AAnyone have any suggestions? I made a batch of Swiss buttercream, and it was like eating a stick of butter. I loved how light it was, and it was easy to pipe, but the flavor was bad. My ingredients were 5 oz of sugar 4egg whites and 13 oz butter. Amy suggestions on how I can flavor this up.
Not all SMBCs are created equal. I've made a couple that really had a strong butter flavour. I think your proportions may be off. I now use FromScratchSF's recipe which is awesome. Plus SMBC needs lots of flavouring. I add a lot of vanilla bean paste. I don't usually just use vanilla but I have. It also takes other flavouring well.
http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/
Not all SMBCs are created equal. I've made a couple that really had a strong butter flavour. I think your proportions may be off. I now use FromScratchSF's recipe which is awesome. Plus SMBC needs lots of flavouring. I add a lot of vanilla bean paste. I don't usually just use vanilla but I have. It also takes other flavouring well.
http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/
Yes, it does need a lot of flavoring. SMBC/IMBC taste best flavored - Nutella, Peanut Butter, Fruit (Strawberry, Lemon, Mango, Raspberry) and even Cheesecake. Also the brand of butter effects the taste. The better quality the butter, the better the texture and taste.
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