AI was wondering if anyone knows if it is possible to make swiss meringue buttercream sweeter after making it? I just made a lot of it but it is very bland... :(
Well that's a new one, never heard that of that problem before. :D Personally, I add a full cup more than is called for when I make mine. I've adapted this recipe to fit my needs, been using it for years now. I generally make a quadruple batch, using 21 eggs, 5 cups of sugar, and twelve sticks of butter.
http://www.cakecentral.com/recipe/the-well-dressed-cake-swiss-meringue-buttercream-with-variations
AThank you. I will definitely try your recipe next rime :( but for now.....I don't know how to fix ir rhis tub I made... if I add powdered sugar will that change the consistency?
Yea, I've adapted my recipe of choice to use a good 50% more sugar and the end result is still super silky SMBC but with just enough sweetness for my taste.
I have also heard of people dosing the fully finished SMBC with some powdered sugar to create a hybrid SM/ABC. I did this once and found that the amount I used didn't affect the mouth feel of my SMBC at all, so I guess it might be a valid alternative.
New one on me too, I use a shed load of vanilla and its sweet enough for me. Tastes like vanilla ice cream, I use sweet appolitas recipe on her blog.
Hi,
I had the same problem and sweetend mine with icing sugar and it worked fine.
Sorry for gatecrashing your thread. But l have leftover swiss meringue buttercream and french buttercream (to use up the yolks) and wonder if they can be mixed together to fill another cake?
Anisha
A quick fix would be to mix in equal parts (or to taste) of ABC. It would be sweeter, but still creamier and less sweet than if straight up. I love SMBC and use it almost exclusively. Every once in a while though, I want something a little sweeter, especially for kids, and found this recipe on CC. This is halfway between SMBC and ABC and is what I use when a sweeter BC is called for. I especially like it with chopped oreos for a cookies 'n cream filling. Mixing SMBC and ABC together gets you about the same thing too. HTH.
A
Original message sent by yortma
A quick fix would be to mix in equal parts (or to taste) of ABC. It would be sweeter, but still creamier and less sweet than if straight up. I love SMBC and use it almost exclusively. Every once in a while though, I want something a little sweeter, especially for kids, and found this recipe on CC. This is halfway between SMBC and ABC and is what I use when a sweeter BC is called for. I especially like it with chopped oreos for a cookies 'n cream filling. Mixing SMBC and ABC together gets you about the same thing too. HTH.
Hi! So when you mix SMBC and ABC it does not deflate or currdle the SMBC?! Got to try that :) yes, because sometimes it's nice to get that happy medium of between not too sweet and too sweet :)
AOnly tangentially related: is SMBC firm enough to use as a frosting dam between layers?
I have never had any trouble mixing smbc to ABC - I add the ABC gradually to the smbc. I use smbc as a dam all the time. Once in a while if the filling seems a extra squishy, i use ABC for the dam, and smbc as usual for the rest.
I'm absolutely positively convinced that the Big Secret to making Swiss Meringue Buttercream is to first beat your egg-sugar meringue mixture to FIRM PEAKS.
I've never had a single problem with it since I started putting my focus on achieving stiff firm peaks at the beginning.
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