SMBC Love - please share!

Decorating By Nadiaa Updated 25 Mar 2014 , 2:28pm by BeesKnees578

Nadiaa Posted 5 Sep 2013 , 12:49pm
post #1 of 64

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 64

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 64

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 64

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 64

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

Nadiaa Posted 5 Sep 2013 , 1:35pm
post #7 of 64

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 64

AWe cross posted Goreti - lol!!!

cakealicious7 Posted 5 Sep 2013 , 1:41pm
post #9 of 64

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

manicgeisha Posted 5 Sep 2013 , 5:58pm
post #10 of 64

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
post #11 of 64

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
post #12 of 64

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
post #13 of 64

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

Nadiaa Posted 5 Sep 2013 , 10:19pm
post #14 of 64

 

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
post #15 of 64

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

judy2u Posted 7 Sep 2013 , 8:16pm
post #16 of 64

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
post #17 of 64

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

judy2u Posted 7 Sep 2013 , 9:45pm
post #20 of 64

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

cakealicious7 Posted 7 Sep 2013 , 10:01pm
post #22 of 64

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

Claire138 Posted 8 Sep 2013 , 3:23pm
post #26 of 64

Does it crust? can you use it under fondant?

morganchampagne Posted 8 Sep 2013 , 5:40pm
post #27 of 64

A

Original message sent by Claire138

Does it crust? can you use it under fondant?

No. Yes.

rychevamp Posted 8 Sep 2013 , 6:07pm
post #28 of 64

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:

Spooky_789 Posted 8 Sep 2013 , 8:13pm
post #30 of 64

You refrigerate the cake until the SMBC is firm.

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