Originally Posted by jkalman
SMBC is all I use.. you can get it very smooth but it doesn't crust so you can use the viva or the melvira methods.
1 cup creamy peanut butter
1 8-ounce packages cream cheese, room temperature
1 cup powdered sugar
1 tablespoon vanilla extract
1 cup chilled whipping cream
Using electric mixer, beat peanut butter and cream cheese in large bowl to blend. Add powdered sugar and vanilla extract and beat until well blended. Using clean dry beaters, beat whipping cream in medium bowl until stiff peaks form; fold into peanut butter mixture in 4 additions.
Thank you Jkalman for this info! but let me see if I understood (sorry I'm new to SMBC
) you mean that you can NOT
use the viva/melvira methods with this smbc, correct? also, if the peanut butter is ommitted (food allergies) you think this would still work and be smooth?
Sorry, for all the questions---last saturday I tried my first buttercream and it didn't get smooth at all
I ended up pulling a carton of pastry pride and adding that on top and it looked better but not perfect
I only do cake for home so nobody complains but I wasn't happy
Ok, gracias to all you experts!!!!