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This post contains FromScratchSf's Cream Cheese SMBC

post #1 of 83
Thread Starter 
Hello all!

I've submitted this recipe to be included in CC's archives twice but it's not getting greenlight by the mods for whatever reason.

I commented on another thread about SMBC about my cream cheese version and said to PM me for the recipe. Little did I know my inbox would explode today! So, I'm making a thread here to direct people.

I came up with this method (the cream cheese part, I don't actually know when I finalized my egg/sugar ratio or where I got it from). Anyway, I make this all the time.

My ratios for SMBC:

6.25 oz egg whites
7 oz sugar
pinch of salt
1 lb of unsalted fine quality butter, 72 degrees or warmer

Whisk egg whites, salt and sugar in a mixing bowl over a pot of boiling water until internal temperature reaches 160 degrees and sugar is dissolved. Remove from heat, pop onto KA mixer with whisk attachment, and beat on high until stiff peaks form and bowl is cool to the touch. This may take 10 minutes or more.

TIP: You have to get STIFF PEAKS, sometimes I'll even let my meringue (gasp!) deflate a bit. It IS possible to have a cool bowl and medium peaks. DON'T STOP! Keep mixing.

Swap out to a paddle attachment and add your room temperature butter. Mix on LOW. Yes, LOW. Not medium low, not #2, but the lowest setting your mixer has. "But wait!", you might say, "I've been mixing for 3 whole minutes and it looks weird!" Yes my friend, that is exactly what it's supposed to look like. This is science happening, so this step can take up to 15 minutes before the emulsion between the butter/sugar/eggs takes place. You can't rush it. If you crank your mixer up on high because you are impatient, it will come together but all you did was break your meringue and end up with sweetened butter (the primary complaint from people that claim to not like SMBC). When made properly, you should get about 5 cups of SMBC. BUT, I have measured SMBC that I made as fast as possible vs. SMBC that I made properly. Not only did they taste different, but the hurried SMBC has a full cup less in volume.

TIP: If you can pick your pieces of butter up with your fingers and it's still firm-ish, it's still too cold and will take much longer to emulsify. So for perfect results make sure that butter was pulled out the night before and is nice and soft.

"But wait!", you say, "I forgot to pull it out the night before!" Try grating your cold butter with a cheese grater to maximize surface area to warm it up. Then let it sit for as long as possible before use.

I DO NOT refrigerate my SMBC. Science is at work here, called osmosis. The science that works for crusting icings made with shortening, butter, cream and milk that people don't hesitate to leave out for days on end is the same science that makes European buttercreams perfectly safe.

I included the above because I don't know if my cream cheese to SMBC ratios will work with other recipes, although you are welcome to try and post your results here.

Now, for the moment you have ALL been waiting for.............

Cream Cheese SMBC (heretofor CCSMBC)

10 oz. finished SMBC
8 oz. (1 package) Cream Cheese (can be cold)

Put your cream cheese in a bowl and whip it on HIGH to make it smooth and creamy. Pass thru it with a spatula just to make sure there are no pesky lumps. Keep whipping. Once it's nice and smooth, add your finished SMBC in batches, mixing on high (1/2 or you can do 1/3 if you are making a bunch). This is where people have gone wrong in the past. Notice I said add the SMBC to the cream cheese, NOT the other way around. Very important. Until you have made this a few times, you will need to watch it because if you add too much SMBC it will start looking glossy and curdled. If this happens, add more cream cheese (but make sure you follow the "whip it until it's smooth" step, if you toss in a lump of unwhipped cream cheese in it will never break down and emulsify.)

Finished CCSMBC is softer then regular but is great for topping cupcakes or using as a filling (damed with regular SMBC). I do not put it on the outside of cakes or under fondant (except as a filling) because of the softness, I worry about my layers shifting. It also has a very strong cream cheese flavor (which is hard to get using any other icing) so personally I think covering a whole cake is overkill.

Refrigeration: I have had iced cupcakes and cake out for 12 hours with no problems, flavor or texture changes. More then that though and it gets a strange... film? Almost like the film you get on custard or curds that do not have direct contact with plastic wrap when it's left out for longer with direct air contact. So in this rare instance I do refrigerate if I use it in advance or if it's in a cake just to protect the flavor and prevent that strange film from forming.

Questions?

Have fun!

Jen
post #2 of 83
Thank you, Jen, for posting your recipes and telling us about your techniques. This is the clearest explanation of how to make SMBC I have ever seen! I think my previous attempts at SMBC were less than successful because 1. my meringue wasn't stiff enough 2. I added the butter too quickly.

Ok, so I tried a batch using your instructions, and I had much better results--it clearly whipped up higher and had a creamier appearance, and I thought it tasted deliciously silky and rich. I put some on devil's food cupcakes for my family to taste, and they thought it was pretty good, but for some reason, they weren't impressed. What can I say--they're a tough audience.

Soooooo, I added the cream cheese as instructed, and yowza!!!! That stuff rocks! My DD, who usually won't touch cream cheese because of its fat content, was piling it on her cupcake!! icon_lol.gif Seriously yummy. Can you see me doing a happy dance?!
post #3 of 83
What a great recipe. Why the mods won't put this in the recipe section baffles me.

I noticed that you ratio of egg white is almost 1:1. I use a 1:2:3 ratio. Do you get a more stable SMBC? I shouldn't use the word stable, but for lack of a better word I will keep it at that for now.

I'm not wondering if the film you get when left out is a result of the ratio of the eggs to sugar. I'm just thinking out loud. This is the only difference between your recipe and mine and I do not get a film.

I need to make some SMBC tomorrow. I am going to try your ratio over mine. I am always willing to try something new.

Thank you for sharing.
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post #4 of 83
Thanks FromScratch. My cream cheese icing is very good (I modified Cakeman's), but it is my only icing that uses powdered sugar, and I think it is the only one that isn't cooked at some point. My modification was to cut the ps and add more butter and add vanilla bean paste. This recipe of yours sounds very interesting and I can't wait to try it.
post #5 of 83
Thank you for posting! I was one of the many who had inquired about the recipe! I tried to come up with it on my own, and it was terrible (the curdley mess your referred to). I'm so excited to try this, now I just need an excuse to make a cake!
post #6 of 83
Quote:
Originally Posted by scp1127

Thanks FromScratch. My cream cheese icing is very good (I modified Cakeman's), but it is my only icing that uses powdered sugar, and I think it is the only one that isn't cooked at some point. My modification was to cut the ps and add more butter and add vanilla bean paste. This recipe of yours sounds very interesting and I can't wait to try it.



Like you, my cream cheese recipe is the only one made with PS. I have made it with SMBC in the past by completing the SMBC, whipping it like here and folding it into the SMBC. But you need a lot of cream cheese to taste the cc flavor. And it reflects here with the ratio posted. I had some CCSMBC made by another person over the weekend. You could taste the CC, but I also had huge chunks of CC in the frosting. She obviously did not whip the cc!
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post #7 of 83
Thank you for sharing this, I absolutely love SMBC and IMBC. Will be making a batch asap following your recipe and instructions.
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post #8 of 83
Thread Starter 
Thanks all!

Ratios: Like I said, these are the ratios for I use for my SMBC recipe, I don't know where they came from, after I posted this I checked my 3 go-to baking books to see if it was in there to credit the original and no bueno. So unless someone corrects me, I guess the SMBC recipe is a Jennifer Bratko original, along with the cream cheese version!

Strange film - I think it's from the high cream cheese content like someone posted above. Cream cheese gets the same film or skin on it if left out for long periods. But again I avoid this by popping in the fridge.

Submission: I sub'd it when CC was having all those virus issues and was going down all the time, so maybe it was just missed or something? Should I try and sub it again?

I'm glad my explanation helped, many recipes are written assuming you already KNOW. I took another angle based on the repeated questions I see here on CC.

I am glad I could contribute here, more times then not I'm taking more then I feel I'm giving here, so thanks!

Jen
post #9 of 83
Quote:
Originally Posted by FromScratchSF

Thanks all!

Ratios: Like I said, these are the ratios for I use for my SMBC recipe, I don't know where they came from, after I posted this I checked my 3 go-to baking books to see if it was in there to credit the original and no bueno. So unless someone corrects me, I guess the SMBC recipe is a Jennifer Bratko original, along with the cream cheese version!

Strange film - I think it's from the high cream cheese content like someone posted above. Cream cheese gets the same film or skin on it if left out for long periods. But again I avoid this by popping in the fridge.

Submission: I sub'd it when CC was having all those virus issues and was going down all the time, so maybe it was just missed or something? Should I try and sub it again?

I'm glad my explanation helped, many recipes are written assuming you already KNOW. I took another angle based on the repeated questions I see here on CC.

I am glad I could contribute here, more times then not I'm taking more then I feel I'm giving here, so thanks!

Jen



Oh, it is crusting! Got it. I get that too and some like it. It doesn't bother me because it doesn't bother the taste.

Good to know, will try your ratio on my next batch. Thanks for the clarification.
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post #10 of 83
Thanks, Jen. I can't wait to try this out as an alternative to my powdered sugar version.

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Life's too short to make cake pops.
___________________________________
www.sweetperfection.com.au

www.sweetperfectioncakes.blogspot.com.au/
www.facebook.com/sweetperfectioncakes (come visit sometime!)

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post #11 of 83
Thank you very much....I can't wait to try this! icon_biggrin.gif
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Where the heart is willing, it will find a thousand ways. Where it is unwilling, it will find a thousand excuses.
-----------------------------------------------------
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post #12 of 83
I am making some SMBC right now. I'm sorry, but I ended up using my own 1:2:3 ratio for the amounts of egg whites, sugar and butter. But I did it using your mixing methods. And mixing it on low after the butter is put in (all at once! What a time saver) is working wonderfully. It is about 12 minutes into it and it is looking quite good and delicious too. There is no buttery aftertaste.

But I am curious, when you flavor it, do you wait till it is fully emulsified? Do you add any Vanilla extract to it? I am making a vanilla bean and a raspberry SMBC, so I'll be adding it soon. I am waiting for the 15 minutes to pass and then dividing it in half.

I always add 2 tsp of clear vanilla extract, but this tastes so good I may not need to do that as a matter of routine.

I always whipped this on medium high per all the other research I have done. But truly, slow is best when adding the butter.
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post #13 of 83
Thread Starter 
Quote:
Originally Posted by LindaF144a

I am making some SMBC right now. I'm sorry, but I ended up using my own 1:2:3 ratio for the amounts of egg whites, sugar and butter. But I did it using your mixing methods. And mixing it on low after the butter is put in (all at once! What a time saver) is working wonderfully. It is about 12 minutes into it and it is looking quite good and delicious too. There is no buttery aftertaste.

But I am curious, when you flavor it, do you wait till it is fully emulsified? Do you add any Vanilla extract to it? I am making a vanilla bean and a raspberry SMBC, so I'll be adding it soon. I am waiting for the 15 minutes to pass and then dividing it in half.

I always add 2 tsp of clear vanilla extract, but this tastes so good I may not need to do that as a matter of routine.

I always whipped this on medium high per all the other research I have done. But truly, slow is best when adding the butter.



Yay! I'm glad it's working out!

I add all my flavorings/purees/jams/chocolate/cream cheese to finished SMBC. (Try vanilla bean paste rather then extract... it's awesome).

Jen
post #14 of 83
Yeah, I use vanilla bean paste and extract for my VB SMBC.
It came out very nice and is on the counter waiting for the cupcakes to be made tomorrow. Your method worked great. Thank you again for sharing.
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post #15 of 83
DELICIOUS! I just made a batch of the cream cheese IMBC and it's so yummy! and it's so nice to have something that is not PS based. I made my IMBC recipe but your mixing method at the end with the butter - so much easier and quicker! Thank you for sharing your tips! I also added some Cheesecake Lorann Oil to the entire batch and then took about 1 cup of it and added whipped cream cheese to it for the filling. Thank you!!! Tastes perfect with the Banana Cake too!
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