I do all the time.. add coffee or re-constitute the espresso powder as it doesn't like to dissolve immediately in the SMBC..

Ooooh.. and add it to chocolate SMBC for a moche version.. it's even better

thanks jkalman, i decided on a tiramisu cake and thought coffee-flavored SMBC would just be divine

Thank you so much Jkalman,
I'm trying to find an excuse right now to make some. Cuppies anyone?

Count me in cuppy buddy LOL!!!
And chocolate SMBC for a moche version!! That sounds delicious !
Meemawfish.. you dont need an excuse, Get in the kitchen and start baking !

Haven't read every post so I don't know if anyone has mentioned this, but wow your photography was great! The photos look professional. What kind of camera do you have and do you do photography also? (I've tried the SMBC twice and failed both times, am using hand mixer though, but thanks, I'll try again!)

Thank you so much! I have a Canon digital Rebel XTi and I do dabble in photography.. just for fun though.

Yes,Fiddle my cuppy buddy, come on over. I've got a special cuppy just for you with this delicious SMBC.

Pulling out of drive way now !!! Nice of you to save me one !!!

Thanks for this thread and all of your great advice! I am going to try this icing for the first time this week and see how it goes!

i'm interested to know what you think of it, sugarshack

Yeah yeah Sugarshack. Please do let us know what you think of SMBC, if you like it as much as your BC. Can't wait to hear about it!!

I will. I admit I have never even considered it for my crazy hot climate down here, but in the winter it might work. I would like to try it under fondant, to see how it performs and tastes. Plus it is always good to have more things to offer your customers, right? I think I will give it a go this week and post my results. Thank you Jkalman for this fabulous thread and sharing all of your wonderful expertise!

I will. I admit I have never even considered it for my crazy hot climate down here, but in the winter it might work. I would like to try it under fondant, to see how it performs and tastes. Plus it is always good to have more things to offer your customers, right? I think I will give it a go this week and post my results. Thank you Jkalman for this fabulous thread and sharing all of your wonderful expertise!

No problem Sharon! If you use for nothing else but as a base to make fillings.. it's well worth it.

I had great luck with the first batch I made. Then I made another batch, late, in a rush to get a cake done, and it ended up like soup!!! It was so late, plus, I didn't have enough eggs to start another recipe. I decided to try again in the morning. When I did, the same thing happened. I decided to start adding more butter and voila! it turned into the right fluffy consistency. Just thought I'd share in case anyone else had that happen... keep adding butter.
(To think I threw away the soupy batch when all I had to do was keep adding butter just makes me sick)

Sometimes it takes a while for it to come together and sometimes adding more butter can cool it off to the point where it will come together. It's almost always a case of it being too warm when it gets soupy (and not separated looking). If it looks like cottage cheese and water then it's too cold.

Oh yes, I'm so sad to hear you threw it away. As jkalman said, you don't actually have to add more butter: it was the temperature that was the problem. If it ever happens again you can chill the bowl in the fridge or freezer before setting it to mix again. This did happen to me once, it was so soupy it was sloshing out of the bowl. Chilling it did the trick!

Thanks ladies for the tips. I'm planning on trying this soon so I'll be set with all these good tips.

That makes sense to me now. I did wonder if the butter was too warm, but when I tried it the next morning, it was only out of the fridge until I could smoosh it. Still turned out soupy, until I started adding the extra butter. If it happens again though, I'll definitely try chilling it. Thanks!

If your meringue is too warm when you start adding the butter it'll do that too. When you are chilling it do it in very short bursts.. a few minutes then mix and then a few more then mix because if it gets too cold it'll separate and look REALLY nasty when you mix it up.. it will look like cottage cheese and water.. BUT.. it will come back together if you warm it up a little.

a very fine line i see..... i scared..... hold my hand

a very fine line i see..... i scared..... hold my hand

Thanks Jeanne. Maybe you could help me with my other problem:
http://www.cakecentral.com/cake-decorating-ftopicp-6042232-.html#6042232

(same cake I used the SMBC on.... ugh) this just wasn't my day....

Great information on this thread. I may soon be brave enough to try it. Thanks to all for sharing, especially JKalman.

i just used your technique on making SMBC jkalman, and i'm quite amazed that it turned out very well... i used the half batch you gave me and i didnt use all the 3/4 butter and still it tastes great! i added white chocolate ganache in it and adjusted the sugar to 1/4 cup just not to make it too sweet. my hubby cant stop eating it by spoon

this weekend i'm going to use it with dark chocolate ganache to try if its not too soft like the white choc ganache. i am so happy to find the perfect butter cream for me thanks again jkalma. keep it up

hi! i wanted to make an icing just like this! i tried on my own and it really wasn't successful!

Does this icing stands up heat? how long before it melts?
i have a link here that you can check : http://forum.cakecentral.com/cake-decorating-ftopict-597414.html

i really don't know what went wrong.

but i think i'm going to try your recipe.

i also noticed that when i beat it too long, the bowl gets warm, so yeah, sticking it in the fridge for about a minute or two helps.

sugarshack, don't be scared. you can do it! i cn't even make simple butetrcream right and i was able to do this. thanks to jkalman's instructions.

Does anyone have an idea on how I can turn this into a white chocolate filling after frosting my cake with regular smbc? I'm planning on making a 1 2 3 4 cake with a white chocolate filling and maybe adding some fresh strawberries to my filling as well. Any suggestions???