Cake Central › Cake Forums › Cake Talk › Cake Decorating › Too much vanilla in Swiss meringue butter cream
New Posts  All Forums:Forum Nav:

Too much vanilla in Swiss meringue butter cream

post #1 of 3
Thread Starter 
Hi all.. Last nite I made a batch of Swiss butter cream.. It was all Gud... But I felt there is less vanilla so I added more... N then when I tasted it is giving a bitter after taste... Want should I do now?.. Any idea plz?..
I used traders joe non alcoholic vanilla flavour
post #2 of 3
I have done the same thing and the simplest solution is to make some more SMBC and add the two batches together before adding vanilla to the second batch. Taste it after they have been combined and then only add an additional 1/4 tsp at a time until it tastes the way you would like. SMBC freezes well, so if doing it this way leaves you with too much frosting you can freeze the remainder for another project later on. One side note, I have read threads that say vanilla can go bad--how old is the vanilla? I have never had that happen myself, but you never know. Hope that helps.
post #3 of 3
Thread Starter 
Hmmm thanx for the idea... This seems good.. But again lots of work with a 4 month old baby....
Can u suggest if I can add any other flavor or fruit or anything to make it less bitter....
Mmm Nopes I bought vanilla month a go n opened a new bottle
New Posts  All Forums:Forum Nav:
  Return Home
  Back to Forum: Cake Decorating
Cake Central › Cake Forums › Cake Talk › Cake Decorating › Too much vanilla in Swiss meringue butter cream