cakechiq Posted 29 Aug 2009 , 1:54am
post #1 of

I'm wondering if it matters what kind of buttercream to use under fondant? Do I need to use a crusting one or can I use Swiss Meringue?

Thanks!

20 replies
dailey Posted 29 Aug 2009 , 2:01am
post #2 of

there are a lot of us here who used smbc exclusively under our fondant. works great : )

cakechiq Posted 29 Aug 2009 , 2:05am
post #3 of

thanks! that's what i was hoping...it tastes so much better than regular buttercream!

Fionathompson Posted 29 Aug 2009 , 1:22pm
post #4 of

does anyone EVER use tinned frostings like betty crocker ?????
or is this a complete sin lol

Fionathompson Posted 29 Aug 2009 , 1:24pm
post #5 of

I need a simple recipe for a buttercream for my cucakes
i always use royal icing but want to try to pipe some buttercream
there are too many here
ive no idea what to do and i need to make it today !!

sadsmile Posted 29 Aug 2009 , 1:42pm
post #6 of

Canned icing won't work or hold it's shape under fondant for a smooth fondant finish. If you want to pipe a great star swirl on cupcakes you need a good buttercream.

MikeRowesHunny Posted 29 Aug 2009 , 2:02pm
post #7 of
Quote:
Originally Posted by Fionathompson

I need a simple recipe for a buttercream for my cucakes
i always use royal icing but want to try to pipe some buttercream
there are too many here
ive no idea what to do and i need to make it today !!




Simple, delicious and as a RI maker, ingredients you've probably already got!:

250g salted butter (can use unsalted, but add 1/2 tsp salt if you use that)
750g powdered sugar
1 tbsp flavouring of your choice
2-3 tbsp water

Whip all the above together in a stand mixer on medium for 5 minutes. Colour as you desire.

HTH!

Fionathompson Posted 29 Aug 2009 , 3:45pm
post #8 of

thankyou so much
i found a recipe with butter icing sugar vanilla essence and its gorgous
many thanks

dnrlee Posted 29 Aug 2009 , 4:01pm
post #9 of
Quote:
Originally Posted by dailey

there are a lot of us here who used smbc exclusively under our fondant. works great : )




I use a thin layer of it under shortening based buttercream tooicon_smile.gif

soygurl Posted 29 Aug 2009 , 7:34pm
Quote:
Originally Posted by dnrlee

Quote:
Originally Posted by dailey

there are a lot of us here who used smbc exclusively under our fondant. works great : )



I use a thin layer of it under shortening based buttercream tooicon_smile.gif




Really? Why? Now I'm totally curious.... icon_confused.gificon_wink.gif

Fionathompson Posted 29 Aug 2009 , 8:34pm

smbc ?
sorry to be such a heathen but what is this ive never seen this abbreviation but then again im from ireland lol

Fionathompson Posted 29 Aug 2009 , 8:35pm

I cant get any of my cupcake photos on here either dont know why they wont upload

soygurl Posted 29 Aug 2009 , 8:48pm
Quote:
Originally Posted by Fionathompson

smbc ?
sorry to be such a heathen but what is this ive never seen this abbreviation but then again im from ireland lol



SMBC stands for Swiss Meringue Buttercream. It's a frosting where egg whites are heated with sugar (over a double boiler) until the sugar melts, but without cooking the eggs. Then the eggs/sugar are whipped into a meringue, and butter is added. It's very smooth and silky in texture and has a nice light, not too sweet flavor. Very similar to Italian Meringue Buttercream (IMBC), but with a different cooking method (egg whites are whipped, then sugar syrup is added to whites, and last butter). HTH!

CakesByDay Posted 12 May 2010 , 10:31pm

do you have to add butter to the italian meringue?

soygurl Posted 13 May 2010 , 3:23am
Quote:
Originally Posted by CakesByDay

do you have to add butter to the italian meringue?



Yes, definitely. It's a major component of the frosting.

mamawrobin Posted 13 May 2010 , 4:26am
Quote:
Originally Posted by dnrlee

Quote:
Originally Posted by dailey

there are a lot of us here who used smbc exclusively under our fondant. works great : )



I use a thin layer of it under shortening based buttercream tooicon_smile.gif




icon_eek.gificon_confused.gif Why may I ask do you do this?

dalis4joe Posted 13 May 2010 , 11:55am
Quote:
Originally Posted by mamawrobin

Quote:
Originally Posted by dnrlee

Quote:
Originally Posted by dailey

there are a lot of us here who used smbc exclusively under our fondant. works great : )



I use a thin layer of it under shortening based buttercream tooicon_smile.gif



icon_eek.gificon_confused.gif Why may I ask do you do this?




I'm also wondering why? is it for taste? icon_confused.gif

soygurl Posted 13 May 2010 , 4:42pm
Quote:
Originally Posted by dalis4joe

Quote:
Originally Posted by mamawrobin

Quote:
Originally Posted by dnrlee

Quote:
Originally Posted by dailey

there are a lot of us here who used smbc exclusively under our fondant. works great : )



I use a thin layer of it under shortening based buttercream tooicon_smile.gif



icon_eek.gificon_confused.gif Why may I ask do you do this?



I'm also wondering why? is it for taste? icon_confused.gif




My guess, (since dailey never responded when I asked ages ago when this thread started...) is that it might be done to have a more stable crumb coat that might make it easier to do the final coat of American BC. When chilled, a nice crumb coat of SMBC gets very hard, so I use it to crumb coat when doing a cream cheese frosting. If I try to crumb with cream cheese it's way too soft and makes it very hard to do the final coat.

That's just a guess though. icon_cool.gif

SDCakeDecorator Posted 19 May 2010 , 6:48pm

I am putting SMBC under fondant . . . I was planning on crumbcoating with the SMBC tonight, and putting the fondant on tomorrow night for delivery of the cake Friday. I am assuming the cake with SMBC needs to come to room temperature prior to adding the fondant? Sorry if this was asked already . .

soygurl Posted 19 May 2010 , 7:39pm
Quote:
Originally Posted by SDCakeDecorator

I am putting SMBC under fondant . . . I was planning on crumbcoating with the SMBC tonight, and putting the fondant on tomorrow night for delivery of the cake Friday. I am assuming the cake with SMBC needs to come to room temperature prior to adding the fondant? Sorry if this was asked already . .



No, it's actually MUCH easier to put fondant on COLD SMBC! SMBC is very soft when at room temp, but nice and hard when cold (just like butter), and it is way, way easier to put fondant on a hard surface. thumbs_up.gif

SDCakeDecorator Posted 19 May 2010 , 9:15pm

Thanks!!!!! It will be very hot here on Saturday (85 degrees), will the softness of the SMBC make the fondant move or sag? I am having her store the cake in her basement where it will be cooler until the party starts . . . it should be ok then?

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