I am trying to make SMBC for the 1st time. In the recipes I have read it doesn't say if the butter should be room temp. or chilled.
Does anyone know the answer to this?
most of the meringue buttercreams call for adding cold butter
I make IMBC and I think SMBC is similar. The butter needs to be room temperature but not too soft.
I use room temp butter with no problems
I always use room temp butter with my meringue buttercreams
I use it when the butter is beginning to warm up, but you can still pinch the wrapped stick and feel some resistence. If it is truly room temperature and soft I find it takes forever for the icing to come together when beating it.