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What does Swiss Meringue Buttercream taste like? - Page 4

post #46 of 63
I am intrigued by SMBC so I want to try it...however how much flavoring do you add? And when you say you add chocolate, what kind are you talking about...cocoa powder, melted blocks, etc. And about adding liquids like liqueur.. won't it affect the volume? And how do you know if you've gone too far with additions...say too much liquid...can you salvage it? Pardon my ignorance, but since I've never tasted it, I don't know what a good finished product should be.

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post #47 of 63
As for the egg whites cooking, if you combine them very well with the sugar to start with the sugar actually prevents the egg white from turning white and cooking like one would expect. I believe the sugar prevents the proteins in the egg white from binding together (someone correct me if I'm wrong!). Therefore there is no danger of cooking them if you keep to the proper temperature. that being said, there have been times I didn't whisk the sugar/egg well before putting over the simmering water and some egg white did turn white and cook. I had to start over. Since I've learned to really mix well before placing over simmering water I have not had this problem at all.

As for it being difficult to smooth, it just requires different technique than a crusting buttercream. After it has come together in my KA with the paddle attachment, I turn it on the lowest setting for a couple minutes to work out the air bubbles. I also use a spatula to push it against the side of the bowl to get rid of more bubbles. I apply the icing to the cake surface, smooth as best I can with my angled metal spatula and put it into the fridge. It hardens like butter. I then remove it and use a scraper to skim off any rougher areas - just like patching a wall with drywall mud! I get very smooth sides and top with beautifully sharp edges. It's taken some practice, for sure, but the results are very good.
post #48 of 63
Carmijok - I always add the 2 tbsp of vanilla, it needs this much, in my opinion. I use 1/3 cup melted chocolate (not hot, just warm enough to stir and spoon in) for the recipe listed as the Well Dressed Cake SMBC. She has lots of other ideas of flavors to add and I've done them all - they turn out great. I think if you're worried you've added too much liquid, just chill for a bit and then continue whipping with the paddle attachment. I've never had a problem with this. Most people who don't care for this frosting have usually not added enough flavor. It is more like a base, and you must flavor it!!!
post #49 of 63
Quote:
Originally Posted by ladyk333

Carmijok - I always add the 2 tbsp of vanilla, it needs this much, in my opinion. I use 1/3 cup melted chocolate (not hot, just warm enough to stir and spoon in) for the recipe listed as the Well Dressed Cake SMBC. She has lots of other ideas of flavors to add and I've done them all - they turn out great. I think if you're worried you've added too much liquid, just chill for a bit and then continue whipping with the paddle attachment. I've never had a problem with this. Most people who don't care for this frosting have usually not added enough flavor. It is more like a base, and you must flavor it!!!



I use a full 1/2 cup of melted white chocolate (never used regular chocolate) but it's just awesome. ladyk is right about the added flavor. It's essential to this type of icing. That's why in my initial post to this thread I answered that it "taste like a stick of butter unless it's flavored correctly". icon_lol.gif
As far as smoothing, I use the hot knife method and it smooths very nicely.
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post #50 of 63
I like the SMBC however my problem with it is that you have to make it right before you use it. Can it be made ahead of time like buttercreams in max quantities?

And it always seems like one recipe BARELY covers a 2-layer 8" cake.
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post #51 of 63
sure it can be made ahead. We used to make it in the 60 quart mixer at the bakery I worked at. We would just refrigerate it, and it kept very well. Just have to let it come back to room temperature and remix it before using it again.
post #52 of 63
Quote:
Originally Posted by Echooo3

I like the SMBC however my problem with it is that you have to make it right before you use it. Can it be made ahead of time like buttercreams in max quantities?

And it always seems like one recipe BARELY covers a 2-layer 8" cake.



I use the Well Dressed Cake SMBC and I always make a double batch when I make this receipe. It does keep very well in the fridge. I always make my icing ahead of time because it saves me time in the long run. You don't have to make it right before using. thumbs_up.gif I've kept mine for up to a week and it was just as good as when first made. I don't know about any longer than that but I do know it will keep well for that long.
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post #53 of 63
And you can freeze it for up to a year.
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post #54 of 63
How would you use powdered egg whites to make any of these meringues? Do you add water to the egg powder?
post #55 of 63
Quote:
Originally Posted by calicopurr

How would you use powdered egg whites to make any of these meringues? Do you add water to the egg powder?



I had the same question!
post #56 of 63
I love the SMBC! It is so smooth and creamy. I added a really good vanilla for flavoring. I couldn't get enough. It takes color really well. I used Martha Stewarts recipe. It didn't seem like it would be enough for what I needed so I doubled the recipe.
post #57 of 63
I made SMBC for the first time last week following Melvira's recipe. Loved the silkiness and smoothness of the bc but felt i wanted something sweeter - not regular buttercream sweet, something inbetween.

Would it be possible to increase the amount of sugar without changing the number of egg whites? Or perhaps even adding some powdered sugar along with the butter?
post #58 of 63
I'm not sure the sugar to egg white ratio in that recipe, but I also wanted something a bit sweeter than the Well Dressed Cake recipe (1 cup sugar to 5 egg whites). I increased the sugar to 1 1/2 cups per 5 egg whites and I use it all the time this way. It is delicious!

I'm still curious if anyone uses the powdered egg whites . . .
post #59 of 63
I have read this entire post and no one has mentioned color. I love working with SMBC, but if I am making a white wedding cake I can't use it because the color is so yellow. Does anyone else have this problem?
post #60 of 63
I wonder if you could buy untinted butter at a health food store . . . The color in butter is not natural, so perhaps you could buy some whiter butter? I'm sure it would be more expensive, but worth looking into.
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