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Making SMBC...

post #1 of 492
Thread Starter 
I keep meaning to take pictures of the process of making SMBC, and today I finally did. icon_lol.gif

I didn't take a picture of the beginning.. it's egg white and sugar and it looks like a big bowl of snot. But you place the sugar and eggs in your mixer bowl and whisk them until they reach 160-170 degrees then pop it on the mixer.

My recipe is large, but you can find the scaled back version here:

http://www.cakecentral.com/cake_recipe-5453-1-The-Well-Dressed-Cake-Swiss-Meringue-Buttercream-with-variations.html

For this batch (made in my KA Pro 5) I used:

20 large egg whites
4 cups of sugar
12 sticks of room temp unsalted butter
6 TBSP real vanilla (which I didn't add because I am making some of it chocolate so I will add the vanilla after I remove some)

Place the sugar and egg whites into your mixer bowl and whisk over a double boiler until the mixture reaches 160-170 degrees and then transfer the bowl to your mixer and mix with the whisk attachment on medium-high until it comes to stiff peaks and the mixer bowl feels neutral when you touch it with your risk.. not hot but not cold either. This brings you to picture #1.. a big fluffy beautiful bowl of perfectly whipped meringue. (It is lovely.. and tastes pretty damn good and could top a pie shell filled with lemon curd and be perfect.. but that's another story icon_wink.gif )

Switch to the paddle attachment and break open your butter and begin to add it (picture #2) mixing on low one TBSP at a time until it is all in the bowl . While you are adding your butter you will notice a few things. The first thing is picture #3.. your beautious meringue will begin to fall.. and picture #4.. fall some more.. and look soupy. Don't worry... this is TOTALLY normal. Around the end of adding your butter you will notice something like picture #5.. your soup will start to look lumpy and curdled.. and #6.. more lumpy and curdled. Again, don't worry.. this too is completely normal. Soon after you are done adding your butter you will notice, provided your butter wasn't too cold, that your curdled mess begins to start to maybe look like it might be getting better.. picture #7. Then like magic it gets smooth (picture #8 ) and you end up with beautifully smooth and silky SMBC (picture #9)
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post #2 of 492
That is wonderful, thanks for your time involved in this.... What does SMBC taste like? Can you decorate with it? LIke flowers and stuff?
JaNeT!
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JaNeT!
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post #3 of 492
Awesome!

I have a question. Can you add ganache to make chocolate IMBC or does it only work with melted chocolate?
My drug of choice is FROSTING!
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My drug of choice is FROSTING!
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post #4 of 492
Thread Starter 
You can decorate with it fine. It does get rather soft with the heat of your hands so it is good to have a couple of bags going so you can put one down if it gets too soft. It tastes like vanilla ice cream if you add vanilla to it. You can add almost anything to it. Thickened fruit purees are my favorite.

Yes.. you can add ganache to make chocolate with no problems. icon_smile.gif
post #5 of 492
Thank you very much. I'm a visual learner and this really helped! I am still working up the courage to try this.

Is this easy to smooth? I think I'll need to find the other posts about this and then put on my big girl panties and get over my fear of it!
My pants are a little snug-I must be retaining chocolate..
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My pants are a little snug-I must be retaining chocolate..
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post #6 of 492
Thank you very much. I'm a visual learner and this really helped! I am still working up the courage to try this.

Is this easy to smooth? I think I'll need to find the other posts about this and then put on my big girl panties and get over my fear of it!
My pants are a little snug-I must be retaining chocolate..
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My pants are a little snug-I must be retaining chocolate..
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post #7 of 492
Thread Starter 
It really isn't hard to smooth. It is so smooth in consistency. All I use is an angled spatula and a bench scraper. It takes some practice, but it's not hard to make or use. I'll have to post another series of pictures about trouble shooting re-whipping it.. but that's for another day.. icon_lol.gif
post #8 of 492
Thanks so much! I was afraid to try it but it looks amazing!
post #9 of 492
Jeanne, thanks for the pictures. and really you're one of the people on here who was quite adamant at telling people to try SMBC. i'm so glad i finally listened. icon_smile.gif

I swear when you're making it, it looks like your witnessing a miracle. I had my cousin drop the butter in because i'm using a handmixer (RIGHT! I did it with a handmixer, so if i can do it, so can you!) and the moment it came together both of us went "ooohhhh!!!" and it tasted like caramel vanilla ice cream since i used brown sugar. so YUM! i think i ate two tablespoonfuls before I stopped myself.
formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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post #10 of 492
Thanks so much! I think I like SMBC because of all of it's weird stages! Lumpy, sad looking mess and then magic!!! It's perfect.

You've been such a great help (especially with your recipe).
post #11 of 492
What is SMBC? Learning new stuff, Help!!
post #12 of 492
I love SMBC. Fell in love with it the first time I made it. And it takes flavor so well. My favorite is strawberry, tastes just like ice cream!
Accountant by day....Masked baker by night!
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Accountant by day....Masked baker by night!
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post #13 of 492
" until it reaches 160 degrees " Is this to kill any bacteria? If you use pasturized egg whites do you still need to do this? and do you use a hand wisk while its on the stove?
My pants are a little snug-I must be retaining chocolate..
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My pants are a little snug-I must be retaining chocolate..
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post #14 of 492
Quote:
Originally Posted by fbaaheth

What is SMBC? Learning new stuff, Help!!



Swiss Meringue Buttercream. Similar to IMBC which is Italian.

It's a much less sweet buttercream than american. Very fluffy and light. It also is not a crusting BC.
post #15 of 492
One other thing...

If I was to use egg whites from the carton, is it the baking type I need to get or one designed for meringues. I can't remember... icon_redface.gif
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