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SMBC Love - please share!

post #1 of 64
Thread Starter 
I'm going to apologise in advance to those who have made heaps of SMBC because you won't be as excited as I am, lol!

I made my first ever batch of SMBC last week, following FromScratchSF's tutorial. It came together perfectly, with no curdling or soup-like texture. Just fluffy, silky BC.

I have since made it another 2 times and it came together perfectly too!! I actually think the climate I live in (tropical) works in my favour, but I'm not complaining because SMBC is now my favourite BC!!!!

I've made chocolate, vanilla and caramel SMBC, but I'm dying to know what else you guys use to flavour your BC.

Please fess up and feed my addiction, lol!!! SMBC has changed my cake making forever!
post #2 of 64

i've added some mango puree to my smbc and it was delish! i also tried salted caramel, nutella, just about anything you can think of!

post #3 of 64
Thread Starter 
Ooh, it's mango season here in a couple of months!! I'm definitely going to stock up and freeze it for puree. Thanks Sandra!!
post #4 of 64

Can you please inform me of where I could see the tutorial? I'm also looking to make SMBC

but I'm a little scared :o

Thanks

post #5 of 64

There's a free class on Craftsy.com called Modern Buttercream.  It is absolutely delicious.

post #6 of 64
Quote:
Originally Posted by cakealicious7 View Post
 

Can you please inform me of where I could see the tutorial? I'm also looking to make SMBC

but I'm a little scared :o

Thanks

Here is the link:  http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/

I make this all the time and now that is all the family wants.  

post #7 of 64
Thread Starter 
This is the tutorial link. I have to say, I really appreciate the time FromScratchSF put into making this. She made it so easy to get right. Read the comments at the end of the post for more tips too!

http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/
post #8 of 64
Thread Starter 
We cross posted Goreti - lol!!!
post #9 of 64
Thanks so much guys, can't wait to try it!!!
post #10 of 64

Espresso!   I`m nuts about coffee though.   I think the best I made so far was espresso, and home-made salted caramel.   Espresso and a scraped vanilla bean is also really good.

 

 

This weekend I`m going to make a blackberry reduction and try that in my SMBC.

post #11 of 64

Peanut butter. Even people who don't like PB like PBBC. It's just so delish.

I like to mash up strawberries and add. it's not good for piping, but it's so much better than strawberry extract.

white chocolate

caramel crunch (cook sugar until it's very dark. cool and grind in food processor, add to bc)

post #12 of 64

I have a question about SMBC. I haven't tried it yet but I'd like to. I'm just wondering how best to use it in a commercial situation like mine.... Currently I use a traditional all butter buttercream - butter, powdered sugar, milk, and whatever flavourings. I make up large batches at a time and store them in the fridge to use during the week, I normally store it straight in disposable piping bags. Whenever I need a new bag, I grab it from the fridge, "defrost" it a bit in the microwave and get to work on cupcakes or filling cakes or whatever. A half used bag is at room temperature til I finish it. 

 

From what I've read, SMBC is a bit more finicky in terms of bringing it to a usable/pipeable temperature? Can it be left at room temperature in the piping bag for a day or two? Do I have to refrigerate cupcakes decorated/cakes filled with it? Can I make it with meringue powder i/o real or carton whites?

 

Thanks :D

post #13 of 64

It's delicious! I favorite flavors is with wild blueberry and papaya with cassis humm

Franciane Tartari

www.facebook.com/IsoCakes

Reply

Franciane Tartari

www.facebook.com/IsoCakes

Reply
post #14 of 64
Thread Starter 
Quote:
Originally Posted by Dayti View Post
 

I have a question about SMBC. I haven't tried it yet but I'd like to. I'm just wondering how best to use it in a commercial situation like mine.... Currently I use a traditional all butter buttercream - butter, powdered sugar, milk, and whatever flavourings. I make up large batches at a time and store them in the fridge to use during the week, I normally store it straight in disposable piping bags. Whenever I need a new bag, I grab it from the fridge, "defrost" it a bit in the microwave and get to work on cupcakes or filling cakes or whatever. A half used bag is at room temperature til I finish it. 

 

From what I've read, SMBC is a bit more finicky in terms of bringing it to a usable/pipeable temperature? Can it be left at room temperature in the piping bag for a day or two? Do I have to refrigerate cupcakes decorated/cakes filled with it? Can I make it with meringue powder i/o real or carton whites?

 

Thanks :D

 

I had some of my choc SMBC left over and put it in the fridge. The next morning I just sat it on the counter and within half an hour it was at perfect piping consistency. I'm also told you can freeze it, so it's worth making bigger batches and storing it that way! 

I refrigerate my cupcakes, and if I used it to frost a large cake I'd refrigerate it too. Whether you do or not is up to you. I'm in a very hot, humid, tropical climate, so it would turn to a puddle if I left it on the counter overnight. Actually, just because it has eggs in it, I'd refrigerate it no matter what climate I live in. But I'm kinda paranoid that way :) But it goes back to room temp fairly quickly, and if I was transporting cupcakes or a cake I'd refrigerate it anyway because the frosting would smoosh very easily at room temp! 

 

I use fresh egg whites for mine.

post #15 of 64
Thread Starter 

And I'm writing all these down - thanks so much!!!! I'm drooling!

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