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Swiss Buttercream

post #1 of 4
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Anyone 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.
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post #2 of 4

Did you add any Vanilla or other flavoring?  I add at least a tablespoon or 2 of vanilla extract to the recipe I use.  Don't use the clear vanilla, it will give it a weird chemical taste.  Also make sure you use unsalted butter.

post #3 of 4

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/

post #4 of 4
Quote:
Originally Posted by pmarks0 View Post

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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