First Complaint About Frosting

Decorating By mnurlife Updated 3 Sep 2014 , 1:30am by AnnieCahill

mnurlife Posted 31 Aug 2014 , 3:32am
post #1 of 20

Today I had my first complaint.  It wasn't about the cake but the frosting. I used a SMB and the person who ordered it said it was unanimous that it tasted to much like butter. I can easily switch it to ABC so it's not a big deal I just can't believe I didn't just stick with ABC in the first place. I was really hoping this order would have gone without a hitch.  They placed another order so again it's not that big of a deal. I guess I was shocked b/c everyone raves about SMB.   I guess I'll have to do more taste tests with frosting's from now on.   Lesson learned LOL.

19 replies
FrostedMoon Posted 31 Aug 2014 , 3:51am
post #2 of 20

Sorry you had this experience.  Frosting taste is such a personal choice!  I don't use SMBC, but to hear everyone rave over it at cake central you do sort of get the feeling that it's what one "should" be using.  I have heard that you need to use a lot of flavoring for SMBC, so maybe if you up the flavoring it would help, but it might just be that they are used to and prefer ABC.

 

Glad they ordered another though!

maybenot Posted 31 Aug 2014 , 4:58am
post #3 of 20

My family really dislikes SMBC unless I add extra vanilla & some powdered sugar to it.  I've also mixed it 50/50 with ABC and they really like that.

mnurlife Posted 31 Aug 2014 , 5:10am
post #4 of 20

Thank's guys!!!! I actually used vanilla bean paste and added powdered sugar to it. I will have to be more selective when I use it.  Thank you for the support!!

mcaulir Posted 31 Aug 2014 , 7:01am
post #5 of 20

SMBC does have a very different 'mouthfeel' than ABC as well. What people like is so subjective - I wouldn't class that as a disaster. Just that this group preferred a different option.

MBalaska Posted 31 Aug 2014 , 7:26am
post #6 of 20

Quote:

Originally Posted by mcaulir 
 

SMBC does have a very different 'mouthfeel' than ABC as well. What people like is so subjective - I wouldn't class that as a disaster. Just that this group preferred a different option.

 

That's a good point.  We make different cakes, flavors,  icings, fillings, decoration mediums. It would be a little dull to make just one thing.

SMBC - Just put in a little more sugar, and a little less butter, more flavoring, it will be fine.  Play with it, have fun.

chefjenbarney Posted 31 Aug 2014 , 11:13am
post #7 of 20

AWhen I first started making cakes with Swiss and Italian buttercream I had a few people tell me that it tasted too much like butter. Where I am from people had never tasted smbc. I keep a small batch of ABC in the kitchen and let customers who are curious try them side by side. Once they can taste/feel the diffetence they almost always are very impressed with SMBC. When I get a customer who makes a negative comment I give them options to make it more sweet by adding white chocolate or adding liquors to it...and then I up-charge for the extra ingredients:)

vldutoit Posted 31 Aug 2014 , 1:38pm
post #8 of 20

In my part of the world/Texas, everyone wants ABC. It is just what they know.  I have made SMBC several times for my family but most of them still all prefer ABC.  I am selective on the flavors of cake that I put SMBC, such as my Red Velvet (we prefer it to cream cheese).  When making it for a customer, it is important that they choose what they want.  Don't be discouraged. I often have people ask for the whippy kind of frosting the grocery store sells.  I cannot get Bettercream so I offer SMBC instead, which is a thousand times better in my opinion.

leah_s Posted 31 Aug 2014 , 3:42pm
post #9 of 20

I really don't care for IMBC or SMBC either.  I make Charlotte's Whipped Cream BC (no cream in it) which is sort of a AMBC (American Meringue Buttercream )  Elements of ABC, but builit on a meringue.  it dosen't crust and is light and airy, but sweet and not buttery.

cakegrandma Posted 31 Aug 2014 , 7:02pm
post #10 of 20

Quote:

Originally Posted by leah_s 
 

I really don't care for IMBC or SMBC either.  I make Charlotte's Whipped Cream BC (no cream in it) which is sort of a AMBC (American Meringue Buttercream )  Elements of ABC, but builit on a meringue.  it dosen't crust and is light and airy, but sweet and not buttery.

Since I was on here a couple of weeks ago or so and saw the thread on Charlotte's Whipped Cream BC, I thought wow, I have to try this. 8 people at one function said the loved it so much, thought it was way better than AMBC. I took some left over cake to friends where I live and was told that it brought back sweet memories of their childhood.  I was told there was a bakery from when they were young that tasted exactly like the Charlotte's.  All said to not change my icing and I have to agree with leah_s, it is perfect!  ;-D

Paperfishies Posted 1 Sep 2014 , 2:00am
post #11 of 20

I really like Woodland's bakery SMBC...It's like the perfect mix between american buttercream and SMBC.

 

I'm in Kentucky, meringue buttercreams aren't popular here in the south.  I very rarely ever get a request for it.  I will tell you what SMBC is good for though, making fillings.  It's great because it's not too sweet but gives you a very nice filling when you add things.

MBalaska Posted 1 Sep 2014 , 2:13am
post #12 of 20

The recipe for Charlottes Whipped BC remind me of the Wilton boiled meringue buttercream in the 60's.

imagenthatnj Posted 1 Sep 2014 , 3:55am
post #13 of 20

Has anyone tried the Charlotte recipe with butter? I don't want to eat shortening.

dukeswalker Posted 1 Sep 2014 , 5:30am
post #14 of 20

This weekend, I had the opportunity to be at the party where my cake was being served.  There was a two tier cake: 1)chocolate cake, whipped ganache filling, Chocolate ABC; 2) white sour cream cake with strawberry ABC.  There were also some caramel filled yellow cupcakes topped with a salted caramel IMBC and caramel corn (they look CRAZY good).  By the end of the night the adults and kids were in the kitchen looking for cake scraps.  The cupcakes sat around half licked (they never got through the IMBC to ever try the cupcake/filling).  And in our home I am the only one who likes/loves IMBC - everyone else likes ol' fashioned American Buttercream.

AZCouture Posted 1 Sep 2014 , 5:04pm
post #15 of 20

AI've noticed that IMBC, the kind I've had anyways, is quite more buttery than SMBC. Maybe I've had bad luck and happened to only try overly buttery recipes, but I can't say I care for it. My SMBC is juuuust right.

cakegrandma Posted 2 Sep 2014 , 2:31pm
post #16 of 20

quote from paperfishies; I really like Woodland's bakery SMBC...It's like the perfect mix between american buttercream and SMBC.

 

I agree with paperfishies. I love her recipe, my daughter had her recipe for the first time ever and she loved, loved it.  Remember, you can put all kinds of add ins to this icing type also. Torani Coffe syrups are really good, fresh berries, good jam, whatever you desire.

mnurlife Posted 2 Sep 2014 , 11:23pm
post #17 of 20

Hey everyone that you for your input. It is well noted and I love the support. It's good to have people that understand.  This is kind of funny for two reasons: one, I actually have been using the Woodland's bakery SMBC b/c I really like it and I use a little less butter, and second my partner does not like SMBC at all and has suggested I not use it.  Everyone's tastes are different I guess lol. Thankfully there are so many variations on frosting the possibilities are endless.. 

imagenthatnj Posted 2 Sep 2014 , 11:33pm
post #18 of 20

Robicelli's "american frosting" has mascarpone cheese and heavy cream on it. Makes it taste less sweet. You might want to try it if you want a less sweet ABC. It's on the oprah website under "american frosting," I think. 

costumeczar Posted 3 Sep 2014 , 12:29am
post #19 of 20

It's just personal preference...I have couples come for tastings and one will love the meringue buttercream and the next will prefer the confectioner's sugar versions. I use confectioner's sugar buttercreams on the outside of the cake, and flavored meringues inside for the fillings, so I tell people that they'll get a little of each and they all seem happy with that. Then sometimes I'll do half meringue and half confectioner's sugar to really confuse people.

AnnieCahill Posted 3 Sep 2014 , 1:30am
post #20 of 20

AI've made Charlotte's recipe with butter and it's great. I think it would be a good recipe for people who are worried about using egg whites for whatever reason. The only reason it's not my exclusive buttercream is because I have only tried it with Wilton's meringue powder and I don't really like the flavor. I need to try it with CK.

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