letsgetdelish Posted 14 Apr 2014 , 6:23pm
post #1 of

Hello all,

 

I tried making SMBC last night and it seemed fine--I kept mixing it until it changed from curdled to nice and smooth. When I tried to fill my cake with it, it was all weird and separated! I popped it in the fridge for 30 mins and when I mixed it--it seemed fine. Every time I try to work with it though it separates. Even if I poke at it with my finger it weeps.  Do you guys know why that's happening? I made a big batch and I don't want to throw it away. This is for a cake I am making for tomorrow and so I need to finish it tonight. :-( I have only ever successfully made SMBC once.

 

P.S.

 

I do not own a microwave so I cannot microwave part of the icing and add it to the batch like some people have been suggesting. I've only been mixing it at room temp too, so I don't know what's going on.

 

Thank you for your help!

5 replies
Rosie2 Posted 14 Apr 2014 , 11:30pm
post #2 of

Quote:

Originally Posted by letsgetdelish 
 

Hello all,

 

I tried making SMBC last night and it seemed fine--I kept mixing it until it changed from curdled to nice and smooth. When I tried to fill my cake with it, it was all weird and separated! I popped it in the fridge for 30 mins and when I mixed it--it seemed fine. Every time I try to work with it though it separates. Even if I poke at it with my finger it weeps. 

 

 

I've had that happened to me in the past and couldn't figure out what I did wrong...I've done succesful batches in the past though... maybe the SMBC experts can help here. I'd like to know too.

Good luck!!

rychevamp Posted 15 Apr 2014 , 4:01am
post #3 of

ATemperature has a lot to do with it emulsifying. If it separated, something was probably too cold. You can set the bowl over a water bath and let it melt down slightly and re-whip it. I use a propane torch around the bowl while it's whipping to warm it. I've had people try to whip buttercream straight out of the fridge and try to soften it with just a torch, but it breaks and looks like water with fat blobs in it. If it's melted part way, it will come together much easier.

Rosie2 Posted 15 Apr 2014 , 5:00pm
post #4 of

I knew an expert would chime in!! Thanks a million Rychevamp!!!! and you are so right...when it happened to me I had just taken my cake out of the fridge and it was quite cold, but my smbc was at room temperature. I should had worked faster to apply the bc or let the cake come to room temperature first.

 

**side note---I have soooo many cake toys already, but a torch is one that I MUST add still :-D

LeanneW Posted 16 Apr 2014 , 7:31pm
post #5 of

Quote:

Originally Posted by letsgetdelish 

 

I do not own a microwave so I cannot microwave part of the icing and add it to the batch like some people have been suggesting. I've only been mixing it at room temp too, so I don't know what's going on.

 

You can do this technique w/o a microwave too. Just remove 1/4 to 1/2 cup and heat it over med-low heat until melted, not hot. Then add back to the rest of the batch

yortma Posted 17 Apr 2014 , 12:20am
post #6 of

Use a blow dryer or little space heater on the side of the bowl (from a foot or so away) while mixing, watching carefully so doesn't melt.  Turn it off as soon as it starts to come together.  

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