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Making SMBC... - Page 32

post #466 of 490
charmed - that is funny. It's not really any more butter than in any other buttercream icing recipe - it just makes MORE that's all. Just tell him to eat a smaller serving! icon_wink.gif heehee
post #467 of 490
Yep. Plus no shortening is involved...even better!
post #468 of 490
I'm on my first batch! Wish me luck!
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post #469 of 490
Quote:
Originally Posted by NatiMF30

I'm on my first batch! Wish me luck!



Okay, I finished and it tastes great but it has sort of a marshmallowy texture. is that what it's supposed to resemble or did I mess up? I'm not a meringue maker so i'm sure how it's supposed to look. If this is right then i gotta say i'm pretty darn proud of myself for trying this but I couldn't have done it without the incredible people of CC! Thanks for your help!
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post #470 of 490
The closest thing I can compare it to is real fresh whipped heavy cream. Texture wise I mean.
post #471 of 490
Quote:
Originally Posted by __Jamie__

The closest thing I can compare it to is real fresh whipped heavy cream. Texture wise I mean.



Yeah, mine was thick and smooth and seemed creamy but it also had that marshmallow "pull" to it. Do you know what I mean? Almost a bit sticky and a bit dense. Did I cook the eggs and sugar too long or not long enough because I did not have a thermometer (should've mentioned that first).

Like I said, it may have come out right but I'm not really sure what I'm looking for except delicious, which it is icon_smile.gif, and smooth and thick. I think I'm missing the silky part. ???
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post #472 of 490
Hmmm, stretchy, no. I don't think so. I use a thermo, I need to know that it got to 160 degrees. If you getit too hot, the egg whites will cook into little gummy strands, too cool and you don't cook the eggs at all. Should be silky, yes.

I use a double boiler as well.
post #473 of 490
Alright, well I'll just have to try again with t thermometer and see if the results are the same. Either way i can still use this first batch for home stuff! Yay! My hubby likes it better than my normal BC anyway! Thanks!
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post #474 of 490
Quote:
Originally Posted by ceshell

charmed - that is funny. It's not really any more butter than in any other buttercream icing recipe - it just makes MORE that's all. Just tell him to eat a smaller serving! icon_wink.gif heehee


I know!! He is a kind of a person who doesn't like a lot of icing.... I just finished icing the cake ...and it was delicious!! I almost ate half of the Smbc before icing the cake(I added chocolate and kahlua extract)!!
post #475 of 490
I finally tried the recipe posted at the top of this topic. Wow! I was going to do a taste test comparison between SMBC and the C&H buttercream I've had on every homemade cake my whole life. Once I made the SMBC, there was no going back! I do have a couple of ?s

Is there a reason why you don't use cream of tartar? Would that help make it more firm for piping? I've seen other recipes that use it.

This recipe seems pretty soft. Should I chill it a bit before trying to make BC decorations?

Okay, I've eaten too much and i'm in sugar shock, I can't think of my other ?

Thanks for posting this info for the hobby decorator like me. I'm making a cake next month for a baby shower and I will definately use this.
A good mother lets her child lick the beaters.
A great mother turns off the mixer first!
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A good mother lets her child lick the beaters.
A great mother turns off the mixer first!
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post #476 of 490
Cream of tartar, I believe, (Chef Tara?!?! Help!!) is to stabilize the whites when they are going to be baked only. Again, if I am so off base with that, please shoot me down! Lol!

I packa bag of frozen veggies around the bowl before I start adding the butter.

I add firm cold butter. Not room temp, not right out of the fridge, almost in between. And it is finicky in the heat.

It's a tradeoff, you have to baby this stuff, but well worth the effort!
post #477 of 490
I use the Rose Levy Berenbaum "Mousseline Buttercream" recipe, which is an IMBC. Her recipe calls for cream of tartar. I have no idea why though! icon_redface.gif. I am told that IMBC is slightly more stable in the heat (meaning, it lasts an extra degree or two) than SMBC. I agree with Jamie- it's worth the babying. The other downside is that you can't get super-vivid, deep colors so you must cover with fondant if you are doing, say, a red cake. To which I say: who cares?! It's worth it icon_smile.gif.

Jamie I like your tip about using cold butter. I admit, every time it's turned to soup and I've had to chill it to revive it, it's been with room temp butter. Obviously the whole thing wants to be colder.

rbuckhoff, if you want to firm it up a bit for piping, just fill your icing bag and then pop it in the fridge for a short bit.
post #478 of 490
Quote:
Originally Posted by ceshell

The other downside is that you can't get super-vivid, deep colors so you must cover with fondant if you are doing, say, a red cake. To which I say: who cares?! It's worth it icon_smile.gif.



To which I say...DITTO! icon_lol.gif
post #479 of 490
Quote:
Originally Posted by ceshell

The other downside is that you can't get super-vivid, deep colors so you must cover with fondant if you are doing, say, a red cake. To which I say: who cares?! It's worth it icon_smile.gif.



To which I say...DITTO! icon_lol.gif
post #480 of 490
I have 2 questions.

1. What size eggs are you all using, and does it make a difference? i.e. large vs. ex-large.

2. If I use this icing on a cake that I need to deliver about 1-2 hours from my home, (depending on traffic) will I be committing cake suicide?
Ginny
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Ginny
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