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This post contains FromScratchSf's Cream Cheese SMBC - Page 3

post #31 of 83
Thread Starter 
Quote:
Originally Posted by pmarks0

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.



Great question!

The only standard in determining a "large" egg is it must weigh at least 1.67 oz. It's generally accepted that 1 oz is white, .67 is yolk, but no 2 chickens lay the same weight of yolk vs white ratio, so I always weigh my eggs by weight, not liquid volume. I put a measuring cup on my scale, tare it, then crack away. Sometimes it takes 7 eggs to get to 6.25 oz, sometimes only 5.

I do think it is a major determining factor in flavor because the less eggs you have, the less meringue you'll end up with to emulsify with the butter.

Thanks for reading!
post #32 of 83
FromScratch. did you say somewhere that you use organic eggs? If you do, is there a taste or quality difference? I have been using regular supermarket eggs because I am planning on FDA approval and my recall protocol includes the same brand products used consistently. I could use organic supermarket eggs, but my preference is to use the organic farmers' market eggs if I make the change. Any difference in baking too?
post #33 of 83
Thread Starter 
Quote:
Originally Posted by scp1127

FromScratch. did you say somewhere that you use organic eggs? If you do, is there a taste or quality difference? I have been using regular supermarket eggs because I am planning on FDA approval and my recall protocol includes the same brand products used consistently. I could use organic supermarket eggs, but my preference is to use the organic farmers' market eggs if I make the change. Any difference in baking too?



Short answer: I'd feel like a liar making baked goods with ingredients I wouldn't choose to eat myself.

OK so this is where my cleaning OCD comes in... I don't do the anti-bacterial gel stuff for your hands unless I'm in a pinch. The gel kills the bacteria, but it's still on your hands. I'm a big fan of soap and water, and I wash my hands like a billion times a day.

Regular eggs are produced by chickens that literally live on top one another, so they are literally pooping on each other producing eggs until they die. The eggs are spritzed with an antibacterial solution to kill the poop bacteria, but it doesn't make the poop go away. It's still on the shell, it's just harmless. Even if it won't make you sick, the thought of handling something so gross, weather it'll make you sick or not, makes my inner Rainman freaks out. Cage Free means the chickens aren't pooping on each other and have better living conditions, so although dairies are still required to treat the outside of the shells, it reduces the poop residue.

I also go organic because I eat a lot of eggs and don't want the extra hormones and pestacides in the food they feed non-organic chickens, which has had very little scientific study as to it's long-term effect on humans that consume it.

Anyway, demand for cage free organic is high here so I have access without the price being astronomical.
post #34 of 83
Thanks for the help. The farmers market bill is pretty high (heavy cream is $4 per pint). I am not in a location where I can get access to fine ingredients and I'm not big enough to go wholesale. My husband does go to Annapolis on weekends, so I have access to dp cocoa powder, fine liqueurs, and Whole Foods. Even our Sam's club has weird brands of flour. So I also have to use the internet and the health food stores. When I get bigger I will find a purveyor in Annapolis. But I think the eggs need to change now.
post #35 of 83
FromScratchSF - I got the chance to use your recipe here. I usually use the ratio of 1:2:3 when I make SMBC. But yesterday I made some SMBC using this recipe here. I already use the same process you use, so the only difference are the ratios. Because I got two different results I thought I would share it here.

1. Your meringue using your ratios in this recipe is lighter and fluffier than the 1:2:3 meringue (calling it my meringue from now on). I would say that my meringue comes out like 7-minute frosting. Mine is very marshmallow like in look (think marshmallow fluff without being so sticky, but still a little sticky), stiffer, shinier and sweeter. It takes a lot longer to cool down than your meringue did. I liked that about your meringue.

3. Even though your SMBC uses less butter than mine, yours tasted buttier at first. My DD called it sugar butter. It is not a bad thing and this was before I added any other flavoring. Once I added some vanilla bean paste for one batch and some orange extract for another batch, the butter taste was not existent. But my SMBC does not have that distinctive butter taste. No wonder I couldn't understand what others meant by a butter taste. I did a taste test on day 2 and the butter taste is definitely nonexistent. I use the highest quality butter I can find. I think you have said before that you use an Amish brand of organic, which I wish I could get. so that maybe why you don't get that butterier taste when you make it.

4. Interestingly, again though yours use less butter, the resultant SMBC before the flavoring was also more yellow in color than mine. I get a slight ivory tint. Your SMBC was definitely yellow when I was done. I added orange food coloring to the orange flavored SMBC. It is a nice pastel shade of orange. I was conservative in the amount of food coloring I added. I wasn't going for bright orange, just a tint to give the idea of orange flavor.

5. The two SMBCs are about the same consistency almost. My SMBC might be slightly lighter, for lack of a better word, than yours. Which again is weird given the heavier meringue my ratio produces. I hate to use the word stable, because both SMBCs are stable, but yours was a tad "thicker" and richer consistency. Again, strange because it uses less butter in the overall ratio of ingredients. But oh well, they both are good!

6. Yours took a lot longer to go through the science osmosis to become SMBC. It did take the amount of time you stated, if not longer. My meringue converted to SMBC sooner. But that makes no difference in the final outcome. I mention it in case someone is doing research and this comes up.

I will probably use the two different ones interchangeably. There is no difference in flavor between the two now that the flavoring has been added. But I think yours may hold up to flower piping a little bit better than mine. I have yet to try to make a flower out of SMBC, like a rose. I think I will have to try now that I said that. I just get the feeling that yours would work better. Which again is weird given the lighter meringue you get to start with and mine being different.

Again, thanks for sharing. And I hope all this information helps someone.
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post #36 of 83
Thread Starter 
Awesome Linda! Thanks for your comparison!

True, my SMBC when unflavored, you can taste the butter. But I think it enhances the flavoring after you add it, rather then tasting straight like the flavoring you add to it - does that make sense? Kind of like adding vanilla extract to everything - you can't taste the vanilla extract, it just helps give a flavor boost to your cake or whatever.

Interesting about the difference in ratios! Man, I love science with this stuff, change one little thing and get a totally different result. But one note, how "yellow" your finished BC is I think depends on the type of butter you use and how yellow it is to begin with. The butter I use is light in color with a high butterfat (83%), but maybe because I use organic sugar the molassas color in the sugar cancels out the yellow in the butter, resulting in a very slightly ivory buttercream?

Anyway, thanks again!

Jen
post #37 of 83
Hi Jen,
Yes, you are definitely right about using the different products. I use what I can get here. I wish I had the resources you have, but I don't.

I do know when I make my own butter, it is much lighter color. And I may just do that for my frosting. In fact that is exactly what I am going to try next.

The resulting SMBC color is probably going to be different everywhere. Given that the color of the butter is dependent on the diet of the cow. I may have this backwards, but I think a cow that is grass fed will product butter that is more yellow in color. I knew this once and have now forgotten. o in each are of the country we are going to have available to us cows fed different diets too. And the yellow color did not really change the appearance of the SMBC once I added the flavorings and food coloring. It's just one will not get an all white frosting using either method, so it is worth mentioning.

However, the color is not important to me. Taste and quality are more important. It was just an interesting observation, again because you use less butter. So in this case less is best!
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post #38 of 83
thanks
post #39 of 83
FromScratch, I was interested to see that you use Amish butter. I used it in cookies this past Christmas and it was too much fat. When I made some brownie tarts, there was oil from the butter that seeped through the paper and pooled in the bottom of the mini muffin pan. I use all dairy from the PA Dutch market, but shied away from the butter because of that experience. Do you also bake with it? I would be interested in your opinion.
post #40 of 83
Thread Starter 
Quote:
Originally Posted by scp1127

FromScratch, I was interested to see that you use Amish butter. I used it in cookies this past Christmas and it was too much fat. When I made some brownie tarts, there was oil from the butter that seeped through the paper and pooled in the bottom of the mini muffin pan. I use all dairy from the PA Dutch market, but shied away from the butter because of that experience. Do you also bake with it? I would be interested in your opinion.



I don't use Amish butter. I agree that European churns are too much fat for my vanilla cake, it end up tasting like shortbread. I have used it in a coconut cake and it really was yummy, but I decided to not have a special butter on hand for a special cake that not many people order. Anyway I use a butter only sold to restaurants that I lucked upon. It's 83%, so it's perfect for all my needs.

Jen
post #41 of 83
I think I will try it in buttercream. It is obviously high fat. Because it is from a local farm, the fat content is not displayed. It is wrapped in white waxed paper with just the weight and expiration... the same info as a piece of meat weighed at the butcher shop.
post #42 of 83
Thread Starter 
Quote:
Originally Posted by scp1127

I think I will try it in buttercream. It is obviously high fat. Because it is from a local farm, the fat content is not displayed. It is wrapped in white waxed paper with just the weight and expiration... the same info as a piece of meat weighed at the butcher shop.



I bet it's tasty. Yum. I love fresh butter on a warm baguette. How do you type the Homer Simpson drool? Let's pretend it's this...

gggggguuuuggggguuuuuugggguuuuuuufrothnomnom icon_biggrin.gif
post #43 of 83
The market is only open Thu, Fri, Sat, so I will wait... They have cream cheese I have never tried also.
post #44 of 83
Quote:
Originally Posted by scp1127

The market is only open Thu, Fri, Sat, so I will wait... They have cream cheese I have never tried also.



I'm envious!
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post #45 of 83
Linda, that may be my one good edge. Everything I get that is finer than grocery store offerings is through the internet. My husband goes to Annapolis every weekend and I do send him on some shopping trips.
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