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How do I make Champagne Flavored SMBC?

post #1 of 5
Thread Starter 

Hi All! Can anyone tell me if they have flavored  SMBC with Champagne? If so is it best to add the champagne directly to SMBC,  reduce the champagne down before adding it, or is there a champagne extract/flavoring you can buy? My SMBC recipe does not use water so substituting it for the water would not work in this case. Any info is greatly appreciated!

post #2 of 5

I have read on here that you reduce the champagne to add to anything for great flavor. I don,t think smbc of any kind uses water. That would be imbc.  There is a champagne ext. also. hth

post #3 of 5

O. k. this is the thread i remember this question on. hth

 

 

http://cakecentral.com/t/746907/champagne-buttercream

post #4 of 5

Yes, you reduce it first. SMBC and IMBC are both great to add to, because they can both hold liquid, even though neither recipe calls for any.

(The water in IMBC evaporates it he boiling process)

post #5 of 5
LorAnn makes a wonderful Champagne concentrated oil. I use that alot even after champagne to kick up the flavor, it's yummy!
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