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Anyone ever mixed I/SMBC with ABC?

post #1 of 8
Thread Starter 
I have a client who does not like straight I/SMBC but also doesn't like the grittiness of ABC. I was wondering if anyone has ever mixed the two after both are made. Because I make to order, I don't have any to test it out with, and even if I did, I don't know over the long term how it would hold up in or out of the refrigerator.

Any experience or thoughts?
post #2 of 8
Thread Starter 
Just an update: I found this recipe here and it's EXACTLY what I was looking for!!!

http://cakecentral.com/recipe/fluffy-american-buttercream
post #3 of 8
The whipped cream buttercream recipe is similar and I love it. It's basically 1/2 and 1/2.

http://cakecentral.com/recipe/whipped-cream-buttercream-frosting

I love it because it uses meringue powder and I can keep that on hand easilyicon_smile.gif
Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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Visit me at www.keeponcaking.com for tutorials and other cake stuff.
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post #4 of 8
I don't know about SMBC but for what it's worth, I've tried adding powdered sugar to IMBC and the results weren't good. I've also tried adding a tablespoon full of flour to IMBC to help it set up stiffer and that didn't work well either.
post #5 of 8
Been testing out different recipes for 100 degree Texas summer, as SMBC couldn't make it in the heat.

I tried the whipped cream buttercream with different variations of butter/shortening ratio but it turned out VERY gritty. For whatever reason the meringue was GRITTY. Couldn't have been the sugar since I used a pure cane sugar. I'm wondering how I can get the meringue NOT be gritty.
post #6 of 8
I like to use SMBC exclusively, but we all know that it doesn't do well on very hot days. In that case I mix 2/3 SMBC with 1/3 sugarshack's BC and it works well for me. It still has the wonderful taste of SMBC but the durability of ABC in the heat. This is for cupcake swirls.
post #7 of 8
Look at crumbboss' recipes on youtube ,etc. she makes a recipe of smbc and uses 10 sugar. it is very good. hth i have also made imbc with butter and hi-ratio shortening and add 10 sugar(sifted) at the end. I can,t think of the site i got that from . This person cake with that icing won first place at a wedding cake contest. hth
post #8 of 8
Thanks Icer 101. I just found a site that describes reconstituting by "softening" the meringue powder in warm water for about 5 minutes before use. I'm going to try this.

I already have MBCs that I use, I just need a back up for the days when our temps hit the 3 digits. Tried my SMBC yesterday and I was very sad to see it melt. Thankfully it was a test cake.
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