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Swiss meringue buttercream too buttery ... - Page 2

post #16 of 31
Quote:
Originally Posted by AZCouture View Post

It's just in my head after so many years now. 21 eggs, 5 cups sugar, 3 pounds buttah'. Thank God for the pound bricks of butter too, unwrapping many sticks of butter is sooooo annoying.

 

More annoying than cracking 21 eggs? lol

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Don't bite off more than you can chew.  One day you may not be able to swallow.

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post #17 of 31
Hahaha!
post #18 of 31
Thread Starter 
Are there any good recipes with icing sugar? Unfortunately, I bought tons of it and I'd like to use it up.
post #19 of 31

Buttercream Dream, crusting cream cheese, MMF

post #20 of 31
Thread Starter 
Thanks icon_smile.gif
post #21 of 31
Quote:
Originally Posted by Spooky_789 View Post
 

 

More annoying than cracking 21 eggs? lol

Yeah, that gets old too! Especially when making several batches for one cake. ((sigh))

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post #22 of 31
Quote:
Originally Posted by AZCouture View Post

It's just in my head after so many years now. 21 eggs, 5 cups sugar, 3 pounds buttah'. Thank God for the pound bricks of butter too, unwrapping many sticks of butter is sooooo annoying.

 

AZCouture, what is the yield of your buttercream batches? Just curious how much the quadrupled recipe makes for you...

post #23 of 31

About 23 cups. Give or take a few.

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post #24 of 31

Ah, actually about 20, closer to that.

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post #25 of 31
Quote:
Originally Posted by AZCouture View Post
 

Ah, actually about 20, closer to that.

 

Thanks.

:-) 

post #26 of 31

So, I took over an existing cake shop that used ABC, but I love the SMBC.  The Swiss was not sweet enough for some of my customers, but I couldn't bear the ABC.....(.it's harder to get smooth too)  What I ended up doing is making the SMBC then adding sifted powdered sugar to it to sweeten it up a little more.  It ended up pleasing most everyone.  Give that a try and see if that doesn't cut some of that extreme butter taste.  I also add more vanilla to cut some of that too.

post #27 of 31

AZ, do you make that in one mixer? If so what size is the bowl?

post #28 of 31
Quote:
Originally Posted by AZCouture View Post
 

I make a modified version of this recipe, that my awesomely awesome friend Jeanne developed: http://cakecentral.com/a/the-well-dressed-cake-swiss-meringue-buttercream-with-variations

 

I always make a quadruple batch in my 6qt KA. I add a cup more sugar (remember I quadruple the recipe)...that's it. Not that different, but it does make it a bit firmer, and a tad sweeter. Might give this one a try and add more vanilla. 

 

Also, and this s BIG....the closer it is to room temp, the better it tastes. I like it straight out tha' fridge myself, but that's me.



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A sense of humour is a wonderful thing  - without laughter, the world is a SUPER boring place

PS..... only smart people can read truly WITTY comments and chuckle instead of getting all miffed

Hero of all time - GODOT

 

 

www.facebook.com/applegum

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post #29 of 31

Thank you Pam. I was just curious because mine is 5 liters and would like to make bigger batches. But it seems it mixes all the way to the top and was concerned. Of course when I scrape it all down into the bowl I have plenty of room. I will try a double batch with the lid next time.

post #30 of 31
Thread Starter 

I wanted to post an update ... The SMBC has totally grown on me and I really like it now.

 

On a whim last night I decided to experiment a bit by combining frosting recipes and the result was the best frosting I've ever had. Buttercream dream combined with the modified SMBC (that I started this thread about) is AMAZING!!!! Just wanted to share in case anyone else is looking for a good BC recipe :)

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