Ah ok, thanks.
I am a SMBC lover, i use it with all large cakes (BC on cups) - it doesnt crust but as stated if you pop the cake in the fridge it does firm up enough to allow you to cover the cake! ;)!
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
Thanks for all this great info rychevamp! I think it's amazing that something that seems so delicate is actually quite a robust product and can take quite a bit!
No problem. It's not as scary as some think. It can hold up too a lot of abuse :).
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.
I felt the same way. I'm always trying to revamp my recipes when I cook to cut as much fat as possible. The thought of putting that much butter in frosting took a little getting used to. My husband was horrified when he saw the butter I had on the counter to bring to room temperature. So like any good wife, I lied. "Oh no it doesn't take all that." I don't think he believed me because I have seen him scrape some of it off the cakes and he only started doing that when he saw the amount of butter.
AHas anyone tried orange juice concentrate and orange zest in SMBC?
I've used orange zest before. I'm sure the concentrate would be fine. I have some concentrated fruit pastes, and they work well. I would just make sure it's room temperature when you add it.
I like orange oil and a little Grand Marnier - delicious, and not at all bitter.
AI like to put dulce ce leche in a food processor and add a little milk. And then add that to my butter cream.
ATwo times I feel trying to make it (large batch) but now I love smbc
AI tried SMBC for the first time a couple weeks ago and loved it!!! My son's birthday is this week and he requested oreo buttercream. I have only made cookie N cream ABC before. Has anyone tried adding the oreos to the SMBC? Is it sweet enough that a 6 yearold boy will like it? :)
I also love to add caramel sauce to SMBC. Yorta, I'm that sounds really delicious - will give the orange oil and Grand Marnier a try.
ACan someone please post the link of the recipe that you are talking about? I can't seem to find it :(. Oh btw I am fairly new to this website and to the baking world and am still trying to figure my way around recipes. SMBC sounds v tempting and I am very excited to try it. Any help would be appreciated!!
This is where I learned to make SMBC. Tutorial is by Beyond Buttercream but we all know Jen as FromScratch,SF on CC.
AThank you so much! I will try to whip this baby first thing tomorrow morning!!!
Also what is the difference between buttercream and meringue? Or are they both the same, just different terminology? I hope its not a dumb question--as you can tell I have a whole lot to learn. it is so much easier to understand such things from you all rather than from books.
Meringue is egg whites and sugar. The base for SMBC. Once butter is added, it is buttercream.
AI felt the same way when I first tried SMBC!!
I have added cream cheese to SMBC. Delish! Also I made cotton candy SMBC once. All I did was melt cotton candy (I bought at rite aid in the candy aisle) in a little bit of heavy cream then mix it in. So good!
Suggestions please? I want to make a pineapple coconut SMBC. I was planning to add coconut flakes and drained crushed pineapple. Has any one tried adding crushed pineapple before? Or should I first make a purée?
AThank you rychevamp!
So glad others chimed in to answer your questions - shortly after I posted in this thread we had a huge blackout. Light didn't come back until late last night :( I ate the ice cream - didn't want it to melt, don't you know -
AYou can also sub brown sugar for the white. I'm working on a spice cake with maple brown sugar buttercream for fall/winter weddings, & that what I did. It's not as sweet either.
I love SMBC made with brown sugar, it's so good!
AI love just meringue made with the brown sugar. A visiting chef once made baked alaskas w ith the brown sugar meringue ontop and it was divine.
Original message sent by Claire138
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?
Not at all! I haven't read all the responses so sorry if I'm being repetitive. If you chill it in the fridge it becomes rock hard. You can cover if then and it will be fine!
At what stage should I add the flavours to SMBC? TIA
At what stage should I add the flavours to SMBC? TIA
I always fold in my flavors at the end, after adding some vanilla extract. I find it needs the vanilla first.
AOk thank you!
I usually flavor with any type of fruit purees. My favorites are black currant-, passion fruit and blueberry puree. Dulce de leche is another favorite flavor.
How do you stiffen up SMBC for piping? I have used it for frosting and filling, but it seems too unstable for piping. Does anyone add anything ie conf. sugar to make it stiffer?
AChuck it in the fridge for a few minutes until it thickens. You can add icing sugar if you want it sweeter.