Can I Add Brown Sugar To Smbc??

Baking By Rosie2 Updated 25 Nov 2013 , 6:12pm by Rosie2

 Rosie2  Cake Central Cake Decorator Profile
Rosie2 Posted 21 Nov 2013 , 6:02pm
post #1 of 10

Hello to all,

 

I've been looking everywhere and can't find the answer.

 

Can I add brown sugar to my already made Swiss Meringue Buttercream?? ---I've read that you can add any flavor to SMBC but how can I add the brown sugar after is already done?? I was thinking on melting the sugar and add it, but wouldn't that make my SMBC soupy?? Please help!!

Thank you in advance!

9 replies
 kimmisue2009  Cake Central Cake Decorator Profile
kimmisue2009 Posted 21 Nov 2013 , 6:45pm
post #2 of 10

You will probably get a lot of actual professional-grade advice, but I can tell you one thing that I learned just from home baking. I have tried twice to add brown sugar to my buttercream for a chocolate chip cookie dough cupcake and both times it has been gritty. I just added it straight in the first time, which was like eating a sweet sand castle. :(  I tried melting a bit of the butter and dissolving the brown sugar in it the second time;  was a little better and tasted good but was still crunchier than I like my buttercream.

 -K8memphis  Cake Central Cake Decorator Profile
-K8memphis Posted 21 Nov 2013 , 7:18pm
post #3 of 10

Quote:

Originally Posted by Rosie2 
 

Hello to all,

 

I've been looking everywhere and can't find the answer.

 

Can I add brown sugar to my already made Swiss Meringue Buttercream?? ---I've read that you can add any flavor to SMBC but how can I add the brown sugar after is already done?? I was thinking on melting the sugar and add it, but wouldn't that make my SMBC soupy?? Please help!!

Thank you in advance!

 

you could make a brown sugar caramel i guess?

 

but this would take me some testing to get it right so i can't advise on particulars--

 

but you sure can make the from scratch original smbc with it in place of white sugar 1:1 for a lovely  product--

 

maybe somebody else will know for you

 AnnieCahill  Cake Central Cake Decorator Profile
AnnieCahill Posted 21 Nov 2013 , 8:33pm
post #4 of 10

Skip the brown sugar and just add a little molasses.  That's all it is, anyway. 

 

In the future, use brown sugar in place of half the regular sugar in the recipe (cook it). 

 Rosie2  Cake Central Cake Decorator Profile
Rosie2 Posted 22 Nov 2013 , 4:59pm
post #5 of 10

I did wonder about making it gritty by just adding the brown sugar. I should just make nother batch and substitute the sugar...

Thank you all for your great advice!! that's why I love Cake Central :)

 erin2345  Cake Central Cake Decorator Profile
erin2345 Posted 22 Nov 2013 , 6:41pm
post #6 of 10

You can sub out some of the white sugar for brown sugar in the beginning stages of your SMBC.  Turns out super yummy!

 Spooky_789  Cake Central Cake Decorator Profile
Spooky_789 Posted 24 Nov 2013 , 9:48pm
post #7 of 10

I've made SMBC using all brown sugar.  Depending on the flavor profile you want, if you use light brown sugar, you'll get a light flavor, a dark brown sugar it cause it to be more pronounced.  I prefer the dark brown, but it all depends on what flavor you're going after.

 h0mesweeth0me  Cake Central Cake Decorator Profile
h0mesweeth0me Posted 25 Nov 2013 , 12:52am
post #8 of 10

AI would also think that adding it afterwards would leave it gritty. I have on occasion sprinkled some on top AFTER piping for visual effect. Depends on the look you are going for though...

 AnnieCahill  Cake Central Cake Decorator Profile
AnnieCahill Posted 25 Nov 2013 , 1:55pm
post #9 of 10

I'm telling ya...just add a shot of molasses!  Brown sugar is sugar with molasses, that's what makes it brown and gives it that flavor.

 Rosie2  Cake Central Cake Decorator Profile
Rosie2 Posted 25 Nov 2013 , 6:12pm
post #10 of 10

Quote:

Originally Posted by AnnieCahill 
 

I'm telling ya...just add a shot of molasses!  Brown sugar is sugar with molasses, that's what makes it brown and gives it that flavor.

Really? awesome, I'll give it a try!! thanks a million!!

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