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Making SMBC... - Page 27

post #391 of 492
Thank you ceshell. The 8 oz per batch, what size batch are you making? The 10 egg whites or 20 egg whites? Thanks.



June
xxx
post #392 of 492
Oops, you got me on that one. I actually thought it was 8oz for a 5-egg white batch. In retrospect, I'm not certain that wouldn't make the icing too soft...since I don't remember what recipe that advice was attached to.

So! According to Melysa's swiss meringe buttercream recipe in the recipes section, she uses 4 oz cream cheese to a batch, and a batch is 1 1/4c egg whites. Now I just have to go figure out how many eggs that is LOL.
post #393 of 492
Thread Starter 
You can add quite a bit of cream cheese to it.. it actually firms up the icing IMHO. It makes it pipe beautifully too. If you don't add enough cream cheese it won't really taste like cream cheese frosting. I add about 8 oz to a small batch (5 eggs). Go by taste and just don't over mix it.

I haven't been getting notified of this post.. grrrrr.

ceshell.. I like the caramel SMBC both ways. It's easy to make it just subbing packed brown sugar for the white sugar. I think you get a more intense caramel flavor though if you make caramel sauce (or buy it, but I much prefer making it) and add it in. You can make it with brown sugar and add a little extra caramel sauce and have a great flavor too.
post #394 of 492
Thanks Jeanne icon_smile.gif
post #395 of 492
I'm absolutely an smbc convert, I love this stuff!

My only hiccup with it is the colour - I've just made a batch for a Christmas party cake and isn't as white as I'd like. Could anyone please tell me if there is a way of whitening it? TIA icon_smile.gif
Some of the world's greatest feats were accomplished by those not smart enough to know they were impossible.
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Some of the world's greatest feats were accomplished by those not smart enough to know they were impossible.
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post #396 of 492
Thread Starter 
It's not a bright white icing. There's no real way around that. You can use immitation vanilla, but I personally can't stand the way that stuff tastes. You can also replace some of the butter with high ratio shortening.. that will help a bit too.
post #397 of 492
Hello Does the SMBC hold up well when you are damming a cake?
I'm a bit worried about the bulging.
post #398 of 492
Hello Does the SMBC hold up well when you are damming a cake?
I'm a bit worried about the bulging.
post #399 of 492
Hello does the SMBC hold up well when you are damming a cake?
I'm a bit worried about the bulging.
post #400 of 492
Mine has always held up fine for damming. Just be sure to allow the usual rest period (unchilled for a short time) for the cake to settle. I like to pipe the dam on with a coupler.
post #401 of 492
Thank you
post #402 of 492
I read that you can freeze SMBC, but once it's thawed do you then rewhip?
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 #403 of 492
Thread Starter 
Yes. Let it come to room temp and then whip it up in the mixer. Make sure that it's not cold or it will separate and look scary, but it will come back together if you keep whipping it and it will go quicker if you warm it up a bit. icon_smile.gif
post #404 of 492
Jkalman,

I tried you recipe (20 egg white) using the box egg whites (21.5 oz) and it turned out great! Filled my 5-Qt KA mixer to the top. I like it because it's the right amount for my mixer.

I have added cream cheese and white chocolate to it and I realize it give the BC a firm form and makes piping very good.

Thanks for sharing your ideas and recipe.

Jeannie

PS: BTW, do you leave out your cake when you cover it with fondant?
Work hard and become a leader; be lazy and become a slave.Proverbs 12:24 (NLT)
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Work hard and become a leader; be lazy and become a slave.Proverbs 12:24 (NLT)
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post #405 of 492
Can anything be done to your SMBC when too much vanilla has been added to offset the "bite" that it has?

I made SMBC and added too much Vanilla. To top it off, I tried the color-less Vanilla, so it really has a nasty flavor. I really hate to dump out the whole batch.

icon_smile.gif

Anyone please?
Love the SPS system....See Leah's tagline for instructions.
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Love the SPS system....See Leah's tagline for instructions.
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