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.

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.

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.

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.

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 ) 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

I will...now to track down some Hi Ratio!

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

Thanks for the ideas...I might have to try a few things before I am satisfied.

What about just using IMBC? Isn't that more stable?

Oh....now I see that you asked a question...it was lost in "my" quote.
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.

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.

I use SMBC exclusively. I I were forced to use something else I would quit caking.

I use SMBC exclusively. I I were forced to use something else I would quit caking.

LOL.... none o' that nasty WT frosting in my kitchen!

http://www.cakecentral.com/cake_recipe-5453-The-Well-Dressed-Cake-Swiss-Meringue-Buttercream-with-variations.html

This is awesome, this is contributed by another user on this forum....and it's so good. Best to frost the cake soon after making it. Stores well. Just bring to room temp and whip it up again.

And no to the meringue powder...I couldn't imagine getting the same results. But if others do...by all means give it a shot!

Thanks for sharing that, can't wait to give it a try! And for reference sake, can you explain the trick to beating the air out with the paddle (how long, details, etc)?

After it come together....all creamed together and silky smooth, turn the speed down to the lowest setting and leave it to mix around for about 5 minutes. You're just stirring it around and drawing up all the air out.

If SMBC is not appropriate for a cake I'm doing then I use Sugarshack's recipe. I use lemon emulsion for the flavouring or lemon liqueur. Of course that's what I put in my SMBC. Then the cake can sit out without worry of spoilage or the icing sliding off.

You can make Sharon's recipe with half butter half high ratio as well.