Has anyone ever combined SMBC and regular buttercream? If so how did it turn out? I want to try it but I just thought I'd ask first 
Ha ha...love your screen name first of all...
I have heard of people doing this. There is a thread, which I forget the name of but mainly had to do with meringue buttercream...in which people talked about it. They had good results. Most did it to try to knock out the buttery taste of SMBC or IMBC.
Personally, I prefer to used unsalted butter and add melted and cooled white chocolate. It takes out the overwhelming butter flavor that can occur when salted butter is used and makes it a bit more stable... and helps when people just can't stand the butter texture/taste of meringue bc's.
I've never tried mixing it with regular buttercream, but I can't see why it wouldn't work. I've been wondering about reducing the butter quantity in SMBC - would that make a lighter version? or just not work?
Do you want lighter...as in calories? Or sweeter? As in less butter taste?
I've never tried mixing it with regular buttercream, but I can't see why it wouldn't work. I've been wondering about reducing the butter quantity in SMBC - would that make a lighter version? or just not work?
Do you want lighter...as in calories? Or sweeter? As in less butter taste?
lighter in taste...so it's not so much like eating straight butter.
I've never tried mixing it with regular buttercream, but I can't see why it wouldn't work. I've been wondering about reducing the butter quantity in SMBC - would that make a lighter version? or just not work?
Do you want lighter...as in calories? Or sweeter? As in less butter taste?
lighter in taste...so it's not so much like eating straight butter.
Are you using salted butter or unsalted?
I don't make SMBC, I do IMBC, but I ALWAYS add either white or dark chocolate. It makes it a whole different creature, IMO.
What recipe are you using? I use a carton of egg whites (equivalent to eight egg whites), about 1 3/4 cups sugar, 7-8 sticks of UNSALTED butter, and 10-12 ounces of white chocolate for my recipe. No one ever tells me it tastes like butter.
I don't make SMBC, I do IMBC, but I ALWAYS add either white or dark chocolate. It makes it a whole different creature, IMO.
What recipe are you using? I use a carton of egg whites (equivalent to eight egg whites), about 1 3/4 cups sugar, 7-8 sticks of UNSALTED butter, and 10-12 ounces of white chocolate for my recipe. No one ever tells me it tastes like butter.
I like using IMBC also, and just wondered, do you just make your recipe as usual and then add the white or dark chocolate at the end?
TIA
I don't make SMBC, I do IMBC, but I ALWAYS add either white or dark chocolate. It makes it a whole different creature, IMO.
What recipe are you using? I use a carton of egg whites (equivalent to eight egg whites), about 1 3/4 cups sugar, 7-8 sticks of UNSALTED butter, and 10-12 ounces of white chocolate for my recipe. No one ever tells me it tastes like butter.
I like using IMBC also, and just wondered, do you just make your recipe as usual and then add the white or dark chocolate at the end?
TIA
Yep...the chocolate is melted and cooled. I add it at the end, whip for another few minutes or so. And I just use Baker's brand...nothing super special.
Thanks guys! Yeah. I joined one night when I was panicking about a cake and thus the name lol. I'll try it in the next few days and let you know how it went
You can reduce the butter by a little and you can also increase the sugar (in SMBC, I haven't tried it with IMBC). I increase the sugar by 25% and it helps helps with the buttery taste. If you are adding flavorings that have sugar in them though, don't increase the sugar. Whipping it alot until it is fluffy, shiny and just about white helps too. I added white chocolate once and thought it was way too rich and sweet- but that might work if the sugar was reduced. I often use fruit juice that I have reduced (cooked down) by half to flavor SMBC but in this case I don't increase the sugar. Sweetened fruit purees and reduced fruit juices make the best flavorings for this icing in my opinion. Pineapple juice cooked down with brown sugar and a little rum extract- mmmm!
I don't even know if you guys are checking back in with this but I thought I'd post that I finally tried it! hahaha. I'm sorry it took so long. I made a batch of Indydebi's crisco buttercream and a batch of the well dressed SMBC and put half of the SMBC into the regular buttercream and WOW!!!! It is AWESOME! I'm going to ice my cake later today but the texture and tase of it is amazing!!!!
There's a recipe here on CC called "The Well Dressed Swiss Meringue Buttercream" (I think that's the proper name) which I use for mine because I find it's not got such a butter taste. I made a different recipe once and hated the strong butter taste.
http://cakecentral.com/recipes/5453/the-well-dressed-cake-swiss-meringue-buttercream-with-variations
Is this the recipe you are talking about? I may have to give it a try!
Just in case anyone is still following this post... I tried it about three weeks ago and it was very nice. Here is a picture of it all mixed together and then one of the mixture used to frost and pipe... that is if I will be allowed to attach a picture...
...and it didn't allow me to attach the pictures! I'll put them in my pictures. The ones with mixer in the picture and the cake is the eagle scout sheetcake.
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