Storing Strawberry Smbc

Baking By rlowry03 Updated 21 Nov 2011 , 12:20am by rlowry03

rlowry03 Posted 20 Nov 2011 , 7:57pm
post #1 of 3

I was going to make some strawberry smbc on Wednesday for cupcakes I'm making Thursday and delivering Friday. Can I go ahead and put the strawberry puree in the smbc on Weds and then refrigerate it until the next day, or will the liquid in it ruin the consistency? Should I wait until right before I make the cupcakes to mix in the strawberries? Either way it will have to sit overnight before delivery.

I've never made smbc with fruit puree before so this is new for me.

2 replies
FromScratchSF Posted 20 Nov 2011 , 8:14pm
post #2 of 3
Quote:
Originally Posted by rlowry03

I was going to make some strawberry smbc on Wednesday for cupcakes I'm making Thursday and delivering Friday. Can I go ahead and put the strawberry puree in the smbc on Weds and then refrigerate it until the next day, or will the liquid in it ruin the consistency? Should I wait until right before I make the cupcakes to mix in the strawberries? Either way it will have to sit overnight before delivery.

I've never made smbc with fruit puree before so this is new for me.




SMBC does not break down like crusting. But it can brown a little bit from the fruit. To off set this add a pinch of cream of tarter to your puree before adding it to help preserve the color.

The only concern I have with fruit purees is them molding before you can serve them, especially if you get fresh organic, but in all the times I;ve made it that's only happened twice and only after I left it out on the c counter. But I am venturing to guess though that since it's not strawberry season you are using frozen store bought strawberries? If so you have nothing to worry about, your SMBC will be fine refrigerated or otherwise.

rlowry03 Posted 21 Nov 2011 , 12:20am
post #3 of 3

Thank you so much! I started using SMBC not too long ago after reading the awesome blog you posted about how to make it, and it's definitely my favorite so I'll go with your advice and just add a pinch of cream of tartar! I am stuck with the frozen strawberries, but I do refrigerate my cupcakes before delivery to make them a little sturdier so I'm not too concerned about the strawberries going bad. I just wasn't sure how the puree would affect the texture.

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