Hi,

I love everything about SMBC - it's smoothness, flavour, and I'm getting better at making it look really smooth on a cake.

My issue is that when I attempt to pipe flowers or even a shell border, it's too soft. I know that the heat from my hands doesn't help, but it seems that when SMBC is at the consistency it is supposed to be (like soft-serve ice cream or mayo from what I've read here on CC), it's too soft to begin with. Am I doing something wrong?

I have resorted to a crusting bc for details, but I would love to know if there is a way to pipe SMBC so it doesn't look squishy (for lack of a better term).

Thanks!

SMBC and IMBC are not good for piping. WBH mixes half SMBC and half House Buttercream when they need to decorate. I don't know if you could mix a crusting buttercream with SMBC though.

I pipe borders and roses with SMBC all the time... perhaps try gently chilling it first? What recipe are you using?

I found the recipe on the net. I'll post it later when I get home.

I read somewhere that the heat from your hands while piping is what does you in. Fill two pastry bags. Keep one in the fridge while you pipe a little with the other. Then switch them out. That way you are always working with firm, cold icing. Another tip is to place your piped roses/flowers in the freezer as soon as you make them. They'll freeze and set. They'll thaw to a nice soft texture, but will hold their shape better than if you hadn't frozen them.

I don't care for SMBC or IMBC, and don't use them much. So I can't vouch for these tips. But I remember it being a trusted authority that I got them from.

[quote="LindaF144"]

IMBC is the only buttercream I use, and I also add melted white chocolate too it. It does make it a lot firmer, try adding some to your next batch

Here's my recipe (I actually cut the original recipe in half because my mixer cannot handle a full batch of this). I got the recipe on the net somewhere (I don't remember which site). Now that I'm thinking about it, could it be because it doesn't say to let the egg whites cool in the mixer once mixed (it just says to start adding the butter after the whites/sugar mixture has turned white and doubled in size). What do you think?

1 cup of egg whites
1.5 cups of sugar
5 sticks of butter
7.5 ml pure vanilla extract

Whisk egg whites and sugar together in a big metal bowl over a pot of simmering water. Whisk occasionally until you cant feel the sugar granules when you rub the mixture between your fingers.

Transfer mixture and whip until it turns white and about doubles in size (heres a tip: when you transfer to the mixer, make sure you wipe the condensation off of the bottom of the bowl so that no water gets into the egg whites. This can keep them from whipping up properly).

Add the vanilla.

Finally, add the butter a stick at a time and whip, whip, whip.

You use more butter than i do. I use a ratio of 1,2,3 - so it would be 5 ounces of egg whites, 10 ounces of sugar and 15 ounces of butter. I use 16 ounces of butter because having one little thing of butter left over is a pain. Your recipe has 5 ounces egg whites, 10.5 ounces sugar (close enough), and 20 ounces of butter (out of ratio).

5 sticks of butter is 20 ounces. That may be why it is too soft to pipe. Just a guess, but try backing off on the last stick and see what the frosting acts like. You can always add it back in.

I will try omitting one stick of butter and adding some white chocolate - how much should I add? Also, does the white chocolate make the icing sweeter?

Now I'm excited to try my new altered recipe - less butter and white chocolate. I will try it and report back!

Thanks to all who took time to respond - if anyone else cares to chime in, I will be checking back!