My SMBC won't go red!!! I have never tried to get a deep color with SMBC before. Do I need to use American butter cream to achieve this??? Please help order due today at 7pm.
I haven't tried that type of buttercream, but I always add a bit of cream cheese (4 oz. to 2lbs powdered sugar) to help the color. Don't know why it works, but it does great with red and black.
Thank you Cake Mom any chance you could share a more specific recipe?
I've done SMBC red before and used Americolor...sorry, but I let it set for 2 days in fridge to darken up. You can try Tylose to get the color to blend a bit better.
PS: The "white-white" in cream cheese is what helps to "whiten up" the SMBC (made with butter/which is yellow), so that's why this would help to get your true red color.