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Is SMBC supposed to be so sweet?

post #1 of 7
Thread Starter 
I made SMBC yesterday and it was really sweet. It is supposed to taste like that? I added dark chocolate and a lot of kahlua and it was fine (it was for black Russian cupcakes) but it was too sweet before that.
post #2 of 7
I love SMBC because it's not so sweet. If anything, the usual complaint is that it's too buttery.

I make FromScratchSF's SMBC and it's awesome. It also needs a lot of flavouring. So if I'm making vanilla, I'll use vanilla bean paste until the taste is what I want.

http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/
post #3 of 7
How much butter is in your recipe? I make IMBC but it's basically the same thing. I use a full pound of butter.
post #4 of 7
SMBC and IMBC have the ability to be too sweet only if too much sugar is added. It all depends on the recipe and the ratios. I hate overly sweet anything and none of my European buttercreams, SMBC, IMBC, FBC, GBC, are overly sweet.

You need to adjust your recipe or find a new one.

Same goes with the butter flavor. Proper method, ratios, really good butter, and fine flavorings are needed to produce a great result. Don't skimp on quality because it will show up in the frosting.
post #5 of 7
[quote="scp1127"]I hate overly sweet anything and none of my European buttercreams, SMBC, IMBC, FBC, GBC, are overly sweet.quote]

I've heard of the first three, but what is GBC?
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post #6 of 7
Calhoun, it is the least stable of the four but the most incredible in taste because of its versatility and mellow flavor.

Basically it is a custard cooked on the stove like any custard or pudding, but I personally bump up the thickening agent for insurance. Then the hot custard is poured into the mixer and whisked for the 15 or 20 minutes to room temp just like the rest. At this point, butter is added just like the other European buttercreams.

My favorite is a version of pasrtry cream and the other is a vanilla custard with a hint of chocolate.

Thet aren't as stiff as the others and will still be softer in the refrigerator. But They can still be smoothed and used. I would think that heat would be an issue.

If you choose not to use this method on the outside of the cake, it does provide a more stabilized pastry cream or custard for fillings.

On some of my cakes, I use the custard for the filling and add the butter to make the frosting. It can be flavored just as the others, but on the pastry cream , don't cover up that so distinct taste. I use subtle flavors for the pastry cream such as a little rum and toasted coconut.
post #7 of 7
Quote:
Originally Posted by pmarks0

I love SMBC because it's not so sweet. If anything, the usual complaint is that it's too buttery.

I make FromScratchSF's SMBC and it's awesome. It also needs a lot of flavouring. So if I'm making vanilla, I'll use vanilla bean paste until the taste is what I want.

http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/



That's a great tutorial, and I would love to try it. I do have concerns....

I live in the South and 8 months out of the year, the temperature can easily be over 72 degrees. I know a lot of people are down on American buttercream (and yes I do put butter in mine), but to be honest, it's really the only alternative for super hot weather.

Also, I'm concerned about shelf life of a cake that isn't being covered with fondant.

I noticed a lot of people in the comments had problems with the icing deflating. Is this something that happens from time to time, or completely goes away with experience? I would hate to depend on a recipe that has off days.
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