kassie | ibakemistakes
Region: US
Sunday 27 September 2026 20:37:59 GMT
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Anele Chiya :
I’ve just resorted to making a hybrid by mixing American with swiss meringue. Tedious but worth it.
2026-09-27 22:37:58
30
JamASR :
The funny thing is after SMBC is chilled I can't taste the butter. It just tastes like marshmallowy goodness to me.
2026-09-28 03:20:52
221
senkscth :
Okay… this thing about using different quality of butters for different projects might’ve just changed my entire life 😳
2026-09-28 01:57:07
112
Aimee :
My issue is the slick/slippery mouthfeel? I wish ermine was more stable 😭
2026-09-28 01:32:18
13
babette :
I live in ireland so there is only ever Rich butter😔🤙
2026-09-28 10:28:25
30
Betty :
what is the difference between the butters you mentioned?
2026-09-28 07:59:52
1
Veroluna17 :
does this work with italian buttercream?
2026-10-08 22:19:49
1
dopebeezy :
that makes so much sense with the butter thing, i made brown sugar swiss meringue butter cream with kerrygold it was so delicious but i feel it was a bit tooo rich
2026-09-28 02:59:36
9
Sirenna :
I feel like when I made it it just tasted a lot like marshmallow it was weird
2026-09-28 23:57:02
2
Terrence Bakes :
I love how you decorate your cakes
2026-09-27 20:45:05
46
a little kneady :
Wait this video just solved a mystery for me. I always find smbc too buttery except when I make it and thought it was just in my head BUT it must be because I’ve been loyally using your recipe for years 😭😭
2026-09-27 21:36:39
9
foxglove9999 :
It’s not possible for something to be too buttery in my mind. Lol.
2026-09-28 14:47:16
3
meggy :
why havent I thought of straining my egg whites.
2026-09-27 23:33:39
0
HMJ :
How long do you recommend people let the cakes sit out to come to room temp before serving? I feel like even if I put mine in the fridge for max 10 mins to set up between layers when assembling (I like runny fillings), then let it sit for 2 hours at room temp, the buttercream still ends up hard and solid butter-stick-like 😭 I also get nervous about food safety lol
2026-09-27 21:02:05
0
Damian Hodges :
i think swiss is a good base for other flavours. but on its own it can have too buttery of a taste.
2026-09-28 12:50:26
0
mentholcherry :
i love SMB on the first day, but the flavor and sweetness dies down on the second day to me. but im gonna try this ratio!
2026-09-28 03:49:07
1
memo_murei :
Do you have a recipe on the adjusted recipe?
2026-10-01 06:26:55
1
Biscott :
It’s slimy
2026-10-02 15:49:57
0
kasoorimethi :
Oh so that’s what that was. I stopped getting birthday cakes from this bakery because the buttercream was just pure butter 😭
2026-09-28 00:47:11
2
Baking B :
Try adding some high ratio shortening
2026-09-29 10:29:28
0
Lindsey :
No my complaint is that it’s too complex and eggs are expensive. ABC all the way
2026-10-22 20:15:43
0
heystaceyrenee :
I have literally always just made it with half the butter
2026-10-07 23:33:16
0
shebakesshebakes :
Tillamook is my go to 😍
2026-10-07 15:12:08
0
María Paiz :
I like IMBC, I feel like it whips up faster.
2026-10-20 14:10:43
0
Nichole 💍 :
So y does what u said feel so valid abt it being too buttery but im like my butter that’s too buttery is the Kirkland brand 🧍🏾♀️
2026-10-01 22:03:08
0
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