I have made SMBC a few times. The first two were chocolate, made with cocoa powder. They were delicious, but not very chocolatey. The next time I tried adding in melted and cooled chocolate, but there must have been a difference in temps between the SMBC and the chocolate because it looked like stracciatella gelato. Still delicious, but not the right texture. A neighborhood pastry chef invited me over to her home to learn some new skills and we needed a few frostings. One was an IMBC. When I asked how I could use melted chocolate and have better results, she and I experimented and she added the chocolate before the butter. I’ve never heard of that technique, but it worked amazingly well. Have any of you added the chocolate to the meringue before adding the butter?
SMBC
- Thread starter LMGold
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It’s not just about when you add your chocolate. It’s about the type of chocolate and the quality of your chocolate.
It’s also about the stability of your meringue and the type of butter. There’s two major types of butters: sweet cream butters and cultured cream butters. Not only are there significant differences in flavor, but these butters vary significantly in butterfat and water content.
So these variables determine the texture and flavor of your finished buttercream.
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You can also go the other way,
make ganache and add butter to it until you get buttercream .
By add I mean stir soft butter in whilst its still warm.
Make a stronger ganache at least 3 parts choc to one part cream.
Keep adding choc until you get a thick non pourable consistency.
That is brilliant. Thank you!