debidehm Posted 20 Jun 2013 , 2:39am
post #1 of

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???

33 replies
SISA Posted 20 Jun 2013 , 3:00am
post #2 of

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.

debidehm Posted 20 Jun 2013 , 3:15am
post #3 of

I thought I would like a less sweet frosting, but I'm thinking maybe not. :) I'm glad I at least tried it!
 

planetsomsom Posted 20 Jun 2013 , 3:44am
post #4 of

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!

AZCouture Posted 20 Jun 2013 , 3:51am
post #5 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.

debidehm Posted 20 Jun 2013 , 5:15am
post #6 of

I used unsalted butter and a really good vanilla, but can I add more (vanilla) once it's already made without screwing it up?
 

lorieleann Posted 20 Jun 2013 , 5:52am
post #7 of

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.

lorieleann Posted 20 Jun 2013 , 5:52am
post #8 of

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.

danyag Posted 11 Aug 2013 , 1:37am
post #9 of

great stuff...replying so that I can find the thread again!

MBalaska Posted 11 Aug 2013 , 3:02am

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.

AZCouture Posted 11 Aug 2013 , 3:25am

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.

kikiandkyle Posted 11 Aug 2013 , 4:18am

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.

xcandie1735 Posted 11 Aug 2013 , 5:24am

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!

AZCouture Posted 11 Aug 2013 , 5:50am

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.

ellavanilla Posted 11 Aug 2013 , 9:26am
Quote:
Originally Posted 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!

 

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. 

NJsugarmama Posted 11 Aug 2013 , 11:15am

A

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!

Give candy coloring a try. I'm with AZ, though, I don't like coloring past pastels. But if you must, use candy coloring just because smbc has soo much butter, the regular gel coloring doesn't have much sugar to bind to and turns out streaky.

javajammer Posted 11 Aug 2013 , 2:09pm

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.

 

 

kaylawaylalayla Posted 11 Aug 2013 , 2:35pm

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

AZCouture Posted 11 Aug 2013 , 5:10pm

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]

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.

MBalaska Posted 11 Aug 2013 , 6:05pm

Quote:

Originally Posted by AZCouture 
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.

 

Originally Posted by javajammer 

very pretty.

javajammer Posted 11 Aug 2013 , 10:50pm
Quote:
Originally Posted by AZCouture 


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.

AZCouture Posted 11 Aug 2013 , 11:32pm

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.

fillylily Posted 11 Aug 2013 , 11:54pm

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?

javajammer Posted 12 Aug 2013 , 1:37am
Quote:
Originally Posted by fillylily 

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

javajammer Posted 12 Aug 2013 , 1:40am
Quote:
Originally Posted by AZCouture 

If I need it pristine white, then I'll make a separate batch of smbc without vanilla, just enough to do the outer messy layer.

Thanks! You've helped me quite a few times in the past few months. I hope to one day achieve your quality of work. You rock!:)

xcandie1735 Posted 15 Aug 2013 , 9:17pm

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!

xcandie1735 Posted 15 Aug 2013 , 9:19pm

Thanks! Will def give that a try!  

fillylily Posted 21 Aug 2013 , 10:52am

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?

NJsugarmama Posted 21 Aug 2013 , 2:06pm

A

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.

fillylily Posted 22 Aug 2013 , 12:35pm

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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