PLEASE NOTE: RECIPE WAS MODIFIED BY CC!!! The cream cheese/SMBC ratios have been altered from my original submission and are INCORRECT.
Ratio for CREAM CHEESE: 8 OZ (1 package) 10 OZ OF SMBC (ABOUT 1 CUP, 2 TSP.)
NOT AS SHOWN IN ORIGINAL RECIPE!
Sorry, I don't know why they modified my original submission. Thread with many questions answered here: cakecentral.com/modules.php?name=Forums&file=viewtopic&t=711181&postdays=0&postorder=asc&&start=15 Jen
My family loves cream cheese icing, and this is quickly becoming their favorite (at least for cakes that will be consumed within a day.) Start with a good batch of SMBC, and make sure the cream cheese is nice & smooth--I had the best luck with room temp cream cheese. I'll stick with crusting cream cheese icing for cakes that need to last a little longer, when I want to do some piping, and when I need to flavor the icing with fruit puree or liquor. But this is a keeper--even my MIL was impressed!
Hi Jen. Have you experimented with chocolate SMB yet?
I would like to try this recipe but, I'm not very good with abbreviations. What is SMBC? IMBC? FBC? Sorry.
Is this stable enough to use as a cream cheese filling inside a wedding cake? Im looking for something that won't get to goopy inside the cake and jeopardize the stabbility of the tiered wedding cake
Please forgive me but I don't understand your abbreviations. Can you tell me what they mean? I want to learn and make this.
I read these acronyms all the time and never know what they mean! Please share a footnote when using these for us newbies :)
Hello, I don't get a notification when someone posts a comment or question, so if you have a comment or question please go to the link to the thread I've posted as the 1st comment, or send me a PM.
SMBC - Swiss meringue buttercream IMBC - Italian meringue buttercream FBC - French buttercream
Yes, I make a dark chocolate version, recipe located in the thread link posted in the 1st comment section AND a SMBC tutorial with other variations are located on my blog.
I shy away from using this in my large wedding cakes if I know they will be served less then 24 hours after I've made it.
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