A "different" Smbc

Baking By KathleenC Updated 18 Sep 2014 , 1:53am by Cevamal

 KathleenC  Cake Central Cake Decorator Profile
KathleenC Posted 17 Sep 2014 , 2:17pm
post #1 of 9

I just tried a new way of making Swiss "Meringue" Buttercream.  I came across this blog purely by accident and thought it would be worth a shot.  (those are air quotes around the word meringue, because you don't actually make actual meringue)

 

www.cakepaperparty.com/2014/04/foolproof-swiss-meringue-buttercream/

 

I used the same ingredient quantities I use when I make Sweetapolita's SMBC (my usual), except I used the vanilla quantity suggested in the blog (double my norm).

 

It was good!

 

I'm feeling disloyal.

 

Anyway, I was just curious if anyone else has tried it, and if so...your thoughts?

8 replies
 -K8memphis  Cake Central Cake Decorator Profile
-K8memphis Posted 17 Sep 2014 , 2:28pm
post #2 of 9

oh that's really cool! i like it -- makes a lot of sense for sure -- i especially like the 'can be stored frozen' part --

 

brava to the author and thanks for sharing

 KathleenC  Cake Central Cake Decorator Profile
KathleenC Posted 17 Sep 2014 , 2:37pm
post #3 of 9

Yes, the way she explained the science of it all did make a lot of sense.  I was pleasantly surprised.  It might just become my usual method now.  :) 

 

I did make a bit of an error when I made it, though.  I cooked the egg and sugar mixture as usual, then put it in the fridge overnight.  When I went to make the icing (had my butter all creamed and ready), the sugar had separated and coated the bottom of the bowl and I ended up having to reheat it all and let it cool again.  This time I let it cool in the freezer, stirring it every so often so the sugar wouldn't separate again.  Once it was cool enough, I made the icing.

 

I used the ingredient quantities I usually use and it seemed to make a similar amount.  It was really smooth, and tasted like regular SMBC.

 Rfisher  Cake Central Cake Decorator Profile
Rfisher Posted 17 Sep 2014 , 3:38pm
post #4 of 9

AMy thoughts: http://www.cakecentral.com/t/777294/has-anyone Sounds like we had close to same feelings on finished product compared to traditional.

 KathleenC  Cake Central Cake Decorator Profile
KathleenC Posted 17 Sep 2014 , 3:49pm
post #5 of 9

Quote:

Originally Posted by Rfisher 

My thoughts: http://www.cakecentral.com/t/777294/has-anyone
Sounds like we had close to same feelings on finished product compared to traditional.

 

Yes, I guess we did.  :)

 

I have always used cartoned egg whites, with no issue.  (My idea of separating eggs is putting them in different parts of the kitchen...otherwise I'm no good at it)  I also don't/didn't add anything else, other than one more tablespoon of vanilla, as Summer suggested in her recipe.  I haven't frozen hers, but have frozen traditional with no problem, so I suspect hers will be the same.

 

I'm doing another cake for my grandson's birthday next week, so am going to try hers again for that.

 KathleenC  Cake Central Cake Decorator Profile
KathleenC Posted 17 Sep 2014 , 3:51pm
post #6 of 9

And I do LOVE the fact that you don't have to sanitize every little utensil/bowl/beater with lemon juice before starting.  :)

 -K8memphis  Cake Central Cake Decorator Profile
-K8memphis Posted 17 Sep 2014 , 4:33pm
post #7 of 9

i usually trusted my equipment to be oil free -- code for too lazy to do extra sanitizing --

 

but a funny story -- working in bakeries is quite different than working from home -- equipment that would have long been discarded from a home kitchen is used year after year in a working bakery -- so i was needing some royal icing and the only available mixing bowl had a generous hole in it but i got it all cleaned up -- and i said, 'what about this big hole' and the chick put a big blob of shortening over it -- for mixing royal icing :lol: so i had to go wash the dang thing all over again-- hahahaha -- probably why i don't extra sanitize

 

 :-D

 Cevamal  Cake Central Cake Decorator Profile
Cevamal Posted 18 Sep 2014 , 1:50am
post #8 of 9

AThat's awesome and makes perfect sense. I made SMBC recently for the first time and was puzzling over spending all the effort to whip air into it just to completely deflate it a minute later.

 Cevamal  Cake Central Cake Decorator Profile
Cevamal Posted 18 Sep 2014 , 1:53am
post #9 of 9

AI've never sanitized for whipping egg whites. If it's clean enough to be in the cabinet it's clean enough. Never been a problem.

Quote by @%username% on %date%

%body%