Brown Sugar Smbc?

Decorating By drakegore Updated 19 Apr 2009 , 11:50am by fievel

drakegore Posted 24 Mar 2009 , 1:44am
post #1 of 39

i've been searching the site for using brown sugar in SMBC to make caramel SMBC. i saw this mentioned in an older thread, but i cannot find specific information. do i adjust the amount of brown sugar or is it a straight subsitution? so in my current recipe i use 1 1/4 c. granulated sugar, so would i use 1 1/4c brown sugar? should i still add vanilla or is the flavor of the brown sugar ok to stand on its own? do i need to add anything else to get the best caramel flavor in my SMBC?
thank you!
diane

38 replies
baycheeks1 Posted 24 Mar 2009 , 1:59am
post #2 of 39

Good question...hopefully someone can asnwer it...

nickshalfpint Posted 24 Mar 2009 , 2:14am
post #3 of 39

Here are the two recipes I have. I don't know if the exchange is the same for brown sugar to regular sugar though, sorry. I've made both of these once and they are really good. The only thing I would say to add if you want to up the caramel flavor is to add LorAnn's caramel flavoring. HTH

http://howtoeatacupcake.net/2008/03/creme-brulee-cupcakes.html

http://www.marthastewart.com/recipe/brown-sugar-swiss-meringue-buttercream

eneq Posted 24 Mar 2009 , 2:16am
post #4 of 39

increase the sugar by 1/4 cup and decrease vanilla to 1/3 of original. dark brown sugar will give it a deeper caramel flavor if thats what u want.

melysa Posted 24 Mar 2009 , 2:30am
post #5 of 39

here's what is i do:

2.5 cups packed dark brown sugar
1.25 cups pasturized egg whites
5 sticks butter
2 tb pure vanilla

mmmmmmmmmmmmmmmmmmmmmmmmmm

drakegore Posted 25 Mar 2009 , 12:30am
post #6 of 39

thank you all! i appreciate how generous you are with your experience!
diane

p.s. i LOVED to "how to eat a cupcake" blog!

PattyT Posted 25 Mar 2009 , 1:07am
post #7 of 39

I agree with nickshalfpint about the Martha Stewart recipe. It was in an old Thanksgiving issue I had - it's on her web site too. Dark Brown sugar is best. I made it first with Light Brown (because that's what Sams Club and BJ's carry) and it was pale tan - still tasted wonderful. But the Dark Brown looked better and tasted even richer.

I've also made the Maple Buttercream from Martha. You make it like an Italian Meringue buttercream, but instead of boiling the sugar/water, you boil maple syrup. It was so rich and yummy. I'll look for that link for you.

HTH Pat

edited to add link
http://www.marthastewart.com/recipe/maple-buttercream-frosting?autonomy_kw=maple%20buttercream

drakegore Posted 25 Mar 2009 , 1:06pm
post #8 of 39

thank you pattyt!

i am making (experimenting, lol) a pear cake and i think this buttercream will be perfect for it!

diane

aswartzw Posted 25 Mar 2009 , 1:19pm
post #9 of 39

I always just do a regular substitution but it doesn't provide a deep caramel flavor. I might try increasing the sugar and using dark brown sugar as PP suggested.

I also use the brown sugar substitution when making p.b. SMBC. Super yummy!

drakegore Posted 25 Mar 2009 , 1:21pm
post #10 of 39

that's a great idea for pb smbc!

does the brown sugar increase the amount of whipping time needed?

diane

PattyT Posted 26 Mar 2009 , 11:44pm
post #11 of 39

Wow! aswartzw...pb SMBC? I'm a big SMBC lover but have never seen it with pb?

Does it replace all the butter in a SMBC recipe, or just a portion....

Please share - it truly sounds "super yummy"!

Thanks - Pat

melysa Posted 27 Mar 2009 , 4:43am
post #12 of 39

i've never had the guts to try it, i'm too scared it'll break down! however, i've seen recipes adding about 1/4 to 1/2 cup peanut butter slowly at the end. sounds delicious!

melysa Posted 27 Mar 2009 , 10:49pm
post #13 of 39
Quote:
Originally Posted by drakegore

that's a great idea for pb smbc!

does the brown sugar increase the amount of whipping time needed?

diane




i've never noticed a difference.

all4cake Posted 29 Mar 2009 , 5:49am
post #14 of 39

I must thank you all so very much! Night before last, I made smbc using dark brown sugar and the 1-2-3 method(it was more like 1-2-3.125...I had to add 4 more tblsp). Goodness gracious me oh my! It is the most wonderful concoction I have ever spooned into my mouth! I wanted to put it on EVERYTHING!
LL
LL
LL

drakegore Posted 29 Mar 2009 , 3:22pm
post #15 of 39

hi all4cake,
what a great looking cake! i am envious of your roses. whenever i try to pipe roses with SMBC, it just isn't stiff enough to keep the shape and i end up frustrated.
what is the 1-2-3 method? i searched the CC site but couldn't find a reference to it. i sure would like to try it if i can still use SMBC and pipe roses like yours icon_smile.gif.
diane

all4cake Posted 29 Mar 2009 , 3:38pm
post #16 of 39

Thank you for the compliment! If it were powdered sugar buttercream as soft and fluffy-like as this stuff is, they would've been blobs...I need super stiff for my ps bc roses....same goes for my mums but this stuff....I seem to be able to maintain shape to them.

Diann's 1-2-3 swiss meringue buttercream on youtube....1part egg whites, 2 parts sugar, 3 parts butter (1cup whites, 2 cups sugar, 3 cups butter) and of course flavoring. search 1-2-3 swiss meringue buttercream on youtube(I do cook my egg white/sugar mixture longer than she does though)

cecerika Posted 29 Mar 2009 , 4:05pm
post #17 of 39

Gorgeous cake!!! How about refrigeration. I'm always scared to try new recipes with eggs or whipping cream. I never have enough space in the fridge,but getting very bored with my same ol' stuff. Thanks,Chantelle

drakegore Posted 29 Mar 2009 , 4:12pm
post #18 of 39

thank you all4cakes! that is pretty much what i use right now. i must just suffer from the curse of "hot hands". i am seriously thinking of keeping my bags on ice between piping SMBC just so i can get one rose out of them before they become smooshy (highly technical term, lol).

i really hate the thought of having to use a PSBC for roses (making smbc for the cake and the ps for roses...aargh...so many dirty mixing bowls) but i may have to go that way to get it stiff enough. unless anyone knows any tricks to getting SMBC stiffer. does cream of tartar help? i see some SMBC with cream of tartar which i know stabilizes a meringe, but does it help the buttercream?

i just wanna pipe some nice flowers instead of blobs icon_cry.gif

melysa Posted 30 Mar 2009 , 4:16am
post #19 of 39
Quote:
Originally Posted by cecerika

Gorgeous cake!!! How about refrigeration. I'm always scared to try new recipes with eggs or whipping cream. I never have enough space in the fridge,but getting very bored with my same ol' stuff. Thanks,Chantelle




you are dealing w/ the egg white, less chance of bacterica (compared to the yolk) and the heating process pasturizes the whites. the ratio of fat (butter) to sugar allows most mbc recipes to be stable and safe at cool room temp (70' or lower) for up to two days before requiring refrigeration.

__Jamie__ Posted 30 Mar 2009 , 4:24am
post #20 of 39

save

Ok, so does this save this post somewhere special? Never done it before!

melysa Posted 30 Mar 2009 , 4:26am
post #21 of 39
Quote:
Originally Posted by __Jamie__

save

Ok, so does this save this post somewhere special? Never done it before!




yes, since you made a post, this will show up under "my posts" and you can refer back to it when you want to you, you will also recieve email updates when someone else makes a new post.

__Jamie__ Posted 30 Mar 2009 , 5:43am
post #22 of 39

Oh geez, it's no different than clicking "watch this topic" then? Lol...ok, back to just watching the topics!

all4cake Posted 30 Mar 2009 , 2:19pm
post #23 of 39
Quote:
Originally Posted by melysa

Quote:
Originally Posted by cecerika

Gorgeous cake!!! How about refrigeration. I'm always scared to try new recipes with eggs or whipping cream. I never have enough space in the fridge,but getting very bored with my same ol' stuff. Thanks,Chantelle



you are dealing w/ the egg white, less chance of bacterica (compared to the yolk) and the heating process pasturizes the whites. the ratio of fat (butter) to sugar allows most mbc recipes to be stable and safe at cool room temp (70' or lower) for up to two days before requiring refrigeration.




cecrika, I'm sorry I missed the post! Thank you for the compliment! Yes, exactly what melyssa stated.

drakegore Posted 2 Apr 2009 , 1:36am
post #24 of 39

i just made the brown sugar smbc and it is hands down the tastiest buttercream i have ever made. even my "i don't like frosting" DH (which is just downright abnormal) thinks it is fantastic, lol.

i am going to lick all my spatulas before they go into the dishwasher icon_biggrin.gif

CakeandDazzle Posted 9 Apr 2009 , 12:25am
post #25 of 39

thanks for this thread! i only use smbc (YUM) and have never exmerminted past my present recipe... but i know some people that will LOVE pb smbc!! for roses try adding powdered sugar to the smbc before putting it in the bag although it makes it sweeter its still better than psbc and it gets nice and stiff!

drakegore Posted 9 Apr 2009 , 12:33am
post #26 of 39

hi cakesanddazzle!
how much ps do you add to get it to rose stiffness?
thanks!
diane

fievel Posted 9 Apr 2009 , 1:34am
post #27 of 39

Here is a video of the 1-2-3 SMBC method!

http://www.youtube.com/watch?v=uBBoRMWcfNc&feature=related

All4cake that is a beautiful cake! What flavor is the cake??

all4cake Posted 9 Apr 2009 , 2:16am
post #28 of 39
Quote:
Originally Posted by fievel

Here is a video of the 1-2-3 SMBC method!

http://www.youtube.com/watch?v=uBBoRMWcfNc&feature=related

All4cake that is a beautiful cake! What flavor is the cake??




Thank you! I'm not yankin' yer chain when I say that that icing really helped it in making it taste better than it looked. It tasted like one of those decadent coffees (the ones with the whippy stuff on top) from the coffee shoppe.
It was chocolate espresso and vanilla butter layers with alternating layers of the caramel smbc and white chocolate mousse(can't see all the layers really well 'cause it was an end slice where the dams were...makes it just look like the cakes and the icing as the filling).

fievel Posted 9 Apr 2009 , 10:48am
post #29 of 39

Ohhh that sounds DELICIOUS!!!

CakeandDazzle Posted 9 Apr 2009 , 3:13pm
post #30 of 39
Quote:
Originally Posted by drakegore

hi cakesanddazzle!
how much ps do you add to get it to rose stiffness?
thanks!
diane




Sorry I dont measure.... After its all made i add just enough to make it stiffer... and not wayyy yo sweet.

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