Chocolate SMBC has never been easier to make, with our Chocolate Milkshake Icing Sugar and Whipping It Up Shots!
Make Chocolate SMBC without the hassle of cooking egg whites with sugar over a bain-marie! Just follow these easy steps and you’ll have a delicious silky smooth Chocolate SMBC in to time at all!
Unlike traditional buttercream, Swiss meringue buttercream has a soft and silky texture, and a tastes not too sweet! SMBC also pipes and covers cakes beautifully. SMBC does not crust, but will set firm I the refrigerator, but softens again at room temperature.
Take a look at our full range of Whipping It Up Shots and Natural Flavoured Icing Sugars!
Ingredients
- 250g butter (very soft)
- 35g Whipping It UP Shot of choice
- 215g Chocolate Milkshake Natural Flavoured Icing Sugar
- 120ml warm water
Method
- Using the paddle attachment on a stand mixer, beat the butter until pale.
- Scrape the bowl down and add the Whipping It Up Shot before mixing until combined.
- Add the Natural Flavoured Icing Sugar and chop in with a spatula.
- Beat again until well combined.
- Continue to beat on a medium/low speed while slowly adding the warm water.
- Scrape down the bowl before mixing on a high speed for 30 seconds.
- Your chocolate SMBC is now ready to use!
