I'm going to make chocolate cupcakes, filled with chocolate cream cheese frosting and decorate the outside using swiss meringue buttercream. I want to use SMBC to decorate only because i'm afraid that the cream cheese frosting will not hold. I'm planning to do sesame street cupcakes.
My question is.. would SMBC and chocolate cream frosting taste good together?
Thanks!
I eat SMBC without any flavorings, and I freakin love that stuff. It definitely doesn't taste like straight butter to me. I prefer it without flavorings actually, but do use them for different people. I could eat a whole bowl right after it's mixed.
I eat SMBC without any flavorings, and I freakin love that stuff. It definitely doesn't taste like straight butter to me. I prefer it without flavorings actually, but do use them for different people. I could eat a whole bowl right after it's mixed.
I do the same thing and feel the same way. I guess it depends on the % of butter and sugar people are using in their recipe.
I do cupcakes professionally and all I use is SMBC. I use it plain, and with flavorings and additives. The reason I like it so well, is because it "takes the flavor" you are using very well. Butter just loves to absorb flavors, and that is what does when it is mixed with any flavoring
Does anyone have a good recipie for smbc? I have heard good and bad about it and all the different problems with it. Is there a tutorial or special instructions for it? I would like to try it over the holidays good time to buy butter when it is on sale for the holidays.
feel free to pm me if necessary.
thanks
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