Hi guys,
I’ve yet to try making SMBC, at the mo I use the standard recipe of butter/icing sugar……however, am keen to try it out and see what all the fuss is about!! Can anyone share a good recipe and let me know how to go about flavouring it, with choc or lemon for example??
Also, how well does it keep in a cake once it’s sugarpasted, and would it be ok left at room temp once inside the cake?
THANKS!!!!
Sasha
I’ve made smbc many times. And yes, you can put smbc under fondant/sugarpaste. Just make sure cake is well chilled before covering with fondant, as smbc tends to be soft. Smbc doesn’t really harden/crust like regular buttercream. And you can add lemon flavouring to the icing, or any flavouring without issues. As for chocolate, I just added cocoa powder to my smbc. Here’s the recipe I use. https://sugargeekshow.com/recipe/swiss-meringue-buttercream/
Now I don’t make smbc anymore. Although I love it, my family doesn’t. And didn’t want all the fuss. So now I make a “mock” buttercream with pasteurized egg whites. Tastes just as good, actually better to me, like vanilla ice cream. Here’s the recipe I use. https://sugargeekshow.com/recipe/swiss-meringue-buttercream/
Try making both and see what you think. Which one you like.
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