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Smbc.... Supposed to taste like straight butter? - Page 2

post #16 of 24
Yeah it's weird but the recipe is missing. And the search function is just double weird. anyway, although the Charlotte's name was dropped, this is the recipe. http://cakecentral.com/recipe/whipped-cream-buttercream-frosting
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #17 of 24
agree...SMBC or IMBC are the best. we have been trained to accept that over sweet artificial taste of shortening buttercream. it should taste like light sweet butter, as the name says "butter-cream" not "sugar" or "lard" cream. the buttercream should enhance the flavor of the cake and fillings not over-power them. tho i can eat plain IMBC. just melts in your mouth.
the biggest advantage to the Meringue type is the stability. IMBC is the most stable in the AZ heat it will hold longer than any ABC...unless using straight veg shortening.
if you need to sweeten it just add PS. or play with the salt content, unsalted butter, salted butter or unsalted butter and add salt (you can control it that way) a fellow baker uses no salt and she loves it tho i find i bland, some people don't. the brand of butter will also factor in too.
good luck...
post #18 of 24
interesting, and everyone is entitled to his/her opinion. I personally think IMBC and SMBC are horrid. And yes, as culinary school trained pastry chef I know how to make them correctly.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
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post #19 of 24
Thanks Leah for taking the time and posting the recipe for us. I am going to try it.
post #20 of 24
Its all in the Flavoring. use a good quality Vanilla Paste. ANd Use like a Tbsp. It will taste good and not like just butter. I am use to both IMBC and SMBC. I find ABC very sweet and it stands out more than the cake. With meringue based buttercreams we can taste the cake and they compliment well.
post #21 of 24
Thanks for the recipe, Leah! Looking forward to trying it...people I know and bake for don't like the taste of the MBCs, and I have to say I agree. Maybe that's just my uneducated palate but I'm hoping the hybrid version strikes a nice balance.
post #22 of 24
Tara, you will like it. I have used it for a lot of my cakes (the Tangled cake and the flamingo cake in my pictures). I have used all butter, half butter and half shortening, 75/25 mix, and all shortening. I think it tastes the best with some butter, but it's good without it too.

This recipe smooths well and does not crust. I do not recommend using the Wilton meringue powder because to me it has a very sour taste. I think Leah uses the CK brand of meringue powder but I am not sure. I have also used powdered egg whites but they get clumpy after reconstituting so they are not ideal. I am going to order some CK when I go cake supply shopping again.

Annie
post #23 of 24
Boxed egg whites work great here. I have used them many times as i do not want to be left with so many yolks, Tastes better than Meringue powder.
post #24 of 24
I do use CK brand meringue powder. I used to order it in 15 pound boxes, back in the day.

AND since I'm pretty much out of the biz now, I'll point you to my version of Charlotte's. Go to Google and search for "Chef Leah's version of Charlotte's Whipped Cream Buttercream". It's easier to put together. No part 1 and part 2 needed. You're welcome.

I would never give this out while I was making a living in cakes.

Oh, and I have decreased the veg shortening to 3/4 pound per 1 pound of sugar, IF you're using Hi-Ratio. This is a nice bc, don't use Crisco.
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
Answers to the most often asked questions re: SPS. SPS instructions are on Page 15 of the Sticky at the top of the Cake Decorating Forum. Supplies can be ordered from Oasis Supply, Global or BakeryCrafts.
Reply
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