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ABC vs SMBC

post #1 of 7
Thread Starter 
Hi All,
This weekend I ventured in to unchartered territory & tried making SMBC, because I hear how it is so smooth & less sweet than ABC. I followed the recipe of 1/2c egg whites & 1c granul sugar then 3 sticks of butter & flavoring. Whipped up beautiful tasted fine. After I let the cake set up in the fridge for a little while I tasted it. I felt like I was eating a stick of butter...yuck. I did try a google search for a combo of ABC & SMBC which referred me back to CC. The thread reference only how the SMBC doesnt hold up to warm weather that why they go with ABC. I want to know if anyone has any ideas or recipes that would combine the two? TIA
post #2 of 7
SMBC is not really meant to be eaten cold. It is best at room temp. I like it cold or not because I really love butter!
Maybe you should try Whimsical Bakehouse House buttercream. I dont have a link, but you should be able to find it by searching the name. I have heard that it is a light and fluffy version of ABC.
post #3 of 7
Wow yikes-never eat it cold!

I use Warren Brown's recipe for IMBC which you can find on YouTube. I add three tablespoons of vanilla and an extra 1/4 cup of sugar to the meringue, and another 1/4 cup to the syrup (for a total of 1/2 cup extra to the recipe).

The key is using good flavoring, and using a good quality unsalted butter.
post #4 of 7
Lots of decorators make smbc or imbc and then abc and then mix the two. I have seen these recipes. Also, google Crumbboss and look over her recipes. She is great. I have made her smbc(different than i was use to. I like hers also. I have some other recipes similiar and they all taste good . Yes, not a stiff as any abc. but taste really good. You will love watching her videos. hth
post #5 of 7
Mmmmm, love a cold SMBC iced cake.
*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
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*Top 100 Designers in The USA, Brides Magazine, 2013*<---little ole' me!
Birthday Cakes
(2 photos)
Birthday Cakes
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Reply
post #6 of 7
Thread Starter 
Thank you all, I will be doing some more experiementing this weekend : )
post #7 of 7
I agree it was like eating butter! I did use a recipe that was really good, it was sweet enough but not too sweet. I ate it at room temp but it is so heavy and rich, I literally felt sick after eating it! When I think about 6 sticks if butter for the amount to ice an 8" cake, I get nauseated. And it is so expensive to make! I don't think I could bring myself to buy that expensive European butter to make it. I'm sure it's better but... That being said, I do prefer the sweetness level and silkiness of SMBC, just wish it wasn't so heavy or expensive.
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