I am making SMBC for the first time for my son's birthday cake for tomorrow. I am using Dyann Bakes recipe and it tastes wonderful except that there are little lumps of butter in it. I used butter almost right out of the refrigerator. Should it be softened? Any other suggestions/ tips on how to make this better?
Thanks so much!!
Sometimes if you let it sit for awhile so the little butter pieces soften you can rewhip and it will incorporate.
Thanks, Kiddiekakes. I was able to beat them out pretty good with a spatula as I added the peanut butter and chocolate for a filling and since it was just filling I'm not too worried about the few little bits left.
Should I let the butter soften before I make the next 2 batches that will be used to frost the cake?
Yeah..I would say a bit....that way the butter will mix in better.
I usually wait until the butter shows a little dent, but is still cold before using it for SMBC.
I usually sofetn it in the microwave but do it half the time and has turned out perfect every time.
but don't let it get too soft or your smbc could turn soupy and that's a whole lot of fun to turn it back to how it should be... btw if it happens, a cold wet towel around the bowl helps it come back.
I've always let my butter come to room temperature. I've never had my SMBC get soupy or have bad results. I use the "well dressed SMBC" recipe here on CC.
Thank you all! The butter is softening a bit so hopefully the next batches will go better. I'll report back later, gotta wait for the kiddies bedtime to finish caking. Working on all the food right now!