Smbc And Butter Question

Baking By julissaz75 Updated 4 Apr 2014 , 7:02pm by AZCouture

julissaz75 Posted 30 Mar 2014 , 11:00pm
post #1 of 15

AHas anyone ever whipped the butter before putting it the meringue? I thought I read an old post here that someone tried this. Any thoughts in this process?

14 replies
rychevamp Posted 31 Mar 2014 , 3:23am
post #2 of 15

AIt doesn't hurt to whip it with a paddle to help soften it up if need be. I never bother, just means another bowl to clean up.

TheNerdyBaker Posted 31 Mar 2014 , 4:22am
post #3 of 15

Read up on SMBC here:

 

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

 

She is a cake goddess in my opinion.  Takes a very scientific approach to baking and I absolutely eat it up (HA!)

chrysalide53 Posted 31 Mar 2014 , 5:09am
post #4 of 15

AThank you Good day Patricia Paris- France

AnnieCahill Posted 31 Mar 2014 , 12:44pm
post #5 of 15

AI don't see the need to whip it ahead of time. I use Warren Brown's IMBC recipe which can be found on YouTube. I let the meringue whip at least 15 minutes before I add room temperature butter.

julissaz75 Posted 31 Mar 2014 , 2:40pm
post #6 of 15

Quote:

Originally Posted by TheNerdyBaker 
 

Read up on SMBC here:

 

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

 

She is a cake goddess in my opinion.  Takes a very scientific approach to baking and I absolutely eat it up (HA!)

I love her recipe in her blog she uses butter she leaves out over night...i was wondering if we would get the same effect if we just whipped the butter. 

Rfisher Posted 31 Mar 2014 , 3:02pm
post #7 of 15

ADepending on the time of year, and what else is going on in my kitchen, I could not leave butter out overnight and expect it to work. Each kitchen and environment is different. If whipping butter separately gave me the texture and temp I needed for the results I wanted, I would do it. Extra clean up, as it may be. Temperature manipulation of the butter is key to smbc as it is for the smoothing and decoration as well.

Eachna Posted 31 Mar 2014 , 3:11pm
post #8 of 15
Quote:
Originally Posted by Rfisher 

Depending on the time of year, and what else is going on in my kitchen, I could not leave butter out overnight and expect it to work. Each kitchen and environment is different. If whipping butter separately gave me the texture and temp I needed for the results I wanted, I would do it. Extra clean up, as it may be. Temperature manipulation of the butter is key to smbc as it is for the smoothing and decoration as well.

 

When it's very hot I leave things to sit in my (unheated) laundry to be at a cool-ish room temperature. This would be equivalent to putting it in the garage, except there's no room for people in there (wall-to-wall stuff). I live in Australia, which gets quite hot, and my laundry is _always_ cool. It's a big cement and tile room with no windows.

 

I clip them inside a Rubbermaid cake carrier if they need to stay extra "clean".

AnnieCahill Posted 1 Apr 2014 , 6:21pm
post #9 of 15

Our house stays consistently in the high 60s and it works just fine.  It's "bendable" which is perfect for scratch baking or IMBC making.

AZCouture Posted 1 Apr 2014 , 7:13pm
post #10 of 15

ARebel here...I put it in cold most times. Then I fix it afterward if need be.

Pastrybaglady Posted 4 Apr 2014 , 3:39pm
post #11 of 15

A

Original message sent by AZCouture

Rebel here...I put it in cold most times. Then I fix it afterward if need be.

Wow! How do you fix it if the butter is too cold? Oh the mysteries of SMBC.

thecakewitch Posted 4 Apr 2014 , 3:43pm
post #12 of 15

AA blow torch is a handy tool.

AZCouture Posted 4 Apr 2014 , 3:50pm
post #13 of 15

A

Original message sent by Pastrybaglady

Wow! How do you fix it if the butter is too cold? Oh the mysteries of SMBC.

Because the meringue is usually still warm enough to melt the butter down. If it doesn't quite make it, or I want it softer, I put the bowl over an open flame on the stove for a bit and melt it down to soup, maybe just a cup or so, and rewhip until it's the consistency I want. It's more of a laziness thing, not wanting to take butter out early.

Pastrybaglady Posted 4 Apr 2014 , 5:16pm
post #14 of 15

Ah, that's like how I thaw frozen SMBC.  I like the blow torch idea too, gotta get me one of those.

AZCouture Posted 4 Apr 2014 , 7:01pm
post #15 of 15

AYeah, I can convert six quarts of frozen SMBC to creamy goodness in 5 minutes flat. One learns the quickest short cuts for stuff after years and years of the tedious work!

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