Originally Posted by Dayti
I have a question about SMBC. I haven't tried it yet but I'd like to. I'm just wondering how best to use it in a commercial situation like mine.... Currently I use a traditional all butter buttercream - butter, powdered sugar, milk, and whatever flavourings. I make up large batches at a time and store them in the fridge to use during the week, I normally store it straight in disposable piping bags. Whenever I need a new bag, I grab it from the fridge, "defrost" it a bit in the microwave and get to work on cupcakes or filling cakes or whatever. A half used bag is at room temperature til I finish it.
From what I've read, SMBC is a bit more finicky in terms of bringing it to a usable/pipeable temperature? Can it be left at room temperature in the piping bag for a day or two? Do I have to refrigerate cupcakes decorated/cakes filled with it? Can I make it with meringue powder i/o real or carton whites?
I had some of my choc SMBC left over and put it in the fridge. The next morning I just sat it on the counter and within half an hour it was at perfect piping consistency. I'm also told you can freeze it, so it's worth making bigger batches and storing it that way!
I refrigerate my cupcakes, and if I used it to frost a large cake I'd refrigerate it too. Whether you do or not is up to you. I'm in a very hot, humid, tropical climate, so it would turn to a puddle if I left it on the counter overnight. Actually, just because it has eggs in it, I'd refrigerate it no matter what climate I live in. But I'm kinda paranoid that way :) But it goes back to room temp fairly quickly, and if I was transporting cupcakes or a cake I'd refrigerate it anyway because the frosting would smoosh very easily at room temp!
I use fresh egg whites for mine.