__Jamie__ Posted 4 May 2009 , 10:09pm
post #1 of

what would you use? I have a few cakes coming up that I'm not excited about using SMBC with. I can get away with using it pretty much all year even in the 115 degree weather we have here. My air conditioning bill is through the roof, and I take a lot of precautions and have the clients sign a contract in blood that they will keep it out of the sun and chilled until serving.....but there is no getting around the fact that this summer I have to use a (gasp!) shortening based icing on a few cakes.

Not thrilled about this at all, but oh well.

So, what's the concensus SMBC users....gotta do it, anyone have a suggestion for something that will take the heat and taste ok? Any recipes to absolutely stay away from....feel free to PM me if you think it would insult someone, don't wanna go there. icon_smile.gif

24 replies
panchanewjersey Posted 4 May 2009 , 10:15pm
post #2 of

So is SMBC all you use on your cakes? Wow, I still have to try that stuff, maybe I'll covert to being a swiss chick.

__Jamie__ Posted 4 May 2009 , 10:24pm
post #3 of

Yep...it's to die for. There is a new popular reception site in town that is indoor/outdoor, areas that open up to the outside, so the temperature fluctuates too much, can't trust the SMBC to hold up.

hazelnut77 Posted 4 May 2009 , 10:31pm
post #4 of

You can substitute a lot of the butter in the SMBC for high ratio shortening. It should work good in the heat since it has a higher melting point. But you still have that fluffier texure as in meringue based bc.

__Jamie__ Posted 4 May 2009 , 10:36pm
post #5 of
Quote:
Originally Posted by hazelnut77

You can substitute a lot of the butter in the SMBC for high ratio shortening. It should work good in the heat since it has a higher melting point. But you still have that fluffier texure as in meringue based bc.




Hmmm.....never thought of that, so you have done it?? Taste was ok? Couldn't taste the shortening, or feel a greasy slick on the roof of your mouth?? I am such a taste snob icon_redface.gif

Normita Posted 4 May 2009 , 10:41pm
post #6 of
Quote:
Originally Posted by __Jamie__

what would you use? I have a few cakes coming up that I'm not excited about using SMBC with. I can get away with using it pretty much all year even in the 115 degree weather we have here. My air conditioning bill is through the roof, and I take a lot of precautions and have the clients sign a contract in blood that they will keep it out of the sun and chilled until serving.....but there is no getting around the fact that this summer I have to use a (gasp!) shortening based icing on a few cakes.

I have been dying to try this icing out...but just have not had time. Can you tell me a little bit about the taste and how it hold us for decorations such as borders etc?? Also, what recipe do you use, if you dont mind me asking? Oh....I'm assuming this icing does not crust....how do you smooth it?

Not thrilled about this at all, but oh well.

So, what's the concensus SMBC users....gotta do it, anyone have a suggestion for something that will take the heat and taste ok? Any recipes to absolutely stay away from....feel free to PM me if you think it would insult someone, don't wanna go there. icon_smile.gif


hazelnut77 Posted 4 May 2009 , 10:46pm
post #7 of

I'm the same way, everything from scratch...but i've done it. I saw in my pastry chef book, the SMBC made with like half of the fat margarine and half butter and it said it would be ok in the heat (not standing outside all day icon_smile.gif ) and you could could play with the ratio of butter Vs margarine.

I used high ratio shortening and only substitute for 16 oz of butter, so it was mostly butter, tasted great. I find that the h r shortening doesn't give you that feel like crisco as much.

Give it a try and play with it see what you think

__Jamie__ Posted 4 May 2009 , 10:48pm
post #8 of

I will...now to track down some Hi Ratio!

hazelnut77 Posted 4 May 2009 , 10:51pm
post #9 of

What botters me is that shortening is more expensive than butter...a 3 lb bucket is around 9 bucks when 4 lbs of butter is around 7..oh well

__Jamie__ Posted 4 May 2009 , 10:53pm

Thanks for the ideas...I might have to try a few things before I am satisfied.

mamacc Posted 5 May 2009 , 6:12pm

What about just using IMBC? Isn't that more stable?

lanibird Posted 5 May 2009 , 6:31pm
Quote:
Originally Posted by Normita



I have been dying to try this icing out...but just have not had time. Can you tell me a little bit about the taste and how it hold us for decorations such as borders etc?? Also, what recipe do you use, if you dont mind me asking? Oh....I'm assuming this icing does not crust....how do you smooth it?




Normita, if you do a quick search of the forums using SMBC and/or IMBC as the search terms, you will find lots of threads that can help you out! Here are a couple to get you started:
http://www.cakecentral.com/cake-decorating-ftopict-404613.html
http://www.cakecentral.com/cake-decorating-ftopict-581389.html (this one has links to other good SMBC/IMBC threads)
http://www.cakecentral.com/cake-decorating-ftopict-594605-smbc.html (a big one, but a good one, with a photo tutorial by fromscratch)

HTH thumbs_up.gif

__Jamie__ Posted 5 May 2009 , 7:17pm

Oh....now I see that you asked a question...it was lost in "my" quote. icon_smile.gif
SMBC is a very light, just sweet enough frosting that does not crust. It lacks powdered and sugar and shortening, so it doesn't taste anything like the heavy frostings most people are accustomed to. It's very gourmet. Just not the best thing for hot/heavy areas if you aren't accustomed to how to store, keep cool and educate your client about what not to do with a cake on a warm day.
If you slowly beat it after you follow the recipe with a paddle, the air will work it's way out. It goes on very smooth, and I scrape with a bench scraper, sometimes warmed a little in hot water, but wiped dry first. The finish is glassy and shiny and perfect.....almost always, unless you forget to work the air out first. Like I do a lot. icon_sad.gif

kansaswolf Posted 5 May 2009 , 7:37pm
Quote:
Originally Posted by lanibird

Quote:
Originally Posted by Normita



I have been dying to try this icing out...but just have not had time. Can you tell me a little bit about the taste and how it hold us for decorations such as borders etc?? Also, what recipe do you use, if you dont mind me asking? Oh....I'm assuming this icing does not crust....how do you smooth it?



Normita, if you do a quick search of the forums using SMBC and/or IMBC as the search terms, you will find lots of threads that can help you out! Here are a couple to get you started:
http://www.cakecentral.com/cake-decorating-ftopict-404613.html
http://www.cakecentral.com/cake-decorating-ftopict-581389.html (this one has links to other good SMBC/IMBC threads)
http://www.cakecentral.com/cake-decorating-ftopict-594605-smbc.html (a big one, but a good one, with a photo tutorial by fromscratch)

HTH thumbs_up.gif




Also, if you're used to and LIKE powdered sugar buttercream, there's a slight possibility you won't like the uber buttery flavor. You may wonder why you would slather a tub of butter on a perfectly good cake, then decide to put it on cinnamon rolls instead, which is tasty...

That was MY sad foray into meringue frostings, but I'm assuming some recipes are better than others! Hope you find one that you like! I will probably try again someday, but I'll stick with my tried and true for now...

__Jamie__ Posted 5 May 2009 , 7:40pm

Improperly made SMBC will taste "uber" buttery. A bad recipe will taste off. Not following directions will cause it flop...all kinds of possibilites. Properly made SMBC is most comparable to a good whipped cream. Sort of...that's the only thing I can think of that it is like when it's all said and done.

en-passant Posted 5 May 2009 , 7:41pm

I use SMBC exclusively. I I were forced to use something else I would quit caking.

en-passant Posted 5 May 2009 , 7:42pm

I use SMBC exclusively. I I were forced to use something else I would quit caking.

__Jamie__ Posted 5 May 2009 , 7:45pm
Quote:
Originally Posted by en-passant

I use SMBC exclusively. I I were forced to use something else I would quit caking.





Oh trust me....I'm with ya! I'm gritting my teeth all the way on this request! I just can't expect "cake muggles" to take care of "my baby" (their cake) and not get mad at me when it melts because THEY didn't follow directions. These are pretty sweet orders too.... icon_lol.gificon_lol.gif

en-passant Posted 5 May 2009 , 7:49pm

LOL.... none o' that nasty WT frosting in my kitchen!

yellobutterfly Posted 5 May 2009 , 8:44pm
Quote:
Originally Posted by __Jamie__

Improperly made SMBC will taste "uber" buttery. A bad recipe will taste off. Not following directions will cause it flop...all kinds of possibilites. Properly made SMBC is most comparable to a good whipped cream. Sort of...that's the only thing I can think of that it is like when it's all said and done.




so Jamie, do you have a recipe that you would recommend? I've been wanting to try Martha's for awhile now, but haven't been brave enough. Also I've read on here that some people have had success for subbing meringue powder (reconstituted I guess) for the egg whites - do you do that or what are your thoughts on that?

And to answer your original question, I use SugarShack's icing and love it!

__Jamie__ Posted 5 May 2009 , 8:47pm

http://www.cakecentral.com/cake_recipe-5453-The-Well-Dressed-Cake-Swiss-Meringue-Buttercream-with-variations.html

This is awesome, this is contributed by another user on this forum....and it's so good. Best to frost the cake soon after making it. Stores well. Just bring to room temp and whip it up again.

__Jamie__ Posted 5 May 2009 , 8:48pm

And no to the meringue powder...I couldn't imagine getting the same results. But if others do...by all means give it a shot!

yellobutterfly Posted 6 May 2009 , 12:39am

Thanks for sharing that, can't wait to give it a try! And for reference sake, can you explain the trick to beating the air out with the paddle (how long, details, etc)?

__Jamie__ Posted 6 May 2009 , 1:22am

After it come together....all creamed together and silky smooth, turn the speed down to the lowest setting and leave it to mix around for about 5 minutes. You're just stirring it around and drawing up all the air out.

lorrieg Posted 6 May 2009 , 1:32am

If SMBC is not appropriate for a cake I'm doing then I use Sugarshack's recipe. I use lemon emulsion for the flavouring or lemon liqueur. Of course that's what I put in my SMBC. Then the cake can sit out without worry of spoilage or the icing sliding off. icon_surprised.gif

You can make Sharon's recipe with half butter half high ratio as well.

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