Swiss Meringue Butter Cream

I usually make regular butter cream, but hearing how everyone highly rates SMBC, I have tried to make it myself twice. Each time I have messed up. I am also unsure how it is supposed to taste, so I don’t know if my second batch was right. It seemed ok, but when I tried to add colour, it went into horrible clumps. Would appreciate any advice thanks.

Roo's Little Cake Parlour

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14 Replies

jchuck ...

I’m not great with SMBC, but I’m sure you will get some good advice from members here. It is definitely a bit tricky to make. I’ve never added colour, so not sure what happened to you there. My family doesn’t like SMBC, says it’s too sweet. So I make the poor mans SMBC, flour icing. Tastes the same, good mouth feel, not too sweet, spreads & pipes beautifully.

Little Apple Cakes ...

To make our life easier, Jessica Harri’s friend from Cake Paper Party has made this recipe. You will never make SMBC the old way… no crazy whipping or “grease scare” check it out at
http://www.cakepaperparty.com/2014/04/foolproof-swiss-meringue-buttercream/

Prima Cakes Plus ...

Mayen from Way Beyond Cakes by Mayen made a series of YouTube videos on how to make SMBC. I tried it with success the first time I wanted to make it. I just didn’t like the taste so I never made it again.

To me it had a whip cream taste and I don’t like whip cream. Here is a link to the first video
http://www.youtube.com/watch?v=4XjNCncyziI&feature=kp

Goreti ...

The SMBC recipe that I usually use is this one http://fromscratchsf.wordpress.com/2011/03/08/tutorial-swiss-meringue-buttercream/. I have never had a problem doing it this way. It always comes out perfect. I also like the ratio used in this recipe. It uses less sugar than most other recipes. Have never had anyone complain that this one is “too sweet”.

Roo's Little Cake Parlour ...

Thanks for all your generous advice, will have another attempt as determined to crack it (been saying this after all my macaron fails too).

Donna (YUMMY-O Cake Company) ...

I was going to give you the same link that Little Apple Cakes did! She beat me to it. Hahaha! Good luck :)

jchuck ...

I have never seen this blog on SMBC Selma…thanks for posting. I like that you can adjust the sugar & butter to get the desired taste. Just might give SMBC another whirl….

Roo's Little Cake Parlour ...

Let me know how you get on with it June, we can compare notes.

jchuck ...

We’ll it could be a while Roo’s. I just made 3 cakes in 3 consecutive weeks…unusual for me. I’m just a hobby baker. No upcoming cakes to do…and no one to pawn my practice cakes on… :o(

Roo's Little Cake Parlour ...

I know what you mean June. I work four days a week as a primary school teacher and fit cakes, and everything else, in around that. I have put my toe in water with the cakes and hope to drop more teaching days next year (fingers crossed).

jchuck ...

Good luck to you ….hope you can increase your cake business. I’m retired now, so not looking to have a business, just have fun with my hobby….

Jcandy ...

I have never used SMBC for preparing cakes but I think it sounds good. I would be grateful if you can share a few pictures.

DianeW ...

I don’t know why it went clumpy, but I have found that using Wilton candy color gel works wonderful in SMBC, because it is oil based. I never used SMBC when I needed colored frosting until I tried “candy color” in it.

Roo's Little Cake Parlour ...

Thanks for the tips all. Knee deep in writing school reports at the moment, and assessments, hope to get back to cakes soon and try all of this out.