I find the SMBC to be too buttery as is and someone once suggested using half SMBC and half crusting buttecream...does this mixture crust or is the smoothing just like working with all SMBC? Thanks
Well one way to find out is to test it. Take some of each and smooth it on a piece of paper and see how long it takes to dry to the touch - if ever All it takes is a tablespoon of each to test it.
