Smbc Combined With Whipped Cream

Baking By Plum Crazy Updated 5 Nov 2014 , 6:17am by Plum Crazy

Plum Crazy Posted 4 Nov 2014 , 1:09am
post #1 of 8

AI'm getting ready to make my cousins wedding cake next week and I will be using my favorite smbc recipe for the frosting. I usually just use frosting as my filling as well but want something flavored and a bit lighter/fluffier. I added strawberry jam to the filling in a trial run but it was too sweet. I'm planning in using fresh strawberry purée this time but I also want it to be lighter and creamier. I would like to try folding whipped cream into the smbc. Is there any reason I shouldn't? Will it hold up well? Any other suggestions?

7 replies
yortma Posted 4 Nov 2014 , 1:40am
post #2 of 8

I have never tried mixing smbc with whipped cream, so I can't comment on that, although it actually sounds like it might work.  How about making a mousse filling?  Either way if using whipped cream. the cake will need to be refrigerated, which might be an issue for a wedding cake.  .  Good luck!

Plum Crazy Posted 4 Nov 2014 , 1:43am
post #3 of 8

AAny recipe suggestions for mousse fillings?

yortma Posted 4 Nov 2014 , 2:58am
post #4 of 8

any particular flavor?

Plum Crazy Posted 4 Nov 2014 , 3:32am
post #5 of 8

AStrawberry, mocha and vanilla

Plum Crazy Posted 4 Nov 2014 , 3:33am
post #6 of 8

AMocha or coffee, I was planning on using espresso powder.

yortma Posted 5 Nov 2014 , 2:07am
post #7 of 8

Mocha mousse.  Add a little Kahlua for an extra flavor boost!

Plum Crazy Posted 5 Nov 2014 , 6:17am
post #8 of 8


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