I normally do not refrigerate my cakes. Recently I iced a cake in smbc that had a perishable filling, so I refrigerated it. When it came to room temperature the smbc had a weird texture. I know when I bring a bowl to room temp, I have to mix it a little to get it right again, so how do you all deal with it on a cake? Was that a normal thing or was my smbc not right?
All of my cakes are iced with SMBC and they are all refrigerated. I've never had a problem with consistency after rewarming.
My favorite icing ever! Never had a problem either. Of course, once it's on a cake, the only thing I'm doing to the icing is slicing thru it while I'm cutting the cake. And the consistency is always as it should be.
I use SMBC exclusively and have never had a problem after it has come to room temperature. It sounds like you may have had a problem with the recipe. I remember once I did not let my egg whites whip up to a stiff-enough consistency and that created some stability problems. Perhaps that was it?
Ok, thanks everyone. It must be me. Back to the test kitchen.