Tell Me About Smbc, Please

Decorating By ZlatkaT Updated 9 Aug 2009 , 5:47pm by drakegore

ZlatkaT Posted 8 Aug 2009 , 2:38pm
post #1 of 9

I viewed some videos, and read posts. And I am interested in this icing. Before I try it, would you tell me more about the taste? Is it tastes like the icing they use in supermarket bakeries? I don't like their icing, and wonder if this is the same. Do you taste the egg whites in it?
Also if this icing is not crusting, is it easy to smooth the cakes? I guess after refrigerating, there is no way for other touch ups..
Please tell me your experiences with this icing. Thank you

8 replies
ZlatkaT Posted 9 Aug 2009 , 12:28am
post #2 of 9

I guess I am on my own with this experiment...?

bellabiaggio Posted 9 Aug 2009 , 12:51am
post #3 of 9

This is the first time that I saw this on the home page today. Sorry that you haven't had a response since you posted this morning icon_smile.gif In my experience, SMBC is lovely. It takes a lot more time to make than an traditional sweet buttercream, but in my opinion, it tastes better. It has a silky, buttery flavor. It smooths very nicely and once you put it back in the fridge, it will firm up. I always put fondant over it so I am not sure how easy it is to fix in the end. I don't think that it tastes the same as the supermarket cakes, less sweet than those. Try it, I think that it is well worth it. Good luck!

ZlatkaT Posted 9 Aug 2009 , 1:01am
post #4 of 9

Thank you for you respond, I know it is had to decribe the taste in writing. I just remember the Vons cakes, and never liked their frosting, I think I always had the egg white aftertaste, so I was just wondering if this is the same icing.
I sure will try it. Is it pipe nicely for borders? Or I should I put some powdered sugar in it to stiffer?

drakegore Posted 9 Aug 2009 , 4:10pm
post #5 of 9

hi,
i think you will find it tastes nothing like supermarket bakeries icon_smile.gif. silky smooth and light on the tongue....and it is never, ever grainy.
it is less sweet than the powder sugar buttercreams with more emphasis on flavor rather than sweetness.

there is no aftertaste. tastes best at room temp. i usually bring my decorated cakes out about 3 hours before eating, but preferences for this vary.

i actually think it is easier to make than PS buttercreams and it is seriously less messy (no powdered sugar clouds, lol).

one thing to remember when making smbc is that it accepts far more flavoring than the PS b/c. for example, with my smallest recipe which is 5 egg whites/1 1/4cups sugar, and 4 sticks butter, i can use up to 1/4 cup plus 2 tbs flavoring. i use the full amount for chocolate and just under 1/4 cup for vanilla.

you will find it is easiest to decorate after you have chilled it.

pipes well for borders. i would not recommend adding ps to any merinque buttercreams. if you find you need stiffer bc for your piping, then lightly chill your smbc. work with alternate bags if you have hot hands (i have hot hands....sigh).

diane

__Jamie__ Posted 9 Aug 2009 , 4:15pm
post #6 of 9

Oh goodness, where to begin. Well, drake covered a lot well, and I will just add that no, nothing like supermarket, canned, bakery, etc. icing. Pure heaven.

I hosted another tasting event yesterday, and all of my icings/fillings are SMBC based, except for the fruit and citrus curds. The comments about the silkiness, perfectly balanced sweetness and general light texture always come up. I love tastings. Especially when held before a bridal show. All those gals are going and the word of mouth to the ones haven't attended yet will be priceless. icon_biggrin.gif

ZlatkaT Posted 9 Aug 2009 , 4:48pm
post #7 of 9
Quote:
Originally Posted by drakegore

hi,
one thing to remember when making smbc is that it accepts far more flavoring than the PS b/c. for example, with my smallest recipe which is 5 egg whites/1 1/4cups sugar, and 4 sticks butter, i can use up to 1/4 cup plus 2 tbs flavoring. i use the full amount for chocolate and just under 1/4 cup for vanilla.
diane




Diane, what did you mean full amount of chocolate - melted chocolate bars, or cocoa powder???

Thank you for all the answers, you got me excite here. I am gonna to try!

radtech Posted 9 Aug 2009 , 4:51pm
post #8 of 9

I have a question for drakegore....Why would you not add any PS to the meringue buttercreams? How does it change it?

drakegore Posted 9 Aug 2009 , 5:47pm
post #9 of 9

ZlatkaT - the full amount is the maximun amount of flavoring the smbc can accept. full amount means i use 1 1/4 cups plus 2 tbs when i make chocolate smbc. use melted chocolated that you have cooled.
you can also use lemon curds, peanut butter, jams, pureed fruit icon_smile.gif. how much of these you add is up to you and your taste buds, but i think you will find you will be using close to 1/4 cup on almost all of them icon_smile.gif.


hi radtech,
i can only tell you why i personally would not do it icon_smile.gif. you choose smbc because you want something silky and not so sweet...if you add PS you stand to loose both the qualities that you want smbc for. technically, it might work (i don't know) but you would change both the texture (probably be grainy) and taste. also smbc is smooth like glass and shiny on a cake and to add PS would probably make it not so.

i LOVE smbc, i hope you end up thinking it is as nifty as i do icon_smile.gif.

diane

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