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SMBC users, if you HAD to use something else...

post #1 of 25
Thread Starter 
what would you use? I have a few cakes coming up that I'm not excited about using SMBC with. I can get away with using it pretty much all year even in the 115 degree weather we have here. My air conditioning bill is through the roof, and I take a lot of precautions and have the clients sign a contract in blood that they will keep it out of the sun and chilled until serving.....but there is no getting around the fact that this summer I have to use a (gasp!) shortening based icing on a few cakes.

Not thrilled about this at all, but oh well.

So, what's the concensus SMBC users....gotta do it, anyone have a suggestion for something that will take the heat and taste ok? Any recipes to absolutely stay away from....feel free to PM me if you think it would insult someone, don't wanna go there. icon_smile.gif
post #2 of 25
So is SMBC all you use on your cakes? Wow, I still have to try that stuff, maybe I'll covert to being a swiss chick.
You can't just eat a piece of cake, you have to eat the cake to pieces! Marilyn
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You can't just eat a piece of cake, you have to eat the cake to pieces! Marilyn
http://cakemelove.blogspot.com
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post #3 of 25
Thread Starter 
Yep...it's to die for. There is a new popular reception site in town that is indoor/outdoor, areas that open up to the outside, so the temperature fluctuates too much, can't trust the SMBC to hold up.
post #4 of 25
You can substitute a lot of the butter in the SMBC for high ratio shortening. It should work good in the heat since it has a higher melting point. But you still have that fluffier texure as in meringue based bc.
post #5 of 25
Thread Starter 
Quote:
Originally Posted by hazelnut77

You can substitute a lot of the butter in the SMBC for high ratio shortening. It should work good in the heat since it has a higher melting point. But you still have that fluffier texure as in meringue based bc.



Hmmm.....never thought of that, so you have done it?? Taste was ok? Couldn't taste the shortening, or feel a greasy slick on the roof of your mouth?? I am such a taste snob icon_redface.gif
post #6 of 25
Quote:
Originally Posted by __Jamie__

what would you use? I have a few cakes coming up that I'm not excited about using SMBC with. I can get away with using it pretty much all year even in the 115 degree weather we have here. My air conditioning bill is through the roof, and I take a lot of precautions and have the clients sign a contract in blood that they will keep it out of the sun and chilled until serving.....but there is no getting around the fact that this summer I have to use a (gasp!) shortening based icing on a few cakes.

I have been dying to try this icing out...but just have not had time. Can you tell me a little bit about the taste and how it hold us for decorations such as borders etc?? Also, what recipe do you use, if you dont mind me asking? Oh....I'm assuming this icing does not crust....how do you smooth it?

Not thrilled about this at all, but oh well.

So, what's the concensus SMBC users....gotta do it, anyone have a suggestion for something that will take the heat and taste ok? Any recipes to absolutely stay away from....feel free to PM me if you think it would insult someone, don't wanna go there. icon_smile.gif
post #7 of 25
I'm the same way, everything from scratch...but i've done it. I saw in my pastry chef book, the SMBC made with like half of the fat margarine and half butter and it said it would be ok in the heat (not standing outside all day icon_smile.gif ) and you could could play with the ratio of butter Vs margarine.

I used high ratio shortening and only substitute for 16 oz of butter, so it was mostly butter, tasted great. I find that the h r shortening doesn't give you that feel like crisco as much.

Give it a try and play with it see what you think
post #8 of 25
Thread Starter 
I will...now to track down some Hi Ratio!
post #9 of 25
What botters me is that shortening is more expensive than butter...a 3 lb bucket is around 9 bucks when 4 lbs of butter is around 7..oh well
post #10 of 25
Thread Starter 
Thanks for the ideas...I might have to try a few things before I am satisfied.
post #11 of 25
What about just using IMBC? Isn't that more stable?
Courtney
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Courtney
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post #12 of 25
Quote:
Originally Posted by Normita



I have been dying to try this icing out...but just have not had time. Can you tell me a little bit about the taste and how it hold us for decorations such as borders etc?? Also, what recipe do you use, if you dont mind me asking? Oh....I'm assuming this icing does not crust....how do you smooth it?



Normita, if you do a quick search of the forums using SMBC and/or IMBC as the search terms, you will find lots of threads that can help you out! Here are a couple to get you started:
http://www.cakecentral.com/cake-decorating-ftopict-404613.html
http://www.cakecentral.com/cake-decorating-ftopict-581389.html (this one has links to other good SMBC/IMBC threads)
http://www.cakecentral.com/cake-decorating-ftopict-594605-smbc.html (a big one, but a good one, with a photo tutorial by fromscratch)

HTH thumbs_up.gif
If you don't stick to your values when they're being tested, they're not values-they're hobbies. You know, one of the genius moves of The Founders was not writing The Bill of Rights on the back window of a dusty van.
-Jon Stewart
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If you don't stick to your values when they're being tested, they're not values-they're hobbies. You know, one of the genius moves of The Founders was not writing The Bill of Rights on the back window of a dusty van.
-Jon Stewart
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post #13 of 25
Thread Starter 
Oh....now I see that you asked a question...it was lost in "my" quote. icon_smile.gif
SMBC is a very light, just sweet enough frosting that does not crust. It lacks powdered and sugar and shortening, so it doesn't taste anything like the heavy frostings most people are accustomed to. It's very gourmet. Just not the best thing for hot/heavy areas if you aren't accustomed to how to store, keep cool and educate your client about what not to do with a cake on a warm day.
If you slowly beat it after you follow the recipe with a paddle, the air will work it's way out. It goes on very smooth, and I scrape with a bench scraper, sometimes warmed a little in hot water, but wiped dry first. The finish is glassy and shiny and perfect.....almost always, unless you forget to work the air out first. Like I do a lot. icon_sad.gif
post #14 of 25
Quote:
Originally Posted by lanibird

Quote:
Originally Posted by Normita



I have been dying to try this icing out...but just have not had time. Can you tell me a little bit about the taste and how it hold us for decorations such as borders etc?? Also, what recipe do you use, if you dont mind me asking? Oh....I'm assuming this icing does not crust....how do you smooth it?



Normita, if you do a quick search of the forums using SMBC and/or IMBC as the search terms, you will find lots of threads that can help you out! Here are a couple to get you started:
http://www.cakecentral.com/cake-decorating-ftopict-404613.html
http://www.cakecentral.com/cake-decorating-ftopict-581389.html (this one has links to other good SMBC/IMBC threads)
http://www.cakecentral.com/cake-decorating-ftopict-594605-smbc.html (a big one, but a good one, with a photo tutorial by fromscratch)

HTH thumbs_up.gif



Also, if you're used to and LIKE powdered sugar buttercream, there's a slight possibility you won't like the uber buttery flavor. You may wonder why you would slather a tub of butter on a perfectly good cake, then decide to put it on cinnamon rolls instead, which is tasty...

That was MY sad foray into meringue frostings, but I'm assuming some recipes are better than others! Hope you find one that you like! I will probably try again someday, but I'll stick with my tried and true for now...
post #15 of 25
Thread Starter 
Improperly made SMBC will taste "uber" buttery. A bad recipe will taste off. Not following directions will cause it flop...all kinds of possibilites. Properly made SMBC is most comparable to a good whipped cream. Sort of...that's the only thing I can think of that it is like when it's all said and done.
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