Hello! I just did a batch of SMBC from the attached recipe and the consistency is not right.
I added 1/2 tsp of orange extract to it and some lemon zest. The flavor is great but the frosting is too fatty. Is kind of looks like wet butter, which makes it very hard to spread. I need to use this crumb coat my cake. Anyone knows how to fix this? Please help! Thanks!!
Did you beat it long enough? it is very important to be patient with SMBC. It takes a bit and may look curdled for about 30 seconds before the frosting comes together and thickens up.
I think I did beat long enough... I will try beating a bit more to see if the consistency changes. Thanks!
It is very temperature sensitive.... is it too firm (cold) or too soft (warm)?
too cold: pull out a scoop, microwave, add it back to the big bowl (or hit the big bowl with a torch while it's mixing)
too warm: pull out a scoop or two, spread thin on a pan, freeze for 10 min, break up and add it while mixing.