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IMBC or SMBC that doesn't taste straight up like butter? - Page 3

post #31 of 42
Quote:
Originally Posted by snowboarder

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.



Ohhhhh, like bananas foster. Ohhhhhh...drooooool.
post #32 of 42
you guys are funny...I think you should go make you some brown sugar SMBC before you have a seizure....LOL.
post #33 of 42
I think I shall....lol! Nah, I have to make 4 double batches of regular SMBC later this evening. When I'm done with that, I don't want to look at another egg for a week!
post #34 of 42
I'm fairly new to SMBC, but so far I love it...and I'm excited to try it with brown sugar! Besides banana, is there any particular flavor it goes best with?

Anyone know how to make a cream cheese SMBC?
post #35 of 42
I think it would taste good on chocolate cake.
post #36 of 42
Brown sugar SMBC on apple cake...yum!
post #37 of 42
Quote:
Originally Posted by saffronica

I'm fairly new to SMBC, but so far I love it...and I'm excited to try it with brown sugar! Besides banana, is there any particular flavor it goes best with?

Anyone know how to make a cream cheese SMBC?



Honestly..it goes with anything. And just beat in soft cream cheese to it. Pretty easy!icon_smile.gif
post #38 of 42
Thanks, I wasn't sure if you could just add the cream cheese at the end or if it needed to replace some of the butter. My daughter's birthday is on Sunday, and I figure this is as good a time as any to experiment! She's turning two, so she doesn't care what it tastes like -- all she cares is that it's pink, white, and yellow...which she tells me every single time the subject of her birthday comes up.
post #39 of 42
Quote:
Originally Posted by saffronica

Thanks, I wasn't sure if you could just add the cream cheese at the end or if it needed to replace some of the butter. My daughter's birthday is on Sunday, and I figure this is as good a time as any to experiment! She's turning two, so she doesn't care what it tastes like -- all she cares is that it's pink, white, and yellow...which she tells me every single time the subject of her birthday comes up.



Now, I don't think I would ever ice the cake with cream cheese SMBC, but fill, yes. I have never liked icing with cream cheese anything.
post #40 of 42
Quote:
Originally Posted by saffronica

Thanks, I wasn't sure if you could just add the cream cheese at the end or if it needed to replace some of the butter. My daughter's birthday is on Sunday, and I figure this is as good a time as any to experiment! She's turning two, so she doesn't care what it tastes like -- all she cares is that it's pink, white, and yellow...which she tells me every single time the subject of her birthday comes up.



Now, I don't think I would ever ice the cake with cream cheese SMBC, but fill, yes. I have never liked icing with cream cheese anything.
post #41 of 42
You can ice a cake with cream cheese SMBC... just let it sit for a bit to firm up a bit. Also... be sure not to beat it too much or it will curdle. I always fold the cream cheese in rather than beat it in. Let it come to room temp, beat it in the mixer until it's nice and fluffy and fold in some SMBC... you can add a lot of cream cheese too. I like the way CC SMBC pipes too.

I make bananas foster cake... Caramel SMBC and praline filling in banana cake... mmmmmmm. Soooooo good.
post #42 of 42
Okay, seriously STOP the food porn!!! icon_lol.gif

This is a great thread! Jamie, can I ask - do you use SMBC under fondant or stiffened ganache? All my clients want a normal layer of BC under fondant in case their guests want to ditch the fondant and still have frosted cake but I am having a heck of a time lately with it under fondant. Maybe it's the humidity here. I have to chill the cake, of course, and the fondant sticks great, but then there's not much room for error if you don't get it smoothed super quick and it starts to get sticky pretty quick. I've tried the stiffened ganache (I call it the aussie method) and it works great but I just wondered what you do.

Thanks!

Tammy
There's a fine line between genius and insanity!
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There's a fine line between genius and insanity!
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