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HELP ,SMBC looks like melted icecream

post #1 of 20
4/15/09 at 6:15am
Thread Starter 
Please help im making smbc NOW for the first time and it's looking like melted icecream,its taste good but i don't want to drink it.What i'm i doing wrong,is the mixer too fast or slow what,i followed every step to the t.I have put it in the fridge for 20 minutes,its been mixing for like 8minutes again,and still no luck
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post #2 of 20
4/15/09 at 6:27am
Thread Starter 
OK im freaking out,i need help like yesterday
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post #3 of 20
4/15/09 at 6:31am
Did you have good, stiff peaks and was your meringue cool before you started adding butter? Did you let the meringue mixture get hot enough over the bain marie before you put it on the mixer? I would put it in the fridge for a WHILE (more than 20) and let the butter firm up quite a bit (so it's just barely softened, like cold, spreadable butter) and then put it back on the mixer with the PADDLE and beat the HELL out of it. If this doesn't work, then you might have to scrap it and start over, but even in culinary school when I was first learning there was RARELY a batch that couldn't be brought back like this.
Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
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Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
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post #4 of 20
4/15/09 at 6:39am
Thread Starter 
Ok back to the fridge it goes,i did follow all the steps as instructed,it's my first time so i bought a candy themometer planned this for a week ,made sure i had everything,i'll put it back in the frigde thanks.I'll let you know how it turns out.
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post #5 of 20
4/15/09 at 11:03am
Thread Starter 
PinkZiab when i'm ready to re-beat the smbc,how long do i need to beat it for.
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post #6 of 20
4/15/09 at 12:24pm
I beat mine forever. Maybe 15 minutes? It is not a quick BC.
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post #7 of 20
4/15/09 at 1:22pm
Hi icon_smile.gif

When I made SMBC, the same thing happened, and you just need to beat the heck out of it! Turn up the mixture to high speed and wait till you hear the sound of the beater change to a slapping sound. Perhaps this video will help you...it definitely reassured me when I panicked about the soupy BC. Good luck!

http://howtoeatacupcake.net/2008/02/face-your-smbc-fears.html
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post #8 of 20
4/15/09 at 3:00pm
Thread Starter 
Ok, i got it out of the fridge like 5hrs later,then beat it for like 10 mins and it started to take shape and then VOILA it came together.But it tasted just like butter so i HATE it icon_sad.gif (sorry),doesn't taste like frosting at all.It was a bit of an anti climax for me cos i also made serious cake's yellow cake to go with it,and had been really looking forward to it ALLDAY.I think the cake was nice though. I might try IMBC someday just to be sure i'm not missing out when people are saying how yummy it is. icon_sad.gif
Judge the character of a man by how he treats those who can do nothing for him.
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Judge the character of a man by how he treats those who can do nothing for him.
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post #9 of 20
4/15/09 at 3:02pm
Thread Starter 
Thanks everybody for your help,I appreciate you guys.
Judge the character of a man by how he treats those who can do nothing for him.
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Judge the character of a man by how he treats those who can do nothing for him.
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post #10 of 20
4/15/09 at 7:26pm
Glad it came together... what type of flavoring did you put in it? I would put a nice dose of good, REAL vanilla, or try adding some melted ochocolate. Also, did you add a pinch of salt? I love Meringue buttercreams... I'll never go back! lol If you don't like SMBC you won't like IMBC either because they taste identical.
Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
Reply
Tara
<---wonders if anyone uses REAL ingredients anymore--sugar fruit nuts, cream, butter etc--instead of flavoring chemical cream from a bucket with pudding & jello and calling it "mousse"
Reply
post #11 of 20
4/15/09 at 8:00pm
yup, I agree with PinkZiab, IMBC and SMBC will taste the same. They have the same ingredients just different methods for getting the meringue. I love this icing maybe because I love butter. I love butter in my toast, in my cakes, sometimes I cook with it and sweetened butter? even better. I know it's weird but yup I'll take real butter anytime... What I like most to add to IMBC or SMBC is some orange liquer like Grand Marnier... that is my absolute favorite.

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post #12 of 20
4/17/09 at 8:42am
What kind of butter did you use? You need to use unsalted butter b/c it tastes less like butter. Also add tons of flavoring. Around 1 T. good quality vanilla. I love chocolate SMBC. Tastes just like chocolate ice cream. I eat it frozen from a bowl. icon_lol.gif
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post #13 of 20
4/17/09 at 9:25am
i agree with previous posts. did you use unsalted or salted butter? it really makes a difference (HUGE!). was it cold when you tasted it? It's better to eat it at room temperature I think.
formerly known as cupcakeshoppe
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Can I Put Ketchup on It?
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formerly known as cupcakeshoppe
Everytime a cake falls, a baker loses his/her mind.
Can I Put Ketchup on It?
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post #14 of 20
4/17/09 at 11:30am
Quote:
Originally Posted by marjorie_dawes

was it cold when you tasted it? It's better to eat it at room temperature I think.



Completely correct! Never ever eat it cold on a cake. Plus I find it never develops its full potential until on a cake. Then they really compliment each other.
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post #15 of 20
4/17/09 at 12:51pm
I personally prefer eating at room temperature. I always advise the people eating my cake to take it out of the fridge at least an hour before eating it. I do have a couple of friends that would only eat it cold. One would actually freeze the cake before eating it. So yup, there is no wrong way of eating it.

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