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SMBC Love - please share! - Page 4

post #46 of 64

Meringue is egg whites and sugar.  The base for SMBC.  Once butter is added, it is buttercream.  

post #47 of 64
I felt the same way when I first tried SMBC!!

I have added cream cheese to SMBC. Delish! Also I made cotton candy SMBC once. All I did was melt cotton candy (I bought at rite aid in the candy aisle) in a little bit of heavy cream then mix it in. So good!

Suggestions please? I want to make a pineapple coconut SMBC. I was planning to add coconut flakes and drained crushed pineapple. Has any one tried adding crushed pineapple before? Or should I first make a purée?
post #48 of 64
Thank you rychevamp!
post #49 of 64

So glad others chimed in to answer your questions - shortly after  I posted in this thread we had a huge blackout.  Light didn't come back until late last night :(    I ate the  ice cream - didn't want it to melt, don't you know - :wink:

post #50 of 64
You can also sub brown sugar for the white. I'm working on a spice cake with maple brown sugar buttercream for fall/winter weddings, & that what I did. It's not as sweet either.
post #51 of 64

I love SMBC made with brown sugar, it's so good!

post #52 of 64
Quote:
Originally Posted by AZCouture View Post
 

I love SMBC made with brown sugar, it's so good!

oooooooooooo - sounds delicious!  Do you just replace white sugar with the brown?

post #53 of 64
I love just meringue made with the brown sugar. A visiting chef once made baked alaskas w ith the brown sugar meringue ontop and it was divine.
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post #54 of 64
Quote:
Originally Posted by Claire138 View Post

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?

Not at all! I haven't read all the responses so sorry if I'm being repetitive. If you chill it in the fridge it becomes rock hard. You can cover if then and it will be fine!
post #55 of 64

At what stage should I add the flavours to SMBC? TIA

post #56 of 64
Quote:
Originally Posted by AgBaker View Post
 

At what stage should I add the flavours to SMBC? TIA


I always fold in my flavors at the end, after adding some vanilla extract.  I find it needs the vanilla first.

post #57 of 64
Ok thank you!
post #58 of 64

I usually flavor with any type of fruit purees. My favorites are black currant-, passion fruit and blueberry puree. Dulce de leche is another favorite flavor. 

post #59 of 64

How do you stiffen up SMBC for piping? I have used it for frosting and filling, but it seems too unstable for piping. Does anyone add anything ie conf. sugar to make it stiffer?

Thanks,

post #60 of 64
Chuck it in the fridge for a few minutes until it thickens. You can add icing sugar if you want it sweeter.
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