zinger60 Posted 6 Mar 2012 , 11:36pm
post #1 of

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.

5 replies
fearlessbaker Posted 7 Mar 2012 , 12:08am
post #2 of

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,

PeggyMichel Posted 7 Mar 2012 , 2:07am
post #3 of

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.

icer101 Posted 7 Mar 2012 , 2:32am
post #4 of

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

rosech Posted 7 Mar 2012 , 8:00am
post #5 of

I sometimes freeze my IMBC. If I try mixing with ABC, will be ok to freeze?

zinger60 Posted 7 Mar 2012 , 9:02pm
post #6 of

Thank you, everyone! Is it best to go 50/50 or use less American and more Swiss?

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