Try indydebi or sugarshack's recipe on this site. They are both very good.
Ditto!
Try indydebi or sugarshack's recipe on this site. They are both very good.
Ditto!
i agree, both are very reliable and tasty. They will be pretty close to what most customers expect on their cake. I recently made SMBC. I liked it, my husband did not care for it. I was not crazy about the spreading consistency (maybe better if using a LOT on a decorated cake). I just used it on a box cake i made at home, because i wanted to try it. I don't think I had my butter in the fridge for long, but the SMBC had a "refrigerated" taste to it that would probably make my customers think the icing was old, but it was fresh.
Just a side note on the SMBC... I have found that you need to add much more flavoring than to an American BC. I usually add about 1/4 cup of flavoring to a double batch(10 egg whites, 2 cups sugar and 1 1/2 lb unsalted butter), if not a little more. Otherwise, it does taste too much like butter. HTH
If you don't have a Sam's Club nearby, maybe you can contact the manufacturer of their icing. It's made my Dawn Food Products and is actually called "But-R-Creme". I work for a Walmart Distribution Center on weekends and unload this product about once a month!
Just a side note on the SMBC... I have found that you need to add much more flavoring than to an American BC. I usually add about 1/4 cup of flavoring to a double batch(10 egg whites, 2 cups sugar and 1 1/2 lb unsalted butter), if not a little more. Otherwise, it does taste too much like butter. HTH
Yes!
Just a side note on the SMBC... I have found that you need to add much more flavoring than to an American BC. I usually add about 1/4 cup of flavoring to a double batch(10 egg whites, 2 cups sugar and 1 1/2 lb unsalted butter), if not a little more. Otherwise, it does taste too much like butter. HTH
Yes!
And of course, the colder, the more buttery it tastes as well.
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