Hi, I just recently discovered this buttercream and love it...thanks for the video. Quick question though...if you were going to add flavoring to it (like you mentioned at the end of the video) when would you add that and does it change the consistency. I've only ever added white chocolate ganache, but would the runnier stuff make the frosting, well, runnier?
Does this Swiss Meringue Buttercream crust like regular buttercream?
@danyag- you really can add pretty much anything to this and it holds up very well. Some of the things I add- melted chocolate for chocolate buttercream (4-6oz for the measurements on this recipe, but you can add more or less), any kind of jam or fruit preserve (ex. 1/4 cup raspberry preserves!!) just add a little at a time to taste! Add caramel sauce, or dulce de leche for a really, unbelievably good caramel buttercream. Dissolved instant coffee... any kind of liquer. For a liquid like an extract or liquer I'd add a tablespoon at a time to taste, but as long as your not adding a lot it really should hold up okay!!
@Cassie2500- no, this buttercream does not crust...
Thank you SO much. I was a little bit scared to try SMBC without a candy thermometer, but the way you explained the process and outlined it step by step has given me confidence. Fantastic video. =)
Looks good..thanks for sharing!
Do we have to keep our cakes in the freeze, with SMBC or not? Looks SO good!!!!!!!!!!!!
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