07am
post #20 of 21
Quote:
Originally Posted by GI

Okay, that makes sense. I made SMBC and thought it a bit too bland, too much like butter. I think it needed to be sweeter. So I ended up mixing 1/2 WBH (which was kinda blande, too icon_wink.gif ) and 1/2 SMBC and it was to DIE for! icon_biggrin.gif And you know, my most critical taste-testers really thought that THIS was my best icing yet. So that made me feel better.

I would like to try a bit more sugar with your recipe. Thanks!





What's WBH??

GI Posted 27 Jan 2009 , 3:01am
post #21 of 21

WBH - Whimsical Bake House. icon_biggrin.gif

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