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Swiss Meringue Buttercream

post #1 of 7
3/8/13 at 12:57pm
Thread Starter 

Hello!  I just finished making the Martha Stewart SMBC recipe.  It came out gorgeous and silky.  It is for a wedding cake that I am really trying to keep white, so I used Wiltons clear vanilla extract as opposed to my homemade, much better vanilla extract..

 

So, I feel that the frosting is good and a great texture, but the flavor is a little butter-y.  I am used to the standard, sweeter simple buttercream recipes (I mostly do cakes for kids parties).  Im freezing this batch, and will make a fresh batch the day before the wedding in addition to this just wondering if anyone else has experienced this issue, and what is the secret (if any) to avoiding this?  I half want to add some powdered sugar when I whip it up after bringing it to room temp......  Any thoughts?

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post #2 of 7
3/8/13 at 1:15pm

I put white chocolate in mine to help with the flavor.  

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post #3 of 7
3/8/13 at 1:17pm

Just curious as to how much vanilla the recipe calls for? SMBC typically takes a lot of flavor to cover the butter flavor, I normally add about 1/4 c of extract per batch, depending on the flavor. Also, make sure you always use unsalted butter, as the salt will enhance the butter flavor. You can save the batch by just adding  more extract. HTH

When life gives you lemons, make grape juice and let everyone figure out how you did it!
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When life gives you lemons, make grape juice and let everyone figure out how you did it!
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post #4 of 7
3/8/13 at 3:42pm
Thread Starter 

WOW 1/4C?  I used 10 egg whites, 2.5 C sugar and 8 sticks of butter.  The recipe called for 2.5 tsp extract, I put almost 3.  I'll add more extract for sure then when I whip it back up.  Thank you for the help!

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post #5 of 7
3/8/13 at 3:52pm
Yeah, it can take a lot of extract/flavoring. I believe I read that someone uses around 2T per pound of butter. For your use, 1/4C could be right on. Of course it's to taste, so if you prefer less, do less... Or more.
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post #6 of 7
3/8/13 at 4:03pm

SMBC works best with lots of flavoring and or liqueurs.  For my recipe that uses 10 whites, like stsapph, I also use 1/4 cup of Vanilla.   (I buy it by the quart).  Vanilla bean paste is even better, but it puts black specks in the frosting.  to minimize the butter flavor,  try using the most basic unsalted butter you can find.  Save the fancy European kind for when you want the buttery flavor.  The European type also tend to be more yellow.  I use the type of butter that has just cream.  Added flavors make it more buttery, and added coloring makes it more yellow.  I get mine at Target (Archer Farms).   Sometimes I will mix SMBC 50/50 with fluffy American buttercream (recipe available in the recipe section).  This makes it a little sweeter, and less buttery.  HTH

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post #7 of 7
3/9/13 at 11:44am
Thread Starter 

OOOH I ABSOLUTELY LOVE the idea of adding the sweeter buttercream.  My only issue is that gloriously smooth texture may be lost when I mix it with my American Buttercream.  My plan is this:  bring the SMBC to room temp, whip it back up adding the vanilla extract (I dont want the black specks bc it's for a wedding cake) and then if it's too artificial tasting I'll mix some of my American Buttercream.  Thanks so much for the advice!!

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