Well, I finally decided to try and make some Swiss Meringue Buttercream. I've never had it before, and was excited to try it. It all turned out fine and I had no problems making it. However, I just don't think I like it. It's smooth, it's creamy, kind of light, not overly sweet, but it just lacks something to me. I made a recipe I found here, and was different from another recipe I found (the one I used didn't use any powdered sugar, whereas the other one did). Could the lack of powdered sugar be whats throwing me off? I don't know. I'll just have to wait and see how it actually tastes on a cake before I decide if I want to make it again. I'm just a huge fan of Indydebi's buttercream, and that may be what I stick with. Am I the only one who's not a fan???
If you are looking for that sweet type of frosting SMB is not it. That being said I am not sure what recipe you used but, SMB does need a lot of flavor vanilla added to it. More than a traditional buttercream recipe. SMB also does very well with other flavors added to it (such as pureed fruits or other extracts). I only use SMB except when the heat comes into play because all of that butter does not always do well in the humidity or hot summer days.
I thought I would like a less sweet frosting, but I'm thinking maybe not. :) I'm glad I at least tried it!
It can taste kind of "bland" if you use unsalted butter. 50-50 mix is usually ok in case you've been avoiding the salt. I don't know your recipe but that's the only thing I can think of!
But you definitely do want to use unsalted butter. Kick it up with really good vanilla paste or good extract, and that makes it better.
I used unsalted butter and a really good vanilla, but can I add more (vanilla) once it's already made without screwing it up?
AYes! You can surely add more vanilla to it. Also play around with how well it mixes with fruit purses, fresh chopped strawberries, caramel, lemon curd, peanut butter, and melted but cooled chocolate. When I do tastings I make up a small batch of fresh smbc and then by the 1/2 cup mix in flavors to taste. I will often do a compromise of flavored SMBC as fillings and then a sturdier ABC ( not Indydebi as it doesn't strike my fancy) in the outside, especially if the cake will be outside and need the crusting.
AYes! You can surely add more vanilla to it. Also play around with how well it mixes with fruit purses, fresh chopped strawberries, caramel, lemon curd, peanut butter, and melted but cooled chocolate. When I do tastings I make up a small batch of fresh smbc and then by the 1/2 cup mix in flavors to taste. I will often do a compromise of flavored SMBC as fillings and then a sturdier ABC ( not Indydebi as it doesn't strike my fancy) in the outside, especially if the cake will be outside and need the crusting.
SMB wasn't to some of my families taste either. Tasted like "honey butter for cornbread" was the comment.
I added more gran sugar to the egg mix at the beginning.
Used way less butter, (You know the meringue without the butter is just the old fashioned '7 minute' stuff many moms made when I was young)
And tossed in a cup of sifted powdered sugar at the end, (as that's what we are used to.)
My cornbread critics are now happy with the icing and don't ask for my American ButterCream anymore. When they're happy with my baking, I'm happy.
AThere are definitely some way buttery recipes out there that can turn people off to meringue bcs. I started out with The Well Dressed Cake SMBC recipe years ago, and haven't looked back. I add an extra cup of sugar to my quadrupled batches.
AI'm not the biggest fan of SMBC either, I'm just not a big butter person to start with. But I absolutely love French buttercream, so go figure.
AI absolutely love SMBC, however I can get color to come through properly. I replaced 3/4 of the butter with shortening and I'm still having problems get true colors to come through. Any suggestions? I don't have an airbrush machine but was thinking of just doing the spray cans to color. Thanks for any ideas!
AYou can't airbrush meringue bcs, it won't take the color and it will bead up and look awful. Think along the lines of water and oil don't mix. I won't color mine past pastel shades, and just think darkly colored butter cream in general is just icky. If I need to make something that needs color, then I use fondant.
I absolutely love SMBC, however I can get color to come through properly. I replaced 3/4 of the butter with shortening and I'm still having problems get true colors to come through. Any suggestions? I don't have an airbrush machine but was thinking of just doing the spray cans to color. Thanks for any ideas!
I used to have problems getting the color until i started whisking the color in. This has worked much much better than stirring or using a spatula.
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Original message sent by xcandie1735
I absolutely love SMBC, however I can get color to come through properly. I replaced 3/4 of the butter with shortening and I'm still having problems get true colors to come through. Any suggestions? I don't have an airbrush machine but was thinking of just doing the spray cans to color. Thanks for any ideas!
AI made one (a messy iced cake) with ABC and remember thinking that I wished it was SBC. I haven't done it myself, but in my opinion I think it would be easier with SBC
A
Original message sent by javajammer
Has anyone had luck using SMBC on "messy" iced cakes? I'm doing a wedding soon, but I can't decide which icing to use on the outside. I've always used SMBC except on children's cakes when parents have chosen that option. Here are a few examples of messy iced cakes. [URL=http://cakecentral.com/content/type/61/id/3075889/] [/URL]
[URL=http://cakecentral.com/content/type/61/id/3066416/] [/URL]
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Yep. I actually still ice the cakes smooth as if I wasn't going to do the messy look, and one they're chilled, go back over with a thin layer for the messy part. I still want as neat and straight of a cake as possible, even if I'm going to rough it up.
Good tip, thanks for sharing.
very pretty.
Yep. I actually still ice the cakes smooth as if I wasn't going to do the messy look, and one they're chilled, go back over with a thin layer for the messy part. I still want as neat and straight of a cake as possible, even if I'm going to rough it up.
I'll definitely make sure to do that. I've never done the messy look with buttercream only ganache. I would rather use SMBC, because it's not too sweet and just plain yummy. How off white did your cake look in the photos? Her dress isn't white and she wants the cake to match. The pictures I posted look more like ABC. Most of my cakes are covered in fondant.
AIf I need it pristine white, then I'll make a separate batch of smbc without vanilla, just enough to do the outer messy layer.
AI am a newie here and first time to see your beautiful cakes javajammer! This is exactly what my daughter wants me to make for her wedding in October 2013. She wants a choc cake similar to a mud cake, have a "messy frosting" to make it look homemade, then fresh flowers to finish it off. I am thinking of using a chocolate ganache to frost it with but cant seem to make that messy look.. been practising as this is my first wedding cake and i don't want to disappoint my daughter. How can i achieve that messy look frosting with the ganache?
I am a newie here and first time to see your beautiful cakes javajammer! This is exactly what my daughter wants me to make for her wedding in October 2013. She wants a choc cake similar to a mud cake, have a "messy frosting" to make it look homemade, then fresh flowers to finish it off. I am thinking of using a chocolate ganache to frost it with but cant seem to make that messy look.. been practising as this is my first wedding cake and i don't want to disappoint my daughter. How can i achieve that messy look frosting with the ganache?
Unfortunately those are not my cakes. I'm getting ready to make a messy wedding cake, and was unsure if SMBC would work. Those are sample photos for those who didn't understand what I meant by messy. I have done it with ganache before, and it has turned out great. Joshua John Russell has a free modern buttercream class at craftsy.com. He shows different techniques which I've used with this ganache recipe.
http://www.epicurious.com/recipes/food/views/Double-Chocolate-Layer-Cake-101275
I just recently purchased a tub of butter flavored crisco, in hopes that I can get that buttery flavor a SMBC should have and the pure white color so that the gel colors would be true. However, butter flavored crisco is yellow!!! Would the flavor still be similar if I use regular white crisco to replace all the color and butter emulsion? My last resort is to make the buttercream then top the cupcakes with sanding sugar. It's not what I envision, but will still work.
Thank you for any suggestions!
AHi guys. Can anybody tell me what to cover a cake board if cakes are frosted with chocolate ganache with that messy look. Do I still cover the board with fondant?
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Original message sent by fillylily
Hi guys. Can anybody tell me what to cover a cake board if cakes are frosted with chocolate ganache with that messy look. Do I still cover the board with fondant?
Personal preference. I like to keep it simple and use white contact paper. You can absolutely cover your cake board with fondant if that is what you normally do. However, if you have a light colored fondant below, be super careful not to get any ganache on the board.
AThanks for the tip NJsugarmama. But pardon me for being ignorant but what is contact paper? And where can i buy it from.
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