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? about SMBC

post #1 of 9
3/28/12 at 5:18pm
Thread Starter 
Ok so I made my first batch of SMBC a little big ago and I must say.... WOW! Where has this icing been all my life, lol icon_wink.gif It is wonderful! I wont be using it on a cake until tomorrow evening. Should I just cover it and leave on the counter or put it in the fridge? Also tomorrow I am going to melt some white choc to put into the smbc.... I know not to pour it into the smbc hot but is it ok to put it in warm or should it be cool?? Thanks for the help and happy decorating!
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post #2 of 9
3/28/12 at 6:18pm
It is fine to leave on the counter. If the chocolate is too warm when you add it to the bc the butter will melt and leave you with a mess.
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post #3 of 9
3/28/12 at 6:26pm
Thread Starter 
Thank you for the help! I will let the choc cool before I add it to the smbc. Thanks again icon_wink.gif
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post #4 of 9
3/28/12 at 6:38pm
SMBC should be refrigerated overnight and rewhip it just before use. SMBC can stay out a couple of hours, some say up to 8 hours but why chance it.
Patty
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http://www.facebook.com/pattycakesandcookies.
www.frompattycakeskitchen.blogspot.com
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Patty
www.pattycakesncookies.com
http://www.facebook.com/pattycakesandcookies.
www.frompattycakeskitchen.blogspot.com
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post #5 of 9
3/28/12 at 9:47pm
SMBC is a confection that is shelf stable. I don't refrigerate until I have it on cake and only to make it easier to transport.

You are fine leaving it on the counter!
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post #6 of 9
3/29/12 at 2:35am
Quote:
Originally Posted by FromScratchSF

SMBC is a confection that is shelf stable. I don't refrigerate until I have it on cake and only to make it easier to transport.

You are fine leaving it on the counter!



This thumbs_up.gif

It's fine on the counter for a few days.
https://www.facebook.com/TheCutestLittleCakeCompany
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https://www.facebook.com/TheCutestLittleCakeCompany
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post #7 of 9
3/29/12 at 4:49am
SMBC is shelf stable (love that!) so don't worry. If you do put it in the fridge wait until its room temperature again to re-whip.

23 years old, Mom to no one and damn proud of it lol.

Cookies!
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23 years old, Mom to no one and damn proud of it lol.

Cookies!
(1 photos)
  
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post #8 of 9
3/29/12 at 10:20am
Be careful letting the chocolate cool too much or you can end up with chocolate chip SMBC. I like to mix the chocolate and an equal amount (or more, but not less) of SMBC together and then that into the whole mass.

And no, it does not need to be refrigerated. It will be good out for at least a week.
www.superstarpastrydesign.com
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www.superstarpastrydesign.com
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post #9 of 9
3/29/12 at 11:02am
Thread Starter 
Thanks everyone for the help! I did put the SMBC in the fridge overnight and pulled it out this morning while I baked the cakes and cupcakes and when I went to use it it is still cold and hard. I will make up another batch and put the cold batch in the freezer for later use. Thank you KoryAK for the info on the chocolate. That is a great idea to mix some of the icing with the choc then add it all into the rest of the smbc, I will do that! Thanks again everyone and happy decorating icon_wink.gif
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