Today I had my first complaint. It wasn't about the cake but the frosting. I used a SMB and the person who ordered it said it was unanimous that it tasted to much like butter. I can easily switch it to ABC so it's not a big deal I just can't believe I didn't just stick with ABC in the first place. I was really hoping this order would have gone without a hitch. They placed another order so again it's not that big of a deal. I guess I was shocked b/c everyone raves about SMB. I guess I'll have to do more taste tests with frosting's from now on. Lesson learned LOL.
Sorry you had this experience. Frosting taste is such a personal choice! I don't use SMBC, but to hear everyone rave over it at cake central you do sort of get the feeling that it's what one "should" be using. I have heard that you need to use a lot of flavoring for SMBC, so maybe if you up the flavoring it would help, but it might just be that they are used to and prefer ABC.
Glad they ordered another though!
My family really dislikes SMBC unless I add extra vanilla & some powdered sugar to it. I've also mixed it 50/50 with ABC and they really like that.
Thank's guys!!!! I actually used vanilla bean paste and added powdered sugar to it. I will have to be more selective when I use it. Thank you for the support!!
SMBC does have a very different 'mouthfeel' than ABC as well. What people like is so subjective - I wouldn't class that as a disaster. Just that this group preferred a different option.
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SMBC does have a very different 'mouthfeel' than ABC as well. What people like is so subjective - I wouldn't class that as a disaster. Just that this group preferred a different option.
That's a good point. We make different cakes, flavors, icings, fillings, decoration mediums. It would be a little dull to make just one thing.
SMBC - Just put in a little more sugar, and a little less butter, more flavoring, it will be fine. Play with it, have fun.
AWhen I first started making cakes with Swiss and Italian buttercream I had a few people tell me that it tasted too much like butter. Where I am from people had never tasted smbc. I keep a small batch of ABC in the kitchen and let customers who are curious try them side by side. Once they can taste/feel the diffetence they almost always are very impressed with SMBC. When I get a customer who makes a negative comment I give them options to make it more sweet by adding white chocolate or adding liquors to it...and then I up-charge for the extra ingredients:)
In my part of the world/Texas, everyone wants ABC. It is just what they know. I have made SMBC several times for my family but most of them still all prefer ABC. I am selective on the flavors of cake that I put SMBC, such as my Red Velvet (we prefer it to cream cheese). When making it for a customer, it is important that they choose what they want. Don't be discouraged. I often have people ask for the whippy kind of frosting the grocery store sells. I cannot get Bettercream so I offer SMBC instead, which is a thousand times better in my opinion.
I really don't care for IMBC or SMBC either. I make Charlotte's Whipped Cream BC (no cream in it) which is sort of a AMBC (American Meringue Buttercream ) Elements of ABC, but builit on a meringue. it dosen't crust and is light and airy, but sweet and not buttery.
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I really don't care for IMBC or SMBC either. I make Charlotte's Whipped Cream BC (no cream in it) which is sort of a AMBC (American Meringue Buttercream ) Elements of ABC, but builit on a meringue. it dosen't crust and is light and airy, but sweet and not buttery.
Since I was on here a couple of weeks ago or so and saw the thread on Charlotte's Whipped Cream BC, I thought wow, I have to try this. 8 people at one function said the loved it so much, thought it was way better than AMBC. I took some left over cake to friends where I live and was told that it brought back sweet memories of their childhood. I was told there was a bakery from when they were young that tasted exactly like the Charlotte's. All said to not change my icing and I have to agree with leah_s, it is perfect!
I really like Woodland's bakery SMBC...It's like the perfect mix between american buttercream and SMBC.
I'm in Kentucky, meringue buttercreams aren't popular here in the south. I very rarely ever get a request for it. I will tell you what SMBC is good for though, making fillings. It's great because it's not too sweet but gives you a very nice filling when you add things.
The recipe for Charlottes Whipped BC remind me of the Wilton boiled meringue buttercream in the 60's.
This weekend, I had the opportunity to be at the party where my cake was being served. There was a two tier cake: 1)chocolate cake, whipped ganache filling, Chocolate ABC; 2) white sour cream cake with strawberry ABC. There were also some caramel filled yellow cupcakes topped with a salted caramel IMBC and caramel corn (they look CRAZY good). By the end of the night the adults and kids were in the kitchen looking for cake scraps. The cupcakes sat around half licked (they never got through the IMBC to ever try the cupcake/filling). And in our home I am the only one who likes/loves IMBC - everyone else likes ol' fashioned American Buttercream.
AI've noticed that IMBC, the kind I've had anyways, is quite more buttery than SMBC. Maybe I've had bad luck and happened to only try overly buttery recipes, but I can't say I care for it. My SMBC is juuuust right.
quote from paperfishies; I really like Woodland's bakery SMBC...It's like the perfect mix between american buttercream and SMBC.
I agree with paperfishies. I love her recipe, my daughter had her recipe for the first time ever and she loved, loved it. Remember, you can put all kinds of add ins to this icing type also. Torani Coffe syrups are really good, fresh berries, good jam, whatever you desire.
Hey everyone that you for your input. It is well noted and I love the support. It's good to have people that understand. This is kind of funny for two reasons: one, I actually have been using the Woodland's bakery SMBC b/c I really like it and I use a little less butter, and second my partner does not like SMBC at all and has suggested I not use it. Everyone's tastes are different I guess lol. Thankfully there are so many variations on frosting the possibilities are endless..
Robicelli's "american frosting" has mascarpone cheese and heavy cream on it. Makes it taste less sweet. You might want to try it if you want a less sweet ABC. It's on the oprah website under "american frosting," I think.
It's just personal preference...I have couples come for tastings and one will love the meringue buttercream and the next will prefer the confectioner's sugar versions. I use confectioner's sugar buttercreams on the outside of the cake, and flavored meringues inside for the fillings, so I tell people that they'll get a little of each and they all seem happy with that. Then sometimes I'll do half meringue and half confectioner's sugar to really confuse people.
AI've made Charlotte's recipe with butter and it's great. I think it would be a good recipe for people who are worried about using egg whites for whatever reason. The only reason it's not my exclusive buttercream is because I have only tried it with Wilton's meringue powder and I don't really like the flavor. I need to try it with CK.
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