I absolutely adore SMBC and prefer it over buttercream but now that the 30 degree plus (85F) temperatures of summer are here I'm finding it incresingly difficult to work with.
I've read that whipped cream can be stabilized with gelatin, does anyone know if the same technique could be used with SMBC?
I would also love to know the answer to this, bump!
We don't have Chrisco here but I've used copha (solid vegetable shortening) brought to room-temp to soften and that helped a bit but it didn't taste as nice as all-butter 
I haven't tried chocolate smbc, I'm sure it'd taste devine though so I might give it a go next time! How does it affect the texture? Does it thicken it much? I do find my smbc consistency a little soft so it'd be great if the chocolate helped to stiffen it a bit 
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