Thanks Jennifer! This is the first SMBC recipe that I have used that was 100% successful. I TOTALLY agree with you....it is all about mixing SLOW.
Can't wait to try this - I don't think I mixed slow enough as my SMBC does taste like sweetened butter so I always use American Butttercream. I can't wait to try this method - I really like the smooth look you can achieve with SMBC. Thank you!!!
When I made my daughter's wedding cake in '05, I mixed my cream cheese and buttercream frosting together and this is the same thing I came up with so I know this is a very tasty btr crm!! You all should reeeeeeally try it!!
Thank you for sharing!
Oh wow! I absolutely cannot wait to try this...my very favorite 2 icings MIXED!! Thanks so much for sharing Jennifer!
In wich step should I add the colouring? I tried the BC recipe (without cream cheese) and it was delicious, fluffy and tasted divine (much better than the recipe I´ve been using since now). I added colour after my BC was done (used my handmixer, on low) and it totally collapsed and started to taste like weet butter. Obviously I over worked it but how can I add the colour without this happening?
Is this a stable enough frosting for a warm outdoor wedding? The bride wants a version of cream cheese, but I don't think it is stable enough for an outdoor summer wedding. Any insight would be most helpful.
Can you decorate a cake with this type of icing. I would like to decorate with shells tips and star tips from the Wilton cake decorating set. I don't won't runny frosting decorations. Thanks..
will it pipe roses for cupcakes, have been searching the globe for a successful recipe to do so and how would you suggest to stiffen it if need be thanx
Thank you so much for sharing this recipe for us Jennifer. I can't wait to try it, i have never ever tried making or ever tasted smbc icing so i'm definitely going to Make this. Is this good for decorating and making roses? As for the cream cheese, i wont be trying that one because i am partial to my own homeade cream cheese icing lol. But i still will keep that one in mind. Lol. Have a great day.
hi does you cream cheese pipe well ?
I have been making IMBC for past 7 years and I was very happy with the taste and everything..But after reading this post I tried the SLOW mixing method... and O My God!!!the result was awsome..it was like a total different species.. It was soooo fluffy,light, no sheen, no bubbles, dreamy buttercream....and you were right it did not taste like sweet butter at all...Thank you...thank you so much....
Excellent recipe! I did make SMBC a lot of times before, but mixing it slowly does make for a fluffier and less buttery buttercream. Cream cheese version was a great hit (I used this recipe to make cupcakes for my sister's wedding and people are still raving about them!) :) Excellent detailed instructions too, wish all recipes were this specific! I added creamed coconut to non-cream cheese version, and it was amazing!
I've made this recipe successfully several times before with a hand mixer and tried it today with my new kitchen aid. Followed the recipe exactly. Butter was out on the counter for 12 hours and was nice and soft. Merangue was very stiff. I added the butter and it's been mixing for 25 minutes now and the butter is just chunks and it doesn't seem to be doing anything at all. Any idea where I may have gone wrong?
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