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SMBC Love - please share! - Page 2

post #16 of 64

I am new to cake decorating and kept reading all the praises of smbc.. After reading the ingredients and seeing all that butter I had my doubts about it. Well....today I decided to try and make a batch. After reading all the helpful tips and watching the tutorial I headed to my kitchen. All I can say is WOW! My buttercream came together just like the tutorial said it would. I flavored it with a tablespoon of Vanilla paste. I cannot describe how heavenly this frosting is. It really does taste smooth and silky.....a little piece of heaven. I could have sat down with a spoon and just ate it!....lol    Thanks to all of the great members here who share all their wonderful tip and recipes. I'm so happy I found  Cake Central.

post #17 of 64
Great questions, and answers here! I want to love SMBC, and this is all great info.
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post #18 of 64
Quote:
Originally Posted by judy2u View Post
 

I am new to cake decorating and kept reading all the praises of smbc.. After reading the ingredients and seeing all that butter I had my doubts about it. Well....today I decided to try and make a batch. After reading all the helpful tips and watching the tutorial I headed to my kitchen. All I can say is WOW! My buttercream came together just like the tutorial said it would. I flavored it with a tablespoon of Vanilla paste. I cannot describe how heavenly this frosting is. It really does taste smooth and silky.....a little piece of heaven. I could have sat down with a spoon and just ate it!....lol    Thanks to all of the great members here who share all their wonderful tip and recipes. I'm so happy I found  Cake Central.

 

 

OMG stay away from Famous Amos cookies when you have a fresh batch. They are soooo good with a dollop of BC (I make IMBC and it tastes the same). for real!

post #19 of 64
Quote:
Originally Posted by Dayti View Post
 

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?

 

Thanks :D

 

It is freezable, just be sure to to wrap it properly., I'm thinking of trying an experiement. instead of storing IMBC in plastic containers, I'm going to put some in a freezer back and chill flat, like you would do for breast milk and see if that makes it come to temp faster. 

post #20 of 64

Mmmm  Mmmmm good! After tasting SMBC for the first time all I can say is I can't imagine anything that wouldn't taste better with a big ole dollop of SMBC on top..lol

post #21 of 64
Thread Starter 
Quote:
Originally Posted by ellavanilla View Post
 

 

It is freezable, just be sure to to wrap it properly., I'm thinking of trying an experiement. instead of storing IMBC in plastic containers, I'm going to put some in a freezer back and chill flat, like you would do for breast milk and see if that makes it come to temp faster. 

 

 That is a great idea, and I think it would work well. You could also get it completely airtight in a clip seal or freezer bag and it would save space in the freezer too. And it would definitely come to room temp faster. 

 

judy2u - Wait until you try chocolate SMBC!! Some people melt chocolate, let it cool then whip it through their SMBC at the end. I wanted to try it, but had no chocolate on hand, so put 2 big heaped tablespoons of sifted cocoa through instead. It was to die for! Just like the silkiest choc mousse ever! I'm going to try with the melted chocolate next time and see which I prefer. 

post #22 of 64

Ok you guys are making my mouth water!!:cry:

post #23 of 64
Quote:
Originally Posted by ellavanilla View Post
 

 

It is freezable, just be sure to to wrap it properly., I'm thinking of trying an experiement. instead of storing IMBC in plastic containers, I'm going to put some in a freezer back and chill flat, like you would do for breast milk and see if that makes it come to temp faster. 

 

it does! that's how i freeze my buttercream.  I also do this with little baggies of colored buttercream that i might just need a little touch of.  I file them upright then in a box. 

post #24 of 64
Quote:
Originally Posted by lorieleann View Post
 

 

it does! that's how i freeze my buttercream.  I also do this with little baggies of colored buttercream that i might just need a little touch of.  I file them upright then in a box. 

 

I also do this for soups, stews and sauces in the freezer, saves space and time!

post #25 of 64
Quote:
Originally Posted by judy2u View Post
 

I could have sat down with a spoon and just ate it!....lol

 

Funny you should say that Judy, because the first time I made it I lost half the batch to my husband with a very large spoon! lol!

post #26 of 64

Does it crust? can you use it under fondant?

post #27 of 64
Quote:
Originally Posted by Claire138 View Post

Does it crust? can you use it under fondant?

No. Yes.
post #28 of 64

I flavor it with everything.  Lemon curd, jam, purees, extracts, espresso, chocolate, white chocolate, nutella, caramel.  It will take just about anything you can flavor with.  

I've noticed most people let their BC come to room temp to use it.  A method I was taught in pastry school (which may sound scary), is to scoop it into my mixer bowl, and place it over a pot of simmering water.  Break up the chunks as it melts down, and let it melt about 1/3-1/2 way.  Then put it on the mixer with the paddle, and start it on low.  Now, my instructor said to just let it go on low so as to not get air bubbles.  But, I don't have the patience generally.  I also use a propane torch on the bowl as it beats (which I know many may not keep around), so it would need to go back on the water bath if still too cold once it comes together. I've also melted it down too much by accident, and I just have added some cold chunks to it, and it came together.  So, it's good to not start with all of it :grin:.  I'm not able to leave it out overnight in the kitchen I work in.  Once the line is fired up, it is so hot, I would have a puddle of BC the next day. I also prefer to make my BC ahead of using it, chill it, then reconstitute it.  I feel the texture is better for smoothing out.  I made a 10# butter batch last week, as I have three wedding cakes next weekend. 

post #29 of 64
Quote:
Originally Posted by morganchampagne View Post


No. Yes.

 

Thanks for answering, hope you don't mind another question: if it doesn't crust how can you get fondant over it without squishing everything?

post #30 of 64

You refrigerate the cake until the SMBC is firm.

Don't bite off more than you can chew.  One day you may not be able to swallow.

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Don't bite off more than you can chew.  One day you may not be able to swallow.

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