cupcakeshoppe - I gave up and stuck it in the fridge for another day. I think I'll pull it out tonight, bring it to room temp and beat the bajeezus out of it to see if will come together.

Maimai16- the first batch I made I put the semi-sweet chocolate in right after the smbc came together and added cooled but still runny and it came out wonderful.

BTW - my Dad is living in PI right now and I was born there before moving @ 11 months old to Guam where I grew up. I so understand what you gals go through to get decent supplies.

Happy baking!

woohoo! Fellow Pinay =D you do know that once you're born here (sometimes even if you're not) you can never get rid of us (us being the general filipino population LOL)

back to topic, i did the same thing as cupcakemkr did but i HAD to add more chocolate, just because. so i microwaved some and added them to the SMBC, still a little warm, actually too warm to touch. I just beat it like there was no tomorrow. LOL i had no choice it was 2 PM and the cake was due at 4.30 LOL

hmmm... thanks cupcakemkr & cupcakeshoppe... i got the idea now... but how did it went after using it on the cake?

So sorry I didn't see this.. I don't get notified when people post and I try to check often, but sometimes I don't catch things.

If you added the chocolate when it was still warm to the touch then that is why it separated on you.. but like you found.. it will come back when it cools. Next time try adding room temp ganache.. that is a nice way to avoid the chocolate being too warm. Your chocolate should be cool to the touch but still loose.

what do you mean? it was softer than the other SMBC i had made before. but i just stuck it in the fridge and then worked with it again after it firmed up.

jkalman, is adding choco ganache or melted chocolate on SMBC will have different textures/results?

Not really.. either way you will have a nice chocolate SMBC. I don't always have ganache lying around so I use melted chocolate more often than not, but it has to be cool. If the chocolate is hot, it can cook the egg whites and you end up with chocolate scrambled egg whites.. lower in cholesterol.. but not so good for frosting a cake.

If it is just too warm.. then cooling it in the fridge is more than fine and you will end up with nice chocolate SMBC, but if your eggs scramble.. there's no fixing it.

I just made my first batch of chocolate SMBC last night. For a 10 egg whites recipe, I put about 10oz of melted chocolate in it. It gets a little soft but still piped very well and held its shape on cupcakes. And OMG, it's absolutely delicious. It's like eating chocolate soft serve. My hubby had to spend extra time at the gym today because he ate so much cake.

Thank you for jkalman for converting me to this wonderful of SMBC.

I'm glad I found this thread... I think I can try this with confidence with all the great instructions here!!!

I ended up tossing the batch that went wrong and whipped up a new one. jkalman was right - I must have scrambled my egg with the warm chocolate. My new batch came out grand. This time after I melted my chocolate, I put the bowl it was in on ice for a couple of minutes until cool to the touch and THEN added it to the smbc. LOVELY!!

Thanks again Jeanne

So glad that it worked out this time..

I tried jkalman's chocolate SMBC, the 5 egg white size, and added 8 oz. melted semi-sweet chocolate chips...OH MY GOSH!!! Talk about smooth, silky, wonderful chocolate. Sold!! I did whip the egg/sugar syrup for about 10 minutes and it did make a big difference on the lightness of the buttercream. Used it as a filling in a chocolate cake and swirled it beautifully on some extra cuppies. Thanks so much for this recipe!! I still haven't tried to ice a cake with it yet...may try the choc. cake with peanut butter cookie filling and then the choc. SMBC! Think that will work?

I just had a request for a marble cake with banana "filling" and fresh sliced strawberries. They are thinking of a banana pudding or custard. Since I have SMBC on the brain...what do you guys think of a banana SMBC? I think it would come out like a banana mousse-type filling. Too far from "pudding"? Would you use real bananas or flavoring?

jkalman-- you are the expert, your thoughts?

Thanks so much for your help!

I'd use real mashed bananas. I haven't done it myself, but banana flavoring is never good (imho of course). It would be like a banana mousse. Thicker than a pudding and it won't ooze from the cake when you cut it.

So thanks to jkalman and the fabulous pictoral instructions, I tried SMBC for the first time tonight and I have to tell you I was doing a happy dance in my kitchen singing the Monkeys "I'm a believer"! I was eating that stuff by the spoonful and needed a large glass of milk when I was done. THANK YOU!!!

That's great! I am so glad you enjoyed the recipe and that my pictures and stuff helped you in making it.

Now go forth and add stuff to it.. experiment.. be happy.. gain a few pounds "trying new combos"..

OMG!! I added rasberry puree to the SMBC for filling, it was to die for!!! I used Jkalman's instructions. I could eat that up on it's own. I added it to a french vanilla cake and everyone loved it! THanks again Jkalman!! Next I'm going to try the chocolate version. I can't wait!!

Mmmmm.. raspberry is one of my all time favs. I like to torte 2 layers of a vanilla buter cake into 4 layers and fill it with raspberry and lemon SMBC.. soooooooooooo good.

jkalman can you use an impression mat on SMBC? I know it doesn't crust, but if you refridgerate it it hardens, can you put impressions on then?

THANKS!

I don't like the way it looks.. the impression mat that is.. sometimes some of the SMBC will stick to it and pull away.

I use lemon curd to make lemon SMBC too, but I make my own curd. It's yummy..

I did a diamond pattern on SMBC this past weekend but I used a dowel rod to draw the lines on. Although the lines came through fine, my lines were not perfect. I did it freehand. I couldn't figure out what to use on the icing without pulling it off the cake. In my picture it looks fine, my sister-n-law loved it, but I could see all the mistakes. I guess I'll just have to practice till I get it perfect.

SMBC rocks! i made a semi-sweet chocolate SMBC and it was fantastic... its like a chocolate mousse... yummy... but again it sweat after awhile because our climate here... nevertheless, it taste great with my dark chocolate cake

I just finished my first SMBC cake!! I love this stuff!! It has been a while since I made cakes. But I decided to get back into it now that the youngst one is almost three. A few weeks ago I tried the MMF for the first time, very nice! But the BC I used, just the regular recipe, was digusting... And I like, no LOVE sugar.. but even I couldn't eat it. It was so sweet...

This evening I made you recipe, and after goin wrong with looking at the wrong recipe, I used 5 eggs, 4 cups of sugar...!! I got it right. I just love, love, love this stuff.... I have two orders coming up in two weeks and I was gettin ga little worried, now with this SMBC i know they will be a succes!

Thanks again for you clear explanation!

Petra

Okay. I'm sold on SMBC and made it several times. A friend and I are doing a cake for an engagement party this weekend and we decided to go with the SMBC though she has not tried it yet- just sold on my raves about it. We live in the Northwest and it is going to be pouring rain tomorrow when we put the cake together. What can we expect in the way of potential problems with such humidity and are there ways to get around them?

OK I am having a heckuva time finding the answer to this using the search engine since it only points you to posts, not precise pages, so I can't seem to isolate any specific post about this...but Jeanne, I could have sworn you did a caramel SMBC. I have seen it written here on CC that some do caramel by using brown sugar, and others do it by actually adding in caramel sauce. Which do you recommend?

Hi, I know it's been asked before but I am too lazy to go through 26 pages again (can you blame me? heehee...). So can someone tell me can I make a cream cheese SMBC and how? My friend wants a red velvet cake but I don't want to make a crusting cream cheese frosting so I am wondering if I can make cream cheese SMBC.

Thank you so very much.


June
xxx

Haha, how funny, that is the other flavor I am making. Beat the softened cream cheese separately from the MBC, then just fold in at the end. You are not supposed to use prewhipped cream cheese because there is too much air in it. 8oz for a batch of MBC--I think that is correct? I am making that tomorrow. Fingers crossed!