Swiss Meringue Butter Cream Under Fondant
Decorating By cakechiq Updated 18 Nov 2017 , 4:59am by daracelim
does anyone EVER use tinned frostings like betty crocker ?????
or is this a complete sin lol
I need a simple recipe for a buttercream for my cucakes
i always use royal icing but want to try to pipe some buttercream
there are too many here
ive no idea what to do and i need to make it today !!
I need a simple recipe for a buttercream for my cucakes
i always use royal icing but want to try to pipe some buttercream
there are too many here
ive no idea what to do and i need to make it today !!
Simple, delicious and as a RI maker, ingredients you've probably already got!:
250g salted butter (can use unsalted, but add 1/2 tsp salt if you use that)
750g powdered sugar
1 tbsp flavouring of your choice
2-3 tbsp water
Whip all the above together in a stand mixer on medium for 5 minutes. Colour as you desire.
HTH!
thankyou so much
i found a recipe with butter icing sugar vanilla essence and its gorgous
many thanks
there are a lot of us here who used smbc exclusively under our fondant. works great : )
I use a thin layer of it under shortening based buttercream too
Really? Why? Now I'm totally curious.... 
smbc ?
sorry to be such a heathen but what is this ive never seen this abbreviation but then again im from ireland lol
I cant get any of my cupcake photos on here either dont know why they wont upload
smbc ?
sorry to be such a heathen but what is this ive never seen this abbreviation but then again im from ireland lol
SMBC stands for Swiss Meringue Buttercream. It's a frosting where egg whites are heated with sugar (over a double boiler) until the sugar melts, but without cooking the eggs. Then the eggs/sugar are whipped into a meringue, and butter is added. It's very smooth and silky in texture and has a nice light, not too sweet flavor. Very similar to Italian Meringue Buttercream (IMBC), but with a different cooking method (egg whites are whipped, then sugar syrup is added to whites, and last butter). HTH!
do you have to add butter to the italian meringue?
there are a lot of us here who used smbc exclusively under our fondant. works great : )
I use a thin layer of it under shortening based buttercream too
Why may I ask do you do this?
there are a lot of us here who used smbc exclusively under our fondant. works great : )
I use a thin layer of it under shortening based buttercream too
Why may I ask do you do this?
I'm also wondering why? is it for taste?
there are a lot of us here who used smbc exclusively under our fondant. works great : )
I use a thin layer of it under shortening based buttercream too
Why may I ask do you do this?I'm also wondering why? is it for taste?
My guess, (since dailey never responded when I asked ages ago when this thread started...) is that it might be done to have a more stable crumb coat that might make it easier to do the final coat of American BC. When chilled, a nice crumb coat of SMBC gets very hard, so I use it to crumb coat when doing a cream cheese frosting. If I try to crumb with cream cheese it's way too soft and makes it very hard to do the final coat.
That's just a guess though. 
I am putting SMBC under fondant . . . I was planning on crumbcoating with the SMBC tonight, and putting the fondant on tomorrow night for delivery of the cake Friday. I am assuming the cake with SMBC needs to come to room temperature prior to adding the fondant? Sorry if this was asked already . .
I am putting SMBC under fondant . . . I was planning on crumbcoating with the SMBC tonight, and putting the fondant on tomorrow night for delivery of the cake Friday. I am assuming the cake with SMBC needs to come to room temperature prior to adding the fondant? Sorry if this was asked already . .
No, it's actually MUCH easier to put fondant on COLD SMBC! SMBC is very soft when at room temp, but nice and hard when cold (just like butter), and it is way, way easier to put fondant on a hard surface. 
Thanks!!!!! It will be very hot here on Saturday (85 degrees), will the softness of the SMBC make the fondant move or sag? I am having her store the cake in her basement where it will be cooler until the party starts . . . it should be ok then?
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