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Swiss Meringue Buttercream...

post #1 of 34
Thread Starter 

Well, I finally decided to try and make some Swiss Meringue Buttercream. I've never had it before, and was excited to try it. It all turned out fine and I had no problems making it. However, I just don't think I like it. It's smooth, it's creamy, kind of light, not overly sweet, but it just lacks something to me. I made a recipe I found here, and was different from another recipe I found (the one I used didn't use any powdered sugar, whereas the other one did). Could the lack of powdered sugar be whats throwing me off? I don't know. I'll just have to wait and see how it actually tastes on a cake before I decide if I want to make it again. I'm just a huge fan of Indydebi's buttercream, and that may be what I stick with. Am I the only one who's not a fan???

post #2 of 34

If you are looking for that sweet type of frosting SMB is not it.  That being said I am not sure what recipe you used but, SMB does need a lot of flavor vanilla added to it.  More than a traditional buttercream recipe.  SMB also does very well with other flavors added to it (such as pureed fruits or other extracts).  I only use SMB except when the heat comes into play because all of that butter does not always do well in the humidity or hot summer days.

post #3 of 34
Thread Starter 

I thought I would like a less sweet frosting, but I'm thinking maybe not. :) I'm glad I at least tried it!
 

post #4 of 34

It can taste kind of "bland" if you use unsalted butter. 50-50 mix is usually ok in case you've been avoiding the salt. I don't know your recipe but that's the only thing I can think of!

post #5 of 34

But you definitely do want to use unsalted butter. Kick it up with really good vanilla paste or good extract, and that makes it better.

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post #6 of 34
Thread Starter 

I used unsalted butter and a really good vanilla, but can I add more (vanilla) once it's already made without screwing it up?
 

post #7 of 34
Yes! You can surely add more vanilla to it. Also play around with how well it mixes with fruit purses, fresh chopped strawberries, caramel, lemon curd, peanut butter, and melted but cooled chocolate. When I do tastings I make up a small batch of fresh smbc and then by the 1/2 cup mix in flavors to taste. I will often do a compromise of flavored SMBC as fillings and then a sturdier ABC ( not Indydebi as it doesn't strike my fancy) in the outside, especially if the cake will be outside and need the crusting.
post #8 of 34
Yes! You can surely add more vanilla to it. Also play around with how well it mixes with fruit purses, fresh chopped strawberries, caramel, lemon curd, peanut butter, and melted but cooled chocolate. When I do tastings I make up a small batch of fresh smbc and then by the 1/2 cup mix in flavors to taste. I will often do a compromise of flavored SMBC as fillings and then a sturdier ABC ( not Indydebi as it doesn't strike my fancy) in the outside, especially if the cake will be outside and need the crusting.
post #9 of 34

great stuff...replying so that I can find the thread again!

Danya 

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post #10 of 34

SMB wasn't to some of my families taste either.  Tasted like "honey butter for cornbread" was the comment.

I added more gran sugar to the egg mix at the beginning. 

Used way less butter, (You know the meringue without the butter is just the old fashioned '7 minute' stuff many moms made when I was young)

And tossed in a cup of sifted powdered sugar at the end, (as that's what we are used to.)

My cornbread critics are now happy with the icing and don't ask for my American ButterCream anymore. When they're happy with my baking, I'm happy.

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post #11 of 34
There are definitely some way buttery recipes out there that can turn people off to meringue bcs. I started out with The Well Dressed Cake SMBC recipe years ago, and haven't looked back. I add an extra cup of sugar to my quadrupled batches.
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post #12 of 34
I'm not the biggest fan of SMBC either, I'm just not a big butter person to start with. But I absolutely love French buttercream, so go figure.
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post #13 of 34
I absolutely love SMBC, however I can get color to come through properly. I replaced 3/4 of the butter with shortening and I'm still having problems get true colors to come through. Any suggestions? I don't have an airbrush machine but was thinking of just doing the spray cans to color. Thanks for any ideas!
post #14 of 34
You can't airbrush meringue bcs, it won't take the color and it will bead up and look awful. Think along the lines of water and oil don't mix. I won't color mine past pastel shades, and just think darkly colored butter cream in general is just icky. If I need to make something that needs color, then I use fondant.
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post #15 of 34
Quote:
Originally Posted by xcandie1735 View Post

I absolutely love SMBC, however I can get color to come through properly. I replaced 3/4 of the butter with shortening and I'm still having problems get true colors to come through. Any suggestions? I don't have an airbrush machine but was thinking of just doing the spray cans to color. Thanks for any ideas!

 

I used to have problems getting the color until i started whisking the color in. This has worked much much better than stirring or using a spatula. 

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