I know this has been touched before but I don't remember anyone adding almond extract to it. I just tried this and the almond covers up a lot of the butter taste yet you still have the creamy texture and not so sweet taste.
I had made the BC a few weeks back and added clear vanilla but I still noticed a very buttery taste, although most that tried it (including my DS, 5yrs ols) loved it.
http://www.cakecentral.com/cake_recipes_id-add_box-2265.html
This is the link to Duff Goldmans bc.
It is very easy and smooth, but SUPER buttery.
Have fun.
I just made some of Duff's SMBC. I 1/2'd the recipe and only added 3 sticks of butter (two unsalted and one salted) and added real vanilla extract and it's really good. It's buttery, but not overly so. My DH said he liked it better than the IMBC I made too. It was easy to make too which is noce.. no cooking sugar to 240 degrees.. I just made sure that the eggs whites and sugar got to 160 degrees. I will definitely make this again.
I made this last weekend, put it on a vanilla cake with fudge filling. I covered it in chocolate fondant. It was pretty good. The butter taste was present, but not overly powerful.
I think that I will try adding extra vanilla also for when I have a cake that is not fondant covered.
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