Smbc Vs American Buttercream~Do They Both Turn Yellow? Why.

Baking By dailey

dailey Posted 7 Dec 2014 , 7:28pm
post #1 of 1

AFor the first time, I had an order for an all buttercream wedding cake. The bride liked the fact that I only used butter in my buttercream (my recipe is SMBC). I told her it wouldn't be white, which she was fine with. At any rate, after I iced and decorated the cake, I noticed there were some areas that took on a more "yellowish" appearance after about 24 hours or so? I never really noticed this before since all my cakes are covered in fondant. Does anyone know if American buttercream does this as well (I'm thinking "no")? Thanks!

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