I am wanting a less sweet buttercream and one that will crust slightly. I was wondering if anyone has tried making SMBC and mixing it with some regular American buttercream.
I mixed it with IMBC and it works fine. But I hate using ABC no matter how good it tastes so instead I put in about 5 ounces of white chocolate.That seems to cut down on the sweetnes. Another way and my favorite is to add about 2-3 ounces of Gran Mariner or Napoleon. You could also put in a bit of whatever filling you are using, if using something different than the frosting. Hth,
Most of the weddings that I bake for are held outdoors in a tented venu. When it is really hot, and I am doing a cupcake display, I often mix SMBC and ABC. That way I get the taste of SMBC but the stability of ABC in higher temps. It still tastes delicious if you use mostly SMBC.
I have read that a lot of decorators on this site. do it this way. They say it is delicious. I have some recipes of bakery icing and it done sorta in this way. hth
I sometimes freeze my IMBC. If I try mixing with ABC, will be ok to freeze?
Thank you, everyone! Is it best to go 50/50 or use less American and more Swiss?