AI'm going to apologise in advance to those who have made heaps of SMBC because you won't be as excited as I am, lol!
I made my first ever batch of SMBC last week, following FromScratchSF's tutorial. It came together perfectly, with no curdling or soup-like texture. Just fluffy, silky BC.
I have since made it another 2 times and it came together perfectly too!! I actually think the climate I live in (tropical) works in my favour, but I'm not complaining because SMBC is now my favourite BC!!!!
I've made chocolate, vanilla and caramel SMBC, but I'm dying to know what else you guys use to flavour your BC.
Please fess up and feed my addiction, lol!!! SMBC has changed my cake making forever!
i've added some mango puree to my smbc and it was delish! i also tried salted caramel, nutella, just about anything you can think of!
Can you please inform me of where I could see the tutorial? I'm also looking to make SMBC
but I'm a little scared 
Thanks
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Can you please inform me of where I could see the tutorial? I'm also looking to make SMBC
but I'm a little scared
Thanks
Here is the link: http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/
I make this all the time and now that is all the family wants.
AThis is the tutorial link. I have to say, I really appreciate the time FromScratchSF put into making this. She made it so easy to get right. Read the comments at the end of the post for more tips too!
http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/
AThanks so much guys, can't wait to try it!!!
Espresso! I`m nuts about coffee though. I think the best I made so far was espresso, and home-made salted caramel. Espresso and a scraped vanilla bean is also really good.
This weekend I`m going to make a blackberry reduction and try that in my SMBC.
Peanut butter. Even people who don't like PB like PBBC. It's just so delish.
I like to mash up strawberries and add. it's not good for piping, but it's so much better than strawberry extract.
white chocolate
caramel crunch (cook sugar until it's very dark. cool and grind in food processor, add to bc)
I have a question about SMBC. I haven't tried it yet but I'd like to. I'm just wondering how best to use it in a commercial situation like mine.... Currently I use a traditional all butter buttercream - butter, powdered sugar, milk, and whatever flavourings. I make up large batches at a time and store them in the fridge to use during the week, I normally store it straight in disposable piping bags. Whenever I need a new bag, I grab it from the fridge, "defrost" it a bit in the microwave and get to work on cupcakes or filling cakes or whatever. A half used bag is at room temperature til I finish it.
From what I've read, SMBC is a bit more finicky in terms of bringing it to a usable/pipeable temperature? Can it be left at room temperature in the piping bag for a day or two? Do I have to refrigerate cupcakes decorated/cakes filled with it? Can I make it with meringue powder i/o real or carton whites?
Thanks 
Quote:
I have a question about SMBC. I haven't tried it yet but I'd like to. I'm just wondering how best to use it in a commercial situation like mine.... Currently I use a traditional all butter buttercream - butter, powdered sugar, milk, and whatever flavourings. I make up large batches at a time and store them in the fridge to use during the week, I normally store it straight in disposable piping bags. Whenever I need a new bag, I grab it from the fridge, "defrost" it a bit in the microwave and get to work on cupcakes or filling cakes or whatever. A half used bag is at room temperature til I finish it.
From what I've read, SMBC is a bit more finicky in terms of bringing it to a usable/pipeable temperature? Can it be left at room temperature in the piping bag for a day or two? Do I have to refrigerate cupcakes decorated/cakes filled with it? Can I make it with meringue powder i/o real or carton whites?
Thanks
I had some of my choc SMBC left over and put it in the fridge. The next morning I just sat it on the counter and within half an hour it was at perfect piping consistency. I'm also told you can freeze it, so it's worth making bigger batches and storing it that way!
I refrigerate my cupcakes, and if I used it to frost a large cake I'd refrigerate it too. Whether you do or not is up to you. I'm in a very hot, humid, tropical climate, so it would turn to a puddle if I left it on the counter overnight. Actually, just because it has eggs in it, I'd refrigerate it no matter what climate I live in. But I'm kinda paranoid that way :) But it goes back to room temp fairly quickly, and if I was transporting cupcakes or a cake I'd refrigerate it anyway because the frosting would smoosh very easily at room temp!
I use fresh egg whites for mine.
I am new to cake decorating and kept reading all the praises of smbc.. After reading the ingredients and seeing all that butter I had my doubts about it. Well....today I decided to try and make a batch. After reading all the helpful tips and watching the tutorial I headed to my kitchen. All I can say is WOW! My buttercream came together just like the tutorial said it would. I flavored it with a tablespoon of Vanilla paste. I cannot describe how heavenly this frosting is. It really does taste smooth and silky.....a little piece of heaven. I could have sat down with a spoon and just ate it!....lol Thanks to all of the great members here who share all their wonderful tip and recipes. I'm so happy I found Cake Central.
AGreat questions, and answers here! I want to love SMBC, and this is all great info.
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I am new to cake decorating and kept reading all the praises of smbc.. After reading the ingredients and seeing all that butter I had my doubts about it. Well....today I decided to try and make a batch. After reading all the helpful tips and watching the tutorial I headed to my kitchen. All I can say is WOW! My buttercream came together just like the tutorial said it would. I flavored it with a tablespoon of Vanilla paste. I cannot describe how heavenly this frosting is. It really does taste smooth and silky.....a little piece of heaven. I could have sat down with a spoon and just ate it!....lol Thanks to all of the great members here who share all their wonderful tip and recipes. I'm so happy I found Cake Central.
OMG stay away from Famous Amos cookies when you have a fresh batch. They are soooo good with a dollop of BC (I make IMBC and it tastes the same). for real!
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I have a question about SMBC. I haven't tried it yet but I'd like to. I'm just wondering how best to use it in a commercial situation like mine.... Currently I use a traditional all butter buttercream - butter, powdered sugar, milk, and whatever flavourings. I make up large batches at a time and store them in the fridge to use during the week, I normally store it straight in disposable piping bags. Whenever I need a new bag, I grab it from the fridge, "defrost" it a bit in the microwave and get to work on cupcakes or filling cakes or whatever. A half used bag is at room temperature til I finish it.
From what I've read, SMBC is a bit more finicky in terms of bringing it to a usable/pipeable temperature? Can it be left at room temperature in the piping bag for a day or two? Do I have to refrigerate cupcakes decorated/cakes filled with it? Can I make it with meringue powder i/o real or carton whites?
Thanks
It is freezable, just be sure to to wrap it properly., I'm thinking of trying an experiement. instead of storing IMBC in plastic containers, I'm going to put some in a freezer back and chill flat, like you would do for breast milk and see if that makes it come to temp faster.
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It is freezable, just be sure to to wrap it properly., I'm thinking of trying an experiement. instead of storing IMBC in plastic containers, I'm going to put some in a freezer back and chill flat, like you would do for breast milk and see if that makes it come to temp faster.
That is a great idea, and I think it would work well. You could also get it completely airtight in a clip seal or freezer bag and it would save space in the freezer too. And it would definitely come to room temp faster.
judy2u - Wait until you try chocolate SMBC!! Some people melt chocolate, let it cool then whip it through their SMBC at the end. I wanted to try it, but had no chocolate on hand, so put 2 big heaped tablespoons of sifted cocoa through instead. It was to die for! Just like the silkiest choc mousse ever! I'm going to try with the melted chocolate next time and see which I prefer.
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It is freezable, just be sure to to wrap it properly., I'm thinking of trying an experiement. instead of storing IMBC in plastic containers, I'm going to put some in a freezer back and chill flat, like you would do for breast milk and see if that makes it come to temp faster.
it does! that's how i freeze my buttercream. I also do this with little baggies of colored buttercream that i might just need a little touch of. I file them upright then in a box.
I flavor it with everything. Lemon curd, jam, purees, extracts, espresso, chocolate, white chocolate, nutella, caramel. It will take just about anything you can flavor with.
I've noticed most people let their BC come to room temp to use it. A method I was taught in pastry school (which may sound scary), is to scoop it into my mixer bowl, and place it over a pot of simmering water. Break up the chunks as it melts down, and let it melt about 1/3-1/2 way. Then put it on the mixer with the paddle, and start it on low. Now, my instructor said to just let it go on low so as to not get air bubbles. But, I don't have the patience generally. I also use a propane torch on the bowl as it beats (which I know many may not keep around), so it would need to go back on the water bath if still too cold once it comes together. I've also melted it down too much by accident, and I just have added some cold chunks to it, and it came together. So, it's good to not start with all of it . I'm not able to leave it out overnight in the kitchen I work in. Once the line is fired up, it is so hot, I would have a puddle of BC the next day. I also prefer to make my BC ahead of using it, chill it, then reconstitute it. I feel the texture is better for smoothing out. I made a 10# butter batch last week, as I have three wedding cakes next weekend.
You refrigerate the cake until the SMBC is firm.
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