I haven't tried SMBC yet, but wanted to know if was the frosting that tasted very much like s stick of butter. If so, I probably wont bother making it. Thanks!

I LOOOVVVVEEEE SMBC. It can be very buttery, make sure that you use unsalted butter and LOTS of flavoring. It can handle a lot of flavoring. I use 2-3 TBSP of vanilla and I also use vanilla beans. It is my favorite BC and is so easy to make.

I love SMBC but I usually add 6-8 oz. of melted white chocolate to mine. It cuts the "buttery" taste and is soooo yummy!

The first time I made it I thought it just tasted like sweetened butter and it was very soft, like pudding. So I was a little discouraged and forgot about it for a couple of years. But I tried it again last week and it tasted like vanilla ice cream; it was yummy. I haven't added any other flavors to it, but it is supposed to take flavor very well. Since you seem interested, maybe you should just try it. And it IS easy to make and less messy than powdered sugar BC.

Definitely use unsalted butter and plenty of flavoring or yes, it will taste like straight butter. I've seen many different recipes, and some call for a lot more butter than others (for the amount of egg whites and sugar). I personally like the recipe from The Well-Dressed Cake: http://cakecentral.com/recipes/5453/the-well-dressed-cake-swiss-meringue-buttercream-with-variations

Good luck! Let us know how you like it.

Its one of those personal preference things, probably, but its so silky smooth for decorating, and has a nice smooth feel instead of american buttercream with the slight grainyness from the sugar.

Make a small batch and try it! I think a little salt is good in my opinion and I often add a little caramel along with the vanilla.

I use IMBC, which is very similar to SMBC. I did a little number crunching on 3 recipes to compare the ingredient ratios. Definitely try different SMBC recipes and use unsalted butter. You'll find that they vary in the amounts of butter and that changes the outcome somewhat.

http://cakeoricandothat.blogspot.com/2010/03/imbc-math.html

I try to use SMBC every time, unless it's going to be an outdoor event or there isn't proper air conditioning at a venue. SMBC does not stand up well to heat.


I LOVE mixing melted chocolate in it...one of my friends told me that it tastes like chocolate milk. I also love to mix in raspberry or strawberry preserves...the raspberry reminds me of the raspberry push up icecream treats. (Great with chocoalte cake!)

I use pure vanilla extract (which I usually find to be too harsh) but it really works in this one. Good luck!

I use this formula. I usually use 4 egg whites per batch but have made it with as little as 2 egg whites.

1 egg white
1/4 C granulated or brown sugar
1/4 C unsalted butter

I think it works great. Just let the mixer go and walk away. It gets better the longer you beat it!

I made a chocolate cake this past weekend and I made SMBC and added 1/3 cup raspberry puree and 1/3 cup melted white chocolate. OMG it was so good. I agree with jhay it is awesome with chocolate cake.

I want to make it too

Thanks for posting this, thread I was just inquiring about SMBC, and wanted to try it, JHAY which recipe do you use?

I use the Well Dressed Cake version from site.

It's basically:

3 sticks of unsalted butter
5 eggwhites
1 cup of granulated sugar
2 tbsp. of vanilla

The directions and variations are on the recipe in the "recipes" tab.

What is the difference between SMBC and IMBC? Does one taste less like butter?

SMBC and IMBC are basically the same. The only difference is in the preparation. IMBC is made by combining a *very* hot sugar syrup with whipped egg whites and whipping further to create the meringue whereas SMBC is made by first cooking sugar and egg whites together in a double boiler and then whipping to create the meringue. Properly made, neither one tastes like butter, but both are silken and buttery.

Thank you very much!!

I have never used SMBC or IMBC. Can someone please tell me how well and smooth it goes on a cake? Does it crust a little? Can you make decorations like flowers etc? Do people use it on wedding cakes? Can you smooth it with Viva like BC?

Thanks... always looking for new ways to do things!

It does not crust. It goes on very smoothly, can be smoothed with a warm or hot and dry spatula or bench scraper. You don't use the paper towel method. After smoothing it with a scraper, it goes in the fridge to firm up. You can touch it up a little with a small spatula once it's firm, but usually the more you mess with it, the worse it is. I pipe borders with it, but if the room is warm or if the icing gets soft from the warmth of your hands, it won't make sharp edges as it's piped. It's too soft for making roses or complicated flowers. I use it as a filling, and as the base outside coating adding fondant or gumpaste decorations, which adhere very well if you let the buttercream soften a little and then firm it up again in the fridge. I think it tastes much better than shortening/powdered sugar icings. Just made it with amaretto and expresso -- incredible.

wha? you can't make roses with it? i haven't tried, but i'm pretty sure other cc'ers told me you could.

Thanks luddroth for the info! That is what I wanted to know!

Can you use it under fondant?

Can it sit out, or must it be refrigerated?

Yes, you can use it under fondant.

There is some argument about whether it is safe to sit out or not. Most come down on the side of caution and say refrigerate it. I can say in my personal experience, that it has sat out for days and days and days and been fine.