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seagoat
Frequent Member
Joined: May 26, 2006
Posts: 340
Location: Costa Rica
Gallery Supporter Member
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 Posted:
Thu Jul 31, 2008 5:39 pm |
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Which one is better to use in warm climate 90ยบ or so?
What do you guys do to customize the recipes? Any suggestions
I have a lady that does not want shortening in the icing.
Also, she wants a chocolate cake that calls for melted chocolate in the mix??? I use the chocolate cake from WBH. Anyone have a recipe for a tried and true chocolate cake recipe with melted chocolate?
TIA, Jessica |
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playingwithsugar
Forum SuperStar!
Joined: Aug 31, 2005
Posts: 4920
Location: Carrot Cake Should Count As A Vegetable!
Birthday: Nov 20
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Fri Aug 01, 2008 7:09 am |
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What is FVBC?
Theresa  |
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cb_one
Frequent Member
Joined: Jan 13, 2007
Posts: 224
Location: Waldorf, MD
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Fri Aug 01, 2008 2:14 pm |
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Im curious myself.....the WBH chocolate recipie is all that I use though. |
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Rincewind
Frequent Member
Joined: Apr 26, 2007
Posts: 235
Location: Texas
Birthday: Mar 03
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Fri Aug 01, 2008 2:26 pm |
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seagoat
Frequent Member
Joined: May 26, 2006
Posts: 340
Location: Costa Rica
Gallery Supporter Member
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Sat Aug 02, 2008 6:41 am |
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Hi guys,
Sorry about the confusion. Yes, FVBC is French Vanilla Butter Cream and IMBC is Italian Meringue
Buttercream.
The cake is baked so I am more concerned about the icing. I think I'll give the IMBC a try... |
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playingwithsugar
Forum SuperStar!
Joined: Aug 31, 2005
Posts: 4920
Location: Carrot Cake Should Count As A Vegetable!
Birthday: Nov 20
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Sat Aug 02, 2008 3:39 pm |
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seagoat -
Hummm, Now you have me curious.
Here in the US, French Vanilla Buttercreme is usually a flavor, not a type of icing.
Are you referring to the buttercreme icing which is made with egg yolks instead of egg whites?
Theresa |
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jkalman
Forum SuperStar!
Joined: Mar 12, 2007
Posts: 4239
Location: Southern New Hampshire
Birthday: Oct 28
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Sat Aug 02, 2008 3:57 pm |
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If you are considering French Buttercream (made with egg yolks, sugar syrup, and butter) vs. Italian Meringue Buttercream (made with egg whites, sugar syrup, and butter) then go with the IMBC.. it's more stable than french buttercream.
FBC is really good though.. very rich and very yellow in color. |
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seagoat
Frequent Member
Joined: May 26, 2006
Posts: 340
Location: Costa Rica
Gallery Supporter Member
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Sat Aug 02, 2008 4:16 pm |
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I have a recipe here from Toba's book for the FVBC that is cooked white sugar/milk/flour mix (then cooled) and added to butter/whipped cream. I have tried it before, taste great but doesn't really hold the color.
I used IMBC. I need more flavoring...I'm out! As long as it holds up in hot weather...I'll start using this icing instead. |
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playingwithsugar
Forum SuperStar!
Joined: Aug 31, 2005
Posts: 4920
Location: Carrot Cake Should Count As A Vegetable!
Birthday: Nov 20
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Sat Aug 02, 2008 4:27 pm |
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seagoat -
I am familiar with that icing by another name - Mary Kay icing. I love it, because it reminds me of the vanilla filling used in Drake's Snack Cakes, which are prominent where I grew up in New York City, but hard to find here in PA.
Seeing that you are in Costa Rica, and much closer to the equator, I am surprised to read that you used any meringue buttercream, since the base is butter. But then again, they might not sell vegetable shortening down there.
Did the IMBC hold up for you? Did you decorate and make flowers with it, or just use it as a base and border icing? Which recipe did you use?
I am curious to hear how well it worked for you. I have a friend in Guatemala who has a devil of a time getting icing to work for her.
Thanks in advance -
Theresa |
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seagoat
Frequent Member
Joined: May 26, 2006
Posts: 340
Location: Costa Rica
Gallery Supporter Member
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Sat Aug 02, 2008 6:00 pm |
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Playing with sugar,
I used Shirleys in the recipe section. Today wasn't so hot, I was able to get by. I usually use the shortening base but this customer wanted only butter. The powered sugar we get here is pretty grainy and not even sure if it's cane sugar or beet sugar. I would love to use an icing that 1) uses regular sugar 2) taste great! I have tried soo many recipes and find I don't really like any of them. I bought creme boquet flavoring, but to me it's taste too much like chemicals. I have the same problem with Butter flavoring. I do like orange emusion, but now I'm out and have to wait til someone comes down from the states.
Sorry to ramble, I saw your web site the other day! Great idea. If you have any suggestions on icings...please feel free to let me know.
Jessica |
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mjballinger
Frequent Member
Joined: Mar 22, 2007
Posts: 281
Location: PA
Birthday: Oct 14
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Sat Aug 02, 2008 6:20 pm |
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| seagoat wrote: | I have a recipe here from Toba's book for the FVBC that is cooked white sugar/milk/flour mix (then cooled) and added to butter/whipped cream. I have tried it before, taste great but doesn't really hold the color.
I used IMBC. I need more flavoring...I'm out! As long as it holds up in hot weather...I'll start using this icing instead. |
I'm so glad to see this post! I have Toba's book and was wondering how that icing is! Does it hold it's shape well? Like, can you pipe with it?
Thanks! |
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seagoat
Frequent Member
Joined: May 26, 2006
Posts: 340
Location: Costa Rica
Gallery Supporter Member
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Sat Aug 02, 2008 6:28 pm |
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mjballinger
If you add orange emulsion and vanilla it's sooo good. I think it would work great in cooler conditions. I am usually between 80-100 here and it didn't work for me. Yes, you could use it as a base and it pipes well.
Good luck on your hernia removal! |
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KoryAK
Forum SuperStar!
Joined: Apr 07, 2007
Posts: 2394
Location: Anchorage, AK
Birthday: Sep 03
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Sat Aug 02, 2008 6:52 pm |
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So you made IMBC with powdered sugar? How in the heck did you do that?? I use SMBC exclusively and it tastes great and uses regular sugar. |
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seagoat
Frequent Member
Joined: May 26, 2006
Posts: 340
Location: Costa Rica
Gallery Supporter Member
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Sat Aug 02, 2008 8:44 pm |
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| KoryAK wrote: | | So you made IMBC with powdered sugar? How in the heck did you do that?? I use SMBC exclusively and it tastes great and uses regular sugar. |
No, I use powered sugar only with shortening recipes. I would like to only use regular sugar, like in IMBE and FVBC. The powdered sugar here is really grainy.
Sorry for the confusion |
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Pistol
Newbie
Joined: Jun 13, 2008
Posts: 11
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Mon Aug 04, 2008 10:25 am |
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A little off topic here but can anyone tell me how long you can leave IMBC at room temp. and it still be good? |
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