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Strawberry SMBC without flavor extract?

post #1 of 6
Thread Starter 
Is it possible to use strawberry preserves to flavor my SMBC? I'm afraid that if I add it when or after mixing in the butter that it will break.

Can I melt the preserves down with the sugar and egg whites, and then add the butter?
post #2 of 6
Thread Starter 
ok, I am impatient today. It's already in the mixer. I'll post how it comes out. Looking OK so far.
post #3 of 6
I add fresh Raspberry puree no seeds to my SMBC all the time. It will break but come back together.
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post #4 of 6
Thread Starter 
Thanks! I'm going to try it again sometime just adding the preserves after it's mostly mixed.

What I did this time was add some preserves to the egg whites and sugar while they were heating. It didn't get very stiff when whipping, but mostly there, and seemed to work just fine. No strange liquid seeping from my icing. I could have added more maybe, it wasn't very strawberry-y, but I know for next time how to do it.

THanks moydear77!
post #5 of 6
Quote:
Originally Posted by moydear77 View Post

I add fresh Raspberry puree no seeds to my SMBC all the time. It will break but come back together.

Moydear77, can you share the ratio of SMBC per strawberry purée? I'd love to try this. Sounds delicious!  TIA

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After Jesus, there is nothing better to ease the pain than a good piece of cake!!!
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post #6 of 6

I add seedless strawberry jam to my SMBC all the time!  Make it as normal, and then add the jam in small amounts after it is done.  As moydear mentioned, it will break but then come back together.  Don't add too much though.

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