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This post contains FromScratchSf's Cream Cheese SMBC - Page 2

post #16 of 83
3/4/11 at 3:05pm
Hi, had already seen your post on another thread and written that one down. Now have written this one down.Will try it soon. Love cream cheese fillings,etc. thanks again
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post #17 of 83
3/4/11 at 10:59pm
FromScratch, is there a reason why you choose SMBC over IMBC? I am new to IMBC. I have always used a custard base or french buttercream in the past. I have recently added the IMBC, and obviously, I now use all of my whites and yolks.
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post #18 of 83
3/4/11 at 11:31pm
Thread Starter 
I go SMBC over IM because it's easier to make for small quantities and I'm small time. At this point I don't even use a thermometer when cooking my whites because I can tell by sight and steam if they are at 160, you can't tell that with syrup for true IMBC.

I am getting much busier though, when I get past the point where I can no longer produce the quantities of SM that I need in my trusty KA, I'll have to start using the big Hobbart making IM (no way I can hold a 60q bowl over a pot of water) icon_biggrin.gif Anyway, I'll probably try and perfect neo classic IMBC to prevent overcooking disasters trying to use organic agave instead of corn syrup to fit more with my mission statement.

I use all my yolks in my yellow cake, which is my default "white" cake for normal orders. I only do true white for wedding cakes.
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post #19 of 83
3/4/11 at 11:59pm
Is their taste or consistency different, or are they the same end product? I don't have large quantities either. Rose's neoclassic is similar to my french buttercream, but my recipe does not use the corn or golden syrup and the lemon juice. I'll have to try that.
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post #20 of 83
3/5/11 at 12:03am
Thread Starter 
Quote:
Originally Posted by scp1127

Is their taste or consistency different, or are they the same end product? I don't have large quantities either. Rose's neoclassic is similar to my french buttercream, but my recipe does not use the corn or golden syrup and the lemon juice. I'll have to try that.



I don't think so, I think they taste the same. I've never had success making french BC, pm me your recipe? Would like to try it. Purtty please?

I also just sub'd this recipe for a 3rd time... maybe they'll greenlight me now that there is a thread?
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post #21 of 83
3/5/11 at 7:25am
I read on another thread here on CC that they both taste and look the same. However, on IMBC the sugar is cooked to 238 or candy stage. I would think that would make it a little bit more stable.

At the bakery I used to work for we use SMBC and made it in big batches. I think the owner used to put one large pan inside a larger pan for a double boiler so that she would have a handle to hold. And she made it in a 30 gallon mixer.

Having said all that I have never tried IMBC and I should just once. Sugar at 238 degrees intimidates me. But I need to get over that fear. I guess I'll be trying it soon. I'll probably love it and want to use it all the time then too.

And can you talk some more about French buttercream - taste, benefits, etc. Mainly why do you need to have that in your selection I guess is what I'm thinking. Is there a different taste? Should I be trying this recipe too?
Thanks!
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post #22 of 83
3/5/11 at 11:47pm
French buttercream uses the yolks instead of the whites. A few weeks ago, CC members helped me through my first IMBC recipe. I then made IMBC in one mixer and FBC in another. I divided the icings into fourths and flavored each one equally... vanilla, chocolate, raspberry puree, peach puree. The FBC was superior in chocolate and the two purees, I am sure because of the richness of the yolks. The vanilla IMBC was better because the FBC brought out the butter flavor (again, probably the richness of the yolks) too much to be used with just vanilla.

Here is my recipe:

6 lg egg yolks
1 c sugar
4 sticks butter
1 tsp boiling water ( use hot tap)

Beat yolks in mixer until light in color. Combine the sugar and 1/2 c water in saucepan and cook to 238 degrees. Pour into yolks with mixture running and mix on med speed until room temp. Add the butter a little at a time. The tsp of water just changes the consistency to super smooth. This is a preference... not necessary. I also use the water to dissolve espresso powder.

FromScratch, if you compare the neoclassic, please let me know the results.
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post #23 of 83
3/8/11 at 10:21am
Thread Starter 
OK ladies, as promised I finished my blog.

Jen
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post #24 of 83
3/13/11 at 3:49pm
Thread Starter 
CC finally posted my recipe to their archives... and changed my ratios. Didn't know they did that. Anyway, if you have made this please rate/review here:

http://cakecentral.com/recipes/17580/cream-cheese-swiss-meringue-buttercream/comment-page-1#comment-9927

Thanks!!!

Jen
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post #25 of 83
3/14/11 at 4:45am
When you said , "changed the ratios", did they change the recipe?
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post #26 of 83
3/14/11 at 6:01am
They probably wanted to have it Cups and not weight. However 2 cups is rounding too high. Classic case of simplifying a recipe. Good thing you were on top of it. Personally I weigh everything. Being there are professionals as well as home bakers, they could have included both.

Thanks for pointing this out.
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post #27 of 83
3/14/11 at 6:13am
Thanks, Linda. I printed the post as well as her blog, so I'll stick with that.
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post #28 of 83
3/14/11 at 10:17am
Thread Starter 
Yes, they changed it to "1 lb cream cheese, 2 cups SMBC". I made my own comment on the thread, just hope people read those... because I guess when you sub a recipe you can't change it.
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post #29 of 83
3/14/11 at 11:24am
I'll stick with what I copied last week. Thanks.
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post #30 of 83
3/15/11 at 1:56pm
I found your recipe (and then this thread) and went to your blog as well (which I've now added to my google reader icon_smile.gif ). I have always used an SMBC recipe on this site (http://cakecentral.com/recipes/5453/the-well-dressed-cake-swiss-meringue-buttercream-with-variations) which I quite like because I find it doesn't have a strong butter flavour which many SMBC recipes do have.

I noticed that there's not a huge difference in the quanties in comparison to your recipe. But I notice that you're weighing your egg whites (or are yo using al liquid measuring cup?). The main difference I think is just the amount of butter.

Is it possible that your mixing method could make a difference in flavour or do you think it's the measurement of the egg whites as opposed to using 5 egg whites. I always buy large eggs. I don't buy organic, but I do buy the more expensive butter. I don't believe it has any added flavour or colour.
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