Nadiaa Posted 5 Sep 2013 , 12:49pm
post #1 of

AI'm going to apologise in advance to those who have made heaps of SMBC because you won't be as excited as I am, lol!

I made my first ever batch of SMBC last week, following FromScratchSF's tutorial. It came together perfectly, with no curdling or soup-like texture. Just fluffy, silky BC.

I have since made it another 2 times and it came together perfectly too!! I actually think the climate I live in (tropical) works in my favour, but I'm not complaining because SMBC is now my favourite BC!!!!

I've made chocolate, vanilla and caramel SMBC, but I'm dying to know what else you guys use to flavour your BC.

Please fess up and feed my addiction, lol!!! SMBC has changed my cake making forever!

63 replies
sweettreatsbysandra Posted 5 Sep 2013 , 1:10pm
post #2 of

i've added some mango puree to my smbc and it was delish! i also tried salted caramel, nutella, just about anything you can think of!

Nadiaa Posted 5 Sep 2013 , 1:12pm
post #3 of

AOoh, it's mango season here in a couple of months!! I'm definitely going to stock up and freeze it for puree. Thanks Sandra!!

cakealicious7 Posted 5 Sep 2013 , 1:23pm
post #4 of

Can you please inform me of where I could see the tutorial? I'm also looking to make SMBC

but I'm a little scared :o

Thanks

rmanuel73 Posted 5 Sep 2013 , 1:29pm
post #5 of

There's a free class on Craftsy.com called Modern Buttercream.  It is absolutely delicious.

Goreti Posted 5 Sep 2013 , 1:33pm
post #6 of

Quote:

Originally Posted by cakealicious7 
 

Can you please inform me of where I could see the tutorial? I'm also looking to make SMBC

but I'm a little scared :o

Thanks

Here is the link:  http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/

I make this all the time and now that is all the family wants.  

Nadiaa Posted 5 Sep 2013 , 1:35pm
post #7 of

AThis is the tutorial link. I have to say, I really appreciate the time FromScratchSF put into making this. She made it so easy to get right. Read the comments at the end of the post for more tips too!

http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/

Nadiaa Posted 5 Sep 2013 , 1:36pm
post #8 of

AWe cross posted Goreti - lol!!!

cakealicious7 Posted 5 Sep 2013 , 1:41pm
post #9 of

AThanks so much guys, can't wait to try it!!!

manicgeisha Posted 5 Sep 2013 , 5:58pm

Espresso!   I`m nuts about coffee though.   I think the best I made so far was espresso, and home-made salted caramel.   Espresso and a scraped vanilla bean is also really good.

 

 

This weekend I`m going to make a blackberry reduction and try that in my SMBC.

ellavanilla Posted 5 Sep 2013 , 7:17pm

Peanut butter. Even people who don't like PB like PBBC. It's just so delish.

I like to mash up strawberries and add. it's not good for piping, but it's so much better than strawberry extract.

white chocolate

caramel crunch (cook sugar until it's very dark. cool and grind in food processor, add to bc)

Dayti Posted 5 Sep 2013 , 7:26pm

I have a question about SMBC. I haven't tried it yet but I'd like to. I'm just wondering how best to use it in a commercial situation like mine.... Currently I use a traditional all butter buttercream - butter, powdered sugar, milk, and whatever flavourings. I make up large batches at a time and store them in the fridge to use during the week, I normally store it straight in disposable piping bags. Whenever I need a new bag, I grab it from the fridge, "defrost" it a bit in the microwave and get to work on cupcakes or filling cakes or whatever. A half used bag is at room temperature til I finish it. 

 

From what I've read, SMBC is a bit more finicky in terms of bringing it to a usable/pipeable temperature? Can it be left at room temperature in the piping bag for a day or two? Do I have to refrigerate cupcakes decorated/cakes filled with it? Can I make it with meringue powder i/o real or carton whites?

 

Thanks :D

Lasucree Posted 5 Sep 2013 , 8:52pm

It's delicious! I favorite flavors is with wild blueberry and papaya with cassis humm

Nadiaa Posted 5 Sep 2013 , 10:19pm

Quote:

Originally Posted by Dayti 
 

I have a question about SMBC. I haven't tried it yet but I'd like to. I'm just wondering how best to use it in a commercial situation like mine.... Currently I use a traditional all butter buttercream - butter, powdered sugar, milk, and whatever flavourings. I make up large batches at a time and store them in the fridge to use during the week, I normally store it straight in disposable piping bags. Whenever I need a new bag, I grab it from the fridge, "defrost" it a bit in the microwave and get to work on cupcakes or filling cakes or whatever. A half used bag is at room temperature til I finish it. 

 

From what I've read, SMBC is a bit more finicky in terms of bringing it to a usable/pipeable temperature? Can it be left at room temperature in the piping bag for a day or two? Do I have to refrigerate cupcakes decorated/cakes filled with it? Can I make it with meringue powder i/o real or carton whites?

 

Thanks :D

 

I had some of my choc SMBC left over and put it in the fridge. The next morning I just sat it on the counter and within half an hour it was at perfect piping consistency. I'm also told you can freeze it, so it's worth making bigger batches and storing it that way! 

I refrigerate my cupcakes, and if I used it to frost a large cake I'd refrigerate it too. Whether you do or not is up to you. I'm in a very hot, humid, tropical climate, so it would turn to a puddle if I left it on the counter overnight. Actually, just because it has eggs in it, I'd refrigerate it no matter what climate I live in. But I'm kinda paranoid that way :) But it goes back to room temp fairly quickly, and if I was transporting cupcakes or a cake I'd refrigerate it anyway because the frosting would smoosh very easily at room temp! 

 

I use fresh egg whites for mine.

Nadiaa Posted 5 Sep 2013 , 10:20pm

And I'm writing all these down - thanks so much!!!! I'm drooling!

judy2u Posted 7 Sep 2013 , 8:16pm

I am new to cake decorating and kept reading all the praises of smbc.. After reading the ingredients and seeing all that butter I had my doubts about it. Well....today I decided to try and make a batch. After reading all the helpful tips and watching the tutorial I headed to my kitchen. All I can say is WOW! My buttercream came together just like the tutorial said it would. I flavored it with a tablespoon of Vanilla paste. I cannot describe how heavenly this frosting is. It really does taste smooth and silky.....a little piece of heaven. I could have sat down with a spoon and just ate it!....lol    Thanks to all of the great members here who share all their wonderful tip and recipes. I'm so happy I found  Cake Central.

kikiandkyle Posted 7 Sep 2013 , 8:30pm

AGreat questions, and answers here! I want to love SMBC, and this is all great info.

ellavanilla Posted 7 Sep 2013 , 8:49pm

Quote:

Originally Posted by judy2u 
 

I am new to cake decorating and kept reading all the praises of smbc.. After reading the ingredients and seeing all that butter I had my doubts about it. Well....today I decided to try and make a batch. After reading all the helpful tips and watching the tutorial I headed to my kitchen. All I can say is WOW! My buttercream came together just like the tutorial said it would. I flavored it with a tablespoon of Vanilla paste. I cannot describe how heavenly this frosting is. It really does taste smooth and silky.....a little piece of heaven. I could have sat down with a spoon and just ate it!....lol    Thanks to all of the great members here who share all their wonderful tip and recipes. I'm so happy I found  Cake Central.

 

 

OMG stay away from Famous Amos cookies when you have a fresh batch. They are soooo good with a dollop of BC (I make IMBC and it tastes the same). for real!

ellavanilla Posted 7 Sep 2013 , 8:52pm

Quote:

Originally Posted by Dayti 
 

I have a question about SMBC. I haven't tried it yet but I'd like to. I'm just wondering how best to use it in a commercial situation like mine.... Currently I use a traditional all butter buttercream - butter, powdered sugar, milk, and whatever flavourings. I make up large batches at a time and store them in the fridge to use during the week, I normally store it straight in disposable piping bags. Whenever I need a new bag, I grab it from the fridge, "defrost" it a bit in the microwave and get to work on cupcakes or filling cakes or whatever. A half used bag is at room temperature til I finish it. 

 

From what I've read, SMBC is a bit more finicky in terms of bringing it to a usable/pipeable temperature? Can it be left at room temperature in the piping bag for a day or two? Do I have to refrigerate cupcakes decorated/cakes filled with it? Can I make it with meringue powder i/o real or carton whites?

 

Thanks :D

 

It is freezable, just be sure to to wrap it properly., I'm thinking of trying an experiement. instead of storing IMBC in plastic containers, I'm going to put some in a freezer back and chill flat, like you would do for breast milk and see if that makes it come to temp faster. 

judy2u Posted 7 Sep 2013 , 9:45pm

Mmmm  Mmmmm good! After tasting SMBC for the first time all I can say is I can't imagine anything that wouldn't taste better with a big ole dollop of SMBC on top..lol

Nadiaa Posted 7 Sep 2013 , 9:54pm

Quote:

Originally Posted by ellavanilla 
 

 

It is freezable, just be sure to to wrap it properly., I'm thinking of trying an experiement. instead of storing IMBC in plastic containers, I'm going to put some in a freezer back and chill flat, like you would do for breast milk and see if that makes it come to temp faster. 

 

 That is a great idea, and I think it would work well. You could also get it completely airtight in a clip seal or freezer bag and it would save space in the freezer too. And it would definitely come to room temp faster. 

 

judy2u - Wait until you try chocolate SMBC!! Some people melt chocolate, let it cool then whip it through their SMBC at the end. I wanted to try it, but had no chocolate on hand, so put 2 big heaped tablespoons of sifted cocoa through instead. It was to die for! Just like the silkiest choc mousse ever! I'm going to try with the melted chocolate next time and see which I prefer. 

cakealicious7 Posted 7 Sep 2013 , 10:01pm

Ok you guys are making my mouth water!!:cry:

lorieleann Posted 7 Sep 2013 , 10:08pm

Quote:

Originally Posted by ellavanilla 
 

 

It is freezable, just be sure to to wrap it properly., I'm thinking of trying an experiement. instead of storing IMBC in plastic containers, I'm going to put some in a freezer back and chill flat, like you would do for breast milk and see if that makes it come to temp faster. 

 

it does! that's how i freeze my buttercream.  I also do this with little baggies of colored buttercream that i might just need a little touch of.  I file them upright then in a box. 

Dayti Posted 8 Sep 2013 , 2:13pm

Quote:

Originally Posted by lorieleann 
 

 

it does! that's how i freeze my buttercream.  I also do this with little baggies of colored buttercream that i might just need a little touch of.  I file them upright then in a box. 

 

I also do this for soups, stews and sauces in the freezer, saves space and time!

rmanuel73 Posted 8 Sep 2013 , 3:15pm

Quote:

Originally Posted by judy2u 
 

I could have sat down with a spoon and just ate it!....lol

 

Funny you should say that Judy, because the first time I made it I lost half the batch to my husband with a very large spoon! lol!

Claire138 Posted 8 Sep 2013 , 3:23pm

Does it crust? can you use it under fondant?

morganchampagne Posted 8 Sep 2013 , 5:40pm

A

Original message sent by Claire138

Does it crust? can you use it under fondant?

No. Yes.

rychevamp Posted 8 Sep 2013 , 6:07pm

I flavor it with everything.  Lemon curd, jam, purees, extracts, espresso, chocolate, white chocolate, nutella, caramel.  It will take just about anything you can flavor with.  

I've noticed most people let their BC come to room temp to use it.  A method I was taught in pastry school (which may sound scary), is to scoop it into my mixer bowl, and place it over a pot of simmering water.  Break up the chunks as it melts down, and let it melt about 1/3-1/2 way.  Then put it on the mixer with the paddle, and start it on low.  Now, my instructor said to just let it go on low so as to not get air bubbles.  But, I don't have the patience generally.  I also use a propane torch on the bowl as it beats (which I know many may not keep around), so it would need to go back on the water bath if still too cold once it comes together. I've also melted it down too much by accident, and I just have added some cold chunks to it, and it came together.  So, it's good to not start with all of it :grin:.  I'm not able to leave it out overnight in the kitchen I work in.  Once the line is fired up, it is so hot, I would have a puddle of BC the next day. I also prefer to make my BC ahead of using it, chill it, then reconstitute it.  I feel the texture is better for smoothing out.  I made a 10# butter batch last week, as I have three wedding cakes next weekend. 

Claire138 Posted 8 Sep 2013 , 8:02pm

Quote:

Originally Posted by morganchampagne 


No. Yes.

 

Thanks for answering, hope you don't mind another question: if it doesn't crust how can you get fondant over it without squishing everything?

Spooky_789 Posted 8 Sep 2013 , 8:13pm

You refrigerate the cake until the SMBC is firm.

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