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SandraSmiley
Posted 28 Feb 2019 , 10:54pm
post #2 of 3
I have only recently started making SMBC, so not exceptionally experienced. Although it gets very firm in the refrigerator, it doesn't crust like ABC. If it is hot, I would elect to go with ABC made with shortening.
Smbc doesn’t really crust and will eventually get a little firm after 48 hours. If you want a good alternative to smbc, without all the work, try cooked flour icing. It’s my go too icing.Tastes just as good as smbc. I do add a cup of icing sugar and some meringue powder. Personal preference. Helps icing crust and firm up faster. And pipe better. But not absolutely necessary.
https://www.seriouseats.com/recipes/2014/12/flour-buttercream-fluffy-frosting-recipe.html
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