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Making SMBC... - Page 28

post #406 of 490
12/8/08 at 11:04pm
Yuk, GI, I am not sure about that only because I don't know the chemical makeup of imitation vanilla, so I don't know if anything will offset it. If it were me, I would try adding a little bit of melted bittersweet chocolate (like, 70%) to a small portion of your icing, you know, like a 1/2 cup or something (just so that if it doesn't work out you don't waste all of that CHOCOLATE too). The chocolate might be strong enough to offset that taste. Try peppermint too. If that works I am sure it would taste divine on a chocolate cake, just right for the holidays.

Again I have zero experience with clear vanilla, I'm just brainstorming about what I would do if the same thing happened to me.
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post #407 of 490
12/8/08 at 11:46pm
Hey thanks ceshell. Gosh, it was just nasty. I swear I'm going to dump out that disgusting fake Vanilla. icon_mad.gificon_eek.gif I tried a bit of melted high-quality bittersweet in a little cup. Nope, didn't work. Then I tried a bit of melted semi-sweet in a different little cup. Nope! icon_sad.gif

So I'm desparate for unsweetened butter. Dug thru my deep freezer....sigh....FINALLY found some! icon_biggrin.gif Just enough to at least try another very small batch! So I made a new small batch with NO flavor and used unsweetened butter and 1/2 c. of HR sweetex. Then I added just a TAD of the old batch (like a glob off a spoon) in a little cup with the new batch! It didn't taste too bad! So I globbed a dinnerware size service size of the old in the NEW batch and let 'er rip to incorporate. Taste a bit...hmmm...not too bad...so tried about 1/2 that amount of the spoon into the new batch.

It's pretty good now. icon_biggrin.gif I was trying to up the volume of my batch of icing. I still have to come up with more to do the borders and decorate. I still have a lot of the old batch left. So I can at least use that to mix into a new batch to decorate with.

Honestly, I don't know what came over my brain to use the clear Vanilla. It was a brand new bottle. I smelled it, didn't smell too bad. But wow does it ever taste gross.
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post #408 of 490
12/9/08 at 2:41am
Did you mean unsalted butter instead of unsweetened?

You could try adding some lemon and almond flavors that might rescue it.

I've never used hi ratio shortening at home. But I tried a bit of regular shortening in some swiss meringue bc and it was horrible.
The lovely silky texture turned to greasy blech.

I'm more surprised that the hi-ratio didn't kill it more than the imitation vanilla. The hi-ratio didn't obliterate the smooth butteryness? No icky mouth feel?

I added a bit of salt once and killed it too. It's such an open palette--easy to blow the flavor huh.
 
 

 

 

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post #409 of 490
12/9/08 at 3:31am
I've used shortening in place of 1/3 of the butter in the recipe for my SMBC and it worked fine. icon_smile.gif

I would try adding lemon extract to it too. But i add lemon extract in everything LOL
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post #410 of 490
12/9/08 at 6:32am
I was trying to kill some of the bite to it. I just way overkilled on the vanilla. And the more I think about it, it was the nasty chemical. Blech.

Honestly the 1/3 HR Short seemed to help it a bit. I used all unsalted butter this time. The 1st recipe was 1/2-n-1/2 (1/2 salted/1/2 unsal.). (heh, I only use the store-brand shortening now to grease the cake pan! And even then I line the pan with parchment so the cake never touches it!!)

I thought about a bit of lemon, but I think the flavor was too far gone. Wow, what a disaster this was. Mixing about 1/2 c. total of the "old" batch into a new, unflavored batch seemed to help. At least I won't have to dump the whole thing!
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post #411 of 490
12/9/08 at 6:57am
Quote:
Originally Posted by cupcakeshoppe

I would try adding lemon extract to it too. But i add lemon extract in everything LOL



Does adding lemon to this change the flavor to more citrusy? (Thanks for the PM, BTW icon_biggrin.gif )
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post #412 of 490
12/9/08 at 2:07pm
O...M...G! SMBC is the best thing I have tasted in a long time. Thanks so much for the recipe! I may never go back to regular BC again. I am making a baby shower cake this weekend and I am going to make hazelnut SMBC in a chocolate cake.
~ Elissa

Cake making, stay at home mommy to my monkey, Seth! One day I will do this for a living...
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~ Elissa

Cake making, stay at home mommy to my monkey, Seth! One day I will do this for a living...
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post #413 of 490
12/9/08 at 2:22pm
GI, I had the same problem w/ mine, using clear Wilton vanilla. It had a really wonky aftertaste to it.

JKal...can it be colored w/ gel paste w/out affecting taste/consistency?
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post #414 of 490
12/9/08 at 3:16pm
doreenre - I will never ever use that stuff again. I will never have pure white icing, either icon_lol.gif , but at least it will taste great! icon_wink.gif

I tried coloring a bit with the water-based paste. I put some in a little baggie, added a toothpick color, and then "smooshed" the bag around. It blended better than mixing in a bowl. If I had to color a large amount, say to cover the cake, then I would use Americolor candy colors (oil based) as a large amount would blend better in the mixing bowl.
But for the little flowers, doo-dads, touches, that sort of deco, then the water-based paste worked o.k.when I smooshed it in a little baggie.

HTH! icon_smile.gif
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post #415 of 490
12/9/08 at 11:26pm
yeah the oil-based colors work best I heard. I use gel colors cause it's the only ones I have.

It makes it taste like lemon which is a plus for me since I'm kinda addicted to lemons but they're so expensive here. icon_sad.gif So i make do with extract. not the same thing though icon_sad.gif
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post #416 of 490
12/16/08 at 6:02am
Quote:
Originally Posted by cupcakeshoppe

I've used shortening in place of 1/3 of the butter in the recipe for my SMBC and it worked fine. icon_smile.gif

I would try adding lemon extract to it too. But i add lemon extract in everything LOL



When you add your shortening do you just add it in or do you whip it up first?
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post #417 of 490
12/16/08 at 6:49am
Add your shortening in same time as your butter.

With that in mind, and with previous posters regarding "icky mouth feel" and "greyness" to the color, I did a side-by-side taste comparison. I liked full butter flavor better. I also did a side-by-side with using all unsalted butter and liked that even more. And if you don't color the icing, then you can tell it has a greyness color to it. The buttery-look was more appealing.

However, after letting the mouth have a rest from tasting icing, I did a taste test with the icing on the cake and couldn't tell there was shortening in it. So I s'pose one could go either way.
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post #418 of 490
12/16/08 at 7:48am
thanks. im just trying to figure out how to make the buttercream more stable in warmer weather and i had heard adding shortening helps some
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post #419 of 490
12/16/08 at 7:59am
Grey smbc might be from metal leeching off something, the bowl or the paddle or the pan you cooked the eggs in. Should not be grey. Made with butter it comes out pale yellow, the longer you beat it the whiter it can get but still it is off white at best but never grey. So if made with part shortening it should be whiter still.

This icing is more high maintenance but it gets hot here in Memphis so I think of it as my needing to keep my cake climate controlled rather than changing the icing.

I deliver my cakes already fully chilled and in boxes with those frozen ice pack things secured inside the box--climate control in the hottest weather. And protected from any random leaf blowing around, rain falling etc. Boxes are our friend.
 
 

 

 

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post #420 of 490
12/16/08 at 8:06am
Yeah,the hot weather really is hard on the SMBC. I have heard leaving the cake in an a.c.-room works well enough and the MBC doesn't have an issue. Before transporting, put the cake in the fridge to harden up the MBC and by the time the cake is there and ready to eat, the icing softens.
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