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cupcakeshoppe
Forum Fanatic
Joined: Feb 10, 2008
Posts: 1131
Location: Pinas!
Birthday: Oct 08
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 Posted:
Sun Oct 05, 2008 4:41 am |
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tomatoqueen, yay for you! I am dying to make some SMBC with peanut butter! Did you just fold the PB in? |
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tomatoqeen
Junior Member
Joined: Apr 03, 2008
Posts: 71
Location: Turlock, CA
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Sun Oct 05, 2008 8:33 am |
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Yup!! I had some Skippy Creamy Peanut Butter and I put it in a bowl with the SMBC and lightly folded together to incorporate. My sister and I are BIG peanut butter and chocolate fans, but I mean to tell you THIS WAS HEAVEN!! Go for it!! You won't be disappointed. This is what has converted me to SMBC!!
I do need to try it on a cake though. I am a newbie so I need to practice with a new frosting before I get the hang of it. I just used my PB SMBC on Butter Chocolate cuppies -- made cuppies for a kiddie get together!
Also, thanks for the tip about the kitchen torch! After putting it in the fridge, I brought it out the next day and let it warm up on the counter, but I think it was still too cold to whip up -- did I mention I am always in hurry -- and it really did get wet cottage cheesy. Used the torch on the bottom of my KA bowl while it was whipping and VOILA! Silky smooth creamy frosting ---like magic!! |
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cupcakeshoppe
Forum Fanatic
Joined: Feb 10, 2008
Posts: 1131
Location: Pinas!
Birthday: Oct 08
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Sun Oct 05, 2008 9:52 pm |
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tomatoqeen
Junior Member
Joined: Apr 03, 2008
Posts: 71
Location: Turlock, CA
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Sun Oct 05, 2008 10:16 pm |
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OOOOOOHHHHHH BBBOOOOOOOOOOYYYYYY!! Love love love that cake and the pictures are wonderful. Enjoy! |
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samgill99
Newbie
Joined: Jul 30, 2008
Posts: 1
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Sun Oct 05, 2008 11:22 pm |
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I have also made the mistake of using salted butter previously in this recipe. But instead of throwing out the icing I added chocolate, coffee, and a bit of kahlua to it. My cake decorating instructor had told me that salt enhances the taste of chocolate and I really didn't want to waste all the butter and eggs so I decided to make these additions to it. The result - it was quite yummy!!! So don't throw it out - just add some chocolate, coffee and liquor. |
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ZAKIA6
Frequent Member
Joined: May 30, 2007
Posts: 313
Location: New York
Birthday: Jul 01
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Mon Oct 06, 2008 6:44 am |
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yesterday i successfully made 4 batches of SMBC!! |
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tomatoqeen
Junior Member
Joined: Apr 03, 2008
Posts: 71
Location: Turlock, CA
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Mon Oct 06, 2008 6:49 am |
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4 batches--Congratulations!! Any neat flavors? |
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saap1204
Junior Member
Joined: Apr 18, 2008
Posts: 61
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Mon Oct 06, 2008 7:35 am |
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| dkelly27 wrote: | | saap1204 wrote: | | I love this stuff! I just made it the other night and added caramel to it--out of this world! Everyone who tried it really liked it. I have also made Toba Garrett's French vanilla buttercream, which is my 11 year old daughter's favorite, and is similar to the SMBC, IMO. I do not know if I will ever go back to regular buttercream! |
Hi,
Is the Toba recipe here on cc?
Thanks, Deb |
Sorry for the late response. I haven't been on the computer all weekend. I had to buy Toba's book ("The Well Decorated Cake") to get this recipe. I could not find it on the internet at all. |
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ZAKIA6
Frequent Member
Joined: May 30, 2007
Posts: 313
Location: New York
Birthday: Jul 01
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Mon Oct 06, 2008 2:33 pm |
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| tomatoqeen wrote: | | 4 batches--Congratulations!! Any neat flavors? |
usually i just make vanilla. but yesterday i made
1 batch vanilla
1 batch chocolate
1 batch i folded in mango preserves
1 batch i folded in raspeberry preserves (from the sleeve)
the chocolate was very good
the mango was too light - i would add more next time or maybe fold in magno curd
the raspberry was soooo good. |
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junny629
Junior Member
Joined: Jul 28, 2007
Posts: 66
Location: England
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Tue Oct 07, 2008 12:18 pm |
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Oh-la-la!! I finally took up the courage to make SMBC for the 1st time tonight. Oh my, it is delicious. I cover a little cake with it and my husband had to stop himself from eating the whole cake.  It is very easy to make. I love how I don't have powdered sugar all over my counter.
I have a question on covering a cake that's frosted with SMBC with fondant. I know that you all said to put the cake in fridge first so the BC will harden and then put fondant over it. My question is, how thick layer of SMBC you use to frost the cake under fondant? I wonder if I can only frost a thin layer so the weight of fondant won't smoosh the SMBC after it comes to room temperature.
I hope you understand what I am asking. Hope I am not confusing everybody.
Thanks for the great tutorial and all the tips.
June |
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Skirt
Junior Member
Joined: Sep 29, 2007
Posts: 60
Location: Canadian in Cali
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Tue Oct 07, 2008 3:47 pm |
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Well, I made a second batch last night and used unsalted butter this time (!). My mouth still expects the density of regular BC and to me the SMBC feels like I put a spoonful of shortening in my mouth. However, there is no greasy feeling in your mouth after. Interesting...
Anyway, I added about 10oz of white chocolate melts without any vanilla since I wanted the icing to stay white. Not too bad!
I iced cupcakes for my husband's birthday. It pipes very nicely. |
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debster
Forum Fanatic
Joined: Nov 28, 2005
Posts: 1363
Gallery Supporter Member
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Tue Oct 07, 2008 4:10 pm |
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I'm really wanting to try this since my children though grown do not like Buttercream cause they say it's too sweet. Isn't this more expensive to make with all that butter and eggs? How do you store it? Does the cake need to be refrigerated? I didn't read this whole post since it's so long I hope I'm not asking something that's already been answered. Thanks for your time doing this for us!!!! I'm a visual learner also. |
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cas17
Newbie
Joined: Apr 26, 2008
Posts: 17
Location: gloucester, va
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Tue Oct 07, 2008 7:22 pm |
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i hope some of you SMBC experts can help me as i am new to the club making my first lovely batch today, yum!!
my question: is there a chemical reason for the sugar in the recipe other than taste or does anyone think splenda or the like could be used? they have the splenda for baking, would it work? my mom is diabetic and i know she'd love this icing. |
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daniza
Newbie
Joined: Feb 08, 2008
Posts: 7
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Wed Oct 08, 2008 3:21 pm |
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I made SMBC for the second time today. The first time I it was ok, but today I got outstanding results. The only problem I had was trying to smooth it (because of the air bubbles), but it was well worth it... everyone just loved the taste. I used plain vanilla for the icing and for the filling I mixed it with a strawberry coulis.
Thank you very much for the recipe... I'm a fan now! |
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jkalman
Forum SuperStar!
Joined: Mar 12, 2007
Posts: 4239
Location: Southern New Hampshire
Birthday: Oct 28
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Wed Oct 08, 2008 5:38 pm |
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