Making Smbc For Saturday

Baking By SandiOh Updated 10 Jun 2010 , 4:47pm by SandiOh

SandiOh Posted 10 Jun 2010 , 4:22pm
post #1 of 5

I need to make multiple flavors of SMBC for Sat, and have limited time and space in my fridge....So my question is....Can I make the SMBC up to the point of adding flavor (ie after all the butter is incorporated) and refrigerate that and then on Sat add my flavorings? (after It is softened)

4 replies
SandiOh Posted 10 Jun 2010 , 4:31pm
post #2 of 5

I mean to say, i'ld like to make a large batch today of unflavored, and then from my large batch, make multiple smaller, different flavored batches on Saturday...That way I don't have to take up a bunch of space in my fridge for the multiple flavors.

Nicolle711 Posted 10 Jun 2010 , 4:33pm
post #3 of 5

Hello, I believe you can. I do this when I make IMBC. I let the bc softened and then I rewhip. Once the bc is fully whipped I incorporate the flavoring I want. Hope it works out! icon_biggrin.gif

elliespartycake Posted 10 Jun 2010 , 4:45pm
post #4 of 5

Nicolle711 is right, just bring the batch to room temp and proceed to re-whip each portion with the desired flavor.

SandiOh Posted 10 Jun 2010 , 4:47pm
post #5 of 5

AWESOME...honestly, This is gonna save me soooo much time....THANK YOU both for your help.

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