Anyone Ever Mixed I/smbc With Abc?

Decorating By lrlt2000 Updated 28 May 2012 , 7:31pm by vgcea

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lrlt2000 Posted 24 Apr 2012 , 3:17pm
post #1 of 8

I have a client who does not like straight I/SMBC but also doesn't like the grittiness of ABC. I was wondering if anyone has ever mixed the two after both are made. Because I make to order, I don't have any to test it out with, and even if I did, I don't know over the long term how it would hold up in or out of the refrigerator.

Any experience or thoughts?

7 replies
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lrlt2000 Posted 11 May 2012 , 4:42pm
post #2 of 8

Just an update: I found this recipe here and it's EXACTLY what I was looking for!!!

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sillywabbitz Posted 12 May 2012 , 12:51am
post #3 of 8

The whipped cream buttercream recipe is similar and I love it. It's basically 1/2 and 1/2.

I love it because it uses meringue powder and I can keep that on hand easilyicon_smile.gif

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DeniseNH Posted 12 May 2012 , 1:22am
post #4 of 8

I don't know about SMBC but for what it's worth, I've tried adding powdered sugar to IMBC and the results weren't good. I've also tried adding a tablespoon full of flour to IMBC to help it set up stiffer and that didn't work well either.

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vgcea Posted 28 May 2012 , 7:12pm
post #5 of 8

Been testing out different recipes for 100 degree Texas summer, as SMBC couldn't make it in the heat.

I tried the whipped cream buttercream with different variations of butter/shortening ratio but it turned out VERY gritty. For whatever reason the meringue was GRITTY. Couldn't have been the sugar since I used a pure cane sugar. I'm wondering how I can get the meringue NOT be gritty.

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PeggyMichel Posted 28 May 2012 , 7:21pm
post #6 of 8

I like to use SMBC exclusively, but we all know that it doesn't do well on very hot days. In that case I mix 2/3 SMBC with 1/3 sugarshack's BC and it works well for me. It still has the wonderful taste of SMBC but the durability of ABC in the heat. This is for cupcake swirls.

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icer101 Posted 28 May 2012 , 7:25pm
post #7 of 8

Look at crumbboss' recipes on youtube ,etc. she makes a recipe of smbc and uses 10 sugar. it is very good. hth i have also made imbc with butter and hi-ratio shortening and add 10 sugar(sifted) at the end. I can,t think of the site i got that from . This person cake with that icing won first place at a wedding cake contest. hth

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vgcea Posted 28 May 2012 , 7:31pm
post #8 of 8

Thanks Icer 101. I just found a site that describes reconstituting by "softening" the meringue powder in warm water for about 5 minutes before use. I'm going to try this.

I already have MBCs that I use, I just need a back up for the days when our temps hit the 3 digits. Tried my SMBC yesterday and I was very sad to see it melt. Thankfully it was a test cake.

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