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Making SMBC... - Page 6

post #76 of 492
Quote:
Originally Posted by jkalman

Have you ever made it both ways and tasted them? Do they taste the same? Buying powdered egg whites would make things easier.. but only if there's no difference in taste. icon_smile.gif


I have! I tried all 3 ways one day for a taste test: fresh ew, carton, and powdered. The fresh is better, but to a VERY small degree, almost imperceptible. Because the difference is SO slight I use carton (first choice) or powdered all the time. Mind you this is because I've been making IMBC so it's the only way to guarantee the food safety. If you use powdered, be warned, it smells AWFUL when you first dissolve them in water, I almost threw them away. But the icing was FINE and I went out and bought more powdered ew!

For the (whopping) 2 times I've done the SMBC method I just used normal ew of course. I've never actually done a value-assessment of fresh to powdered, but I get a dozen eggs at Trader Joe's for $1.49 and a carton of ew ("10 eggs") is $2.50 so actually it's cheaper to use fresh, even if I chuck the yolks. (But folks, the yolks can make a yummmy pudding filling, and they freeze well if you add sugar...but that's a whole 'nother thread.)

Quote:
Originally Posted by pamconn

I could only get it to soft peak and I whipped it for a long time, maybe I should have tried longer.


I have found that different brands of carton whites perform differently for whipping into meringue. All Whites, for example, didn't whip at all for me personally. However the brand I buy at Trader Joe's always works. It does take longer to get them to stiff peaks, but I'd say if you were able to get soft peaks, then they might have made it the whole way had you persevered (when All Whites didn't work for me, they never got beyond foamy). I also bought a non-All Whites carton at Albertson's once, and those worked fine too. Maybe try another brand...?

Then again I don't see the point in using carton whites if you can get a dozen eggs for less than the carton of whites, since the SMBC ew are cooked to a 100% safe temperature! thumbs_up.gif
post #77 of 492
ceshell,

Thanks for the information. I will try the powdered whites, as I like to have other options. And I'll most definately start freezing my yolks.

I made SMBC with melted white chocolate and boy was it yummy! I didn't even want to bother with cake!
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 #78 of 492
I have a question... can you use this SMBC under fondant instead of a crusting buttercream? I've tried it by itself and LOVE it, but I do a lot of fondant work and my clients like a layer of frosting underneath the fondant. I've always felt like the weight of the fondant would just squish the SMBC, not to mention referigerator problems. ??
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I just started a new blog! Check it out:
http://kellersfrostedcakes.blogspot.com/
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No one cares how much you know until they know how much you care.
I just started a new blog! Check it out:
http://kellersfrostedcakes.blogspot.com/
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post #79 of 492
u can use SMBC under fondant.. when I do it (not often becasue my folks like sweet buttercream LOL.. I chill it first. I use just about the same amount that i would if there was no fondant..roll out the fondant, then get the cake out and cover it.. no smashing.. now if u wait a bit with the cake out and it gets soft like butter, then you will have smashing..

but plenty of people use it under fondant
post #80 of 492
hmmm......I'll have to give that a try. Thanks!
No one cares how much you know until they know how much you care.
I just started a new blog! Check it out:
http://kellersfrostedcakes.blogspot.com/
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No one cares how much you know until they know how much you care.
I just started a new blog! Check it out:
http://kellersfrostedcakes.blogspot.com/
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post #81 of 492
Thread Starter 
I use it under fondant all the time too and like lilthorner I smooth it out and pop it in the fridge and then cover it. If you don't chill it the SMBC will smoosh all over the place.

I freeze yolks all the time too.. they have MANY uses. You can add sugar or salt to them depending on what you will be using them for (I'm thinking hollandaise vs. pastry cream). I freeze them in ice cube trays and one cube counts for 2 yolks. Add 1/2 tsp salt or 1 TBSP sugar per 1 cup of yolks.. and make sure you label them so you kow what you have. icon_smile.gif
post #82 of 492
I am new at this and after reading all about the praises of SMBC, I really want to try it. However, I don't have a stand mixers, I just have a hand mixer. Can it be done with a hand mixer since there's no paddle tool for the hand mixer? Thank you.
post #83 of 492
I'm wondering the same thing, I have my grandmothers Mixmaster with 2 beaters....no paddle, will it work?? I made meringue in it the other day and it turned out lovely.....
post #84 of 492
I still can't believe how good this is. I feel a little silly. I have been obsessed with this all weekend. Now I want to make orange creamsicle cupcakes. I see in the recipe you posted that you use orange curd to flavor yours. Would orange gelatin or orange extract work just as well?
post #85 of 492
Originally posted by fat-sissy in another thread:

French Buttercream Recipe courtesy Duff Goldman, Charm City Cakes, Baltimore Maryland
Show: Food Network Challenge
Episode: Challenge: Elvis Birthday Cakes





10 egg whites
15 ounces sugar
2 1/2 pounds unsalted butter, at room temperature
Special Equipment: 5-quart mixer with bowl and whip attachment, rubber spatula


*Cook's Note: Make sure to have a completely clean and dry mixing bowl when you start your process. Any fat or liquid at all in the bowl will stunt the protein development of the albumen (egg white protein) and you will not have a proper meringue at the end. The results could be disastrous.
Start whipping egg whites slowly in the mixer until foamy. Increase the speed of the mixer and slowly start adding the sugar until all the sugar is incorporated. Once all the sugar is in, increase the speed of the mixer even more and whip until the mixture is shiny and stiff. You now have a meringue. You know when your meringue is done when you pull out the whip, hold it horizontally, and if you have what looks a "sparrow's beak" on the end of the whip.

Replace the whip, turn the mixer on medium and start adding the butter a bit at a time. Once all the butter is incorporated, turn the mixer on high and let mix; depending on the weather, the buttercream could take anywhere from 5 to 15 minutes to form. You will know when it has formed when you hear the motor of the mixer start to slow down and whine a little bit; also, when you first add the butter, your meringue will break down and look weird and this is what you want. When the buttercream is done, the mixture will be homogeneous, consistent, and tasty.

Remove the buttercream from the bowl and transfer to an airtight container. Buttercream can be kept at room temperature for a few days or in the refrigerator for a 1 to 2 weeks, but always use warm buttercream when icing a cake. To warm up the buttercream, put it back in the mixer using the whip or the paddle, and apply direct heat with a propane torch you can find at any hardware store.


This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
Laura
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Laura
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post #86 of 492
i'm planning to use this recipe for my father-in-law bday cake. im just wondering, is it ok to flavor SMBC with peppermint oil? or it will taste horrible? has anyone tried this before? what does it tastes like?
post #87 of 492
I was teaching a young girl the other day and when she came she did not bring enough icing with her. I had some smbc already made up. I decided since she was learning I would try mixing the 2 so we could see if it would still be pipeable. Well, it tasted GREAT!!!! It was a little soft so we only iced the cake with it, but it was really really yummy!
Rebecca
post #88 of 492
Quote:
Originally Posted by junny629

I am new at this and after reading all about the praises of SMBC, I really want to try it. However, I don't have a stand mixers, I just have a hand mixer. Can it be done with a hand mixer since there's no paddle tool for the hand mixer? Thank you.



it is doable! I don't have a paddle attachment either. just be patient. my hand mixer actually comes with a stand, i don't use it because it doesn't really mix well when it's on the stand. but when i made SMBC, i just placed the mixer on there and let it run. it WILL come together if you followed the steps and if everything is the right temperature.

the last time i made it, my butter was too cold, so i had to stop for a couple of minutes just to "warm" the mixture up a bit and then went on to whip it. it comes together wonderfully. it's such a great feeling to watch.
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 #89 of 492
Thanks cupcakeshoppe, I will definitely give it a try. I am excited to see what happens.
post #90 of 492
Hi
I am a newbie and would love to try this recipe but I have several questions which I am hoping you can help with. Hope you are comfy coz this may take a while. icon_redface.gificon_redface.gif

1. I am from across the pond and we don't do 'sticks' of butter -could someone clarify how many grams are in a stick?

2. I know from the previous posts you can use SMBC under fondant - however can it be used in the layers as well as under the fondant? ( I know from a 'taste' perspective it will be a yes but someone mentioned it needs to be refrigerated to prevent it slipping - I am doing a Thomas the Tank birthday cake and due to the shape will need several layers for height, as far as I know you don't put fondant cakes in the fridge once covered so my worry is the layers will slip and the cake will be ruined - I usually use a buttercream similar to the recipe for the American buttercream ( icon_redface.gif I always get complimented on the taste - honest)

3. Can someone recommend a sponge recipe for using SMBC as a dessert type cake - my cake is usually firm so i can cut and sculpt the sponge and would like something a bit lighter for unsculpted work. I know some people use box mixes - I always bake from scratch and would probably not be able to get hold of the mixes normally used - any suggestions would be great.

4. Forgive my ignorance but what is the difference between yellow cake and white cake? I have seen a recipe for WASC but never for yellow cake - i don't know if that is the US equivalent to our normal sponge cake - is the difference taste, texture, versatility or none of these.

5. Whats a sheet cake - is this just a rectangular sponge cake?

Sorry for the mammoth post but you guys are just so inspiring and knowledgeable and i'm desperate to try out some of the suggestions i have found on CC but a lot of the terminology used means nothing to me - we don't have butter sticks, sheet cakes or WASC in Scotland icon_eek.gif . I've done several cakes all covered in fondant but never attempted to vary the sponge recipe so any help you can offer would be fantastic.

Thanks
AnneMarie
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