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post #31 of 102
Hello to all..quick question: can you use SMBC to frost a cake? does it get smooth at all?
Ok, thank you!
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post #32 of 102
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.

PB Mousse

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.

Sooooo yummy
post #33 of 102
I have added powdered sugar to SMBC before. It stiffins it up and is actually quite good.
I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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I am inspired by my Grandma who was the best baker I've known. My wish is to now inspire & create warm memories for my Grandchildren.
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post #34 of 102
Here is the recipe that I use from the site:

Peanut Butter Mousse

Serves/Yields:
Prep. Time:
Cook Time:
Category: Fillings
Difficulty: Easy


I found this recipe and its now a favorite filling on my chocolate cakes. Its very very rich and very smooth

1 18-ounce jar creamy peanut butter (2 cups)
2 8-ounce packages cream cheese, room temperature
2 cups powdered sugar
2 tablespoons vanilla extract
2 cups chilled whipping cream

Bring cream cheese to room temp.
Using electric mixer, beat peanut butter and cream cheese in large bowl to blend. Add powdered sugar and 2 tablespoons vanilla extract and beat until well blended. Using clean dry beaters, beat 2 cups whipping cream in medium bowl until stiff peaks form; fold into peanut butter mixture in 4 additions.
Source:
Contributed by: Melody25 on Wednesday, March 07. 2007 at 09:23:17

More Recipes of Melody25


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Average score: 4.91 ()
Votes: 12
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post #35 of 102
Quote:
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.

PB Mousse

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.

Sooooo yummy


Thank you Jkalman for this info! but let me see if I understood (sorry I'm new to SMBC icon_redface.gif ) 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 icon_cry.gificon_cry.gif I ended up pulling a carton of pastry pride and adding that on top and it looked better but not perfect icon_confused.gif I only do cake for home so nobody complains but I wasn't happy icon_sad.gif
Ok, gracias to all you experts!!!! thumbs_up.gif
"Life is short...eat cake!"
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post #36 of 102
WOW!! Isent that the same recipe only doubled ?? Thats everyone for sharing it ! GrandmaG ole cuppy buddy LOL!!..at what point and how much powdered sugar do you add to the smbc??
post #37 of 102
Rosie2
.. Did you let your buttercream crust first ?
post #38 of 102
Here's the link to LadyCakes.com Fillings file -

http://www.ladycakes.com/Recipes/Fillings/fillings.htm

I think there's 78 different varieties of fillings on here.

Theresa icon_smile.gif
post #39 of 102
Thanks jkalman! I'll be trying both of those this weekend! Do you think it would help the SMBC to crust if you put a bit of meringue powder in it? I just tried the SMBC last weekend and got nothing but ravings from the family. I'm just worried about getting that nice smooth finish that you can get with BC and the viva method...
post #40 of 102
Quote:
Originally Posted by fiddlesticks

Rosie2
.. Did you let your buttercream crust first ?



Well, I waited 1/2 hour and I figured it wasn't goint to crust. Although, I've heard the temperature affects BC and it was really hot that day in my area.
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post #41 of 102
Thanks for recipes EVERYONE icon_biggrin.gif
post #42 of 102
Quote:
Originally Posted by fiddlesticks

Rosie2
.. Did you let your buttercream crust first ?



Well, how long do you let it crust? I waited about 1/2 hr and it never did. Although, the temp was pretty hot in my area that day and I've heard that affects BC right?
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post #43 of 102
oops, sorry I don't know why I did a double post ---I'm still new here icon_redface.gif
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post #44 of 102
Well the PB mousse isn't SMBC.. I make SMBC by beating 10 egg whites with 2 cups of sugar over a double boiler until it reaches 160 degrees then put the bowl on my mixer on med-high with the whisk attachment until it is cooled and nice and fluffy looking. Then switch to the paddle attachment and gradually add 8 sticks of unsalted butter (I used to use 6, but with unsalted butter you can add all 8 and it still doesn't taste like butter) which will make it look soupy.. then maybe lumpy.. and then smooth again. When it's all added and smooth add 3-6 TBSP vanilla.

you cannot use viva towels or anything like that to smooth it. All I do is take a warm bench scraper to the sides and it smooths out super nice, but it does take practice. Don't fret if you don't get it smooth the first few tries.
post #45 of 102
SMBC isn't supposed to crust at all. Adding meringue powder won't change that as far as I know. I think if it did crust it'd be really wierd because it's like whipped cream in texture.

I found that PB mousse recipe on Epicurious.com and 1/2'd it because it makes a LOT as a whole recipe. icon_biggrin.gif
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