i've been searching the site for using brown sugar in SMBC to make caramel SMBC. i saw this mentioned in an older thread, but i cannot find specific information. do i adjust the amount of brown sugar or is it a straight subsitution? so in my current recipe i use 1 1/4 c. granulated sugar, so would i use 1 1/4c brown sugar? should i still add vanilla or is the flavor of the brown sugar ok to stand on its own? do i need to add anything else to get the best caramel flavor in my SMBC?
thank you!
diane
Good question...hopefully someone can asnwer it...
Here are the two recipes I have. I don't know if the exchange is the same for brown sugar to regular sugar though, sorry. I've made both of these once and they are really good. The only thing I would say to add if you want to up the caramel flavor is to add LorAnn's caramel flavoring. HTH
http://howtoeatacupcake.net/2008/03/creme-brulee-cupcakes.html
http://www.marthastewart.com/recipe/brown-sugar-swiss-meringue-buttercream
I agree with nickshalfpint about the Martha Stewart recipe. It was in an old Thanksgiving issue I had - it's on her web site too. Dark Brown sugar is best. I made it first with Light Brown (because that's what Sams Club and BJ's carry) and it was pale tan - still tasted wonderful. But the Dark Brown looked better and tasted even richer.
I've also made the Maple Buttercream from Martha. You make it like an Italian Meringue buttercream, but instead of boiling the sugar/water, you boil maple syrup. It was so rich and yummy. I'll look for that link for you.
HTH Pat
edited to add link
http://www.marthastewart.com/recipe/maple-buttercream-frosting?autonomy_kw=maple%20buttercream
I must thank you all so very much! Night before last, I made smbc using dark brown sugar and the 1-2-3 method(it was more like 1-2-3.125...I had to add 4 more tblsp). Goodness gracious me oh my! It is the most wonderful concoction I have ever spooned into my mouth! I wanted to put it on EVERYTHING!
hi all4cake,
what a great looking cake! i am envious of your roses. whenever i try to pipe roses with SMBC, it just isn't stiff enough to keep the shape and i end up frustrated.
what is the 1-2-3 method? i searched the CC site but couldn't find a reference to it. i sure would like to try it if i can still use SMBC and pipe roses like yours 
.
diane
Thank you for the compliment! If it were powdered sugar buttercream as soft and fluffy-like as this stuff is, they would've been blobs...I need super stiff for my ps bc roses....same goes for my mums but this stuff....I seem to be able to maintain shape to them.
Diann's 1-2-3 swiss meringue buttercream on youtube....1part egg whites, 2 parts sugar, 3 parts butter (1cup whites, 2 cups sugar, 3 cups butter) and of course flavoring. search 1-2-3 swiss meringue buttercream on youtube(I do cook my egg white/sugar mixture longer than she does though)
thank you all4cakes! that is pretty much what i use right now. i must just suffer from the curse of "hot hands". i am seriously thinking of keeping my bags on ice between piping SMBC just so i can get one rose out of them before they become smooshy (highly technical term, lol).
i really hate the thought of having to use a PSBC for roses (making smbc for the cake and the ps for roses...aargh...so many dirty mixing bowls) but i may have to go that way to get it stiff enough. unless anyone knows any tricks to getting SMBC stiffer. does cream of tartar help? i see some SMBC with cream of tartar which i know stabilizes a meringe, but does it help the buttercream?
i just wanna pipe some nice flowers instead of blobs 
Gorgeous cake!!! How about refrigeration. I'm always scared to try new recipes with eggs or whipping cream. I never have enough space in the fridge,but getting very bored with my same ol' stuff. Thanks,Chantelle
you are dealing w/ the egg white, less chance of bacterica (compared to the yolk) and the heating process pasturizes the whites. the ratio of fat (butter) to sugar allows most mbc recipes to be stable and safe at cool room temp (70' or lower) for up to two days before requiring refrigeration.
save
Ok, so does this save this post somewhere special? Never done it before!
yes, since you made a post, this will show up under "my posts" and you can refer back to it when you want to you, you will also recieve email updates when someone else makes a new post.
Gorgeous cake!!! How about refrigeration. I'm always scared to try new recipes with eggs or whipping cream. I never have enough space in the fridge,but getting very bored with my same ol' stuff. Thanks,Chantelle
you are dealing w/ the egg white, less chance of bacterica (compared to the yolk) and the heating process pasturizes the whites. the ratio of fat (butter) to sugar allows most mbc recipes to be stable and safe at cool room temp (70' or lower) for up to two days before requiring refrigeration.
cecrika, I'm sorry I missed the post! Thank you for the compliment! Yes, exactly what melyssa stated.
i just made the brown sugar smbc and it is hands down the tastiest buttercream i have ever made. even my "i don't like frosting" DH (which is just downright abnormal) thinks it is fantastic, lol.
i am going to lick all my spatulas before they go into the dishwasher 
thanks for this thread! i only use smbc (YUM) and have never exmerminted past my present recipe... but i know some people that will LOVE pb smbc!! for roses try adding powdered sugar to the smbc before putting it in the bag although it makes it sweeter its still better than psbc and it gets nice and stiff!
Here is a video of the 1-2-3 SMBC method!
http://www.youtube.com/watch?v=uBBoRMWcfNc&feature=related
All4cake that is a beautiful cake! What flavor is the cake??
Here is a video of the 1-2-3 SMBC method!
http://www.youtube.com/watch?v=uBBoRMWcfNc&feature=related
All4cake that is a beautiful cake! What flavor is the cake??
Thank you! I'm not yankin' yer chain when I say that that icing really helped it in making it taste better than it looked. It tasted like one of those decadent coffees (the ones with the whippy stuff on top) from the coffee shoppe.
It was chocolate espresso and vanilla butter layers with alternating layers of the caramel smbc and white chocolate mousse(can't see all the layers really well 'cause it was an end slice where the dams were...makes it just look like the cakes and the icing as the filling).
hi cakesanddazzle!
how much ps do you add to get it to rose stiffness?
thanks!
diane
Sorry I dont measure.... After its all made i add just enough to make it stiffer... and not wayyy yo sweet.
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