Does the SMBC crack like regular buttercream? I'm making a cake and they have requested buttercream frosting as they do not like fondant. I have never made the smbc, wondering if it will not crack like the buttercream frosting. Please let me know. The cake is going to be a chalk board so either dark green or black for the buttercream so I need something that will not crack
The only time it has cracked on me is when I had the combo of refrigerating it hard and a board that was not firm enough.
If your 'regular b'cream' is cracking there is something wrong w/the recipe OR you don't have the cake on a solid board to support it's weight. The '2 of everything icing' recipe even when made as a crusting b'cream does not crack on the cake.
On another note: I doubt you can achieve BLACK swiss meringue buttercream. It doesn't take colour too well anyway and black is the most tricky colour!
If you can start with dark chocolate SMBC it's a much shorter trip to black. Make sure you let the color settle over night before you need it. It will get darker over time.