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mixed American buttercream with Swiss meringue buttercream

post #1 of 16
Thread Starter 
Has anyone done this? Can it be done? I've made Swiss meringue but I don't really like it... although very silky and smooth it taste like I'm eating a stick of butter. Where American buttercream taste like I'm eating a bag of sugar.

So can I mix the two?

If not, is there anyway to make the meringue taste less buttery? I used the 123 recipe (4 ounces, 8 ounces and 12 ounces). Could II just add less butter and it still work? tia
24 years old, Mom to no one and damn proud of it lol. 
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24 years old, Mom to no one and damn proud of it lol. 
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post #2 of 16
You need to use unsalted butter when making smbc. I made it once with salted butter and like you said, it was like eating butter.
post #3 of 16
Though I use unsalted butter, I've found that my clients prefer a slightly sweeter version. I've been mixing the two for years now. It's a great idea.
I love a challange
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I love a challange
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post #4 of 16
Thread Starter 
@momG9 it was unsalted butter... it stall tasted like a stick of butter.
@Carlachef thanks so much Ill mix the two next time. I'm so happy to see that I'm not the only one who's thought of this
24 years old, Mom to no one and damn proud of it lol. 
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24 years old, Mom to no one and damn proud of it lol. 
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post #5 of 16
Have you tried IMBC? I am going to try your way. Which recipe do you use for the American buttercream? Thanks
post #6 of 16
Why don't you give the Whipped Cream Buttercream recipe a try? It's basically a mix between the two buttercreams, but it's just one recipe:

http://cakecentral.com/recipe/whipped-cream-buttercream-frosting
post #7 of 16
hi
tho i understand the recipe is one recipe it does take 2 bowls...and making 2 recipes then combining.

here is a one bowl process that came from a very popular local bakery, i use it but with IMBC
they use SMBC

make your SMBC after adding the butter and whipping to buttercream, add your shortening and sifted powdered sugar and whip again. add flavor...
post #8 of 16
Kickasskakes, I oo use IMBC. I was wondering though which American BC recipe you use.Thanks to you and everyone else. Still searching for the best BC.
post #9 of 16
I sometimes freeze my IMBC then bring to room temp and smooth before using. Can this be done with the IMBC and ABC mixture? I want to give it a try.
Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now. -quotebites.com

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Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now. -quotebites.com

http://m.facebook.com/Edible.Elegance.cakes.Zimbabwe
http://www.flickr.com/photos/73178569@N05/
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post #10 of 16
I sometimes freeze my IMBC then bring to room temp and smooth before using. Can this be done with the IMBC and ABC mixture? I want to give it a try.
Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now. -quotebites.com

http://m.facebook.com/Edible.Elegance.cakes.Zimbabwe
http://www.flickr.com/photos/73178569@N05/
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Life is short. If there was ever a moment to follow your passion and do something that matters to you, that moment is now. -quotebites.com

http://m.facebook.com/Edible.Elegance.cakes.Zimbabwe
http://www.flickr.com/photos/73178569@N05/
Reply
post #11 of 16
I use the 123 method of making SMBC as well. I use half salted and half unsalted butter. You really need to add some flavoring (vanilla, almond, etc) to it, if you want to use 3 parts/cups of butter. Lately, I have cut it to using 2.5 parts/cups of butter. I also add white chocolate ganache to mine after it comes together. Nom! Nom!

I have also mixed ABC and SMBC before with nice results.

There are times when I think I can help. Other times I think, given an already shallow gene pool, I am doing more for humanity by just letting go...

 

www.brendabakes.com

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There are times when I think I can help. Other times I think, given an already shallow gene pool, I am doing more for humanity by just letting go...

 

www.brendabakes.com

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post #12 of 16
Brenda, I am just not understanding thiS And I want to try it. Could you give me the recipe for American BC. Also, when you add in the ganache is it at the soft stage or os whipped and then added to the mix? Double Thanks
post #13 of 16
I've never mixed the two, but maybe try another SMBC recipe? Mine is 6.25 egg whites, 7 oz. sugar, 1 lb unsweetened butter. If I'm using it unflavored on a cake I've added as much as 12 oz of sugar and it comes out the same texture, only much sweeter. You really can play with the ratios and still get a workable buttercream that tastes completely different by just adjusting one of those ratios.

The way you make it also makes a difference. If you rush it and crank your mixer too high it it kills your fluff and makes it buttery.
post #14 of 16
Quote:
Originally Posted by FromScratchSF

I've never mixed the two, but maybe try another SMBC recipe? Mine is 6.25 egg whites, 7 oz. sugar, 1 lb unsweetened butter. If I'm using it unflavored on a cake I've added as much as 12 oz of sugar and it comes out the same texture, only much sweeter. You really can play with the ratios and still get a workable buttercream that tastes completely different by just adjusting one of those ratios.

The way you make it also makes a difference. If you rush it and crank your mixer too high it it kills your fluff and makes it buttery.


I love love Fromscratchsf SMBC buttercream recipe!! it is delicious and easy to make .
post #15 of 16
Thanks Scratch, My go to frosting is IMBC. I have experimented with American BC all kind of ways and just can't stand it. Tonight I made a white chocolate macademia nut cake from an issue of FineCooking and love it. Have to tweak it just a bit .I want to make it a rose cake like the one from I Am Baker. I figure by adding some white choc to the IMBC that will stabilize it. I am going to try your recipe for SMBC.. BTW, your cakes are beautiful
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