This could be the stupidest decorating question, ever, but can you use a NONcrusting icing under fondant? I can't find a crusting SMBC recipe, but I want to try it for a fondant cake.

yep, you can use SMBC under fondant - it works way better than a crusting buttercream, in my opinion.

Ooooh yay!!!!! I have hell with regular buttercream.

I love SMBC. In fact, when the legislature passes a law to allow it, I fully intend on taking that love to the next level and marrying it.

I have done regular (American) BC and find that the SMBC actually works better for me under fondant. And I find it easier to smooth if just doing a BC cake too. It's like the perfect BC.

Again, my love for it knows no bounds. I would bathe in it if I could! Hmmm....no. That's too far.

Yup! I find that using it under fondant works better than the American buttercream. I love it and another of my fave is the French Vanilla buttercream; it's made with flour, granulated sugar, butter and heavy cream...taste like icecream. Does not do so well in Florida's humidity but I sneak it in when I can. Absolutely delish!!

Cheers!

When using it under fondant, you need to chill it so it becomes firm otherwise it's a nightmare to cover when at room temp

I agree with everyone, it's the only BC I use. LisaPeps is right, chill it well before applying the fondant.

Thanks for the replies! Can you flavor SMBC.....such as, adding orange extract to add to an orange dreamsicle cake?

You can flavor SMBC with almost any kind of flavoring including extracts, liquers, chocolate.......the sky is the limit!

Hello,

Are there any good recipies for this type of butter cream. I have seen it made on tv. I tried it once and it came out kind of curdled. I can't describe how it came out but it wasnt frosting.

if there is some trick to it please let me know.. A recipie for it would be great to (please). or are all the same? I have several in cake books... but I have never looked to see if the instructions were the same, or the ingredients.

I have just stuck with ganache, and regular buttercream.

you can email me or pm me with any information if you want. thanks

I have to vouch for FromScratchSF's recipe. It's the best one I've tried and I've tried several. And it's now my go-to SMBC recipe. Thanks Jen!

Have you ever substituted pasturized liquid egg whites instead of the powdered whites? Was curious if the end result would be the same.

I have recently made SMBC and I love it! However is there anyway to get it white in color? I have a bride that wants smbc but she wants a white iced cake??? Here is the recipe I used:

2 cups egg whites (I used the egg whites in the carton)
4 cups granulated sugar
10 sticks unsalted butter
2 tablespoons PURE vanilla (not the fake stuff, lol)

You can add white food coloring to it.

If my SMBC cake will not be covered in fondant, and they definitely want white, I ice the outside with vanilla free SMBC. I actually like it with nothing added at all. I'll use the vanilla loaded icing inside though.

Thanks for the answers I will try white food coloring in my next test batch.

Use the lightest coloured butter possible. In the UK there is a brand called Lurpak which is really light yellow. Add a touch of violet gel colouring to counteract the yellow. And a little bit then a bit more etc till you get the shade. I don't think it's possible to get true white... I'd personally choose the taste over the colour anyday....

SMBC under fondant... when its cold its heaven and can cover perfectly... BUT heres my question ( from humid and hot Florida) When will I meet me demise having this SMBC under fondant when the butter base starts to soften and that heavy fondant is on top... What do you do? Cant keep a full decorated cake in the fridge too long with flowers etc and get it to a wedding... then it sits out.... Wil I get a mess of saggy fondant and soft SMBC flowing?