Ummmm, Mel, I think you are the one who needs to be banned from this thread for relentlessly trying to sabotage my diet . I WILL blame you if I don't like what my scale tells me .

But seriously, that sounds too amazingly delicious, I will have to forbid myself from making it.

Great to see the butt-r-creme craze coming to an end.

Oh yuk, I've never used that crap. Blech! I still like my American Buttercream, this is just a fun twist!

YUM YUM YUM, I will have to try this with the cartoned egg whites. Usually I use MBC with cake that calls for all egg yolks so it all gets used, but sometimes people do order chocolate cake with whole eggs!

Did you try the white chocolate yet? That is absolutely my favorite version of MBC. I used it for my own wedding cake, BUT a warning, it is very soft...and in July it was not pretty. But it tasted good and for my cake, that's all I wanted!

Hi Everyone!

I was introduced to MBC's in pastry school and I have been head over feet in love since then. Personally, I prefer IMBC to SMBC but they're both so silky smooth and sinful!

Sadly, I havent had much time to experiment.....with that said.....

does anyone have the actual recipe, or the add-ins for butter rum SMBC? I'd absolutely love to give it a go!!

Thanks so much

sounds yummy.

JessDesserts, I just made the recipe I posted on the first page (with the CORRECT amount of egg whites if using shelled eggs!!!) with a 2 dram bottle of LorAnn Butter Rum flavoring. TO...DIE...FOR!!! Every time I opened the fridge, the smell would hit you, and WOWZER!! If you like butter rum, that is some powerful stuff! Like cat nip to a big, fat cat!

If I use a whole carton of egg whites with 1 3/4 to almost 2 pds butter....(depends on the weather)
I can fit 12 ounces of white chocolate in..no prob.

Actually, I think it makes it more stable...and definitely gives it more volume.

It's just delish.

I did one cup of egg whites with 6 sticks of butter, and since I wasn't sure how much to use, I put in 6 1-oz bittersweet chocolate squares. Flipping amazing. That's how many come in a package, so I figured, let's give it a whirl. Turned out so great. Hmmmm... there is like a tiny little bit left right now in the fridge.

Melvira,

I just made SMBC with some of the butter subbed out for salted butter (2 sticks salted, 7 sticks unsalted + 6 oz of shortening b/c it's 100F here). I could REALLY taste the salt, even after I've added 1/4 cup Kahlua and 1T vanilla. Do you taste the salt when you do 1/2 and 1/2 for the butter? I'm wondering if it's the brand I used or if the salty flavor is what you like better? My kids love it and don't taste the salt at all, but to me it makes the MBC too buttery tasting.

Arrgh, I can't wait for DH to get home and let him test it, maybe it's just me knowing the salt is there and expecting it.

TIA

Hmmm... maybe it is mental. Or maybe YOU'RE mental! Hahahaha! Teasing of course!!

Seriously, it doesn't taste salty to me at all using half/half, but again, I like salt in all things to help bring out the flavor. I don't want things SALTY mind you, just enhanced slightly. Some people argue that you shouldn't put salt in dessert items, but I think that's off the mark with my palate. I will say, yes, it does taste buttery, but I guess that has really grown on me. I let my cousin test it, she is a rabid fan of my ABC, and she gave it a 'pass' so that is really saying something. I mean, seriously, she orders a bag of plain round sugar cookies and a bowl of ABC from me and calls it "Chips and Dip". Her and her friends eat it like ruffles and onion dip! It's awesome! I love seeing how happy it makes them. But like I said, she said she would eat it again. And her SIL who eats the chips and dip with her was ALL over the MBC. I made the maple cupcakes with maple chips and maple MBC and she was super in love. I think I already told you guys, she was the one that said, "Ohhhh it's soooo buttery!" but it was a good comment!

You really should find some straightforward MBC recipes that don't have all the guessing involved and experimenting. Try it with unsalted butter, as they all call for, master it, and then tweak it. This isn't a new thing that just hit because one particular person of all a sudden discovered it. It's pretty cool.

Nope, not directed you, the thread in general. I just see a whole lot of guessing and this and that and the salted butter thing. Makes for icky MBC. I saw a thread once where someone completely butchered a recipe and had all kinds of people try it and hate it (naturally) and completely disavow all MBC recipes because of their screwup when they just had to look at the correct recipe.

Ok, how can that not be directed at me when you say this is not something new because *someone* just discovered it, and this entire 8 page thread is about me making MBC? I didn't just discover it, I just finally decided I like it. And there is no 'guesswork' in my recipe, I just pointed out that I liked it personally with half salted and half unsalted butter. It's the exact recipe that appears online for MBC.

*edited for spelling

Well thank you so much for the clarification. I appreciate knowing that my personal taste preference isn't worth its weight. And no, it's not personal at all to hear that. Thanks for reminding me of why I have spent almost NO time on this website recently. You have really made my day.

Wow, what is your problem?

Yah, ok, well thanks. Your input is valued and appreciated. I will certainly look into that thread.

You do realize that Melvira is a spolight person, has dozens upon dozens of pictures of her work posted for us to see, is a forum superstar, and generally tries to help anyone who asks for help, ideas, or tips? And you're a junior member with no pics to share and seem to be set on tearing people apart! Lay off! Personally, I get sick of people like you who think there's only one way to make something b/c it's the "classic" or "original" way of making something instead of trying what works best for them! Melvira, I'd make your recipe any time!

Mel, I actually had a similar revelation a few months back, right around my birthday. It involved coconut MBC, and was the most AMAZING thing I had ever tasted in my life. I've never been a huge fan of icing, period (nor cake for that matter ... I know, I know, 20 lashes with a wet noodle, but it's just much more fun to smell while it's baking and then to decorate, than to actually eat ). I appreciate ganache, for sure, and will eat a little of the icing with the cake when served, particularly if cream-cheese-based. But OH MY GOD, when I made the MBCs last year (again, with liquid egg whites to make things convenient) it was un-freakin'-believable. So now I NEVER make it except for my own birthday, because I never eat or munch or sample when baking/decorating and I KNOW that would make me want to sample!!! YUM!!!

Hmmm, I'm going to bypass all the ugliness because I prefer not to feed the drama. Except for this one thing that I just HAVE to say...(oops, needing to bite my tongue off now to keep my typing mouth shut).

Melvira, thanks so much for clarifiying what you liked about the salted. I do truly appreciate your advice/suggestions as I admire your skills. I hope I didn't offend you any in asking, I was just trying to compare our experiences. Like I said, my kids LOVED the alteration.

I HAVE made SMBC quite a few times before, with quite a few different flavors (love it with lemon curd stirred in). After reading Melvira's suggestion to try it with some salted butter I wanted to experiment. So, I was experimenting with a recipe I've already had experience with.

BTW, Melvira, thanks for starting this thread, it has some great information!!!!

Thank you so much for the information in this thread!

I've always liked making cakes and enjoyed watching my grandparents in a bakery making things.

My cake decorating has been for family and friends; however, is slowly expanding as I have been asked to do cakes for donations, etc.

My husband and I are in the process of buying my parent's small grocery store in a very small town. We have decided to add a bakery into the store and are in the process of getting everything set up.

I appreciate all the info and the inspiration from this site and hope everyone keeps sharing!!!!!!!

If someone needs dairy free for diet/ allergy reasons would margarine work for this recipe or would it mess it up? Obviously I could just try it and see but just wondering if anyone has any experience!

Yes, Melvira, thanks for starting this thread and assisting those of us who were interested. I'm glad I finally tried it!

Thanks guys for the feedback, I appreciate it! FullHouse, you didn't insult me at all. We all have different tastes and preferences. If you prefer it with unsalted butter, then baby, that's the way to make it!!

I too am done with ugliness. I have obviously misinterpreted tone, and will try harder in the future not to do that. Everyone has an opinion, and they are MORE than entitled to it!

emiyeric, isn't it funny how something just hits you *right* one day and you're like... "Ok... maybe this ISN'T crap!?" I had tried it a long time ago and definitely didn't care for it. About a year or two ago, tried again, and while I could see that it would have merit for some people's preferences, I wasn't totally sold. But recently, it just moved into OMG territory! Sometimes I can be a slow learner! Hahaha.

kdbohm - CONGRATS!! That sounds like a HECK of an opportunity. I would be completely thrilled for you if I wasn't writhing with jealousy! Hahaha! Kidding, mostly!

And for anyone who does have questions regarding Bettercreme, I'm sure you'll find tons of useful information on the Bettercreme Fun thread, or the resulting Google doc. I'll include the links here for those who aren't familiar. It's fantastic tasting, and regardless of what it's made of, it can't be any worse for you than the majority of the other stuff we eat! Besides, I don't think you'd be eating enough to actually make a difference unless it became your ONLY food source! (For clarification, I DON'T recommend that! Hahaha!)

http://cakecentral.com/cake-decorating-ftopict-601193.html

http://docs.google.com/View?id=dgjqsjjc_4gmsq9sdh