I've attempted Sharon's (Sugar Shack) method of making perfectly smooth icing in the past. I used Sweetex and followed the recipe for a 6 qt mixer. Unfortunately it was a disaster as it had tons of air bubbles and the frosting kept coming up over the sides. Yes, the blade was fully submerged. I know it is trial and error with this method and likely I'd have to use less.
Here is my question though...I do not need a crusting buttercream because it is typically going to be used to ice cupcakes. I love a Swiss Meringue but I prefer the slightly sweeter frosting on cupcakes and use SMBC for my cakes. Would my own recipe for frosting (a 2:1 ratio) work with the sugar shack method if I amp up the amount of fat and lessen the amount of powdered sugar? Just wondering if anyone has tried this before I waste a ton of ingredients ;-)
I love SMBC too and if I wanted a sweeter flavor for I do one of two things.
You can add powdered sugar to the SMBC until you get to the desired sweetness level.
You can mix your regular crusting buttercream with the SMBC until you achieve the desired sweetness, but ensure both are at the room temperature.
Thank you for your response :-)
I whipped up a batch of Swiss Meringue yesterday (was happy that it worked with AllWhites liquid egg whites) and added powder sugar to it. It did take it to a sweeter level but the butter taste was still very prevalent. I used it on a Chocolate Peanut Butter cupcake though so the "butter" flavor went very well with the peanut butter. Today I will use some of the American Buttercream I made and mix it in with the Swiss. I've tried that in the past and enjoyed it...:-) I just want it to maintain it's smooth texture.
I just found Mike's Buttercream recipe which is basically a cross between the two but made at the same time. It's fantastic!