Combining Smbc And Abc?

Decorating By jennicake Updated 17 Aug 2013 , 5:24am by jennicake

jennicake Posted 11 Aug 2013 , 7:10pm
post #1 of 8

AHi everyone! I know there are a few people who combine SMBC and ABC together with great success. I tried that this weekend and what started out as two perfect batches of buttercream turned into a marshmallow-fluff-like pile of goo!

I must have gone wrong somewhere. I used a crusting buttercream (half butter, half hi ratio shortening) and a 2:3:3 ratio of egg whites, sugar and butter for the SMBC. Any ideas? I love how the resulting mix tastes but it just wasn't usable to me. I did add about half a pound of additional PS but it didn't do much and I hesitated to add more because I didn't want it to be too sweet.

Thanks in advance!

7 replies
costumeczar Posted 12 Aug 2013 , 12:02am
post #2 of 8

I combine the two sometimes and it definitely has a different texture, but it shouldn't have been unusable. Did you just add it 1:1 or did you use more of one than the other?

jennicake Posted 12 Aug 2013 , 3:59pm
post #3 of 8

ADefinitely something I did wrong then. The only way I could pipe it was to chill individual piping bags. It tasted fantastic though!

I can't recall the exact ratios I used (was combining leftover batches) but I believe it was fairly close to 50/50. Could that be the problem? Should I be using more of one than the other?

Out of curiosity (so that I know what it should look like), what does the texture of your mix look like?

costumeczar Posted 12 Aug 2013 , 9:35pm
post #4 of 8

It should have been okay, I mix it 50/50 but you could add a little to each, the proportions shouldn't make much of a difference. More SMBC would make it softer, more confectioner's sugar would make it thicker. The texture of the icing when I mix it 50/50 would be like a softer version of the confectioner's sugar icing, I guess. it would need to be kept colder when you were piping it because of the butter in the SMBC getting warm and softening up. Maybe it just got too warm, which wouldn't be unusual for meringue buttercreams that are piped.

ApplegumPam Posted 12 Aug 2013 , 9:56pm
post #5 of 8

If both mixes were not the same temperature - maybe your SMBC split when you were combining.  This gives it like a cottage cheese curd look.

You can bring it goether by putting your bowl in a sink of warm water and mixing until it comes back together - you will notice a huge change in the texture!!

jennicake Posted 12 Aug 2013 , 11:30pm
post #6 of 8

they were both at the same temperature (both batches had been out at room temperature all day), and it definitely didn't break down and start curdling.  Just got very very soft.  It was strange lol.  I use SMBC quite a bit and don't find that to be too soft, but the resulting mixture was just gooey.  


I put the leftovers in the fridge and pulled it out this morning though.  After it came to room temperature again it was still soft, but not as soft as it was the day I combined them.  Absolutely a different change in texture from the first day!  I had my oven going for several hours and my hands were warmer than usual with all the work I was doing that day.  I normally have deadly cold hands haha :p.  So I suppose the problem could have been all the heat going on that day... though it still puzzles me that my SMBC was fine until I combined it with the ABC. 


Appreciate the help and advice though!  I will try combining again in the future (on a day when its cooler in here) and see how it works out!

jennicake Posted 12 Aug 2013 , 11:31pm
post #7 of 8

Oh one thing just occurred to me after re-reading Pam's comment.  When I combined the two batches, I did so with a rubber spatula.  Should I have put them back in my mixer and beat like I would normally do when fixing a batch of SMBC?

jennicake Posted 17 Aug 2013 , 5:24am
post #8 of 8

AUpdate: totally need to whip the combo. Tried it again today, let it whip for a good couple of minutes and I have a useable buttercream. Yay :)

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