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IMBC or SMBC that doesn't taste straight up like butter? - Page 2

post #16 of 42
Lemon juice helps cut the butter taste.

Mike
post #17 of 42
I've added a tiny amount of almond extract (maybe 1/4 tsp. or less to a batch of IMBC) and it seemed to cut the buttery taste without adding almond flavour.
post #18 of 42
Oh totally... if it's cold, it will curdle and look nasty, but if you let it warm up... it will come back together. I use my culinary torch oon the side of the mixer bowl if I get impatient and add the puree while it's still too cold. Most of the time, if you think you've messed it up betond repair... it's not the case. If it gets soupy... let it cool down before you decide to throw it out, and if it curdles on you... let it warm up before you make the decision that it's ruined. It's pretty sturdy stuff, despite its tempermental reputation. icon_biggrin.gif
post #19 of 42
tonight I made a batch with 1 tsp vanilla and about 1/3 cup of burnt sugar syrup....it was delicious...so light and fluffy and flavorful...my daughter really liked it...my son thought it was sweeter than regular buttercream (which I found kinda funny...but he also said my peanut butter frosting tasted like bananas...????? LOL)...anyways.....I wanted to put more syrup in to see if it would support the extra liquid, but didn't have enough....I quess my point is, it didn't taste like butter.
post #20 of 42
Try making it with brown sugar sometime. O.M.G.
post #21 of 42
One of my favs to add is Bailey's Irish Cream... in a chocolate cake it is OMG good.
post #22 of 42
Hey, that's an idea...I have to make a chocolate Baileys frosting, and I had initially tried it with American BC....would you use melted chocolate or cocoa (when I use cocoa, i usually make into a paste first using an equal amount of boiling water and let cool).....what do you guys think?
post #23 of 42
Quote:
Originally Posted by SandiOh

Hey, that's an idea...I have to make a chocolate Baileys frosting, and I had initially tried it with American BC....would you use melted chocolate or cocoa (when I use cocoa, i usually make into a paste first using an equal amount of boiling water and let cool).....what do you guys think?



Mmmm, it needs to be melted and cooled chocolate. Need to keep the water content down as much as possible in a fat based icing such as this.
post #24 of 42
thanks Jamie! that makes sense.
post #25 of 42
I just use ganache... it's easier than melting and cooling. I always have ganache on hand and you can use pretty much a 1:1 ratio of ganache to SMBC for a really rich chocolate flavor.

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post #26 of 42
Quote:
Originally Posted by __Jamie__

Try making it with brown sugar sometime. O.M.G.



I love it made with brown sugar!
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post #27 of 42
Quote:
Originally Posted by snowboarder

Quote:
Originally Posted by __Jamie__

Try making it with brown sugar sometime. O.M.G.



I love it made with brown sugar!



Yeah. It defies description. Yummy, delicious, tasty, good...none of those words do it justice, eh? icon_biggrin.gif
post #28 of 42
Jamie - do you use brown sugar inplace of white when heating up the whites?
I've used a mixture of brown sugar and rum that I flavored it with...that was pretty tasty.

From Scratch - ganache is a brilliant idea! thank you!
post #29 of 42
Yep-completely sub out the white sugar for brown sugar. And as always with brown sugar, packed into the measuring cup. Gosh this is making me crave some!
post #30 of 42
Quote:
Originally Posted by __Jamie__

Quote:
Originally Posted by snowboarder

Quote:
Originally Posted by __Jamie__

Try making it with brown sugar sometime. O.M.G.



I love it made with brown sugar!



Yeah. It defies description. Yummy, delicious, tasty, good...none of those words do it justice, eh? icon_biggrin.gif



True! I especially love it on banana cake. MMMMMM.
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